Blueberry Lemon Hand Pies take just 30 minutes to prepare! With a flaky crust and citrus glaze, these easy hand pies are too delicious not to try.
If you love blueberry pie, you’ve come to the right place. Try our easy peach hand pies, apple hand pies, and lemon hand pies too!
Why this Recipe Works
My easy peach hand pies are now one of the most popular recipes on my blog. Not only are people making them, but they are sharing photos and stories with me too! I love it.
It’s seriously one of the best parts of blogging, to see and hear from people about what they are cooking in their kitchen.
These hand pies bring together my favorite tastes of summer, blueberry and lemon.
Juicy berries and fresh citrus together in a neat little hand held pastry are easy to make, transport and share.
. . . even though you might be tempted to keep all the blueberry hand pies for yourself!
- Blueberry Lemon Hand Pies are incredibly easy because they are baked, NOT fried.
- I also cheat and use refrigerated pie crust and canned pie filling.
Today’s combo is delicious. I used a blueberry filling and glazed them with a sweet lemon glaze! Such a refreshing combination, if I do say so myself.
Don’t forget to try our delicious lemon chess pie too. It’s got a crunchy meringue like topping!
Ingredients Needed
Here’s all you need to make delicious homemade hand pies:
- Refrigerated Pie Crust – Brought to room temperature before baking. You can use homemade pie crust if you prefer.
- Blueberry pie filling – I used canned, but your favorite homemade pie filling recipe is a great choice, too.
- Powdered sugar
- Egg
- Lemon – You’re going to use both the zest and the juice for the icing.
How to Make Hand Pies
Make the pie filling.
Dump pie filling in a shallow bowl and add lemon zest. Mix until blended. Set aside.
Assemble the pies.
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.
Using a 1 Tablespoon cookie scoop, drop the blueberry pie filling into center of each pie crust circle. Brush edges of pie crust with egg yolk. 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. This allows steam to escape as the hand pies bake so they won’t burst open.
Brush and bake.
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.
Lemon glaze.
While pies are baking, whisk together the powdered sugar and lemon juice 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). ENJOY!
More Hand Pies
Everyone loves these hand pies! They’re a great dessert for a picnic or party because of how easy they are to transport. No cutting and serving onto plates, everyone can just grab one from the platter and pop it in their mouth.
I’ve got you covered with a Cherry Hand Pie, Pumpkin Hand Pie, and even a S’mores Hand Pie.
And, for dinner, how about we tackle these savory Pepperoni Pizza Hand Pies, mkay?
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Blueberry Lemon Hand Pies
Ingredients
- 2 boxes refrigerated pie crust 14.1 oz each
- 1 can blueberry pie filling 21 oz
- 1 lemon zested
- 1 egg separated
- 2 ½ cups powdered sugar
- ¼ cup lemon juice
Instructions
- Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling.
- Dump pie filling in a shallow bowl and add lemon zest. Mix until blended. Set aside.
- 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.
- Using a 1 Tablespoon scoop, drop blueberry pie filling into center of each pie crust circle. Brush edges with egg yolk. 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.
- 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.
- While pies are baking, whisk together the powdered sugar and lemon juice 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). ENJOY!
Notes
- Measure the filling: The cookie scoop helps get an even amount of filling into each pie. If you don’t have a cookie scoop, you can also use a measuring spoon.
- Pinching: To keep your fingers from sticking to the pie crust when you’re folding and pinching them, dab your fingers in cold water first. Make sure to use a good amount of pressure to pinch the ends together to seal.
- Trouble with them popping open? Brush the edges with egg white before pinching closed. It seems to help in most cases!
- Parchment paper: Don’t forget to line your pan. The parchment helps make clean up easier and helps keep the flaky pie crust from sticking to your baking pan!
- Can you freeze hand pies? Blueberry hand pies can be frozen but the texture will be much softer after thawing and you’ll lose that buttery flakiness from the crust. I prefer them baked and eaten fresh! This recipe makes 12 – 15 individual pies, which is perfect for my family.
- Can you substitute homemade crust or another kind of pastry dough? If you have a pie crust recipe you love and have the time to make it, by all means use it for your hand pies! I don’t recommend substituting other kinds of dough for this recipe. They’ll probably taste okay but I want my hand pies to be, well, pies! And that means pie crust.
So… maybe I’m missing something so I’m asking for clarity. You have 2 unbaked pie crusts and you cut out 6 circles from each box. That gives you 12 circles in all, but I saw where the recipe said it renders 24 hand pies. How? It seems to me that it only renders 12, again, unless I’m totally missing something… which is possible. Thanks for your help on this!
Each box of pie crust has two rolls of pie crust…
Very very yummy
Kardea Brown “Delicious Miss Briwn” on Food Networkmafe these on her show last year.
Can you make these even smaller like 2″? Assume 1/2 t filling and lower baking time.
In England those ‘hand pies’ are exactly the same shape as Cornish pasties, which the tin miners had filled with savoury fillings to take down the mines to eat over two hundred years ago and are still baked, sold and eaten around the country.
Ama
How did you make the raspberry and cream cheese hand pies? I would like to try them.
Carolyn
Our red raspberries are in now. Could I use the jam in these? How could I include some cream cheese?
Thank you in advance and for this idea.
You can combine cream cheese with powdered sugar just until sweetened, dollop in the hand pie with a dollop of raspberry jam 🙂 Let me know how it turns out!
Just an idea, but you could use your freah raspberry jam filling with a sweetened cream cheese glaze.
That would be delicious too!
I’ve made them before and they came out perfectly. Since I’m isolating I’m attempting to perfect these and experimenting. Going for a Raspberry /sweetened cream cheese tomorrow. Fingers crossed
Can you use fresh blueberries…I am not a fan of canned fruit?
You will want to make your own blueberry filling with fresh blueberries (and sugar, lemon juice, corn starch, salt, vanilla, and lemon zest) and cool completely before using as filling for these.
Great recipe, super easy to follow and all my co-workers love it! Making it for the second time now (as a special request). Nothing feels better than not only having people love your food but asking you to make it again. Keep the great recipes coming!
I’m curious how you calculated 67 calories for each. 2 5 cups of sugar split 24 ways is 80 calories.