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Blueberry Lemon Hand Pies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 57 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  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 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/blueberry-lemon-hand-pies-recipe/