Are you ready to indulge in a delightful treat that combines the tangy zest of lemon with the sweetness of fresh blueberries? These Lemon Blueberry Hand Pies are not just a dessert; they're a bite-sized burst of summer in every flaky, golden crust. Perfect for picnics, parties, or a sweet snack at home, these hand pies are incredibly easy to make and will have your friends and family begging for seconds. With just a handful of simple ingredients and a little bit of love, you can create these charming pastries that are sure to impress. So, let’s dive into this scrumptious recipe that will elevate your baking game and satisfy your cravings!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 hand pies
Ingredients
- 1 package refrigerated pie crusts
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 egg (for egg wash)
Instructions
- Prepare the blueberry filling by combining fresh blueberries, granulated sugar, lemon juice, and cornstarch in a medium bowl. Gently mix until blueberries are evenly coated, ensuring the cornstarch helps thicken the filling.
- Remove refrigerated pie crusts and let them sit at room temperature for 10-15 minutes to become more pliable. Unroll the pie crusts on a clean, lightly floured surface.
- Using a 4-inch round cookie cutter or drinking glass, cut out circles from the pie crusts. You should be able to get approximately 6 circles from each pie crust.
- Place a small spoonful (about 1-2 tablespoons) of blueberry filling in the center of each pie crust circle, leaving a small border around the edges.
- Fold the pie crust over to create a half-moon shape, carefully pressing the edges together with your fingers. Use a fork to crimp and seal the edges completely.
- In a small bowl, beat the egg and create an egg wash by whisking until smooth. Brush the top of each hand pie with the egg wash to ensure a golden, shiny finish.
- Using a sharp knife, cut 2-3 small slits on the top of each hand pie to allow steam to escape during baking.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Arrange the hand pies on the prepared baking sheet, spacing them about 1 inch apart. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let the hand pies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a simple lemon glaze before serving for extra sweetness and flavor.
Tips
- Use Fresh Ingredients: For the best flavor, opt for fresh blueberries and freshly squeezed lemon juice. The quality of your ingredients makes a significant difference in taste.
- Chill Your Dough: If your pie crusts feel too warm and difficult to handle, pop them in the fridge for a few minutes. This will make them easier to work with and help achieve a flakier crust.
- Don’t Overfill: When adding the blueberry filling, avoid overfilling the pies. A tablespoon or two is enough; too much filling can cause them to burst open during baking.
- Seal Properly: Ensure the edges of your hand pies are well-sealed to prevent the filling from leaking out. Use a fork to crimp the edges firmly.
- Experiment with Flavors: Feel free to add a dash of cinnamon or a sprinkle of nutmeg to the filling for an extra layer of flavor. You can also mix in other berries for a delightful twist.
- Perfect Egg Wash: For a beautiful golden finish, be sure to brush the tops of your hand pies with egg wash before baking. This simple step will give them a professional look.
- Cool Before Serving: Allow the hand pies to cool on a wire rack after baking. This helps the filling set and makes them easier to eat without burning your mouth.
- Garnish for Extra Flair: Dust with powdered sugar or drizzle with a lemon glaze before serving to elevate the presentation and add a touch of sweetness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 25mg
