Blueberry Lemon Hand Pies

While yesterday was mothers day I actually made this dessert on saturday, in anticipation of mothers day. My kids are on vacation with their dad this year so I’m spending mothers day with my mom, sister and our spouses. I was really wanting something sweet and figured I would spoil Sean and I with some homemade blueberry lemon hand pies. I actually wanted to make homemade pop tarts, but while it’s pretty much the same thing these were just little pockets of blueberry goodness and so much more like a pie than a pop tart. I could have made a big pie, but for the two of us, these were perfect servings and so much easier to eat. And boy are they good!

Start by cooking the blueberries, sugar and lemon juice for about 5 minutes over medium heat, then add the lemon zest. In a separate small bowl mix the cornstarch with water until the cornstarch is dissolved. Add this mixture to the blueberries and lower the heat. The blueberry mixture will immediately start thickening up. Turn off the heat and let the mixture cool.

In the meantime, get your pie dough ready. I wanted to make these as easy as possible, so I actually used store bought pie dough. But, you could use your favorite pie dough recipe. When you roll it out, either roll it into a rectangle or trim it into a rectangle.

Using a knife, or in my case, a pizza cutter, divide your dough into rectangles, mine were about 3″x4″, but you can cut them into any size you want. You will want to have an equal number of rectangles, I ended up with 18, which resulted in 9 hand pies.

Put a small dollop of the blueberry mixture in the center of each rectangle. I used between 1-2 spoonfuls, but it really depends on the size of your rectangles.

Cover the blueberry side with another rectangle of dough. Before I did that I carefully rolled out top piece so it was slightly bigger than the bottom so it would cover the mound of blueberries. Press the sides down carefully so the mixture doesn’t spill out. Mine still did in some places and don’t worry, it doesn’t affect the taste at all! Trim any messy edges off.

Using a fork, crimp the sides down, this help secures the pieces together. Using a skewer or a toothpick poke some vent holes in the top of your hand pie.

Place your pies on a parchment paper lined cookie sheet or silicone mat. Brush tops with egg wash (1 egg beaten with 2 tsp water). This will give your little pies a gloss sheen.

Bake your pies for about 9-11 minutes until the tops are golden brown. At this point it is SO HARD to resist eating them but trust me, waiting until you put the glaze on is worth it.

To make the glaze, mix the powdered sugar with the lemon juice. Once it’s smooth, drizzle the glaze over the hand pie. I garnished with some lemon zest but that is entirely optional.

SOOO Good! I knew that I would need to hand off our leftovers after we had our treat otherwise we would have eaten the whole lot of them. But, now I’m dreaming of them again so I might have to make another batch this weekend when the kids are back. I hope you enjoy them as much as we did!

5 from 1 vote

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Blueberry Lemon Hand Pies

Course Dessert

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 9

Ingredients

• 2 cups blueberries
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp cornstarch
• 1 tsp water
• 1 double pie crust recipe or pre-made pie crust
• 1 egg
• 2 tsp water

Glaze

• 1/2 cup powdered sugar
• 2 tbsp lemon juice

Instructions

1. Preheat oven to 450 degrees.
   

2. Cook over medium heat, blueberries, lemon juice, and lemon zest about 5 minutes. In separate bowl mix together cornstarch and water until cornstarch is dissolved. Add cornstarch mixture to blueberries. Lower heat on stove. Stir mixture until thick and bubbly, about 2 minutes.
   

3. Roll out pie dough in two separate rectangle flats about 1/4" thick. Cut each half into 9 rectangles about 3"x4".
   

4. Spoon about 1/3 cup blueberry filling in the center. Place second pie dough layer over filling. Gently press dough closed around filling, using your fingertips. Crimp edges with fork. Poke holes on top with toothpicks.
   

5. Brush top with egg wash. (1 egg beaten with 1 tablespoon water.
   

6. Bake in the preheated oven until pies are golden brown and filling is bubbling, about 9-11 minutes. Let cool for at least 10 minutes before glazing
   

7. Mix powdered sugar with lemon juice until smooth. Cover top of hand pie with glaze. Spring with lemon zest if desired.
   

8. Enjoy!