Blueberry Lemon Hand Pies

Name: Blueberry Lemon Hand Pies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 24 hand pies
Ingredients: 2 boxes refrigerated pie crust; 1 can blueberry pie filling; 1 lemon; 1 egg; 2 ½ cups powdered sugar; ¼ cup lemon juice

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
24 hand pies
Calories
67 kcal
Course
Dessert
Cuisine
American

Blueberry Lemon Hand Pies

Nicole Henderson

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All it takes is 30 minutes to prepare these Blueberry Lemon Hand Pies with their flaky crust and citrus glaze!

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Ingredients

Servings

2 boxes refrigerated pie crust 14.1 oz each
1 can blueberry pie filling 21 oz
1 lemon zested
1 egg separated
2 ½ cups powdered sugar
¼ cup lemon juice

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Instructions

Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling.
Dump pie filling in a shallow bowl and add lemon zest. Mix until blended. Set aside.
Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle.
Using a 1 Tablespoon scoop, drop blueberry pie filling into center of each pie crust circle. Brush edges with egg yolk. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting.
Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until browned.
While pies are baking, whisk together the powdered sugar and lemon juice until smooth. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely. I use two forks to flip it in the glaze and remove carefully. Return to parchment paper and allow to set (about 5 minutes). ENJOY!

Notes

Measure the filling: The cookie scoop helps get an even amount of filling into each pie. If you don't have a cookie scoop, you can also use a measuring spoon.
Pinching: To keep your fingers from sticking to the pie crust when you're folding and pinching them, dab your fingers in cold water first. Make sure to use a good amount of pressure to pinch the ends together to seal.
Trouble with them popping open? Brush the edges with egg white before pinching closed. It seems to help in most cases!
Parchment paper: Don't forget to line your pan. The parchment helps make clean up easier and helps keep the flaky pie crust from sticking to your baking pan!
Can you freeze hand pies? Blueberry hand pies can be frozen but the texture will be much softer after thawing and you'll lose that buttery flakiness from the crust. I prefer them baked and eaten fresh! This recipe makes 12 - 15 individual pies, which is perfect for my family.
Can you substitute homemade crust or another kind of pastry dough? If you have a pie crust recipe you love and have the time to make it, by all means use it for your hand pies! I don't recommend substituting other kinds of dough for this recipe. They'll probably taste okay but I want my hand pies to be, well, pies! And that means pie crust.