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
Scale
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
