These Blueberry and Lemon Hand Pies are made with homemade flaky pie crust filled with a sweet blueberry, lemon, and cinnamon filling and sprinkled with sugar! A great tea or breakfast treat!
Prep Time20 minutesmins
Cook Time30 minutesmins
Pastry Chill Time1 hourhr
Course: Dessert
Keyword: pie
Servings: 12pies
Calories: 93kcal
Ingredients
Pie Crust Pastry
¼tsp.salt
1¼cupplain floursifted (156g)
½cupbuttercold and cut into cubes (113g)
60mLwaterice-cold
1tsp.granulated sugar
1eggbeaten
1tbsp.milk
Filling
1½cupsblueberries(approx. 260g) (fresh)
5tbspgranulated sugar
2tbsplemon juice
2tbsplemon zest
½tsp.ground cinnamon
Instructions
Pie Crust Pastry
Place sifted flour and salt in a mixing bowl of a stand mixer with the paddle attachment.
Add cold cubed butter and mix on low-speed for 15 seconds until butter is coated with flour.
Add ice-cold water, 1 tbsp. at a time and mix on low-speed until larger clumps of dough start to form. Stop mixer, grab dough and remaining crumbs and squeeze dough together to form a ball. If crumbs and dough clumps do not hold together, drizzle with some more water.
Divide the dough into two discs, wrap in plastic wrap, and chill for at least 1 hour up to overnight.
Filling
In a small saucepan on medium heat, place blueberries, add sugar, cinnamon, lemon juice, and lemon zest and mix to incorporate. Simmer for 4-5 minutes until blueberries until a few have burst.
Transfer mixture to bowl and cool completely.
Assembly
Preheat the oven to 190°C (375F) and line a large baking sheet with parchment paper.
Roll out chilled pie crust dough to approximately ⅛" thickness on a lightly floured surface. Use a square, rectangular (2x2 inches or 3x2 inches, or any size of your choice) or any other cookie cutter of your choice to cut dough for the bottom parts. Repeat for the top parts, and cut out small shapes using a small cookie cutter (the linzer center-shape cookie cutters are perfect for this).
Depending on the size of your dough, place 1 - 1.5 tsp. of filling in the center of each crust (try not to place too much liquid). Place another piece of crust (with cut-out shapes) on top, brushing with some water at the edges and press the dough to seal. Crimp the edges using a fork. If not cutting out shapes for the top part of the dough, use a pairing knife to score the dough. Repeat with the remaining dough and filling.
Place filled pie crust onto baking sheet, 2 inches apart. In a small bowl, mix beaten egg with 1 tbsp. of milk and use this to brush the tops of each hand pie. Sprinkle with granulated sugar.
Bake in a preheated oven for 25-30 minutes (depending on the thickness and size of each pie) until golden brown. Allow to cool and transfer to a cooling rack to finish cooling.
Notes
The pie crust batch will yield around 8-12 medium-sized hand pies (2x2 inches or 3x2 inches) in diameter, depending on size and thickness.