Blueberry hand pies
7
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
Here’s a wonderful way to sweeten up summer parties. Portion-control is a snap since everyone gets their own mini pie.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Ready Rolled Shortcrust Pastry Sheets
1 sheet(s)
Blueberries
300 g
Demerara Sugar
2 tablespoon(s), level
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
1 tablespoon(s)
Cornflour
1 tablespoon(s), level
Instructions
1
Preheat oven to 425°F (218°C). Mist a large-size muffin tin with cooking spray
2
Using a 10cm cookie cutter cut 8 circles out of pastry (re-roll scraps with a rolling pin as needed). Place the pastry circles in the bottom of the prepared muffin holes, press down on the base and slightly up the sides.
3
In a medium bow, toss together the blueberries, sugar, lemon zest and juice and the cornflour, then spoon evenly into the pastry cases.
4
Bake for 20 minutes, until the pastry is browned and the top is bubbly. Let cool completely before removing from the pan.
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