★★★★★

Blueberry Lemon Hand Pies

Blueberry Lemon Hand Pies take just 30 minutes to prepare! With a flaky crust and citrus glaze, these easy hand pies are too delicious not to try.

Blueberry hand pie bit into so you can see center. Topped with lemon glaze.

My easy hand pies are now some of the most popular recipes on my blog. Not only are people making them, but they are sharing photos and stories with me too! I love it.

It’s seriously one of the best parts of blogging, to see and hear from people about what they are cooking in their kitchen.

Blueberry Hand Pies

These hand pies bring together my favorite tastes of summer, blueberry and lemon.

Juicy berries and fresh citrus together in a neat little hand held pastry are easy to make, transport and share.

. . . even though you might be tempted to keep all the blueberry hand pies for yourself!

Blueberry Hand Pies lined up on a square white dessert plate.

Baked not Fried

Growing up, we used to eat those NASTY Hostess cherry hand pies. You know the ones I’m talking about right?

Full of all kinds of dyes and corn syrup and who knows what else? They tasted good(ish) while you’re eating them, and then you feel sick later.

My hand pies are smaller than those packaged pies. About two bites and you’re done (unless of course you keep going back for more).

They taste 1,000,000 times better and you won’t wind up with a stomach ache afterward.

Blueberry Lemon Hand Pies are incredibly easy because they are baked, NOT fried.

I also cheat and use refrigerated pie crust and canned pie filling. Don’t be hating on me okay?

Sometimes a girl needs a few tricks up her sleeve to get a quick dessert on the table for a crowd. If you prefer to make homemade pie crust and filling, please do!

Just don’t judge the rest of us who ask Pillsbury and Lucky Leaf to help out.

Blueberry hand pies on a white plate. One hand pie cut in half with pie filling oozing out.

Today’s combo is delicious. I used a blueberry filling and glazed them with a sweet lemon glaze! Such a refreshing combination, if I do say so myself.

Ingredients Needed

Here’s all you need to make delicious homemade hand pies: 

  • Refrigerated Pie Crust – Brought to room temperature before baking
  • Blueberry pie filling – I used canned, but your favorite homemade pie filling recipe is a great choice, too. 
  • Powdered sugar 
  • Egg white
  • Lemon – You’re going to use both the zest and the juice.

How to Make Hand Pies

STEP 1. Bring the crusts to room temperature

Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling.

STEP 2. Make the pie filling

Dump pie filling in a shallow bowl and add lemon zest. Mix until blended. Set aside.

STEP 3. Assemble the pies

Once warmed to room temperature, 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 tbsp cookie scoop, drop the blueberry pie filling into center of each pie crust circle. 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. This allows steam to escape as the hand pies bake so they won’t burst open.

STEP 4. Brush and bake

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.

STEP 5. Lemon glaze

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!

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Tips and Tricks

  • 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.

More Hand Pies

Everyone loves these hand pies! They’re a great dessert for a picnic or party because of how easy they are to transport. No cutting and serving onto plates, everyone can just grab one from the platter and pop it in their mouth.

But here’s the question….what’s YOUR favorite flavor? Is it my first love, the Apple Hand Pie?

I’ve got you covered with a Cherry Hand Pie, Pumpkin Hand Pie, and even a S’mores Hand Pie.

And, for dinner, how about we tackle these savory Pepperoni Pizza Hand Pies, mkay?

Hand pies filled with blueberry pie filling on a white plate with blue and white striped linen.

Tools used:

  1. 4-inch Biscuit Cutter – can easily find on Amazon!
  2. 1 Tbsp cookie scoop– makes it easy to NOT overfill the hand pies
  3. Metal Baking Sheets – I love this set that never warps in my oven!
  4. Silicone Basting Brush – perfect for brushing on the egg whites

Find and shop my favorite products in my Amazon storefront here!

More Easy Dessert Recipes

 
Yield: 24 hand pies

Blueberry Lemon Hand Pies

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

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

Ingredients

  • 2 boxes (14.1 oz each) refrigerated pie crust
  • 1 can (21 oz) blueberry pie filling
  • 1 lemon, zested
  • 1 egg white, beaten
  • 2 1/2 cups powdered sugar
  • 1/4 cup lemon juice

Instructions

  1. Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling.
  2. Dump pie filling in a shallow bowl and add lemon zest. Mix until blended. Set aside.
  3. 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.
  4. Using a 1 tbsp cookie scoop, drop blueberry pie filling into center of each pie crust circle. 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.
  5. 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.
  6. 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.

Nutrition Information:

Yield:

24

Serving Size:

1 hand pie

Amount Per Serving: Calories: 67Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 20mgCarbohydrates: 14gFiber: 0gSugar: 11gProtein: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on July 1, 2020

Comments & Reviews

  1. Our red raspberries are in now. Could I use the jam in these? How could I include some cream cheese?
    Thank you in advance and for this idea.

    1. You can combine cream cheese with powdered sugar just until sweetened, dollop in the hand pie with a dollop of raspberry jam 🙂 Let me know how it turns out!

  2. I’ve made them before and they came out perfectly. Since I’m isolating I’m attempting to perfect these and experimenting. Going for a Raspberry /sweetened cream cheese tomorrow. Fingers crossed

    1. You will want to make your own blueberry filling with fresh blueberries (and sugar, lemon juice, corn starch, salt, vanilla, and lemon zest) and cool completely before using as filling for these.

  3. Hi Aimee! Love love love these super yummy! Making them for my daughters wedding in August. Is there a way you have discovered to keeping them fresh for a few days?  

    1. They really are best the first day or two….after that the pie crust loses it’s texture, unfortunately.

  4. I have often wonder what a hand pie was, now I know, we call them a fruit turnover, normally you only ever see Apple or apricot turnover in the shops and every so often a cherry and custard or something that is supposed to resemble that. Any way it’s made me think of all the GORGEOUS summer fruits you could turn into your Gorgeous hands pies and that beautiful tangy icing. We have pastry sheet blocks 6 12×12″ sheets frozen packs of Puff or Shortcrust, very handy to have in the freezer, I have recently frozen a bunch of different stone fruits at the end of our summer. These cute hand pies will be easy to fill with and freeze that way something sweet will always be on hand… you asked what was our favourite was l reackon a combo of Raspberry and yellow peach or a Peacharine with Homemade Mascarpone.. Thankyou I love yourpage and will now go back and sign up.. Goodnight Lindi???????????

  5. Great idea. Can you clarify on qty? Directions indicate you would get 12 pies but the nutritional breakdown indicates 24. Thanks.

  6. Do you have a tool that cuts out the shape of the pie and seals it? I used to have a donut shop and we made pies in it also like that and I had a tool to seal them but I haven’t been able to find one online .

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