The perfect sized sweet treat, this mini blueberry pie recipe deserves a spot at your next summer soiree or picnic in the park. I’ve shared my love for hand pies before (a peach rendition and strawberry rendition), and I always consider them my go-to for an easy, delicious dessert.
So with blueberry season in full swing, I’ll be celebrating one of my favorite summer flavors. These blueberry hand pies with lemon blueberry glaze include a fresh blueberry purée and that homemade, buttery crust that you just can’t beat. And since the lemon blueberry glaze is so sweet, there’s very little sugar in the actual hand pies (my cue for enjoying more than a few).
The hand pie recipe is super simple, but there’s one key thing to remember: keep the crust thin to avoid overpowering the filling’s flavor. You want a good crust-to-filling ratio after all. Tell me, will you be enjoying this delightful summer dessert soon? Truly, MKR
- FOR THE DOUGH
- 5 CUPS ALL-PURPOSE FLOUR (SPOONED AND LEVELED), PLUS MORE FOR ROLLING DOUGH
- 2 TEASPOONS SALT
- 2 TEASPOONS SUGAR
- 4 STICKS COLD UNSALTED BUTTER, CUT INTO PIECES
- 8 TABLESPOONS ICE WATER, PLUS 4 MORE, IF NEEDED
- ROUND COOKIE CUTTER
- FOR THE FILLING
- 3-4 CUPS BLUEBERRIES
- 1/4-1/2 CUP SUGAR
- 1 TABLESPOON CINNAMON
- 1 TABLESPOON FRESH LEMON JUICE
- FOR THE GLAZE
- 2 cups confectioners' sugar
- 4 tablespoons fresh lemon juice
- 4 tablespoons fresh blueberry juice
- FOR THE CRUST...
- IN A FOOD PROCESSOR, PULSE FLOUR, SALT, AND SUGAR SEVERAL TIMES TO COMBINE. ADD BUTTER. PULSE UNTIL MIXTURE RESEMBLES COARSE MEAL, WITH JUST A FEW PEA-SIZE PIECES REMAINING.
- SPRINKLE WITH 8 TABLESPOONS ICE WATER. PULSE UNTIL DOUGH IS CRUMBLY BUT HOLDS TOGETHER WHEN SQUEEZED WITH FINGERS (IF NEEDED, ADD UP TO 4 TABLESPOONS MORE ICE WATER, 1 TABLESPOON AT A TIME). DO NOT OVERPROCESS.
- TURN DOUGH OUT ONTO A WORK SURFACE; FORM DOUGH INTO TWO DISKS. WRAP TIGHTLY IN PLASTIC, AND REFRIGERATE UNTIL FIRM, AT LEAST 1 HOUR.
- ABOUT 15 MINUTES BEFORE THE DOUGH IS READY TO BE REMOVED FROM THE REFRIGERATOR PRE HEAT OVEN TO 350 DEGREES.
- FOR THE FILLING...
- PLACE BLUEBERRIES, SUGAR, LEMON, AND CINNAMON IN A LARGE BOWL AND LET MACERATE FOR APPROXIMATELY ONE HOUR. MASH A BIT OF THE BLUEBERRIES SO YOU BEGIN TO BREAK THEM DOWN AND ALLOW FOR JUICE.
- UNWRAP YOUR PIE DOUGH; PLACE ON A LARGE PIECE OF FLOURED WAXED PAPER OR SURFACE. ROLL DOUGH INTO TWO 14-INCH ROUNDS. USING YOUR ROUND COOKIE CUTTER CUT OUT ROUNDS AND PLACE HALF OF THEM ON TO A LINED COOKIE SHEET.
- SCOOP APPROXIMATELY 2 TABLESPOONS OF BLUEBERRY MIXTURE AND PLACE ON TO CUT PIE DOUGH. PLACE ANOTHER PIECE OF PIE DOUGH ON TOP CREATING A COMPLETE HAND PIE AND GENTLY PRESS DOWN THE SIDES.
- USING A FORK MOVE AROUND THE BORDER AND PRESS DOWN TO CREATE A CREASE AND SEAL YOUR PIES. REPEAT UNTIL THERE ARE NO MORE ROUNDS LEFT.
- Make sure to reserve a few tablespoons of blueberry juice for your glaze!
- BAKE 18-20 MINUTES OR UNTIL PIES TURN A GOLDEN BROWN.
- LET COOL 5-10 MINUTES BEFORE ICING.
- FOR THE GLAZE...
- Place confectioners' sugar, lemon and blueberry juice in a medium bowl and whisk until smooth. Glaze should be thick, yet pourable keep adding more sugar or liquid to achieve desired consistency.
- **IF FROM SCRATCH DOUGH ISN'T YOUR THING FEEL FREE TO BUY STORE BOUGHT**
Saving this! Sounds amazing – love blueberry season.
Saw these on your Snapchat and just about drooled then and there.. These look DELISH.
Xx Taylor
http://www.lightscameracatwalk.com
And since they’re so little, you can eat more than a few. Ha! So good. xo
Definitely a must-try! Let us know if you end up making them! xo