Glazed Blueberry Lemon Hand Pies Recipe
These Glazed Blueberry Lemon Handpies are made with pie dough, blueberry pie filling, fresh lemon, eggs, powdered sugar, and lemon juice.
It’s almost April, and all I can think about is fresh lemon and blueberry recipes—and food in general, but that is a story for another time, ha!
One of my favorite Spring recipes is fruit hand pies. They are one of my guilty pleasures, though if I made them small enough, I would feel just a wee better about being too indulgent. But, really, what is wrong with a little indulgence anyway?
So, to officially welcome spring, I have put together a delicious fruit pie recipe that includes my two favorite fruits: blueberry and lemon. Mmmmmmm!
Made with pie dough, blueberry pie filling, fresh lemon, eggs, powdered sugar, and lemon juice, these Glazed Blueberry Lemon Hand Pies are Spring sweetness in a bite (or two) and one of my family’s favorite snacks.
Are you ready for the sweet recipe?
Blueberry Lemon Hand Pies Recipe
prep time: 10 MINUTES
cook time: 15 MINUTES
yield: 24 HAND PIES
INGREDIENTS:
- 2 boxes (14.1 oz each) refrigerated pie crust
- 1 can (21 oz) blueberry pie filling
- 1 lemon, zested
- 1 egg white, beaten
- 2 1/2 cups powdered sugar
- 1/4 cup lemon juice
DIRECTIONS:
- Preheat oven to 425°F. Remove pie crusts from the package and allow to come to room temperature while you prepare the filling.
- Dump pie filling in a shallow bowl and add lemon zest. Mix until blended. Set aside.
- Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle.
- Using a 1 tbsp cookie scoop, drop blueberry pie filling into the center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with a fork once, to prevent bursting.
- Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper (I recommend these easy cut parchment paper for baking sheets with parchment) lined baking sheet (1 inch apart) for about 15 minutes until browned.
- While pies are baking, whisk together the powdered sugar and lemon juice until smooth. While pies are still warm on the baking sheet, drizzle glaze over each pie.
Print this deliciously sweet recipe below!
Blueberry Lemon Hand Pies Recipe
Ingredients
- 2 14.1 oz boxes refrigerated pie crust
- 1 21 oz can blueberry pie filling
- 1 lemon, zested
- 1 egg white, beaten
- 2 1/2 cups powdered sugar
- 1/4 cup lemon juice
Instructions
- Preheat oven to 425°F. Remove pie crusts from the package and allow to come to room temperature while you prepare the filling.
- Dump pie filling in a shallow bowl and add lemon zest. Mix until blended. Set aside.
- Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle.
- Using a 1 tbsp cookie scoop, drop blueberry pie filling into the center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with a fork once, to prevent bursting.
- Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on parchment paper (I recommend these easy cut parchment paper for baking sheets with parchment) lined on a baking sheet (1 inch apart) for about 15 minutes, until browned.
- While pies are baking, whisk together the powdered sugar and lemon juice until smooth. While pies are still warm on the baking sheet, drizzle glaze over each pie.