Blueberry Hand Pies

Name: Blueberry Hand Pies
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1 recipe Buttery Pie Crust; ¼ cup All-purpose flour; 2 cups blueberries; 1 teaspoon finely grated lemon zest; 1 tablespoon fresh lemon juice; ¼ cup sugar; ¼ teaspoon kosher salt; 1 large egg; 1 tablespoon raw sugar

Delicious individual-sized pies filled with fresh blueberries and brightened with lemon zest. These portable pastries feature a buttery crust and sweet-tart filling, perfect for a homemade treat.

6 servings

1 hr 5 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1 recipe Buttery Pie Crust
•¼ cup All-purpose flour
•2 cups blueberries
•1 teaspoon finely grated lemon zest
•1 tablespoon fresh lemon juice
•¼ cup sugar
•¼ teaspoon kosher salt
•1 large egg
•1 tablespoon raw sugar

Cooking Instructions

1.
Preheat oven to 375°F. Roll out dough on a floured surface to a 15x12" rectangle. Cut into 6 rectangles.
10 min
2.
Toss blueberries, lemon zest, lemon juice, sugar, and salt in a medium bowl. Brush edges of rectangles with water; mound some blueberries in center of each. Fold dough over, and press edges to seal. Place on a parchment-lined baking sheet, brush with egg wash, and sprinkle with raw sugar. Cut slits in tops.
15 min
3.
Bake hand pies, rotating sheet halfway through, until juices are bubbling and pastry is golden brown, 35-40 minutes (juices will run onto parchment). Transfer to a wire rack. Serve warm or at room temperature.
40 min