These little individual pies are reminiscent of southern "fried pies" or the Hostess snack pies, complete with a sugary glaze (Though ours has a hint of tartness thanks to a squeeze of lemon). To get the right size, look for a bowl or a round food container (the lid of a 32-ounce yogurt container works perfectly), or simply cut out a circle in the right size and use a knife to "trace" the circle into the dough. Extra filling can be baked in a buttered ovenproof ramekin and used as an ice cream topping.

Special Cooking Equipment Needed: Rolling Pin, Circular Pastry Cutter (4 to 5 inches diameter), Fine Grater/Zester

See Also

Cherry Pie with Almond Crumble

Brown Sugar and Peach Ice Cream

Baked Apples in a Whole Wheat Crust

Ingredients

• 2 1/2 cups blueberries
• 2 tablespoons sugar
• 2 tablespoons cornstarch
• 1 teaspoon lemon zest
• Double pie crust recipe (such as 2 batches of Basic Pie Crust)
• Flour for dusting
• For Lemon Glaze:
• 1/2 cup confectioners sugar
• 2 teaspoons lemon juice
• 2 tablespoons water

• Prep Time: 15 minutes
• Cook Time: 20 minutes

• Total Time: 35 minutes
• Yield: 8 pies

Preparation

1. Preheat the oven to 400°F. Place the blueberries in a medium mixing bowl and sprinkle them with the sugar, cornstarch and lemon zest. Stir gently with a spoon to coat the berries completely with the other ingredients. Set aside.
2. Lightly dust a work surface with flour and roll out the pie crust about 1/4 inch thick. Using a knife or a biscuit cutter, cut out 4- to 5-inch rounds of pastry, gathering up the dough and re-rolling as necessary. Put a heaping tablespoon of blueberries in the center of each round and, mostening the edges slightly, fold the pastry over to make a half-circle, crimping the edges with your fingers or a fork. Place the pies on a pastry-lined sheet pan.

1. Bake the pies at 400°F for 15 to 20 minutes, until the crusts are lightly golden. Meanwhile, in a small bowl, combine the confectioners sugar, lemon juice and water, stirring with a whisk or a fork until smooth to make a thin glaze.
2. Remove the pies from the oven when they're done, and immediately drizzle them with the glaze. Allow to cool for 10 to 15 minutes before serving.