These easy, flaky hand pies are bursting with juicy blueberry filling and bright lemon zest — all wrapped in golden crust and finished with a tangy glaze. Whether you’re hosting brunch, packing a picnic, or just craving something fruity and fun, these pies are a delicious way to bring bakery-quality flavor to your home kitchen.
Why You’ll Love These Hand Pies
If you love the combo of tart lemon and sweet blueberries, this recipe is for you. These hand pies use store-bought pie crusts for convenience but taste totally homemade thanks to the simple citrus twist and glossy glaze. Each pie is perfectly portioned, easy to hold, and totally irresistible warm or cooled.
This recipe makes about 12 individual pies and comes together in under an hour — ideal for beginner bakers or last-minute dessert plans!
Ingredients You’ll Need
- Refrigerated Pie Crusts: You’ll need two 14.1 oz boxes. Let them come to room temperature so they’re easy to roll and cut.
- Blueberry Pie Filling: A 21 oz can gives the perfect fruity base. You’ll mix in lemon zest to brighten it up.
- Lemon Zest: Just one lemon adds the fresh, tangy flavor that makes these pies shine.
- Egg: Separate the yolk and white — you’ll use both to seal and glaze the pies.
- Powdered Sugar: This is the base for your lemon glaze.
- Lemon Juice: Whisked with powdered sugar to make the tangy, glossy topping.
How to Make Blueberry Lemon Hand Pies
Step 1: Prep the Crust and Filling
Preheat your oven to 425°F and let your pie crusts rest at room temperature so they’re easy to work with. In a shallow bowl, mix together the blueberry pie filling and lemon zest until fully combined.
Step 2: Cut and Fill
Roll out the crusts and use a 4-inch round cutter (or glass) to make about 6 circles per crust. You can re-roll any scraps to make more. Add about 1 tablespoon of filling to the center of each circle.
Step 3: Fold and Seal
Brush the edges of the circles with the egg yolk. Fold each into a half-moon and press the edges to seal. Use a fork to crimp the edges, then poke the tops with a fork to allow steam to escape.
Step 4: Bake
Place the pies on a parchment-lined baking sheet about an inch apart. Whisk the egg white until frothy, then brush the tops of the pies. Bake until golden brown — about 15 minutes, depending on your oven.
Step 5: Glaze and Set
In a bowl, whisk together the powdered sugar and lemon juice until smooth. While the pies are still warm, dip them into the glaze and flip to coat. Use two forks to lift them out and place them on parchment paper to set for about 5 minutes.
Why It Works
These hand pies strike the perfect balance between sweet and tart, with the buttery crust offering a rich contrast to the juicy filling. The lemon zest elevates the canned pie filling, while the simple glaze gives a bakery-style finish that makes them look as good as they taste.
Tips & Tools
- Round Cutter or Glass: A 4-inch size works well, but you can adjust to make smaller or larger pies.
- Parchment Paper: Keeps the pies from sticking and makes cleanup easy.
- Forks for Dipping: Use two to flip the pies in the glaze without breaking them.
- Custom Flavors: Swap in other fillings like cherry, apple, or strawberry — and pair with different glazes like vanilla or orange!
Final Thoughts
Once you try these blueberry lemon hand pies, they’ll become a staple for weekend baking or any time you want a bite of something fruity and fun. They’re easy, impressive, and packed with flavor — everything you want in a homemade treat.
Go ahead, treat yourself to one (or three)!