Blueberry Lemon Hand Pies: A Sweet and Tangy Treat
If you’re looking for a delicious and easy-to-make dessert, these Blueberry Lemon Hand Pies are the perfect choice. With a bright and tangy lemon glaze over a flaky pie crust filled with sweet blueberry filling, these hand pies offer the perfect balance of flavors. They’re ideal for parties, picnics, or whenever you want a handheld treat!
These mini pies are super simple to prepare, thanks to store-bought pie crusts and blueberry filling, but the addition of lemon zest and glaze adds a fresh, homemade touch. Let’s get started!
Ingredients:
- 2 boxes refrigerated pie crusts (14.1 oz each)
- 1 can blueberry pie filling (21 oz)
- 1 lemon, zested
- 1 egg, separated
- 2 ½ cups powdered sugar
- ¼ cup lemon juice
Directions:
1. Preheat the Oven: Preheat your oven to 425°F (220°C). Take the refrigerated pie crusts out of the package and let them come to room temperature while you prepare the filling.
2. Prepare the Filling: In a shallow bowl, combine the blueberry pie filling with the lemon zest. Stir until the lemon zest is evenly distributed throughout the filling. Set the mixture aside.
3. Cut the Pie Crusts: Unroll each pie crust onto a flat surface. Using a 4-inch biscuit cutter, cut 6 circles from each crust. If necessary, gather the scraps and roll them out again to get the final circle. You should end up with 12 circles in total.
4. Assemble the Hand Pies: Place 1 tablespoon of the blueberry filling in the center of each pie crust circle. Brush the edges with the egg yolk (save the egg white for later). Fold the crust over the filling to form a half-moon shape. Pinch the edges together to seal, then fold the pinched edges over and press them with a fork to secure. Poke each hand pie once with a fork to prevent them from bursting during baking.
5. Brush with Egg White: In a small bowl, whisk the egg white until frothy. Brush the tops of each hand pie with the beaten egg white to give them a golden finish while baking.
6. Bake: Place the hand pies on a parchment-lined baking sheet, spacing them about 1 inch apart. Bake for approximately 15 minutes, or until the pies are golden brown.
7. Make the Lemon Glaze: While the pies are baking, whisk together the powdered sugar and lemon juice in a bowl until smooth. The glaze should be thick enough to coat the pies but still pourable.
8. Glaze the Pies: Once the pies are baked and golden, remove them from the oven and let them cool slightly. While they’re still warm, carefully dip each pie into the lemon glaze using two forks. Flip the pie to coat both sides with the glaze, then return it to the parchment paper to set. Allow the glaze to harden for about 5 minutes before serving.
9. Serve and Enjoy: Once the glaze has set, your Blueberry Lemon Hand Pies are ready to be enjoyed! These pies can be served warm or at room temperature, making them perfect for any occasion.
Why You’ll Love These Blueberry Lemon Hand Pies:
- Simple and Convenient: Using refrigerated pie crusts and canned blueberry filling cuts down on prep time without sacrificing flavor.
- Bursting with Flavor: The combination of sweet blueberry filling and tangy lemon zest and glaze creates a flavor-packed bite in every hand pie.
- Perfect for Sharing: These handheld pies are great for parties, picnics, or just as an on-the-go snack.
Serving Suggestions:
These Blueberry Lemon Hand Pies are best served slightly warm, but they’re also delicious at room temperature. Pair them with a scoop of vanilla ice cream for an extra indulgent dessert, or enjoy them alongside a hot cup of coffee or tea for a sweet afternoon treat.
Recipe Notes:
- Storage: Store any leftover hand pies in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to 5 days—just reheat them briefly in the oven for a warm, fresh taste.
- Customization: Feel free to experiment with different fillings! You can swap the blueberry filling for apple, cherry, or even a homemade fruit compote to create your favorite flavor combination.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 12 hand pies
Calories per Serving: 310 kcal
These Blueberry Lemon Hand Pies are a quick, fun, and delicious dessert that’s perfect for any occasion. The combination of buttery, flaky crust and sweet-tart blueberry filling with a zesty lemon glaze will keep everyone coming back for more. If you try this recipe, leave a comment and let me know how it turned out!
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Blueberry Lemon Hand Pies
- Total Time: 30 minutes
- Yield: 12 1x
Description
These Blueberry Lemon Hand Pies are the perfect handheld treat for any occasion. With a flaky, golden crust and a sweet blueberry filling enhanced by zesty lemon, every bite is a burst of flavor. The final touch is a smooth lemon glaze that takes these hand pies to the next level of deliciousness.
Ingredients
2 boxes refrigerated pie crusts (14.1 oz each)
1 can blueberry pie filling (21 oz)
1 lemon, zested
1 egg, separated
2 ½ cups powdered sugar
¼ cup lemon juice
Instructions
Preheat the oven:
Preheat your oven to 425°F (220°C). Remove the refrigerated pie crusts from the package and let them come to room temperature while you prepare the filling.
Prepare the filling:
In a shallow bowl, combine the blueberry pie filling with the lemon zest and mix until well blended. Set aside.
Cut the pie crusts:
Unroll each pie crust and use a 4-inch biscuit cutter to cut 6 circles from each crust. You may need to re-roll the scraps to get the 6th circle.
Assemble the hand pies:
Place 1 tablespoon of the blueberry filling in the center of each pie crust circle. Brush the edges with the egg yolk, fold the crust in half, and pinch the edges tightly. Fold the pinched edges over and press with a fork to seal. Poke each hand pie once with a fork to prevent bursting during baking.
Brush with egg white:
In a small bowl, beat the egg white until frothy. Brush the tops of each hand pie with the beaten egg white.
Bake:
Place the hand pies on a parchment-lined baking sheet, spaced about 1 inch apart. Bake for about 15 minutes, or until golden brown.
Make the glaze:
While the pies are baking, whisk together the powdered sugar and lemon juice in a bowl until smooth.
Glaze the pies:
Once the pies are done baking, remove them from the oven and, while still warm, carefully dip each pie into the lemon glaze using two forks. Flip to coat both sides and then place the pies back on the parchment paper to set for about 5 minutes.
Serve and enjoy:
Once the glaze has set, enjoy these delicious hand pies warm or at room temperature!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 310