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
Scale
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.
