Blueberry and lemon come together in this recipe to bring you these perfectly sweet and tangy Blueberry Lemon Hand Pies. These little beauties can also be decorated to impress if desired.
After making these Decorated Strawberry Compote Hand Pies a few weeks ago, I’ve been dying to try out the recipe again with a different pie fillings. But mostly I just want to decorate them all pretty. Luckily, I had Homemade Lemon Curd on hand, and I just need another flavor to go with that. Blueberry came to mind, and thus these deliciously sweet and tangy Blueberry Lemon Hand Pies were born.
One recipe of my All-Butter Pie Crust will yield 9 of these hand pies, without the decorations. I had left over pie dough from this Strawberry Rose Tart which was just enough to make all the decorations for these 9 little beauties. Decoration is optional, but if you want to add them, be sure to add an extra pie dough to your recipe list, since not everyone has extra pie dough on call. Even without the decorations, these Blueberry Lemon Hand Pies will still look good and taste no less delicious.
How to Make Blueberry Lemon Hand Pies
For this recipe, I precook the blueberry filling first since the baking time will be very short. This also gives me an opportunity to gel the filling before hand and make the filling process very clean and easy. No roll away blueberries and getting juices everywhere.
Once you get the pie dough rolled out, and your circles cuts. It is assembly time. Add lemon curd to the bottom piece, pile on blueberry filling and seal the pie with the top piece. Refer to this Decorated Strawberry Compote Hand Pies recipe for step by step photos if you want to add decorations to these Blueberry Lemon Hand Pies as well.
I used Homemade Lemon Curd for this recipe, but you are welcome to use a store-bought version. I promise you though that it is extremely easy to make lemon curd, and it’s so delicious on many other things as well, like these Lemon Blueberry Cream Scones or this Lemon Dutch Baby. Whichever lemon curd you decide to go with, I’m sure these Blueberry Lemon Hand Pies will be a delight. Sweet, tangy, and refreshing, they are perfect for summer.
- How to Make an All-Butter Pie Crust – for step by step tutorial on how to make pie dough
- Decorated Strawberry Compote Hand Pies – for tutorial on how to make the decoration
- Homemade Lemon Curd – for the lemon curd filling used in this recipe
If you make this recipe, please let me know! Leave a comment, 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!
- 1 1/2 cup all-purpose flour
- 2 rounded tablespoon granulated sugar
- 1/4 rounded teaspoon kosher salt
- 5 ounce unsalted butter - cold
- 3 tablespoon cold water
- Extra flour for rolling
- 2 cup fresh blueberry 10 oz
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 2 tablespoon granulated sugar
- 2 tablespoon cornstarch
- A pinch of kosher salt
- 9 teaspoon lemon curd
- 1 large egg
- 1 tablespoon of cream milk or water
- Turbinado sugar
- 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 sauce pan 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.
- 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 decoration for these hand pies, make an extra batch of pie dough.
- 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 use as the top of the hand pies.
- Brush egg wash around the edge of one of the circle 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 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 oven and allow to cool to the touch on a wire rack.
- While working with pie dough, always have extra flour on hand to cover the counter, cookie cutter, cutting tools to ensure the dough doesn’t stick to anything.
- If at any point, the dough feels to soft, chill it in the refrigerator before continuing to the next step.
- This recipe uses homemade lemon curd in the filling. Store bought lemon curd can be use as a substitute.
The blueberry pie filling is adapted from King Arthur Flour’s Blueberry Hand Pies recipe.
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