If you’re craving a delightful little treat that bursts with fresh, fruity flavor and zesty brightness, you need to try this Blueberry Lemon Hand Pies Recipe. These handheld delights are flaky and buttery on the outside, filled with a luscious mix of juicy blueberries and refreshing lemon, making every bite an absolute joy. Whether you’re baking for a casual afternoon snack or a charming dessert at a gathering, these hand pies offer a perfect balance of sweet and tangy that will quickly become a favorite in your kitchen.
Ingredients You’ll Need
Let’s dive into the simple yet essential ingredients that make this Blueberry Lemon Hand Pies Recipe so special. Each component plays a distinct role—from the buttery crust that provides a tender flaky texture to the vibrant blueberry-lemon filling that sings with flavor and color.
- 2 1/2 cups all-purpose flour: The base of our dough, providing structure and a tender crumb.
- 1 tablespoon granulated sugar: Adds a touch of sweetness to the crust for balance.
- 1 teaspoon salt: Enhances all the flavors in both crust and filling.
- 1 cup unsalted butter, cold and cubed: Critical for that flaky texture—we want it cold so the dough layers beautifully.
- 6-8 tablespoons ice water: Helps bring the dough together without warming the butter.
- 2 cups fresh blueberries (or frozen, thawed): The star of the filling, juicy and full of natural sweetness and color.
- 1/4 cup granulated sugar: Sweetens the filling to perfection.
- 1 tablespoon cornstarch: Thickens the blueberry juices, preventing runny filling.
- 1 tablespoon lemon juice: Adds bright acidity and freshness.
- 1 teaspoon lemon zest: Delivers an aromatic lemon punch that complements the blueberries beautifully.
- 1/2 teaspoon vanilla extract: Rounds out the flavors with a warm, subtle sweetness.
- Pinch of salt: Balances the filling and enhances the fruit flavors.
- 1 egg (for egg wash): Creates a glossy, golden finish on the crust.
- 1 tablespoon water: Mixed with the egg to make the perfect egg wash.
- Additional granulated sugar (for sprinkling): Adds a pretty sparkly finish and a slight crunch on top.
How to Make Blueberry Lemon Hand Pies Recipe
Step 1: Make the Pie Dough
Start by mixing the flour, sugar, and salt in a large bowl to create a balanced base for the dough. Next, work in the cold, cubed butter until the mixture looks like coarse crumbs speckled with pea-sized pieces of butter—this is key for a flaky crust. Slowly add ice water, stirring gently so that the dough just comes together. Avoid overworking to keep that perfect texture. Chill the dough wrapped in plastic for at least an hour—it firms up beautifully and makes rolling easier later.
Step 2: Prepare the Filling
While the dough rests, mix together the blueberries, sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and a pinch of salt. This mixture will be juicy and vibrant, with the cornstarch gently thickening the filling so it stays put. Let it rest for 10 to 15 minutes, allowing all those flavors to mingle and intensify.
Step 3: Roll Out the Dough
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. On a floured surface, roll out one disc of chilled dough into a thin circle about 1/8-inch thick. Using a round cutter around 4-5 inches wide, cut out as many circles as you can. These will be the base for your hand pies, so try to keep them uniform in size for even baking.
Step 4: Assemble the Hand Pies
Place a generous tablespoon of that luscious blueberry-lemon filling onto the center of each dough circle, leaving a border around the edges. Lightly wet the dough edges with a little water, fold the dough in half to create a charming half-moon shape, and press down the edges firmly with a fork to seal everything perfectly.
Step 5: Add the Finishing Touches and Bake
Whisk your egg and water to create an egg wash, then brush the tops of the pies for a shiny, golden crust. Sprinkle a bit of granulated sugar over the top for sparkle and sweet crunch. Bake for 20 to 25 minutes, until the crust is golden brown and you see the blueberry filling bubbling with excitement. If edges brown too quickly, tent with foil to keep everything moist and beautiful.
Step 6: Cool and Enjoy
Once baked, let your Blueberry Lemon Hand Pies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. This resting time allows the filling to set slightly, making each bite perfectly satisfying.
How to Serve Blueberry Lemon Hand Pies Recipe
Garnishes
A dusting of powdered sugar or a small dollop of freshly whipped cream pairs brilliantly with these pies, adding a touch of elegance and extra sweetness. A sprig of mint can also brighten the presentation and provide a fresh aroma.
