These Blueberry Hand Pies are made with flaky dough filled with a lemony blueberry filling. But wait, there’s more. The warm pies are dunked in a lemon glaze before serving.
Hand pies are a great party food. Just stack them up on a tray and everyone can serve themselves. No need for cutting and serving. Even better, there are no plates or forks to wash.
Hand pies are also convenient because most of the work can be done well ahead of time. They are best the day they’re baked but if you set yourself up right, there is very little work required the day of the party.
Tips for making Glazed Blueberry Hand Pies and for working ahead:
- I like to use my favorite Cream Cheese Dough for hand pies. But you can certainly used pre-made pie dough if you prefer.
- The dough rounds can be cut and refrigerated 2 days before assembling the pies or frozen for up to 3 months.
- I think a 4″-5″ round makes the perfect serving size. You can cut the rounds smaller for mini pies or larger for an extra hearty serving.
- The filling can be made the day before assembling the pies.
- The filling can be made with fresh or frozen blueberries.
- The pies can be assembled and refrigerated several hours before or the night before baking.
- Dip the pies in the glaze while they’re still a little warm. This will help the glaze adhere to the pie and form a nice shiny finish.
- The pies are best the day they are baked but will keep at room temperature for 2-3 days.
Scroll through the step by step photos to see how to make glazed Blueberry Hand Pies:
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
- 1 Recipe Cream Cheese Dough or store bought pie crust, chilled.
- 2 tablespoons (.75 oz, 20g) corn starch
- 3 cups (16 oz, 448g) fresh or frozen blueberries
- 1/3 cup (2.5 oz, 70g) granulated sugar
- 1/4 teaspoon salt
- Juice and finely grated zest of 1 lemon
Glaze & Assembly
- 1 egg whisked with a pinch of salt for egg wash
- 2 cups (8 oz, 224g) confectioner's sugar
- 1/4 cup (2 oz, 60ml) fresh lemon juice
- Make the dough at least 2-3 hours ahead so it has time to rest. Line a 1/2 sheet pan with parchment paper.
Prepare the filling
- In a small bowl, whisk 1/4 cup of cool water with the cornstarch until smooth.
- In a medium saucepan, combine the blueberries, sugar, salt, lemon juice and lemon zest.
- Cook the berries over medium heat until they soften, pop open, and release their juice. Continue cooking until the juices come to a full boil. Mix the cornstarch slurry into the berries. Stirring constantly, cook the berries until the juices return to a boil and thicken.
- Transfer the filling to a bowl and allow to cool completely before assembling the pies.
Assemble the pies
- Roll the dough to 1/8" thick. Use a 4"-5" round cutter to cut circles. (I used a 4.5" cutter). Piece together the scraps, re-roll and cut until all the dough is used.
- Place the dough rounds on your work surface. Brush each dough round with egg wash making sure to go all the way to the edges. Place a heaping tablespoon of the filling in the center of each round.
- Fold the round over to form a 1/2 moon and pinch the edges to seal. Line the assembled pies to a parchment lined baking sheet and refrigerate for at least a 1/2 hour.
- Preheat the oven to 400°F. Whisk together the confectioner's sugar and lemon juice to make the glaze. The glaze should be the consistency of heavy cream. Adjust the sugar and/or lemon juice to correct the thickness of the glaze.
- Line a second sheet pan with parchment paper. Use a fork to crimp the edge of each pie and poke a vent hole at the top of each pie. Line the pies onto the two sheet pans.
- Bake until the pies are golden brown and the dough is completely baked, about 12-15 minutes. Some of the blueberry filling will leak out, that's fine.
- Cool the pies on the sheet pans for 5-10 minutes until their cool enough to handle, but still slightly warm.
- Dip the top of each pie into the glaze, completely submerging the top half of the pie. Set the pie onto a cooling rack to dry.
- Serve slightly warm or room temperature.
- Reynolds Non-Stick Baking Parchment Paper Sheets
- Vollrath Wear-Ever Half-Size Sheet Pans
- Round Cookie Biscuit Cutter Set
- Muso Wood Wooden French Rolling Pin
- Microplane Classic Zester/Grater
- Royal Industries Nylon Bristle Pastry Brush
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- 2 3/4 cups (13.75 oz 385g) all-purpose flour
- 1 tablespoon (.5 oz, 14g) granulated sugar
- 1 teaspoon table salt
- 1/2 cup (4 oz, 112g) cream cheese, cut into 1" chunks
- 1 stick (4 oz, 112g) unsalted butter, cold and cut into 1" chunks
- 1/2 cup (4 oz, 120ml) cold water
- Whisk together the flour, sugar and salt in a mixing bowl.
- Toss in the cream cheese. Using your fingers, mix the cream cheese into the flour until it resembles coarse corn meal.
- Toss the butter into the flour and use your fingers to work it in. Allow the flakes to break up into slightly smaller pieces. Work quickly so the butter doesn't get warm. Don't break the butter down completely. There should be some large flakes remaining.
- Pour the water onto the flour all at once and toss to combine. Gently work the dough just until it comes together. Form the dough into a rectangle or square, wrap and refrigerate for at least 2-3 hours, or make it the day before and let it rest overnight.
- The dough can be frozen for up to 3 months.
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