Golden, buttery pockets filled with juicy blueberry filling and topped with a bright lemon glaze—these blueberry hand pies are the perfect handheld treat for picnics, parties, or cozy afternoons!
🎉 Introduction
These Blueberry Hand Pies combine a flaky, buttery crust with a sweet-tart blueberry filling for an irresistible dessert or snack. Finished with a zesty lemon glaze, they’re simple to make and impossible to resist. Perfect for sharing—or not! 🫐✨
🧰 Equipment Needed
- Mixing bowls (large & medium)
- Pastry cutter or food processor
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
- Whisk & spatula
- Measuring cups & spoons
🛒 Ingredients
🥧 Crust
- 2½ cups unbleached all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup cold butter, cubed
- ⅓ cup ice water
🫐 Filling
- 1½ cups blueberries (fresh or frozen)
- 2 tbsp sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 1 egg, beaten (for egg wash)
🍋 Lemon Glaze
- 2 cups powdered sugar
- ¼ cup lemon juice
👩🍳 Directions
Step 1: Make the Crust
- In a large bowl, whisk flour, salt, and sugar.
- Cut in cold butter with a pastry cutter or food processor until mixture resembles coarse crumbs.
- Gradually add ice water, stirring until dough comes together.
- Divide dough into 2 disks, wrap in plastic, and chill at least 30 minutes.
Step 2: Make the Blueberry Filling
- In a bowl, combine blueberries, sugar, cornstarch, and lemon juice; toss until evenly coated.
- Set aside.
Step 3: Roll & Cut Dough
- On a floured surface, roll out one dough disk to about ⅛-inch thickness.
- Cut into circles or rectangles (about 4–5 inches wide).
- Repeat with second dough disk.
Step 4: Fill & Assemble
- Place a spoonful of blueberry filling in the center of each piece.
- Brush edges with beaten egg, fold over, and press to seal with a fork.
- Cut small slits on top for steam to escape.
Step 5: Bake
- Place pies on parchment-lined baking sheet.
- Brush tops with egg wash.
- Bake at 375°F (190°C) for 20–25 minutes, until golden brown.
- Cool slightly on a wire rack.
Step 6: Glaze
- Whisk powdered sugar and lemon juice until smooth.
- Drizzle glaze over warm or cooled pies.
🍽️ Servings & Timing
- Servings: 8–10 pies
- Prep Time: 30 minutes
- Bake Time: 25 minutes
- Total Time: ~1 hour
🥄 Variations
- Other Fruits: Use cherries, peaches, or raspberries
- Spiced: Add cinnamon or cardamom to the filling
- Mini Pies: Make smaller pies for bite-sized treats
- Iced: Skip lemon glaze and dust with powdered sugar instead
🧊 Storage & Reheating
- Room Temp: Store in an airtight container up to 2 days
- Fridge: Keep up to 5 days; reheat in oven for crispness
- Freezer: Freeze baked or unbaked pies up to 2 months
❓ 10 FAQs
- Can I use store-bought pie crust?
Yes—great shortcut! - Can I use frozen blueberries?
Yes—no need to thaw, but increase cornstarch to prevent sogginess. - Why add cornstarch?
It thickens the filling so it doesn’t leak. - How do I seal pies well?
Use egg wash and crimp edges firmly with a fork. - Can I make ahead?
Assemble and freeze unbaked pies; bake from frozen. - Can I air fry?
Yes—cook at 350°F for 10–12 minutes. - Can I skip the glaze?
Yes—optional but adds bright flavor. - Do I need to vent pies?
Yes—small slits release steam. - Can I double the recipe?
Absolutely—great for parties. - What’s best to serve with them?
Vanilla ice cream or whipped cream.
🏁 Conclusion
These Blueberry Hand Pies are the perfect mix of buttery crust, sweet-tart blueberry filling, and zesty glaze—ideal for picnics, parties, or a cozy treat at home. 🫐🥧
Blueberry Hand Pies – Flaky, Sweet & Perfectly Portable
Golden, buttery pockets filled with juicy blueberry filling and topped with a bright lemon glaze—these blueberry hand pies are the perfect handheld treat for picnics, parties, or cozy afternoons!
