Yield: 8 mini pies
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
3 TBSP confectioner's sugar
2 TBSP flour
1 TBSP water
1 15 oz. box ready to bake pie crusts
1 large egg
8 tsp Fruit & Pepper Blueberry Lemon Drop
1/2 cup vegetable oil
1) Lightly flour work surface, unroll two pieces of pie dough and cut 8 circles per crust with three inch round cutter. Lay 4 circles on a sheet of parchment paper. In a small bowl, whisk egg and water together.
2) Add 2 teaspoons of Blueberry Lemon Drop in center of four circles. Brush with egg wash around edges of filled dough circles and top with other circles. Pinch and crimp edges to seal.
3) In a large skillet, heat oil on medium-high. In small batches, fry pies 1 1/2- 2 minutes per side until golden brown. Add oil between batches if needed. Place on paper towel lined baking sheet. Let cool completely then dust with confectioners sugar.