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.
These were so so yummy!! I won’t say how many I’ve eaten in one sitting 😉 have you had any luck freezing these to save for later? (Or for portion control lol)
I do freeze them, and they are still wonderful….just a little softer.
Can these be put in the air fryer? Or fried in oil so they are crispier.
Absolutely 🙂
Can I use coconut pudding as the filling? trying to make coconut crème filling hand pies……
Pudding might be a little too runny! I think Solo brand makes a coconut pie filling though!
I made these yesterday for an impromptu extended family dinner. So easy!! I used apple pie filling and added cinnamon. They were a huge hit!!
made these today with my pie crust recipe…. Delish! Came out great… Yummy filling and sugary glaze!
🙂 Yum.
Sorry, I agree with Amy! I just cannot stomach refrigerated pie dough. The oil or whatever they put in it tastes horrible. Nothing like homemade. I’m definitely making these soon with my own pie crust. ????
Yours do look beautiful….????
I’ve already made Hess a few miles. They are amazing!!! Thanks for an easy recipe that doesn’t require a lot of prep. I love using some storebought ingredients. Makes life so much easier!
If you used puff pastry instead of pie crust how would you make it?
Puff pastry would be quite different, but you could do it similar to these Orange Cream Turnovers (and use pie filling instead). https://www.shugarysweets.com/orange-cream-and-nutella-turnovers
Has anyone tried this with puff pastry? I think that would be a great substitute for the dough and it would be flaky and buttery.
Absolutely great. Made these and even my very fussy husband loved them. Can I fill them w lemon curd??
You sure can! https://www.shugarysweets.com/lemon-hand-pies
Making these ASAP! Do you have to roll the dough thinner?
I don’t roll it thinner when using the refrigerated pie crust!
We are a 2 person senior family. Easy Peasy is fine with us. Also smaller batches are perfect.
How long do these keep before they don’t look good anymore? Like if I want to display them where people going past can just grab one.
Everything seems to come from a can or box which a child can do.Cooking to me is from scratch so wheres the crust recipe?
You can certainly make your own pie crust (like I did here: https://www.shugarysweets.com/caramel-cream-pie), but these hand pies are meant to be easy. You can also make your own filling if you prefer. On my blog I do some scratch recipes and some “easy enough for a child.”
Wow Amy, you are incredibly rude and disrespectful.
Amy, if you bake from scratch, why would you need a recipe for the crust? There should already be one in your library of recipes for “scratch bakers”. 😉
Planning on making these tomorrow for Thanksgiving however it took me a good half hour and two different devices to be able to print the recipe because of ad pop ups covering the screen on my mobile pinterest app. Pinterest doesn’t have a link to print…even after clicking “Read full article”. That could be some of the frustration others are experiencing. Had to go direct to your website from the laptop. Nonetheless, looking forward to making and eating now that I was able to print the recipe! Happy Thanksgiving!
I can’t help what ads pinterest runs, and I always prefer people come directly to my website anyway, as that’s how I get paid 🙂
WOW, THESE LOOK WONDERFUL AND YUMMY! .. WONDERING IF OTHER FRUIT FILLING COULD BE USED OR MAYBE EVEN SOME PUDDING FILLINGS… THANK YOU FOR POSTING… MARYJO…
The recipe is wonderful to try i will make tomorrow
I too am having trouble seeing the recipes. I signed up, entered password etc but still don’t get recipes when I click on them?
Click below the picture where it says “Read Full Article”.
Click on the “read more” or “read full article” button. 🙂
How do I see the recipe?
I love love love easy peasy desserts! Especially bite sized ones that I can eat more of!!!!