Prep ahead, assemble and bake later. Blueberry Lemon Curd hand Pies are easy to make and fun to share. Don’t forget to share with a scoop of vanilla bean ice cream!
” Eat anything you want; enjoy all of your food. Anything you want. Have an apple pie, cookies, ice cream… have all you want. I’m just going to ask you to do one thing. Make all of it. ” ~ Harry Balzer
I’ve been watching Michael Pollan’s Cooked series on Netflix. I’ve a few episodes left, but already, I’m so excited about how Pollan and his guests are articulating concerns I’ve had for so long regarding how distant we’ve become from the roots of our food. How we’re yielding to an industrialized food system to plan, prep, and make our meals. Or to someone else for that matter.
We’ve become reliant on fast food, or quicker food and/or boxed convenience food and moved towards anything where the meal planning, prep and/or cooking is done outside of our kitchens. He argues that these systems rely on efficiencies like monoculture farming (corn, potatoes, almonds, and soy, for example) to the detriment of food, environment, and eventually us.
We, in our modern culture, are over-the-top pressed for time with work, family and friends, activities, self-care, and plenty of distractions, from T.V. and/or social media. I get it. We all want need a break. But that break shouldn’t come at the expense of our diets. There’s gotta be something other than cooking to cut out.
“Rates of home cooking has fallen by half since the mid 60’s.” ~ Pollan
When I first started eating vegetarian, I discovered the beauty of planning and cooking meals at home. I started learning about foods I’d never tried before and spices I didn’t know existed. Kale, chard, cardamom, anise and saffron were unfamiliar, for example.
New techniques were learned and applied. I stepped outside of my box, reading cookbooks for fun, and I still do. But what I discovered over time was how much better I felt, not only physically, but spiritually as well.
Preparing a home cooked meal or anything made in the kitchen gave me a sense of accomplishment, satisfaction, and nourishment, body and soul. Even if it’s as simple as a sandwich. Sure, it takes more time.
But the more I did it, the more I began to enjoy it, learn how to plan, prepare and appreciate it for the benefits it gave and gives my family and I.
Now that meal-planning and cooking is routine, it’s no longer a struggle.
Sure, I still go out to eat. There’s so much to enjoy about it, including new cooking inspiration, socializing and a break from the dishes. Oh lawwwdy the dishes! But I try to seek out restaurants who care more about how their food is prepared rather than how fast it is. Or, when traveling, I pack a cooler. Seeking scenic picnic spots is much more fun than finding the nearest fast food.
“…the link has been demonstrated that as rates of home cooking declines, rates of obesity go up.” ~ Pollan
I’ve yet to finish Cooked, but am looking forward to learning more. This 20-minute video, How Cooking Can Change Your Life, will offer a taste of it. ;)
A Few Recipe Notes
- Make Ahead! All the components can be made ahead. Assembly takes about 20 minutes.
- To Cut the Pastry: If you’re without a 3″ cookie cutter, use the metal lid of a large wide mouth Mason jar.
- Lemon Curd: It’s easy to whip up! I have an Easy Lemon Curd recipe if needed.
- The Pastry: While I do recommend homemade pie dough, you can always use premade. You’ll need two refrigerated pie crusts for this recipe.
Serve these little Blueberry Lemon Curd Hand Pies toasty and warm, right out of the oven with a scoop of vanilla bean ice cream, tuck one in to your picnic basket or love’s lunch.
the recipe
Blueberry Lemon Curd Hand Pies
Ingredients
For the Blueberry Compote:
- 3/4 C Fresh or Frozen Blueberries 128g
- 1 Tbs Maple Syrup
- 1 tsp Lemon Zest
- 2 tsp Water
- 1/2 tsp Corn Starch
For the Pastry:
- Two Disks All Buttermilk Pie Dough, 11-12oz /311g-340g per disk
- 1 Egg
- 1 1/2 Tbs Cane Sugar or Turbinado Sugar
- 1/4 tsp Cinnamon
For the Curd:
Instructions
For the Blueberry Compote:
- In a small sauce pot, add the berries, syrup, zest, water and corn starch. Turn heat on medium and mash berries with a potato masher, stirring and mashing leaving some of the berries whole. The mixture should begin to simmer and the color will change from light blue to deep purple. This should take about 3-4 minutes. Remove from heat. Pour into a lidded container and place in the refrigerator to chill, where it will thicken a bit.
