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Lemon Blueberry Hand Pies


Blueberry hand pies with a scrumptious lemon glaze, is there anything better? Serve with a scoop of vanilla ice cream.

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Rate this recipe 4.5/5 (18 Votes)


  • 2 premade pie crusts
  • 2 cups fresh blueberries (6 ounces)
  • 1/4 cup granulated sugar (3.5 ounces)
  • 2 tablespoons tapioca
  • 1/8 teaspoon kosher salt
  • 1 lemon, zested, juiced
  • 1 egg whisked with 1 tablespoon water
  • Demerara sugar, for topping
  • 1 cup confectioners' sugar
  • 2 tablespoons of the lemon juice


Servings 6
Preparation time 20mins
Cooking time 45mins


Step 1


Preheat oven to 400°F.
Cut each pie crust in half through the middle, then in thirds in the other direction, creating 6 pieces {square off the edges to make rectangles or strips}

Place blueberries, granulated sugar, tapioca, salt and 1 tablespoon of the lemon juice {save the remaining lemon juice for the glaze} in a small saucepan over med-heat. Simmer and stir until the blueberries release their juices and burst, 4 to 5 minutes. Remove from heat, add lemon zest and allow the mixture to cool, about 10 minutes.

Dollop 1 tablespoon cooled blueberry filling on each pie piece. Brush the egg wash along the edges and fold the pie crust; crimp with a fork to seal. Brush each pie with the egg wash and sprinkle with demerara sugar.

Bake on a parchment-lined baking sheet until golden, 15 to 20 minutes. Set aside to cool.

Whisk together confectioners' sugar and lemon juice, 1 tablespoon at a time, until a pourable glaze forms. Keep at room temperature until ready to use.

When serving, use a spoon to swizzle the top of each hand pie with the lemon glaze.

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