Lemon Blueberry Hand Pies

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


  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.

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