Fresh Blueberries (1/2 cup)
Granulated Sugar (2 1/2 Tbsp)
Lemon Juice (1/2 Tbsp)
Pumpkin Pie Spice (1/2 Tbsp)
Salt (1 pinch)
into a small saucepan. Mix well and heat over low heat. Cook for 15 minutes, stirring every few minutes. The juices will slowly release from the fruit and you'll have a good amount of liquid.
Corn Starch (1/2 Tbsp)
and mix well and continue cooking for another minute. Pour into a bowl and set side until it is completely cool.
Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
Cut 4 inch circles into the
9-inch Pie Crust (1)
. Place each circle onto the parchment-line baking sheet. Place 2 tsp of filling into the center of each circle. Brush the edge of the pie crust with
wash. Fold the pie crust in half and use a fork to pinch the edges. Place the baking sheet in the freezer for 30 minutes.
Use a sharp knife to cut a small vent into each hand pie. Brush each hand pie with egg wash and sprinkle with
Raw Sugar (1 Tbsp)
. Bake the hand pies for 10-14 minutes. Cool on a rack for 10 minutes. Enjoy warm or cool!