If you’re looking for a delightful treat that perfectly balances fruity brightness with buttery flakiness, this Blueberry Lemon Hand Pies Recipe will become your next favorite indulgence. These charming little parcels burst with juicy blueberries and zesty lemon, all wrapped in a crisp, golden crust that’s surprisingly simple to make. Whether for a cozy afternoon snack or a charming dessert, these hand pies deliver a refreshing punch of flavor in every bite, promising smiles all around.
Ingredients You’ll Need
Gathering the right ingredients for these hand pies is simpler than you might think. Each item plays a crucial role in creating that irresistible blend of texture and flavor, from the buttery crust to the tangy-sweet filling.
- 2 1/2 cups all-purpose flour: The base of your dough, providing structure and a tender crumb.
- 1 tablespoon granulated sugar: Adds just a touch of sweetness to the dough and filling.
- 1 teaspoon salt: Enhances all the flavors in the pie.
- 1 cup unsalted butter, cold and cubed: Key to flaky, buttery layers in the crust.
- 6-8 tablespoons ice water: Brings the dough together without melting the butter.
- 2 cups fresh blueberries (or frozen, thawed): The main star filling, juicy and vibrant.
- 1/4 cup granulated sugar: Sweetens the blueberry filling just right.
- 1 tablespoon cornstarch: Thickens the filling so it sets perfectly.
- 1 tablespoon lemon juice: Adds bright acidity that livens up the berries.
- 1 teaspoon lemon zest: Gives an extra burst of fresh lemon flavor.
- 1/2 teaspoon vanilla extract: Deepens the flavor with a smooth, warm note.
- Pinch of salt: Balances the sweetness in the filling.
- 1 egg (for egg wash): Helps create that glossy, golden crust.
- 1 tablespoon water (for egg wash): Thins the egg wash for easy brushing.
- Additional granulated sugar (for sprinkling): Adds sparkle and crunch on top.
How to Make Blueberry Lemon Hand Pies Recipe
Step 1: Prepare the Pie Dough
Start by combining the flour, sugar, and salt in a large bowl. Then add your cold, cubed butter and gently work it into the flour using a pastry cutter, fork, or even your hands. Your goal is to get a coarse, crumb-like texture with little pea-sized chunks of butter still visible. These buttery bits are what make your crust flaky and tender once baked.
Step 2: Bring the Dough Together
Next, slowly add ice water a tablespoon at a time while mixing. The idea here is to just bring the dough together without overworking it, keeping it light and crumbly so that the crust stays delicate. If it feels too dry, don’t hesitate to add a tiny bit more water, but remember it’s best to keep the dough cool and firm.
Step 3: Chill the Dough
Divide the dough into two equal discs, wrap each tightly in plastic, and refrigerate for at least an hour. Chilling the dough will firm up the butter and make it easier to roll out later. Plus, it ensures those flaky layers stay perfectly intact while baking.
Step 4: Make the Blueberry Lemon Filling
While your dough chills, mix together the blueberries, sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and a pinch of salt in a bowl. This filling is the heart of your hand pies, and getting the balance just right between sweet and tangy is what creates that unforgettable flavor experience.
Step 5: Assemble the Hand Pies
Roll out each chilled dough disc on a floured surface to about 1/8-inch thickness. Use a round cutter or bowl to cut out circles sized about 4-5 inches in diameter. Spoon a generous tablespoon of filling onto one half of each circle, leaving room to seal the edges. Fold the dough over the filling and crimp edges with a fork to lock everything in place.
Step 6: Apply Egg Wash and Sugar
Whisk together the egg and water, then brush this shiny glaze over each hand pie. Sprinkle with extra granulated sugar to add a delightful sparkle and sweet crunch after baking. This finishing touch makes them look incredible and taste even better.
Step 7: Bake to Perfection
Place the hand pies on a parchment-lined baking sheet and bake at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbling. The result is a golden-crisp crust filled with a luscious blueberry lemon center that’s bursting with fresh flavor.
How to Serve Blueberry Lemon Hand Pies Recipe
Garnishes
These hand pies taste fantastic on their own, but you can elevate them with a light dusting of powdered sugar or a drizzle of simple lemon glaze for extra shine and sweetness. Fresh mint leaves also add a lovely pop of color and a subtle herbal note that complements the blueberries beautifully.
Side Dishes
Serve these hand pies with a dollop of vanilla ice cream or a spoonful of whipped cream for an indulgent dessert experience. For a brunch option, pair them with creamy Greek yogurt and a drizzle of honey to balance the tartness with creamy smoothness.
