Blueberry Hand Pies with Lemon Glaze
Sweet and tart blueberry hand pies with lemon glaze are a fun and easy way to have your blueberry pie on the go. They also make a very tasty after-school treat.
We’ve had the most delicious blueberries at our local farmer’s market this year and I can’t get enough of them. I decided to surprise my kids with these little mini blueberry hand pies with lemon glaze for a little treat recently. The hand pies were a fun afternoon project, they smelled terrific while they baked, and best of all, they put big smiles on my kids’ faces.
How to Make Blueberry Hand Pies with Lemon Glaze
Roll out both of the pie crusts on a lightly floured surface. Cut out 24 rounds with a cookie cutter (a glass jar or anything round will work too). You’ll need to re-roll the dough to get all 24 rounds.
Combine the blueberries, sugar, cornstarch, and lemon juice together in a small saucepan over medium heat; cook for 8-10 minutes or until the berries start to burst and the sauce has thickened. Set aside to cool.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Place a spoonful of the cooled & thickened blueberries in the center of 12 rounds. Top each round with another pie round and press the edges together very firmly. Crimp all edges with a fork.
Brush some egg wash on the top of each hand pie then cut a few slits in the top of the crust for venting. Sprinkle each hand pie with some turbinado sugar.
Bake for 20-25 minutes, turning halfway through baking, until golden brown. Remove from the oven and allow to cool.
Make the lemon glaze by combining the powdered sugar, lemon juice, and lemon extract until smooth.
Place the cooled hand pies on a baking rack over parchment paper. Drizzle the lemon glaze on top of each pie. Serve and enjoy.
Equipment
Ingredients
Blueberry Hand Pies:
- 1½ cups blueberries
- 2-3 tbsp sugar, depending on the sweetness of the berries
- ½ tbsp cornstarch
- Juice from ½ a lemon
- 1 box of pre-made pie crusts (two crusts total)
- 1 small egg, well beaten
- Turbinado sugar, to taste
Lemon Glaze:
- ½ cup powdered sugar
- 1-2 tbsp fresh lemon juice
- Zest from ½ lemon
Instructions
- Roll out both of the pie crusts on a lightly floured surface. Cut out 24 rounds with a cookie cutter (a glass jar or anything round will work too). You’ll need to re-roll the dough to get all 24 rounds.
- Combine the blueberries, sugar, cornstarch, and lemon juice together in a small saucepan over medium heat; cook for 8-10 minutes or until the berries start to burst and the sauce has thickened. Set aside to cool and thicken.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Place a small spoonful of the cooled & thickened blueberries in the center of 12 rounds. Top each round with another pie round and press the edges together very firmly. Crimp all edges with a fork.
- Brush some egg wash on the top of each hand pie then cut a few slits in the top of the crust for venting. Sprinkle each hand pie with some turbinado sugar.
- Bake for 20-25 minutes, turning halfway through baking, until golden brown. Remove from the oven and allow to cool.
- Make the lemon glaze by combining the powdered sugar, lemon juice, and lemon extract until smooth.
- Place the cooled hand pies on a baking rack over parchment paper. Drizzle the lemon glaze on top of each pie. Serve and enjoy.
These are some cutest handpies, Pam, and I am sure that they taste even better!
Wow those look good.
These are the perfect afternoon treat! Such cute little bites.
Yummy dessert.