For the Pastry:
- Divide the pasty in half. Wrap one, snugly in plastic wrap and refrigerate it. Roll out the pastry to 1/8" (3mm) dusting the work surface and pin generously so no sticking occurs. Using a 3" (7.6cm) circular pastry cutter like the one in this set or a metal lid from a large ball jar, cut out as many discs as possible, collect the scraps, reroll and cut out a few more disks. You should be able to get 14 disks from each piece of pastry. Lay the cutouts on a sheet pan, cover with plastic wrap and place in fridge. Roll out and cut the second piece of pastry just like the first. If the pastry starts sticking at anytime, pop it in the freezer for five minutes.
- Use the rolling pin to gently roll each disk to just a few mm more, keeping it's shape the best you can. Assemble now or store in refrigerator, gently wrapped in plastic wrap, for up to two days. The disks may be frozen for up to 3 weeks, stacked between parchment paper.
To Assemble:
- Line two sheet pans with parchment paper. Crack an egg in a bowl and add two Tbs water. Whisk. Set aside. Mix the sugar and cinnamon together in a small bowl. Set aside.
- Arrange disks, blueberry compote, and curd in an assembly line fashion. Each hand pie has a top and a bottom. For each bottom, using a pastry brush, brush the outer edge with egg wash. Using the tines of a fork, poke the center three times. Add 1 tsp of lemon curd and spread it around in the middle. Follow with one generous Tbs of blueberry compote. For the top of each hand pie, cut four very small steam vents using the tip of a knife. Lay the top over the bottom without pressing. Dip the tines of a fork in flour and use it to press the edges together, all the way around. It's okay if a bit of curd and blueberries ooze out. Repeat with the remaining pieces until complete. Use a spatula to transfer the pies to the sheet pans, 6-7 pies each.
- Place in freezer (preferably) or refrigerator while the oven is preheating. Arrange baking racks in center of the oven. Preheat oven to 375F (190C).
- Once the oven is preheated, egg wash the tops of the pies then sprinkle with the cinnamon/sugar mixture. Bake at 375F for 20 minutes. Rotate pans, and exchange their baking positions then reduce heat to 350F (180C) and bake for an additional 20-22 minutes. The tops will be golden.
- Serve immediately with a scoop of ice cream, or cool completely and store in a covered container at room temperature for two days. Reheat at 350F for 7-8 minutes.
Notes
Perfection
Hooray! So happy to hear, Naomi! Thank you for your note :D
Holy cow!! These are amazing!!! The instructions are so detailed, so thank you! I followed everything exactly but I didn’t add cinnamon to the top. Only sugar. I can’t wait to make these all the time! I used a cup to cut them out and it worked lol.
Hooray! Thank you for putting a smile on my face Hannah! Holy Cow! LOL – I love these little pies too… SO much! Thank you for you note :D ! Hooray for the cup trick!
My Granny used to make this when I was little, it was one of my top requests for birthdays! What do you think, can I replace blueberries with sour cherry?
Hi Dora! What a sweet memory of your Granny… and a most celebratory pastry for birthdays! I say YES to the sour cherry! What a fabulous combination! :D
What is a good substitute for white or all purpose flour?
Hi Sbeia! Thank you for your note. The reason for so many different flours is because most of the time, especially in baking, they have a specific purpose. Reason to use bread flour in bread or even cookies for example. I don’t think there is a good substitute for all purpose flour. That said, you can try other flours but outcome will not be the same. What is your goal to sub for all purpose flour? Texture, health, gluten free? I’d start there… what do you want the outcome to be? Then start experimenting. Spelt may work, but spelt doesn’t require as much hydration as all purpose, so you may want to back off on the water or buttermilk. I know little to nothing about gluten free flours for baking pie dough so I’m unable to advise there. If you can give me a little more information about what you’re after, I can perhaps point you in a more helpful direction.
These look absolutely divine! I am saving and making these asap because I still have one lemon curd that I need to use somehow. I have just discovered your blog and love it already! Thank you for sharing so many good looking vegetarian and vegan recipes! :)
Thank you so much for your note and kind words Michaela! I hope you have fun making these cute little hand pies! :D
These have been on my list to make for awhile now and I think tonight my sole needs some good home baking with soft music on in the background and a good tea.
Question: Because I’m one person and I really want to make these. Can I freeze them after I make them? OR what about making them up and freezing them prior to putting them in the oven and then I can just pull out a couple and bake every now and then?
Hi Erin! Thank you for your note. Ah, yes. Baking does the same for me… soft music, tea and a treat! Sounds like a day well spent! Freeze them prior to baking without the egg wash. When ready to bake, thaw overnight in the refrigerator, egg wash then bake. I hope this helps! Can you share why you rated these three stars?
Thanks and I’ll put some together and put them in the freezer tonight. Made the prep items last night and I’m in love with the lemon curd! It looks so amazing in a mason jar in my fridge and might have to make more just to have on hand once in awhile.