Creative Ways to Present
Wrap them individually in pretty parchment paper tied with twine for gift-giving or picnics. Arrange several on a rustic wooden platter with fresh lemon slices and sprigs of thyme for an elegant party spread. You can even warm them slightly and cut in half for a charming presentation showing off that gorgeous blueberry lemon filling.
Make Ahead and Storage
Storing Leftovers
You can keep leftover hand pies in an airtight container at room temperature for up to two days or refrigerate for around four days. Just be sure to cover them well to maintain their flaky texture and keep the filling fresh and juicy.
Freezing
Blueberry lemon hand pies freeze wonderfully. After assembling but before baking, place them on a baking sheet and freeze until firm. Then transfer to a freezer bag or container for up to three months. When you’re ready to enjoy, bake them straight from frozen, just adding a few extra minutes to the baking time.
Reheating
To reheat, pop the hand pies in a preheated 350°F (175°C) oven for 10-15 minutes until warm and crisp again. Avoid microwaving to keep the crust flaky rather than soggy. Your pies will taste just as delightful as when freshly baked.
FAQs
Can I use frozen blueberries for the Blueberry Lemon Hand Pies Recipe?
Yes, frozen blueberries work perfectly! Just make sure they are thawed and drained well to avoid excess moisture in the filling, which can make the crust soggy.
What can I substitute for cornstarch in the filling?
If you don’t have cornstarch, you can use arrowroot powder or tapioca starch instead. These alternatives will thicken the filling nicely without affecting the flavor.
How do I keep the crust from getting soggy?
Chilling the dough before baking and making sure the filling isn’t too wet are key steps. Also, using cornstarch or a thickener in the filling helps absorb excess juice, keeping that crust delightfully crisp.
Can I make these hand pies vegan?
Absolutely! Swap the butter for a vegan butter substitute and replace the egg wash with a plant-based milk or a mix of maple syrup and water for that lovely golden finish.
How long do these hand pies last?
Freshly baked, they are best enjoyed within 1-2 days at room temperature, but they can be refrigerated for a few more days or frozen for longer storage without compromising flavor or texture.
Final Thoughts
There is something truly magical about the combination of sweet blueberries and lively lemon wrapped in a flaky crust, and this Blueberry Lemon Hand Pies Recipe captures that magic beautifully. Whether you’re baking for yourself or sharing with loved ones, these hand pies bring a burst of sunshine and joy to any occasion. I can’t wait for you to try them and experience the happiness that comes with every bite!
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Blueberry Lemon Hand Pies Recipe
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Total Time: 55-60 minutes
- Yield: 6-8 hand pies (depending on size)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Blueberry Lemon Hand Pies are charming, portable pastries bursting with fresh blueberry and zesty lemon flavors. Encased in a flaky homemade pie crust, these hand pies are perfect for a delightful snack or dessert, combining the sweetness of blueberries with the brightness of citrus for a refreshing treat.
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
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. Mix until evenly distributed.
- Add Butter: Incorporate the cold, cubed butter using a pastry cutter, fork, or your hands until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing gently just until the dough starts coming together, avoiding overworking. Add more water if needed, a tablespoon at a time.
- Chill the Dough: Divide the dough into two equal parts, form each into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to chill and firm up.
- Prepare Filling: In a bowl, combine blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Mix gently until well combined.
- Roll Out Dough: On a floured surface, roll out each dough disc into a circle about 1/8 inch thick. Cut out rounds approximately 4-5 inches in diameter.
- Assemble Hand Pies: Place a spoonful of blueberry filling on one round, leaving edges clear. Fold dough over to create a half-moon shape, and gently press the edges to seal, using a fork to crimp and secure the pies.
- Apply Egg Wash: Beat the egg with water and brush the tops of the hand pies. Sprinkle with additional granulated sugar for a sparkling finish.
- Bake the Hand Pies: Preheat the oven to 375°F (190°C). Place hand pies on a parchment-lined baking sheet and bake for 25-30 minutes or until golden brown and bubbling.
- Cool and Serve: Allow the hand pies to cool slightly on a wire rack before serving. Enjoy warm or at room temperature.
Notes
- Use cold ingredients for the dough to ensure flaky pastry.
- If the dough becomes too sticky after chilling, dust with a little flour before rolling out.
- Frozen blueberries should be fully thawed and drained to avoid excess liquid in the filling.
- Hand pies can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Feel free to add a pinch of cinnamon or nutmeg to the filling for extra warmth.
