If you’ve been searching for a delightful, fruity treat that feels both charmingly rustic and irresistibly fresh, then you are going to adore this Blueberry Lemon Hand Pies Recipe. Imagine a flaky, buttery crust cradling a luscious filling bursting with juicy blueberries and zesty lemon notes—every bite is a joyful dance of sweet and tangy flavors. These hand pies are perfect for sharing at picnics, potlucks, or whenever you want a handheld dessert that’s packed with homemade charm and bright sunshine flavors. They’re easy to make, wonderfully portable, and bound to become a new favorite in your recipe collection.
Ingredients You’ll Need
These ingredients come together beautifully to create a perfect balance of texture, flavor, and color in your hand pies. Each component is simple but plays a vital role—from the flaky crust to the vibrant blueberry lemon filling that bursts with freshness in every bite.
- 2 1/2 cups all-purpose flour: The foundation of a tender, flaky crust that holds the filling perfectly.
- 1 tablespoon granulated sugar: Adds just a touch of sweetness to the dough without overpowering the fruit.
- 1 teaspoon salt: Enhances all the flavors and balances the sweetness beautifully.
- 1 cup unsalted butter, cold and cubed: Essential for a rich, buttery crust with flaky layers.
- 6-8 tablespoons ice water: Helps bring the dough together while keeping it cool for the flakiest texture.
- 2 cups fresh blueberries (or frozen, thawed): The star ingredient that gives the hand pies their vibrant burst of fruity goodness.
- 1/4 cup granulated sugar: Sweetens the blueberry filling just right without making it cloying.
- 1 tablespoon cornstarch: A natural thickener to keep the filling luscious and not too runny.
- 1 tablespoon lemon juice: Adds bright, refreshing acidity that lifts the blueberries perfectly.
- 1 teaspoon lemon zest: Intensifies the lemon flavor for a more fragrant and lively filling.
- 1/2 teaspoon vanilla extract: Rounds out the flavor with a warm, sweet background note.
- Pinch of salt: Balances the sweetness in the filling and enhances the overall flavor complexity.
- 1 egg (for egg wash): Gives the crust a beautiful golden shine and helps the sugar stick on top.
- 1 tablespoon water: Mixed with the egg for the perfect glaze consistency.
- Additional granulated sugar (for sprinkling): Adds a delightful crunch and sparkle on top of each pie.
How to Make Blueberry Lemon Hand Pies Recipe
Step 1: Make the Pie Dough
Start by combining the flour, sugar, and salt in a large bowl, ensuring everything is evenly mixed. Then add your cold, cubed butter and work it into the flour using a pastry cutter, fork, or your fingers until the mixture resembles coarse crumbs with tiny pea-sized bits of butter. This is the magic that will create flakiness. Slowly add the ice water one tablespoon at a time until the dough just comes together. Avoid overmixing; you want to keep those little butter pockets intact. Once formed, divide the dough into two discs, wrap them tightly in plastic, and let them chill in the fridge for at least an hour. This step is crucial for a firm, easy-to-roll dough.
Step 2: Prepare the Filling
While your dough chills, whisk together the blueberries, sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and a pinch of salt in a medium bowl. The cornstarch will thicken the juices released by the blueberries as they bake, creating a luscious filling that’s perfectly set. Set the filling aside to rest for 10 to 15 minutes—this helps the flavors meld and the mixture thicken slightly, so your hand pies won’t be watery.
Step 3: Roll Out the Dough
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to keep your pies from sticking. On a lightly floured surface, take one chilled dough disc and roll it out to about 1/8-inch thickness—thin enough for a tender crust but sturdy enough to hold the filling. Use a round cutter 4 to 5 inches in diameter to cut out circles. Depending on the size, you should get roughly six to eight circles from each disc.
Step 4: Assemble the Hand Pies
Place a heaping tablespoon of the blueberry filling in the center of each dough circle, leaving a border to seal. Lightly dampen the edges with water using your finger, then fold each circle over into a half-moon shape. Seal the edges firmly by pressing with a fork—this not only keeps the filling in place but adds a charming decorative touch. To finish, whisk together your egg and water, then brush the tops of the pies with this egg wash before sprinkling with extra sugar. This glaze will give your hand pies that irresistible golden color and a hint of sparkle.
Step 5: Bake the Pies
Arrange your hand pies on the prepared baking sheet and bake them in the preheated oven for about 20 to 25 minutes. You’re aiming for a beautiful golden crust and a bubbling filling that peeks through the edges. If you notice the crust edges are browning too quickly, tent the pies loosely with foil to prevent burning while the filling finishes cooking. This careful baking ensures your hand pies have a tender crust without sacrificing the juicy filling inside.
Step 6: Cool and Serve
Once baked, let the hand pies rest on the baking sheet for a few minutes to firm up so they don’t break apart when you move them. Then transfer to a wire rack to cool completely or enjoy them slightly warm for a melt-in-your-mouth experience. These Blueberry Lemon Hand Pies Recipe treats are wonderfully versatile—perfect as a sweet snack, a charming dessert, or a delightful companion for your afternoon tea or coffee.
