Blueberry Lemon Hand Pies are flaky, sweet-tart little pastries filled with juicy blueberries and bright lemon—basically portable dessert happiness. Here’s a reliable homemade version.
🫐🍋 Blueberry Lemon Hand Pies
Ingredients
For the filling:
- 2 cups blueberries (fresh or frozen)
- 2–3 tbsp sugar (adjust to taste)
- 1 tbsp cornstarch
- 1 tsp lemon zest
- 1 tbsp lemon juice
- Pinch of salt
For the dough (or use store-bought pie dough):
- 2 ½ cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 cup cold unsalted butter (cubed)
- 6–8 tbsp ice water
For assembly:
- 1 egg (beaten, for egg wash)
- Extra sugar for sprinkling
Instructions
1. Make the dough
- Mix flour, sugar, and salt.
- Cut in cold butter until mixture looks crumbly (pea-sized bits).
- Add ice water gradually until dough just comes together.
- Divide into 2 discs, wrap, and chill for at least 1 hour.
2. Make the filling
- In a saucepan, combine blueberries, sugar, cornstarch, lemon zest, lemon juice, and salt.
- Cook over medium heat for 5–7 minutes until slightly thickened and glossy.
- Let it cool completely (important so it doesn’t leak).
3. Assemble the hand pies
- Roll dough to about ⅛ inch thickness.
- Cut into circles or rectangles (about 4–5 inches wide).
- Spoon filling onto half of each piece (don’t overfill).
- Brush edges with egg wash, fold over, and seal with a fork.
- Cut small vents on top.
4. Bake
- Brush tops with egg wash and sprinkle sugar.
- Bake at 200°C (400°F) for 18–25 minutes, until golden brown.
Tips for best results
- Keep butter cold for flakier pastry.
- Cool filling completely before assembling or it will leak.
- Frozen blueberries work well—no need to thaw first.
- Add a tiny pinch of cinnamon if you want extra depth.
If you want, I can also give you:
- A quick 30-minute version using puff pastry
- A glaze or icing drizzle version
- Or a bakery-style flaky crust upgrade method
