Blueberry and lemon make a perfect pair like peanut butter and jelly. They come together in this Mini Blueberry Pie recipe to bring you these sweet and tangy little hand pies. Get fancy with beautiful decorations and make them a work of art!
Add a little sunshine to your life with these tangy and sweet little mini blueberry pies. Made with fresh blueberries, quickly cooked into a pie filling and homemade lemon curd, wrapped in flaky pie crust, I can think of nothing better except for perhaps adding a scoop of ice cream on top!
What you’ll need
For this recipe, as well as for all of my pie recipes, I use my trusty homemade pie dough. But to save a little time you can also use store bought refrigerated pie dough. Make sure to buy the type that you can roll out, not the one already shaped in a pie pan.
One batch of pie dough will make 9 hand pies. If you wish to make the decorations, make an extra batch of pie dough.
Blueberry pie filling
This recipe uses a quick blueberry pie filling that has been precooked and ready in just 5 minutes. You will need to allow it to cool completely before using.
The blueberry pie filling is adapted from King Arthur Flour’s Blueberry Hand Pies recipe.
Other options you can use for pie filling are:
- Blueberry jam
- Leftover blueberry compote
I used leftover homemade lemon curd for this recipe but you can use a store bought version to save time. If you don’t want to add lemon curd, that is totally fine as well.
Assembling blueberry lemon hand pies
- Prepare the pie dough and cut it into 18 circles. Use 9 for the bottom crust and 9 for the top crust.
- Add a teaspoon of lemon curd on the bottom crust.
- Add cooled blueberry pie filling on top. Add egg wash on the edge around the filling.
- Roll the pieces for the top crust just slightly larger than the bottom crust and add it on top to cover the filling.
- Seal the edges using a fork and poke steam vents on top before baking.
Decorations are optional, but if you have a little time or are making these hand pies for a special occasion, the decorations will add a special touch. See my post for these Decorated Strawberry Hand Pies for more details on how to make the decorations.
After you have assembled the hand pies, skip adding egg wash and sugar on top, place them on a lined baking sheet and freeze until solid. Then transfer them to an airtight container or freezer bag and keep frozen for up to 3 months.
You can bake them straight from frozen at the same oven temperature but with an addition of a few minutes to the baking time. Add egg wash and sprinkle with sugar just before baking.
Storing and reheating
These blueberry hand pies are best the day they are baked, especially when still slightly warm. Leftovers can be kept at room temperature overnight but I recommend refrigerating the hand pies if you don’t plan to finish them within a day or two.
They will last up to a week under refrigeration and much longer in the freezer. Store them in an airtight container. And thaw completely at room temperature before serving.
If you’re like me and prefer your mini blueberry pies a bit warm with crispy crust, toast them up in the oven at 350°F for about 5 – 7 minutes.
More hand pies
If you make this recipe, please let me know! Leave a comment, send me a photo, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
Mini Blueberry Pies
1 batch of pie dough
- 1 ½ cup all-purpose flour (192 g)
- 2 rounded tablespoon granulated sugar (35 g)
- ¼ rounded teaspoon kosher salt (2 g)
- 5 oz unsalted butter (cubed & cold)
- 3 tablespoon cold water
- 2 cup fresh blueberry (10 oz)
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 2 tablespoon granulated sugar (24 g)
- 2 tablespoon cornstarch (15 g)
- A pinch of kosher salt
- 9 teaspoon lemon curd
- 1 large egg
- 1 tablespoon of cream (milk or water)
- Turbinado sugar
Prepare the blueberry filling
- Wash and dry the blueberries and lemon.
- Zest and juice the lemon.
- Add sugar and cornstarch to a small bowl and mix to combine.
- Add blueberries to a small sauce pan and sprinkle the cornstarch mixture over the berries.
- Add salt, lemon zest and juice to the saucepan and bring it to a simmer over medium high heat. Reduce heat to medium and cook until thicken, about 5 minutes, stirring frequently.
- Set the filling aside to cool.
Make the dough
- Add flour, sugar and salt in a small bowl and mix thoroughly with a whisk. Then transfer to a food processor fitted with the dough blade.
- Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea and bean size, variation in size is okay, but no smaller than a pea.
- Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to get the flour at the bottom to mix up.
- Turn the dough out on the counter or cutting board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.
- Optional: If you wish to make decorations for these hand pies, make an extra batch of pie dough.
Prepare the pie
- Take the pie dough out of the refrigerator and roll out to between 1/8” to 1/4” thick. Use extra flour to keep dough from sticking to the counter and roller. Cut into circles using a 3” cookie cutter.
- Re-roll the scraps and continue to cut into circles. One batch of pie crust should yield 18 circles, enough for 9 hand pies. Place the circles on a parchment lined baking sheet and refrigerate until ready to use.
- Optional: At this point, you can roll out the second batch of pie dough to create decorations if desired. Cut shapes using mini decorative cookies cutters, and cut strips about 1/8” thick to create braids for the borders.
- Beat an egg with one tablespoon of cream, milk or water to make egg wash.
- Take out the dough circles from earlier, place half of them on a parchment line baking sheet about 1”-2” apart.
- With the other half, roll them out slightly larger than originally, about half an inch more. These will be used as the top of the hand pies.
- Brush egg wash around the edge of one of the circles on the baking sheet, spoon 1 teaspoon of lemon curd in the middle, and spoon 1 very heaping tablespoon of the blueberry filling on top. Take one of the larger circles rolled out earlier and cover the filling. Press the edges together and seal with a fork. Repeat for the remaining circles.
- Optional: To decorate the pies, brush the top of the pies, wherever you want the decorations to stick to with egg wash and add decorations on top. Trim the braided pieces to fit the entire circle or half circle. Add cut out shapes to cover the seams, or ends of the braids.
- Preheat the oven to 425°F, let the pies rest in the freezer (or refrigerator) while the oven is preheating.
- Just before baking, brush egg wash generously over the entire surface of the pies, including the decorations. Create steam vents on the top by poking holes with the tip of a paring knife. Sprinkle with turbinado sugar.
- Bake 16 minutes uncovered until golden brown
- Remove from the oven and allow to cool to the touch on a wire rack.
- You can use homemade or store bought lemon curd for this recipe.
- Blueberry jam or leftover blueberry compote can also be used as the pie filling.
- Unbaked hand pies can be kept frozen for up to 3 months and baked straight from frozen, adding a few minutes to the baking time.
- Leftovers can be kept at room temperature for 1 - 2 day, up to a week in the refrigerator and up to 3 months in the freezer.
- Reheat the pies in the oven at 350°F for about 5 - 7 minutes to crisp up the crust.
This post was originally published on 7/19/2018. The recipe has been updated and republished on 9/7/2020 with extra tips to help you in the kitchen.