Blueberry Lemon Hand Pies

These Blueberry Lemon Hand Pies are delightful, portable treats bursting with juicy blueberry filling and a tangy hint of lemon. Encased in flaky, buttery pie crust and finished with a sweet glaze, they’re perfect for picnics, parties, or an indulgent snack.

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Yield

8 hand pies

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Ingredients

For the Pie Dough:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup unsalted butter, cold and cubed
• 1/4 cup ice water (add more as needed)

For the Blueberry Lemon Filling:

• 2 cups fresh or frozen blueberries
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon vanilla extract

For Assembly:

• 1 large egg (for egg wash)
• 1 tablespoon milk or water

For the Glaze:

• 1 cup powdered sugar
• 1-2 tablespoons fresh lemon juice
• 1/2 teaspoon lemon zest

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Instructions

1. Make the Pie Dough

1. In a large bowl, whisk together the flour, salt, and sugar.
2. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together.
4. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

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2. Prepare the Blueberry Lemon Filling

1. In a medium saucepan over medium heat, combine the blueberries, sugar, cornstarch, lemon juice, and lemon zest.
2. Cook, stirring frequently, until the mixture thickens and the blueberries begin to break down, about 5-7 minutes.
3. Remove from heat, stir in the vanilla extract, and let cool completely.

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3. Assemble the Hand Pies

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick. Cut out 4-inch circles or rectangles using a cookie cutter or knife.
3. Place 1-2 tablespoons of the cooled blueberry filling in the center of half the dough pieces, leaving a small border around the edges.
4. Brush the edges with the egg wash (whisk together the egg and milk). Place another piece of dough on top and press the edges firmly with a fork to seal.
5. Cut small slits on the top of each pie to allow steam to escape. Brush the tops with egg wash for a golden finish.

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4. Bake the Hand Pies

1. Place the hand pies on the prepared baking sheet.
2. Bake for 20-25 minutes, or until golden brown.
3. Remove from the oven and let cool on a wire rack.

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5. Make the Lemon Glaze

1. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
2. Drizzle the glaze over the cooled hand pies.

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Tips for Success

• Cold Ingredients: Keep the butter and water very cold to ensure a flaky crust.
• Don’t Overfill: Avoid overfilling the pies to prevent leaks during baking.
• Make Ahead: Both the dough and filling can be made a day in advance and stored in the refrigerator.
• Seal Well: Use a fork or crimp the edges tightly to keep the filling from oozing out.

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These Blueberry Lemon Hand Pies are buttery, fruity, and irresistibly delicious. Perfect for satisfying your sweet tooth or impressing guests with a homemade treat!