Side Dishes
Serve with a scoop of vanilla ice cream for an indulgent twist, or alongside a hot cup of tea or coffee for a cozy treat that’s simply irresistible. The tang of the pies complements warm beverages beautifully.
Creative Ways to Present
Arrange your hand pies on a rustic wooden board dotted with fresh blueberries and lemon slices. Wrapping each pie in a parchment square tied with twine adds a charming, homemade feel, perfect for gift-giving or special occasions.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Blueberry Lemon Hand Pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. This ensures the crust stays crisp and the filling remains deliciously fresh.
Freezing
These hand pies freeze wonderfully! Freeze unbaked pies on a tray until firm, then transfer to a freezer-safe bag for up to 2 months. When ready, bake directly from frozen, adding extra time to the baking process.
Reheating
Reheat your pies in a preheated oven at 350°F (175°C) for about 10 minutes to restore their flaky crust and warm the filling. Avoid microwaving to keep the texture just right.
FAQs
Can I use frozen blueberries for this Blueberry Lemon Hand Pies Recipe?
Absolutely! Just make sure to thaw and drain them well to avoid excess liquid that might make the filling runny. Using frozen berries makes this recipe accessible year-round.
What if I don’t have cornstarch?
You can substitute tapioca starch or arrowroot powder in equal amounts to achieve the same thickening effect in the filling. Avoid regular flour as it might dull the flavor and texture.
How can I make the crust flakier?
Using cold butter and ice water, along with minimal handling of the dough, is key. You can also chill the dough discs longer before rolling out to ensure better flakiness.
Can I make mini versions of these hand pies?
Definitely! Use a smaller cutter to create bite-sized hand pies. Just adjust the baking time slightly, usually reducing it by about 5 to 7 minutes.
Is there a vegan adaptation for this recipe?
You can replace the butter with coconut oil or vegan butter and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a regular egg for the wash. The flavor and texture will be slightly different but still delicious.
Final Thoughts
This Blueberry Lemon Hand Pies Recipe is truly one of those gems that brings sunshine to your kitchen no matter the season. With its perfect harmony of flaky pastry and zesty-sweet filling, it’s a joy to make and a delight to share. I can’t wait for you to try baking these hand pies yourself—once you do, I’m sure they’ll become a fast favorite in your recipe collection!
Print
Blueberry Lemon Hand Pies Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Blueberry Lemon Hand Pies combine a flaky, buttery crust with a vibrant blueberry filling infused with fresh lemon juice and zest. Perfectly portioned for a handheld treat, they bake to golden perfection, making an ideal dessert or snack for any occasion.
Ingredients
Pie Dough
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 6–8 tablespoons ice water
Blueberry Filling
- 2 cups fresh blueberries (or frozen, thawed)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- Pinch of salt
Finishing
- 1 egg (for egg wash)
- 1 tablespoon water
- Additional granulated sugar (for sprinkling)
Instructions
- Make the Pie Dough: In a large bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter, fork, or your hands to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. Slowly add the ice water, 1 tablespoon at a time, mixing until the dough just comes together, being careful not to overwork it. If too crumbly, add more ice water. Divide the dough into two equal discs, wrap in plastic, and refrigerate for at least 1 hour.
- Prepare the Filling: In a medium bowl, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Gently stir to evenly coat blueberries. Let the mixture sit for 10-15 minutes to thicken while you prepare the dough.
- Roll Out the Dough: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. On a floured surface, roll out one dough disc to about 1/8-inch thickness. Using a 4-5 inch round cutter, cut out circles (6-8 per disc).
- Assemble the Hand Pies: Place a heaping tablespoon of filling in the center of each dough circle, leaving a border around the edges. Lightly wet edges with water, fold dough over filling into a half-moon shape, and press edges firmly with a fork to seal.
- Apply Egg Wash: Whisk the egg with 1 tablespoon water to make an egg wash. Brush the tops of each hand pie and sprinkle with granulated sugar for a glossy, sweet finish.
- Bake the Pies: Place hand pies on the prepared baking sheet and bake for 20-25 minutes until crusts are golden brown and filling bubbles. If edges brown too fast, cover with foil and continue baking.
- Cool and Serve: Let pies cool on the baking sheet for several minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Use cold butter and ice water for a flakier crust.
- Adjust sugar in filling based on blueberry sweetness.
- If using frozen blueberries, thaw and drain excess liquid before mixing.
- To prevent over-browning, tent pies with foil during baking if needed.
- Hand pies can be stored in an airtight container for up to 2 days or frozen before baking for longer storage.
