Lemon Blueberry Hand Pies

Save Recipe
  • Level: Easy
  • Total: 1 hr 15 min (includes cooling time)
  • Active: 25 min
  • Yield: 12 mini hand pies
Share This Recipe

Ingredients

Hand Pies:

2 premade pie crusts

2 cups fresh blueberries 

1/4 cup granulated sugar 

2 tablespoons tapioca 

1/8 teaspoon kosher salt 

1 lemon, zested and juiced

1 egg whisked with 1 tablespoon water

Demerara sugar, for topping

Lemon Glaze:

1 cup confectioners' sugar

Directions

  1. For the hand pies: Preheat the oven to 400 degrees F.
  2. Cut each pie crust in half through the middle, then in thirds in the other direction, creating 6 pieces (square off the edges to make rectangles or strips).
  3. Place the blueberries, granulated sugar, tapioca, salt and 1 tablespoon of the lemon juice (save the remaining lemon juice for the glaze) in a small saucepan over medium heat. Simmer and stir until the blueberries release their juices and burst, 4 to 5 minutes. Remove from the heat, add the lemon zest and allow the mixture to cool, about 10 minutes.
  4. Dollop 1 tablespoon cooled blueberry filling on each pie piece. Brush the egg wash along the edges and fold the pie crust; crimp with a fork to seal. Brush each pie with the egg wash and sprinkle with demerara sugar.
  5. Bake on a parchment-lined baking sheet until golden, 15 to 20 minutes. Set aside to cool.
  6. For the glaze: Whisk together the confectioners' sugar and 2 tablespoons of the lemon juice, 1 tablespoon at a time, until a pourable glaze forms. Keep at room temperature until ready to use.
  7. When serving, use a spoon to swizzle the top of each hand pie with the lemon glaze.

Blueberry Scones with Lemon Glaze

Blueberry Cobbler

Spaghetti Pie

Freezer Fix Shepherd's Pie

Orecchiette with Bacon, Lemon and Cream

Blueberry Hand Pies

Apple and Blueberry Hand Pies

Blueberry-Lemon Whoopie Pies

🤤 More Drool-Worthy Recipes