Blueberry-Lemon Mini Pies

I love blueberries in any dish. Fruit salads, desserts, and so much more. Today, we had a bunch of fresh blueberries on hand and my mom suggested making turnovers with the blueberries. I found a recipe and made them. They look beautiful and I loved them! The crunchiness of the pie dough, the tartness of the lemon juice and the sweet sugar, makes me wish I could make them every day.
I hope you want to eat them every day too.

🍋Blueberry-Lemon Mini Pies🍋

Filling & Topping from King Arthur Flour

Ingredients:

1 pie crust for a 9-inch pie

2 cups fresh blueberries

2 tablespoons cornstarch

1/3 cup sugar

1/8 teaspoon salt

11/2 tablespoon lemon juice

1 large egg, beaten

2 tablespoons sugar

Directions

1. Rinse and drain the blueberries, then pour them into a saucepan. Whisk sugar and cornstarch in a small bowl then add to blueberries.
2. Add 1 tablespoon lemon juice and the salt. Turn onto medium heat and stir until no sugar or cornstarch is visible. Continue to stir until the mixture has thickened. 
3. Put filling in a bowl and refrigerate until it has come to room temperature.
4. Meanwhile,  preheat oven to 425 degrees, grease a baking sheet with canola oil spray, and unroll pie crust onto a cutting board. Using a cookie cutter, cut 14 circles out. (Reroll if needed.) Put 7 onto the cookie sheet. 
5. Take filling out of the fridge. Spoon 1 tablespoon filling onto the 7 circles, then place the remaining seven on top. Press edges together, then crimp with a fork.
6. Crack the egg into a bowl then use a pastry brush to spread it on top of the turnovers.
7. Sprinkle with sugar and then add the remaining lemon juice on top. 
8. Bake 18-20 minutes. Place on a cooling rack and enjoy.

Notes:

Take it further by using leftover dough to make a flower!

Place a blueberry in the dough. Cover the blueberry and bake it with the turnovers. It should open like a flower!(cookie took it farther!)