Blueberry Lemon Hand Pies Recipe
Imagine biting into a flaky, golden crust and discovering a burst of tangy blueberries mingling with fresh lemon—a treat that’s portable, irresistible, and perfect for sharing. That’s the magic of Blueberry Lemon Hand Pies. These charming little desserts combine the sweet juiciness of blueberries with the brightness of lemon, all wrapped up in a perfectly crisp crust. Whether you’re planning a picnic, looking for a bake sale showstopper, or just craving a sweet snack to enjoy with your afternoon coffee, these hand pies deliver a delightful combination of flavors in every bite.
Ingredients You’ll Need
-
Filling
- 1 ½ cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
Crust and Topping
- 1 package (2 sheets) refrigerated pie crusts
- 1 egg (for egg wash)
- 1 tablespoon water
- Coarse sugar for topping (optional)
How to Make Blueberry Lemon Hand Pies
Step 1: Prepare the Blueberry Lemon Filling
Start by making the jammy filling that sets these Blueberry Lemon Hand Pies apart. In a medium saucepan over medium heat, combine your blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Stir everything together and let it cook, gently bubbling, for about 5 to 7 minutes. You’ll know it’s ready when the mixture thickens and becomes glossy and jam-like. Remove from the heat and let it cool completely—this is key to avoid a soggy crust later!
Step 2: Roll Out and Cut the Pie Crust
While your filling cools, roll out the refrigerated pie crusts on a lightly floured surface. Using a 4-inch round cutter, or even the rim of a glass, cut as many circles as you can—usually about 10 from the two crusts. Gather any scraps, reroll, and cut a couple more if you can. These little rounds will soon become the perfect pocket for your luscious filling.
Step 3: Fill and Seal the Hand Pies
Spoon about a tablespoon of the cooled blueberry lemon filling onto the center of half your pie crust circles. Top each with another circle of dough. Press the edges together, then crimp all around with a fork to seal in that juicy goodness. Not only does this keep the filling from escaping, but it also creates that classic hand pie look.
Step 4: Brush, Sprinkle, and Vent
Whisk together your egg and water to make a simple egg wash. Brush it over the tops of each pie for a beautiful, shiny finish. If you love a little crunch, sprinkle with coarse sugar. Don’t forget to cut a small slit on top of each pie—this lets steam escape, so you get a flaky crust without any soggy spots.
Step 5: Bake to Golden Perfection
Arrange your hand pies on a parchment-lined baking sheet, leaving a bit of space between each one. Bake in a preheated 375°F oven for 20 to 25 minutes, until they’re puffed and golden brown. The kitchen will smell incredible! Let them cool on a wire rack so the filling sets and the crust stays crisp.
How to Serve Blueberry Lemon Hand Pies
Garnishes
For a simple and stunning finish, dust the cooled Blueberry Lemon Hand Pies with a little powdered sugar or drizzle with a quick lemon glaze. Add a few fresh blueberries or a twist of lemon zest on the side for an extra pop of color and flavor.
Side Dishes
These hand pies are wonderful on their own, but if you’re serving them at a brunch or dessert table, try pairing them with a scoop of vanilla ice cream, a dollop of lemon whipped cream, or even a handful of fresh berries. A hot cup of tea or cold glass of lemonade makes the perfect companion.
Creative Ways to Present
Think beyond the plate: tuck your Blueberry Lemon Hand Pies into a picnic basket, serve them in cupcake liners at a party, or wrap them in parchment and tie with twine for a sweet gift. They also make a beautiful addition to a dessert board, nestled among other small treats and fresh fruit.
Make Ahead and Storage
Storing Leftovers
If you happen to have any hand pies left, store them in an airtight container at room temperature for up to two days. For longer storage, keep them in the fridge, where they’ll stay delicious and fresh for up to four days.
Freezing
These pies freeze beautifully! You can freeze them unbaked on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 5 to 7 minutes to the bake time. You can also freeze baked pies—just cool completely, wrap tightly, and freeze for up to three months. Thaw at room temperature or reheat from frozen.