🎉 Introduction
These Blueberry Hand Pies combine a flaky, buttery crust with a sweet-tart blueberry filling for an irresistible dessert or snack. Finished with a zesty lemon glaze, they’re simple to make and impossible to resist. Perfect for sharing—or not! 🫐✨
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Ingredients
Adem Recipes Daily App
Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.
Coming Soon
Equipment
Method
Step 1: Make the Crust
- In a large bowl, whisk flour, salt, and sugar.
- Cut in cold butter with a pastry cutter or food processor until mixture resembles coarse crumbs.
- Gradually add ice water, stirring until dough comes together.
- Divide dough into 2 disks, wrap in plastic, and chill at least 30 minutes.
Step 2: Make the Blueberry Filling
- In a bowl, combine blueberries, sugar, cornstarch, and lemon juice; toss until evenly coated.
- Set aside.
Step 3: Roll & Cut Dough
- On a floured surface, roll out one dough disk to about ⅛-inch thickness.
- Cut into circles or rectangles (about 4–5 inches wide).
- Repeat with second dough disk.
Step 4: Fill & Assemble
- Place a spoonful of blueberry filling in the center of each piece.
- Brush edges with beaten egg, fold over, and press to seal with a fork.
- Cut small slits on top for steam to escape.
Step 5: Bake
- Place pies on parchment-lined baking sheet.
- Brush tops with egg wash.
- Bake at 375°F (190°C) for 20–25 minutes, until golden brown.
- Cool slightly on a wire rack.
Step 6: Glaze
- Whisk powdered sugar and lemon juice until smooth.
- Drizzle glaze over warm or cooled pies.
Notes
🥄 Variations
Other Fruits: Use cherries, peaches, or raspberries Spiced: Add cinnamon or cardamom to the filling Mini Pies: Make smaller pies for bite-sized treats Iced: Skip lemon glaze and dust with powdered sugar instead 🧊 Storage & Reheating
Room Temp: Store in an airtight container up to 2 days Fridge: Keep up to 5 days; reheat in oven for crispness Freezer: Freeze baked or unbaked pies up to 2 months ❓ 10 FAQs
Can I use store-bought pie crust?
Yes—great shortcut! Can I use frozen blueberries?
Yes—no need to thaw, but increase cornstarch to prevent sogginess. Why add cornstarch?
It thickens the filling so it doesn’t leak. How do I seal pies well?
Use egg wash and crimp edges firmly with a fork. Can I make ahead?
Assemble and freeze unbaked pies; bake from frozen. Can I air fry?
Yes—cook at 350°F for 10–12 minutes. Can I skip the glaze?
Yes—optional but adds bright flavor. Do I need to vent pies?
Yes—small slits release steam. Can I double the recipe?
Absolutely—great for parties. What’s best to serve with them?
Vanilla ice cream or whipped cream. 🏁 Conclusion
These Blueberry Hand Pies are the perfect mix of buttery crust, sweet-tart blueberry filling, and zesty glaze—ideal for picnics, parties, or a cozy treat at home. 🫐🥧
Other Fruits: Use cherries, peaches, or raspberries Spiced: Add cinnamon or cardamom to the filling Mini Pies: Make smaller pies for bite-sized treats Iced: Skip lemon glaze and dust with powdered sugar instead 🧊 Storage & Reheating
Room Temp: Store in an airtight container up to 2 days Fridge: Keep up to 5 days; reheat in oven for crispness Freezer: Freeze baked or unbaked pies up to 2 months ❓ 10 FAQs
Can I use store-bought pie crust?
Yes—great shortcut! Can I use frozen blueberries?
Yes—no need to thaw, but increase cornstarch to prevent sogginess. Why add cornstarch?
It thickens the filling so it doesn’t leak. How do I seal pies well?
Use egg wash and crimp edges firmly with a fork. Can I make ahead?
Assemble and freeze unbaked pies; bake from frozen. Can I air fry?
Yes—cook at 350°F for 10–12 minutes. Can I skip the glaze?
Yes—optional but adds bright flavor. Do I need to vent pies?
Yes—small slits release steam. Can I double the recipe?
Absolutely—great for parties. What’s best to serve with them?
Vanilla ice cream or whipped cream. 🏁 Conclusion
These Blueberry Hand Pies are the perfect mix of buttery crust, sweet-tart blueberry filling, and zesty glaze—ideal for picnics, parties, or a cozy treat at home. 🫐🥧