How to Serve Blueberry Lemon Hand Pies Recipe
Garnishes
For an extra touch of elegance and texture, sprinkle a little powdered sugar or fresh lemon zest over the pies just before serving. You can also add a dollop of lightly whipped cream or a scoop of vanilla ice cream on the side—it adds creaminess that plays beautifully against the tart lemon and sweet blueberry filling.
Side Dishes
Pair your hand pies with a fresh green salad or a citrusy fruit salad for a well-rounded, light meal. They also work wonderfully alongside a cup of herbal tea or a chilled glass of sparkling lemonade to echo the lemon notes in the filling and refresh your palate.
Creative Ways to Present
Serve your Blueberry Lemon Hand Pies Recipe on a rustic wooden board or a pretty cake stand to showcase their charming handmade look. You could arrange them alongside small bowls of extra lemon zest, fresh blueberries, or even a homemade blueberry compote for dipping—making the presentation interactive and inviting for your guests.
Make Ahead and Storage
Storing Leftovers
You can store any leftover hand pies in an airtight container at room temperature for up to two days, though they’re best enjoyed fresh. To keep them at their peak, transfer leftovers to the fridge if you plan to keep them longer.
Freezing
If you want to prepare these hand pies in advance, freeze them before baking. Place the assembled, unbaked pies on a baking sheet to freeze individually, then transfer them to a sealed bag or container. When ready to enjoy, bake directly from frozen, adding a few extra minutes to the baking time for perfectly fresh results.
Reheating
To reheat, warm the pies in a preheated oven at 350°F (175°C) for 10 to 15 minutes until heated through and the crust is crisp again. Avoid microwaving, which can make the crust soggy and diminish the glorious texture you’ve worked so hard to achieve.
FAQs
Can I use frozen blueberries for the filling?
Absolutely! Just be sure to thaw them fully and drain any excess liquid before mixing to avoid a watery filling. Frozen blueberries work wonderfully when fresh ones aren’t in season.
How do I prevent the crust edges from burning?
If you notice the edges browning too quickly, simply cover the pies loosely with aluminum foil partway through baking. This shields the crust while allowing the filling to cook thoroughly.
Can I make the dough ahead of time?
Yes, the dough can be made up to two days in advance and kept refrigerated. Just be sure to wrap it tightly to prevent drying out and let it rest before rolling.
What if my dough cracks when rolling?
If your dough cracks, it likely needs a bit more moisture or rest time in the fridge. Add a splash of ice water and gently knead, then chill again before rolling out.
Are these hand pies suitable for kids?
Definitely! They’re perfectly sized for little hands and have a sweet, fruity flavor that kids love. Plus, they’re fun to eat and great for lunchboxes or after-school treats.
Final Thoughts
Trust me, once you try this Blueberry Lemon Hand Pies Recipe, you’ll wonder how you ever lived without them. They bring together everything you want in a sweet, handheld dessert—flaky golden crust, bright, juicy filling, and just the right amount of sweetness. Whether you’re baking for a special occasion or a cozy afternoon at home, these pies are guaranteed to brighten up your day and become a beloved staple in your dessert lineup. So grab your apron and get ready to fall in love with these delightful little parcels of blueberry and lemon joy!
Print
Blueberry Lemon Hand Pies Recipe
- Prep Time: 1 hour 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings (6-8 hand pies)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightful blueberry lemon hand pies featuring a flaky homemade crust encasing a juicy, tangy filling of fresh blueberries, lemon juice, and zest. These portable treats are perfect for gatherings, snacks, or desserts, baked to golden perfection with a sparkling sugar topping for extra crunch and sweetness.
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
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
Assembly
- 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 work it into the flour using a pastry cutter, fork, or your hands until the mixture resembles coarse crumbs with pea-sized butter pieces. Slowly add ice water one tablespoon at a time, mixing gently until the dough just comes together without overworking. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour to chill.
- Prepare the Filling: In a medium bowl, mix the blueberries, sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Stir gently to coat the berries evenly. Set aside for 10-15 minutes to allow the flavors to meld and the filling to thicken slightly.
- 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 chilled dough disc to about 1/8 inch thick. Use a 4-5 inch round cutter to cut out circles, approximately 6-8 per disc depending on size.
- Assemble the Hand Pies: Place a heaping tablespoon of blueberry filling in the center of each dough circle, leaving a border. Lightly wet the edges with water, fold the dough over to form half-moons, and press edges firmly with a fork to seal. Prepare an egg wash by whisking together the egg and water, brush it onto each pie, and sprinkle with sugar.
- Bake the Pies: Arrange the hand pies on the lined baking sheet and bake for 20-25 minutes until the crust is golden brown and filling bubbles through edges. If edges brown too quickly, tent with foil and continue baking until done.
- Cool and Serve: Let the pies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature as a delightful snack or dessert.
Notes
- Using frozen blueberries is fine, just thaw and drain excess liquid before mixing.
- Do not overwork the dough to keep it flaky.
- Chilling the dough is crucial for a tender crust and easier handling.
- You can double the recipe to make more hand pies.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
