Ingredients
- Two 9" Frozen Pie Crusts, defrosted
- 1 Jar of Blueberry Jam
- 1 Egg
- ½ Cup Icing Sugar (heaping)
- 2 Tablespoons Milk
Instructions
- Preheat the oven to 350F.
- Remove the defrosted pie crusts from the tin and carefully place on the counter.
- Use a rolling pin to gently flatten them out (but don't roll them thinner).
- Using a heart shaped cookie cutter, cut 10 hearts out of each pie crust.
- Place half the hearts on a silicon baking mat. Set the other half aside.
- Add a generous spoonful of blueberry jam to the middle of each heart.
- Beat the egg and add a small splash of water to it.
- Using your finger (or a small brush), spread the egg on the heart so that it completely covers all of the exposed crust around the jam.
- Place another heart over top of the jam and gently press down with your fingers to line it up and start sealing it.
- Press down around the edges with a fork to seal it all in.
- Brush the egg mixture on top of each of the hearts.
- Bake at 350F for 20 to 30 minutes. Keep watching. Mine were done at about 23 minutes.
- For the glaze, add the icing sugar to a bowl, and slowly stir in the milk until it's a smooth, slightly runny consistency. Drizzle over the hearts while they are still warm.
http://onelittleproject.com/mini-blueberry-pies/
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