Blueberry Lemon Hand Pies – Indulge in the delightful combination of tart blueberries and zesty lemon. With this Blueberry Lemon Hand Pies Recipe. These handheld treats. Feature a flaky pie crust. A sweet and tangy blueberry filling. And a luscious lemon glaze. Perfect for desserts, and snacks. Or any time you crave. A little burst of fruity goodness.
The first time I made these Blueberry Lemon Hand Pies. It was a spontaneous decision. To surprise my husband and child. With a sweet treat. The kitchen was filled. With the irresistible aroma of baking pie crust. And bubbling blueberry filling. And the look of pure delight on their faces. As they took their first bite. Was priceless. These hand pies quickly became a family favorite. And now, they request them. At every special occasion.
What makes this Blueberry Lemon Hand Pies truly special?
These Blueberry Lemon Hand Pies. Are the perfect blend of sweet. And tangy. With a flaky crust. And a zesty glaze. That will leave you craving more. Ready in just 25 minutes. They are a quick. And a delightful treat. Ideal for any occasion. Their portability makes them perfect. For picnics, school lunches. Or a sweet snack on the go. Ensuring they will be a hit. With everyone.
What You Need To Make This Blueberry Lemon Hand Pies Recipe?
Refrigerated Pie Crust: Opt for high-quality pie crusts. To ensure a flaky and tender base. For your hand pies.
Blueberry Pie Filling: Using canned filling saves time. But you can also make homemade filling. For an extra special touch.
Lemon Zest: Fresh lemon zest brightens up the blueberry filling. Adding a fresh citrusy note.
Egg: The yolk helps seal the edges. While the frothy white. Gives the pies a beautiful golden finish.
Powdered Sugar & Lemon Juice: These make a simple yet delicious glaze. That perfectly complements the pies.
Steps To Make Blueberry Lemon Hand Pies:
Step 1: Preheat your oven to a toasty 425°F and let those pie crusts relax and warm up to room temperature while you get the filling ready. Grab a shallow bowl and mix the blueberry pie filling with some fresh, fragrant lemon zest. Now, roll out the pie crusts and use a 4-inch biscuit cutter to carve out 6 perfect circles from each one. If you need to, gather up the scraps and roll them out again to make sure you get all 12 circles.
Step 2: Scoop a generous tablespoon of that zesty blueberry filling into the center of each pie crust circle. Brush the edges with egg yolk to help them stick, then fold the circles in half and pinch the edges tightly to seal. For extra security, fold the edges over and press them with a fork. Don’t forget to poke each hand pie with a fork to let steam escape and avoid any bursting.
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Step 3: Beat the egg white until it’s nice and frothy, then brush it over the tops of the pies for a beautiful golden finish. Place the pies on a parchment-lined baking sheet, giving them a little space to breathe, and pop them in the oven. Bake for about 15 minutes, or until they’re golden brown and irresistible.
Step 4: While the pies are baking, whisk together the powdered sugar and lemon juice to make a smooth, glossy glaze. When the pies come out of the oven, let them cool just a bit, then dip them into the glaze while they’re still warm, using two forks to flip them and make sure they’re fully coated. Set them back on the parchment paper to let the glaze set, for about 5 minutes. Enjoy every delicious bite!
Tip:
To make these hand pies truly stand out. Use fresh lemon zest. And freshly squeezed lemon juice for the glaze. The brightness of fresh lemon. Perfectly complements the sweetness of the blueberry filling. Creating a flavor explosion. In every bite. When making the glaze. Whisk it well until smooth. To avoid any lumps. Also, if you want a thicker glaze. You can reduce the lemon juice slightly. Or add a bit more powdered sugar. For an extra touch of decadence. Serve these hand pies warm. With a scoop of vanilla ice cream. Or a dollop of whipped cream. Trust me. Your taste buds will thank you!
Frequently Asked Questions:
Can I use fresh blueberries instead of canned filling?
Yes. You can use fresh blueberries. Simply cook them with some sugar and lemon juice. Until they are soft. And the mixture has thickened.
How do I store the hand pies?
Store the hand pies in an airtight container. At room temperature for up to 2 days. Or refrigerate for up to 5 days.
Can I freeze these hand pies?
Yes. You can freeze the unbaked hand pies. Just place them on a baking sheet to freeze solid. Then transfer to a freezer bag. Bake from frozen. Adding a few extra minutes. To the baking time.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Blueberry Lemon Hand Pies Recipe
Ingredients
- 2 boxes refrigerated pie crust 14.1 ounces each
- 1 can blueberry pie filling 21 ounces
- 1 lemon zested
- 1 egg separated
- 2 ½ c powdered sugar
- ¼ c lemon juice
Instructions
- Preheat your oven to 425°F. And let the pie crusts come to room temperature.
- In a shallow bowl, mix the blueberry pie filling. With the lemon zest. And set aside.
- Unroll the pie crusts. Use a 4-inch biscuit cutter to cut out 6 circles from each crust. You may need to re-roll the scraps to get all the circles.
- Place a tablespoon of blueberry filling in the center of each circle. Brush the edges with egg yolk. Fold the circles in half. And pinch the edges to seal. Fold the edges over. And press with a fork to ensure they are sealed. Poke each hand pie with a fork to prevent bursting.
- Beat the egg white until frothy. And brush it over the tops of the pies. Place the pies on a parchment-lined baking sheet. Bake for about 15 minutes. Until golden brown.
- While the pies are baking, whisk together powdered sugar and lemon juice. To make a smooth glaze.
- Once baked, dip the warm pies in the glaze. Use two forks to coat them completely. Place them back on the parchment to set for about 5 minutes. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