Reheating
To enjoy that just-baked crispness again, warm your Blueberry Lemon Hand Pies in a 350°F oven for about 8 to 10 minutes. This brings back the flaky crust and gooey filling. A quick zap in the microwave works too, but the crust will be softer.
FAQs
Can I make Blueberry Lemon Hand Pies with other fruits?
Absolutely! While blueberries and lemon are a dreamy combo, you can swap in raspberries, blackberries, or a mix of summer berries. Adjust the sugar to taste, and keep the lemon for that signature brightness.
Do I need to thaw frozen blueberries first?
No need! You can use blueberries straight from the freezer; just add them to the saucepan as directed. The filling may take an extra minute or two to thicken, but it works perfectly.
Can I make the filling ahead of time?
Yes, making the filling in advance is a great time-saver. Store it in an airtight container in the fridge for up to three days before assembling your hand pies.
What if I don’t have a biscuit cutter?
No problem! The rim of a drinking glass or a small bowl works great for cutting out dough circles. Aim for about 4-inch rounds, but a little bigger or smaller is just fine.
Are Blueberry Lemon Hand Pies suitable for picnics or lunchboxes?
They’re perfect for picnics, lunchboxes, or any occasion that calls for a portable treat. Once cooled, they’re sturdy, travel well, and don’t require refrigeration for a few hours.
Final Thoughts
I can’t wait for you to try these Blueberry Lemon Hand Pies in your own kitchen! They’re simple, joyful, and guaranteed to bring smiles—whether you bake them for friends, family, or just yourself. Let each sweet, tangy bite remind you how wonderful homemade treats can be.
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Blueberry Lemon Hand Pies Recipe
- Total Time: 50 minutes
- Yield: 10 hand pies 1x
- Diet: Vegetarian
Description
Delight in these charming Blueberry Lemon Hand Pies, perfect for a summer dessert. Bursting with fresh blueberry filling accented by zesty lemon and vanilla, all encased in flaky, buttery pie crusts. These handheld treats are easy to make, bake up golden, and are wonderful for picnics, parties, or a cozy treat at home.
Ingredients
Filling
- 1 ½ cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
Crust and Topping
- 1 package (2 sheets) refrigerated pie crusts
- 1 egg (for egg wash)
- 1 tablespoon water
- Coarse sugar for topping (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking your hand pies.
- Prepare Filling: In a medium saucepan over medium heat, combine the blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Cook while stirring frequently until the mixture thickens and becomes jam-like, about 5 to 7 minutes. Remove from heat and let the filling cool completely to prevent the crust from becoming soggy.
- Cut Crust Circles: Roll out the refrigerated pie crusts on a lightly floured surface. Using a 4-inch biscuit cutter or a glass rim, cut the dough into circles for your hand pies.
- Fill Pies: Place about 1 tablespoon of the cooled blueberry filling in the center of half of the dough circles. Make sure not to overfill to avoid leakage.
- Seal Pies: Cover the filled circles with the remaining dough circles. Press the edges together firmly, then crimp them with a fork to seal properly.
- Apply Egg Wash: In a small bowl, whisk the egg with water to create an egg wash. Brush the tops of each pie with this mixture to encourage a golden brown finish. Optionally, sprinkle coarse sugar on top for added texture and sweetness.
- Vent Pies: Cut a small slit in the top of each hand pie to allow steam to escape during baking, preventing overexpansion and sogginess.
- Bake: Place the hand pies on the prepared baking sheet and bake in the preheated oven for 20 to 25 minutes, or until the crusts are beautifully golden brown.
- Cool and Serve: Remove from oven and transfer the pies to a wire rack to cool before serving to ensure the filling sets and the pies are easy to handle.
Notes
- You can make these hand pies ahead of time and freeze them unbaked. When ready, bake them straight from frozen—just add 5 to 7 minutes to the baking time.
- For a dairy-free version, consider using a plant-based pie crust and substitute the egg wash with a little milk or water brushed on top.
- Adjust sugar in the filling depending on the sweetness of your blueberries.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 210
- Sugar: 11g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
