Lemon Blueberry Hand Pies

• 2 premade pie crusts
• 2 cups fresh blueberries
• 1/4 cup granulated sugar
• 2 tablespoons tapioca
• 1/8 teaspoon kosher salt
• 1 lemon, zested and juiced
• 1 egg whisked with 1 tablespoon water
• Demerara sugar, for topping
• 1 cup confectioners' sugar

1. For the hand pies: Preheat the oven to 400 degrees F.
2. Cut each pie crust in half through the middle, then in thirds in the other direction, creating 6 pieces (square off the edges to make rectangles or strips).
3. Place the blueberries, granulated sugar, tapioca, salt and 1 tablespoon of the lemon juice (save the remaining lemon juice for the glaze) in a small saucepan over medium heat.
4. Simmer and stir until the blueberries release their juices and burst, 4 to 5 minutes.
5. Remove from the heat, add the lemon zest and allow the mixture to cool, about 10 minutes.
6. Dollop 1 tablespoon cooled blueberry filling on each pie piece.
7. Brush the egg wash along the edges and fold the pie crust; crimp with a fork to seal.
8. Brush each pie with the egg wash and sprinkle with demerara sugar.
9. Bake on a parchment-lined baking sheet until golden, 15 to 20 minutes.
10. Set aside to cool.
11. For the glaze: Whisk together the confectioners' sugar and 2 tablespoons of the lemon juice, 1 tablespoon at a time, until a pourable glaze forms.
12. Keep at room temperature until ready to use.
13. When serving, use a spoon to swizzle the top of each hand pie with the lemon glaze.

premade pie crusts, fresh blueberries, granulated sugar, tapioca, kosher salt, lemon, egg, sugar, sugar

Taken from www.foodnetwork.com/recipes/jeff-mauro/lemon-blueberry-hand-pies.html (may not work)