These Rustic Lemon Blueberry Hand Pies are easy, delicious, and a little bit messy!
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A long time ago, I made a recipe I found for some kind of lemon-blueberry turnover. I think that’s what it was. I remember it had to be deep fried, so it was a bit complicated, but really delicious.
So, as the memory of those fruit turnovers came back to me, I decided I had to come up with an easier recipe that would be just as tasty!
I love the term “rustic” because it’s pretty much permission to be messy and imperfectly perfect. These Rustic Lemon Blueberry Hand Pies are just that. A little messy, but incredibly scrumptious!
To make this easy dessert recipe even easier, I use two pre-made pie crusts. You can make your own, if you prefer, of course!
Rustic Lemon Blueberry Hand Pies
Preheat your oven to 400°F.
I highly recommend lining a baking sheet with a Silpat Mat. Some of the juice from the blueberries will leak out and they were simple to remove from the Silpat Mat, but were sticking badly on the baking sheet I lined with aluminum foil.
Add the blueberries, sugar, cornstarch, lemon juice and zest, and vanilla extract to a medium bowl. Toss gently until well combined.
Cut each pie crust into 4 equal size pieces. I like to use a round crust, so that each quarter looks like a single slice of pie once they are ready.
Divide the blueberry mixture evenly onto one half of each piece of crust, leaving 1/4″ space along the edge for sealing.
Lightly brush water along the edges of the crust and fold the crust over the top. Using the tines of a fork, seal the edges well and then cut two slits into each hand pie. Place each hand pie onto the baking sheet and lightly brush the tops with the egg wash.
Bake for 20-25 minutes, or until golden brown. The blueberry juice will likely leak out some..or a lot in some cases – seal them as best you can! Let cool before removing from the baking sheet.
Pile up on a pretty serving plate, or serve alongside a scoop of ice cream!
Blueberry Hand Pies
- Add the blueberries, sugar, corn starch, lemon zest and juice, and vanilla extract to a medium bowl. Gently toss until well combined.
- Cut the pie crusts into 15 equally sized, circular mini pie crusts. You will have to re-roll the remaining pie crusts after cutting out the initial circles to get 15. (see notes below)
- Divide the blueberry mixture evenly onto one half of each piece of crust, leaving 1/4" space along the edge.
- Lightly brush water along the edges of the crust and fold the crust over the top. Using the tines of a fork, seal the edges well. Cut two slits into each hand pie.
- Brush the tops of the hand pies with the egg wash.
- Place on a baking sheet and bake for 12-15 minutes, until golden brown. The blueberry juice will likely leak out some.
- Let cool before removing from the tray.
Tips and Techniques
- It is highly recommend to line a baking sheet with a Silpat Mat or parchment paper. Some of the juice from the blueberries will likely leak out when baking. It’s much easier to wash off of a Silpat mat.
- For larger hand pies, cut each pie crust into just 4 equal size pieces. You will get 8 larger hand pies with this method.
- Store Blueberry Hand Pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.