Step 1

Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature.

Step 2

Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle.

Step 3

Using a 1 tbsp cookie scoop, drop half a scoop of blueberry pie filling and half a scoop of strawberry pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting.

Step 4

Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until browned.

Step 5

For glazed hand pies, whisk together the powdered sugar and milk until smooth. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely. I use two forks to flip it in the glaze and remove carefully. Return to parchment paper and allow to set (about 5 minutes).

Step 6

For the sugar coated hand pies, brush the warm hand pies with melted butter and dunk into a bowl with the granulated sugar. Place on parchment paper to cool. ENJOY!