In this post, we’ll show you how to make these easy and delicious Easy Blueberry Lemon Hand Pies.
Blueberry Hand Pie desserts are deliciously glazed with lemon icing and easy to make. Canned or homemade Blueberry Compote filling is folded in-between flaky pie crust and baked to golden-brown perfection. This recipe is quick to make with only a few ingredients like Pillsbury Refrigerated Pie crust.
If you’ve ever wanted to make homemade mini blueberry pies, you have come to the right place! These iced pies are so easy that even the kids can pitch in to help make them!
The best part of these glazed hand pies is that you can use your favorite homemade pie crust recipe or store-bought refrigerated pie crust. The magic happens with this easy-to-follow technique. If you love those glazed gas station pies, these will blow those away! We also have Peach Hand Pies, and Lemon Hand Pies recipes to try out!
Ingredients
In order to make Blueberry Lemon Hand Pies, you’ll need the following ingredients:
- Pie Crust or Dough – While I do love my lard pie crust dough recipe, I opted for ease with this pie recipe. Using store-bought refrigerated pie crust made things quicker and easier. One box of two crusts will yield 12 hand pies.
- Blueberry Pie Filling – You can absolutely use fresh blueberry compote, or use canned blueberry pie filling which works well!
- Egg white – This is used to help the pies achieve a nice golden crust. You only need one and will likely not even use the whole thing.
- Powdered sugar – This key staple is what the glaze is primarily made of.
- Milk – Whole milk, almond, skim, or even water can be used to moisten the powdered sugar to make the glaze.
- Lemon – This is used to make the lemon icing glaze. You will use both the fresh juice and lemon zest to make these pies POP. This ingredient is however optional if you prefer a traditional sugar glaze.
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- Large baking sheet – These pies do need really spread, but will puff up a bit. You will be able to bake them all on one large baking sheet.
- Rolling pin – You will have pie scraps leftover that will need to be rolled out to cut out more crusts.
- Spoon – to add one tablespoon of filling to each crust.
- 4″ diameter cutter, bowl, or mug – This will help you to cut out the circle that makes up the hand pie crust.
- Pastry brush – used to brush the egg whites onto the pies.
- Small bowl – to hold the egg white.
Recipe Tips
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Blueberry Hand Pies come out perfectly.
Pie Crust Dough Temperature
Dough temperature is important. If you are working with refrigerated pie crust I suggest allowing it to sit out for 15 minutes before working with it. I have found that unraveling cold, rolled pie crust sheets often ends with the crust cracking or breaking apart.
Wait for your pie crust dough to warm up close to room temperature. As a result, it will unroll easier and should not break apart.
Filling Tips
It is very important that your blueberry pie filling is chilled or even slightly frozen. This will help the berry filling from oozing out of the pies. Some might still leak but this small step helps.
Another thing to avoid is adding too much filling to each pie. You want to use exactly one tablespoon of chilled filling to the very center of each pie crust circle. This will help you to keep the filling inside the crimped pie.
Storage
If you want to store your Blueberry Lemon Hand Pies after baking or freeze them for future baking, just follow these easy steps.
Room Temperature Storage
Glazed hand pies are best when eaten on the same day. However, they do last up to 24 hours in an air-tight container.
Note: Pies should be fully cooled and the icing should be fully set before adding them to a container, or they will get mushy.
Freezer Storage
To freeze hand pies before baking:
- Assemble them, but do not egg whitewash them.
- Add them to a wax paper-lined baking sheet.
- Place baking sheet in the freezer and freeze unbaked pies for 4-6 hours or until completely frozen.
- Individually wrap each pie with plastic wrap and store it in an airtight container so they do not get crushed.
To bake from frozen:
- Remove from the freezer.
- Egg-white wash the frozen pies, and
- Bake according to the recipe below, but add an additional 2 minutes to the baking time.
To freeze baked pies:
- Bake the pies as directed, but do not add the icing.
- Allow the pies to cool to room temperature.
- Individually wrap each pie with plastic wrap and store it in an airtight container so they do not get crushed.
To defrost frozen baked pies:
- Remove from freezer.
- Allow pies to thaw fully at room temperature.
- Pat them dry and add the icing.
- Enjoy once the icing has set.
Recipe
Follow the recipe below to make Blueberry Hand Pies! This recipe makes 12 pies, but you can adjust the recipe card for other serving sizes. If you love this recipe which uses blueberry, you might also like these Blueberry Cream Cheese Crescent Bites.
Easy Blueberry Lemon Hand Pies Recipe
Equipment
- Large Baking Sheet
- 4" diameter circle cutter, bowl, or glass rim
- Rolling Pin
- small & medium-sized bowls
- spoon
- Pastry brush
- Whisk
Ingredients
- 14.1 ounces pie crust store bought
- 12 tablespoons blueberry pie filling chilled
- 1 large egg white
- 1 ½ cups powdered sugar
- 1 teaspoon lemon juice
- 1 tablespoon whole milk
- ½ teaspoon lemon zest
Instructions
- Place blueberry pie filling in the freezer to chill for 15 minutes.
- Preheat oven to 375°F. Line a large baking sheet with parchment paper.
- Cut 4" diameter pie crust circles. Roll out any dough scraps to make additional circles.
- Add one tablespoon of blueberry pie filling to the center of each pie crust. Fold over the pie crust and gently pinch the edges of the pie ends to seal the pies.
- Brush each pie with the egg white using your pastry brush.
- Bake pies on the center oven rack for 15 minutes. They will be golden brown, and firm to the touch.
- To prepare glaze, whisk lemon juice, zest, and milk in a medium bowl until creamy. Allow it to sit for 5 minutes to thicken.
- Allow pies to cool for 15 minutes before coating them in icing. To coat, dip clean pastry brush in icing mixture and brush over the pies. Allow pie icing to set before enjoying.
Leave a Reply