Makes 10 hand piesCalories 100 Prep Time 10 minutesTotal Time 40 minutesMade with Splenda® Sugar Blend
Ingredients
1 large egg, beaten
1 (7 ounce) package of refrigerated pie crust
1 cup fresh blueberries
1 ½ tablespoons Splenda® Sugar Blend, separated
1 teaspoon cornstarch
1 tablespoon lemon juice
½ teaspoon lemon zest
Nutrition Info Per Serving
Serving Size: 1 hand pie
Calories
100
Total Fat
5g
Saturated Fat
2g
Cholesterol
25mg
Sodium
110mg
Total Carbs
13g
Dietary Fiber
0g
Sugars
3g
Added Sugars
2g
Protein
1g
Instructions
Preheat oven to 400ᵒF. Line a baking sheet with parchment paper. Beat egg with 1 tablespoon water and set aside.
Lightly flour a smooth work surface and roll out the crust so that it is a little less than ¼” in thickness. Use a 3 inch round cutter to cut out as many circles as you can. Gather the leftover crust and roll out again, aiming to get 20 circles total.
In a bowl, toss together blueberries, 1 tablespoon Splenda Sugar Blend, corn starch, lemon juice and zest. Gently mash a bit with the back of a fork. Don’t over-mash.
Spoon the filling into the center of half of the rounds, leaving a little border around the edge. Brush egg wash along the edges, and then place another round on top. Press down with a fork around the sides to crimp the edges of the hand pie. Put three small slits in the top of each with a knife, so that steam can escape as the pie bakes. Brush a little more of the egg wash over the top crust. Sprinkle the rest of the Splenda Sugar Blend on top of the hand pies.
Bake for 10-12 minutes, until crust is lightly browned on top and around the edges. Blueberry juice might bubble over just a bit. Remove and let cool completely. Serve immediately and enjoy!
