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–+ servings
Blueberry Lemon Hand Pies

Irresistible Blueberry Lemon Hand Pies in Just 30 Minutes

These Blueberry Lemon Hand Pies are quick to make and combine juicy blueberries with a zesty lemon glaze.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 pies
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 pkg Refrigerated Pie Crust Quick and easy, this gives you that desirable flaky texture.
  • 1 large Egg Binds the crust and helps it achieve that golden-brown finish.
For the Filling
  • 1 cup Blueberry Pie Filling Fresh blueberries work too, but add a thickening agent like corn starch.
  • 1 tbsp Lemon Zest Adds a bright, citrusy kick to your filling.
For the Glaze
  • 1 cup Powdered Sugar Sweetens up your glaze for that perfect finish.
  • 1 tbsp Lemon Juice Provides a tangy contrast that balances the sweetness of the glaze.

Equipment

  • oven
  • Biscuit Cutter
  • mixing bowl
  • Baking sheet
  • Parchment paper

Method
 

Step‑by‑Step Instructions for Blueberry Lemon Hand Pies
  1. Preheat the oven to 425°F (220°C).
  2. In a shallow bowl, mix your blueberry pie filling with the fresh lemon zest. Set aside.
  3. Unroll the refrigerated pie crusts and cut out 6 circles from each crust using a 4-inch biscuit cutter.
  4. Take one circle, spoon about a tablespoon of blueberry filling into the center, brush edges with beaten egg yolk, fold and pinch edges to seal.
  5. Brush the tops with egg white and bake for 15 minutes or until golden brown.
  6. Whisk together powdered sugar and lemon juice in a small bowl to create the glaze.
  7. Dip each warm pie into the lemon glaze and let them set for about 5 minutes before serving.

Nutrition

Serving: 1pieCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 2gSugar: 12gVitamin A: 2IUVitamin C: 5mgCalcium: 2mgIron: 8mg

Notes

Poke small holes in each pie before baking to prevent bursting. For a crispier crust, brush more egg white on top before baking.

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