Lemon Blueberry Hand Pies

Buttery, flaky puff pastry dough meets a combination of lemon and blueberry all of which are topped with a drizzle of sweet glaze in these lemon blueberry hand pies.

Why this recipe works

Only 7 ingredients are needed for these delicious lemon blueberry hand pies to come to life! Bright and zesty lemon paired with sweet ripe blueberries all bundled into a soft and flaky dough, need I explain more?

Reminiscent of our blueberry hand pies, this lemon and blueberry combo was screaming to be baked into delicate little pastries. Though this time, we’re using fresh plump blueberries in place of pie filling.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

DOUGH – We are using 1 puffy pastry sheet, but you’re more than welcome to double the recipe as desired. You may substitute with crescent dough sheets if you’d like as they taste very similar. You can also make your own homemade puffy pastry dough if you have a recipe you love.

FILLING – Juicy fresh blueberries are reduced down with sugar and lemon juice. Depending on the consistency you’re looking for, you can mash the blueberries for a smoother filling, or leave them plumper for texture. If you’re in a pinch and would rather use a blueberry pie filling, go ahead and mix in about 1 lemons worth of zest to the pie filling. You can omit the lemon juice called for in the recipe card if you go this route.

GLAZE – This is a simple sweet glaze made with powdered sugar, milk, and the zest of one lemon. This is where you’ll get an extra zing of lemon that complements the filling so well.

How to Make Lemon Blueberry Croissant Hand Pies

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In a medium saucepan, add the blueberries, sugar and lemon juice. Place over medium heat and allow to simmer for 20 minutes. You want the blueberries to reduce down and create a thick syrup.
   
   EXPERT TIP – You can mash the blueberries if you’d like a smoother consistency.
   
   
2. Preheat the oven to 350 degrees.
3. Roll out your puff pastry and slice it into 5 rectangles. My puff pastry was folded into 5ths so it was easy to slice along the folds.
4. Place about a tablespoon of blueberry mixture in the center of the pastry.
5. Fold it over in half and pinch the edges together. Also, be sure to pinch the side edges so the blueberry mixture doesn’t leak out. Cut two slits into the top of the pastries with a sharp knife, making sure not to cut through to the bottom.
6. Place on a baking sheet, greased or with parchment paper, and bake for 10 minutes. The tops should be golden brown and flaky and the blueberries bubbly. Allow to cool.
7. For the glaze, mix together the milk, powdered sugar and the lemon zest until smooth.
8. Drizzle the glaze over the top of the cooled pastries. Enjoy!

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve lemon blueberry hand pies for breakfast, brunch, or as a sweet treat any time of the day. These hand pies are best enjoyed fresh to get the full flaky experience out of the crust.

More Hand Pie Recipes

• Apple Hand Pies
• Cherry Hand Pies
• Pumpkin Hand Pies
• Blueberry Hand Pies
• Homemade Pop Tarts
• Pumpkin Hand Pies
• Valentine Cherry Hand Pies

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Lemon Blueberry Hand Pies

Bright and zesty lemon paired with sweet ripe blueberries all bundled inside a soft and flaky dough in these lemon blueberry hand pies.

5 from 3 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Breakfast

Cuisine: American

Servings: 5 hand pies

40 minutes mins

Calories: 415

Author: Amanda Davis

Ingredients

• ▢ 1 sheet puff pastry thawed
• ▢ 1 cup blueberries fresh
• ▢ 1 Tbsp lemon juice
• ▢ ½ cup granulated sugar

Glaze

• ▢ ½ cup powdered sugar
• ▢ 2 Tbsp milk
• ▢ zest of 1 lemon

Things You’ll Need

• ▢
  Saucepan
• ▢
  Baking sheet

Before You Begin

• Store in an airtight container in the fridge for up to 3 days.

Instructions

• In a medium saucepan, add the blueberries, sugar and lemon juice. Place over medium heat and allow to simmer for 20 minutes. You want the blueberries to reduce down and create a thick syrup. You can mash the blueberries as you go if you’d like a smoother consistency.
• Preheat the oven to 350 degrees.
• Roll out your puff pastry and slice it into 5 rectangles. My puff pastry was folded into 5ths so it was easy to just slice along the folds.
• Place about a tablespoon of blueberry mixture in the center of the pastry. Fold it over in half and pinch the edges together. Also, be sure to pinch the side edges so the blueberry mixture doesn’t leak out. Cut two slits into the top of the pastry with a sharp knife, making sure not to cut through to the bottom.
• Place on a baking sheet, greased or with parchment paper, and bake for 10 minutes. The tops should be golden brown and flaky and the blueberries bubbly.
• Allow to cool.
• For the glaze, mix together the milk, powdered sugar, and the lemon zest until smooth.
• Drizzle the glaze over the top of the cooled pastries. Enjoy!

Nutrition

Serving: 1hand pie | Calories: 415cal | Carbohydrates: 59g | Protein: 4g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 1mg | Sodium: 125mg | Potassium: 64mg | Fiber: 1g | Sugar: 35g | Vitamin A: 26IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg

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