Blueberry Lemon Hand Pies Recipe

Learn how to make the best homemade blueberry lemon hand pies with this easy baking recipe. The perfect balance of flaky pastry, juicy blueberries, and bright lemon zest creates irresistible portable treats. Master the technique for crimping edges and achieving that golden, sugar-crusted finish every time.

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

25 mins

Serves:

8 hand pies

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">300g fresh blueberries (or frozen, thawed and drained)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 tbsp cornstarch</li><li class="ingredients-single-item">Zest of 2 lemons</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For assembly:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water</li><li class="ingredients-single-item">2 tbsp coarse sugar or granulated sugar</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">10cm round cookie cutter or cup</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a large bowl or food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse or use your fingertips to work it in until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces still visible. These butter pockets will create steam during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice water and lemon juice together. Gradually add this liquid to the flour mixture, 1 tablespoon at a time, stirring gently until the dough just begins to come together. You may not need all the liquid – stop when the dough holds together when pinched. The lemon juice helps inhibit gluten development, ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gather into a ball without overworking. Divide in half, shape each into a disc, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days. Chilling relaxes the gluten and firms up the butter, both crucial for a flaky result.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the filling. In a medium saucepan, combine the blueberries, sugar, cornstarch, lemon zest, lemon juice, and salt. Stir well to coat the berries. Cook over medium heat, stirring frequently, until the mixture comes to a simmer and thickens, about 5-7 minutes. The cornstarch needs to reach boiling point to fully activate its thickening properties.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the filling to a bowl and allow it to cool completely. The filling will continue to thicken as it cools. If using immediately, place in the refrigerator to speed up cooling. You can prepare the filling up to 3 days in advance and store it covered in the refrigerator.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once ready to assemble, preheat your oven to 190°C and line two baking sheets with parchment paper. Remove one disc of dough from the refrigerator and let it sit for 5-10 minutes to slightly soften for easier rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On a floured surface, roll the dough to about 3mm thickness. Using a 10cm round cutter or cup, cut out as many circles as possible. Re-roll scraps once to cut more circles. Repeat with the second disc of dough until you have 16 circles total.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place 8 dough circles on the prepared baking sheets. Spoon about 1½ tablespoons of filling into the center of each circle, leaving a 1.5cm border around the edges. Be careful not to overfill, as this can cause leakage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Brush the edges of the filled circles with the egg wash, then top with the remaining dough circles. Press the edges together firmly, then crimp with a fork to seal. Cut 2-3 small vents in the top of each pie to allow steam to escape during baking (this prevents the filling from bursting through the sides).</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the tops of the pies with egg wash and sprinkle with coarse sugar. The egg wash creates a golden, shiny surface while the sugar adds a delightful crunch and sparkle.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Chill the assembled pies for 15 minutes before baking. This final chill helps the butter in the pastry firm up again, ensuring maximum flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake for 22-25 minutes, rotating the pans halfway through, until the pies are deeply golden brown. Look for bubbling filling through the vents as a sign the filling is hot and the cornstarch has fully activated.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the pies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool for at least 15 minutes before serving. The filling will be extremely hot straight from the oven and needs time to set up slightly. Your hand pies are best enjoyed warm or at room temperature on the day they're made, but will keep for 2 days in an airtight container.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Blueberry Lemon Hand Pies?

These hand pies require all-purpose flour, sugar, salt, cold butter, water, and lemon juice for the pastry. The filling consists of blueberries, sugar, cornstarch, lemon zest, lemon juice, and salt. For assembly, you'll need egg wash and coarse sugar for the topping.

How to cook Blueberry Lemon Hand Pies at home?

Learn how to cook Blueberry Lemon Hand Pies by making a flaky pastry, preparing a thickened blueberry-lemon filling, then assembling by cutting dough circles, adding filling, sealing the edges, and baking at 190°C for 22-25 minutes until golden brown. The key techniques include keeping butter cold, proper edge sealing, and allowing the filling to cool completely before assembly.

Can I use frozen blueberries instead of fresh in hand pies?

Yes, frozen blueberries work well in hand pies! Thaw them completely first and drain any excess liquid to prevent soggy pastry. The thawing process actually breaks down cell walls, often resulting in a more intense flavour. No need to adjust sugar or cornstarch quantities when substituting.

Why are my hand pies leaking filling during baking?

Leaky hand pies typically result from overfilling, inadequate sealing, or skipping the final chilling step. Use no more than 1½ tablespoons of cooled filling per pie, firmly crimp edges with a fork, cut proper steam vents, and chill assembled pies for 15 minutes before baking to maintain structure.

How far in advance can I prepare these fruit hand pies?

You can prepare components ahead: pastry dough (refrigerated for 2 days or frozen for 3 months) and filling (refrigerated for 3 days). Fully assembled unbaked pies can be frozen for 2 months. Baked pies keep for 2 days at room temperature or 3 months frozen, though the texture is best fresh.

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