-
Pre Heat oven to 375 degrees.
-
In medium bowl, combine blueberries, sugar, tapioca, lemon juice, lemon zest and salt. Mix together. Set aside until ready to use.
-
Unroll one refrigerated pie crust. Give a gentle roll out with a rolling pin.
-
Using a large biscuit cutter ( about 4-5" in diameter), cut 7 circles.
-
Fill one side of each circle with one tablespoon of filling.
-
Fold circle over and brush edge with beaten egg. Use a fork to score shut.
-
Line up evenly on a baking sheet
-
Brush the top of each hand pie with remaining egg wash. Sprinkle hand pies with sugar.
-
With a sharp knife, pierce a small hole in each pie so steam can escape.
-
Bake for 25 minutes until golden brown.