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Blueberry and Lemon Hand Pies

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 minutes
Cook Time30 minutes
Pastry Chill Time1 hour
Course: Dessert
Keyword: pie
Servings: 12 pies
Calories: 93kcal

Ingredients

Pie Crust Pastry

  • ¼ tsp. salt
  • cup plain flour sifted (156g)
  • ½ cup butter cold and cut into cubes (113g)
  • 60 mL water ice-cold
  • 1 tsp. granulated sugar
  • 1 egg beaten
  • 1 tbsp. milk

Filling

  • cups blueberries (approx. 260g) (fresh)
  • 5 tbsp granulated sugar
  • 2 tbsp lemon juice
  • 2 tbsp lemon zest
  • ½ tsp. 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. 

Nutrition

Calories: 93kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 57mg | Potassium: 47mg | Fiber: 1g | Sugar: 8g | Vitamin A: 46IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg