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
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
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.
