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.
Hi Aimee! Love love love these super yummy! Making them for my daughters wedding in August. Is there a way you have discovered to keeping them fresh for a few days?
They really are best the first day or two….after that the pie crust loses it’s texture, unfortunately.
I have often wonder what a hand pie was, now I know, we call them a fruit turnover, normally you only ever see Apple or apricot turnover in the shops and every so often a cherry and custard or something that is supposed to resemble that. Any way it’s made me think of all the GORGEOUS summer fruits you could turn into your Gorgeous hands pies and that beautiful tangy icing. We have pastry sheet blocks 6 12×12″ sheets frozen packs of Puff or Shortcrust, very handy to have in the freezer, I have recently frozen a bunch of different stone fruits at the end of our summer. These cute hand pies will be easy to fill with and freeze that way something sweet will always be on hand… you asked what was our favourite was l reackon a combo of Raspberry and yellow peach or a Peacharine with Homemade Mascarpone.. Thankyou I love yourpage and will now go back and sign up.. Goodnight Lindi???????????
Great idea. Can you clarify on qty? Directions indicate you would get 12 pies but the nutritional breakdown indicates 24. Thanks.
Each box gets 12 pies…but the recipe calls for 2 boxes…hence 24 pies 🙂
Hi Is the pie crust the frozen pie shells and just thaw out then use to fill
If these pies can be frozen, how long ?
Terry: use a fork.
When you freeze them, do you bake first? Hub is would love these. Thank you
Yes, I bake them first, then freeze 🙂
Do you have a tool that cuts out the shape of the pie and seals it? I used to have a donut shop and we made pies in it also like that and I had a tool to seal them but I haven’t been able to find one online .