The stars were only because I hadn’t actually tried the recipe yet! Posted a blag last night and put the link at the bottom about this recipe because I had mentioned making it last night. Thanks!
I made these for a potluck dinner party yesterday, and had such fun putting them together! I started with the pastry, curd and compote on Sunday, and then rolled out the pastry and did the assembly yesterday (Tuesday). Everyone loved their little pies. :) I ended up doubling the compote recipe since it didn’t look like nearly enough, and I’m glad I did because otherwise I would have been stuck! Aside from that I followed your instructions as written. Thanks for a fun project! I’d like to make them again now that I know how everything goes, and maybe they’ll come out as pretty as yours!
Hello Gabrielle! Thank you for your note! So happy you enjoyed the recipe and had fun making it! I love it too. I’m sorry to hear you had trouble with the amount compote. I’ve not experienced this before or heard from others about this who’ve made it.
I cannot agree more. Cook your own food people!! I watched Cooked a while back and felt like everything I believe was validated. It is okay to have ice cream or some (or all!!!) of these blueberry lemon curd hand pies, as long as they are homemade.
I discovered cooking at a very young age. Since I am an only child, my mom and I would spend countless hours in the kitchen chatting, chopping, and cooking. When I look back and think those were the best days of my life.
Love these pies Traci. <3
I love reading about you and your mom, Aysegul. The sweetest of memories are of those times spent together, immersed in a project. Such cherished memories. What was your favorite thing to make with your Mom?
As a mother with a one year old and a 3 year old, I feel an amazing accomplishment when I can get dinner on the table in time for everyone to eat together. I don’t think everyone deserves a trophy, and certainly everyone is entitled to their own opinion, but do consider that not everyone is in your same life stage. Some mothers can be the perfect Pinterest mothers and some cannot. We all have different demands on our time, and where I used to love spending hours making the perfect dinner and dessert, now I have to settle for a little meal prep or some home made freezer meals. There will be a day again soon that I can devote more time to cooking, but for now, I have to adapt or die.
The recipe does look delicious. I came searching for it while trying to recreate something we ate on vacation. I do hope that if I attempt to make it I can forget about the irritation it came with, but alas it will always be RIGHT THERE when I come to look the recipe. Ughh! I might need to find another recipe.
Thank you for your note, Alicia! No doubt, you have a very full life with two little ones. I think Pollan’s argument was, and I agree, that even small changes to take hold of our diets is what’s important. Those small steps add up to bigger steps. And it’s a personal journey because we make different life choices and have varying demands on our time. So what works for me, certainly won’t work for all. I can’t tell you how often I’m thrilled to have frozen leftovers!
As a single mom of 6 I often don’t have many moments to create everything from scratch! Lots of overwhelming days! But, we also can have a lot of fun making things together when the baby isn’t being too cranky. Whenever I make baked goods I always have 1 or 4 helpers.. doesn’t always make things go quicker but I know these days are fleeting. These pies look great! I am thinking of hitting up the farmers market this Saturday especially to get blueberries and found your recipe while searching on Pinterest for blueberry handpies. I love the addition of lemon curd! I was also thinking a lemon glaze on top might be nice! Thanks for the recipe. I am definitely trying it soon! ❤️
Building memories and having fun in the kitchen, Erica! Love it! The lemon glaze sounds absolutely delicious! I hope you’ll give these little hand pies a go!
Traci, your golden blueberry pies are absolutely gorgeous and I would happily partake in them (preferably with you!) – one of the things I love most about home cooking, especially baking, is that it necessitates the use of my hands which not only keeps me connected to the food I’m eating but also my heart – a bit like using a pen to write instead of a keyboard. It’s not a small thing. I remember working on lattice pie crusts when our first born would nap – it was my pause time during the day and as I reflect on it, my meditative practice of choice at the time. It allowed me to slowly gain confidence in the kitchen and I built from there. Thank you for reminding me of that journey.
I’d love to share these with you Kelly :D I couldn’t agree more…. “keeps me connected to the food I’m eating.. and my heart” . So well said, and a meditative practice indeed. So sweet too about pausing while your little one naps, to make lattice crusts… :D Being in the kitchen is so grounding, nurturing.. I think Pollan illustrates this beautifully. xo
I’m in the middle of that book right now! I didn’t know that it was also made into a tv series- I need to find it! THESE are so so beautiful, Traci. I love the blueberries with a hint of maple syrup and lemon (always a divine combination) and the hand pies are just darling. So perfect for packing into lunches or ending a late summer meal. Love those sparkly sugary tops too. xo
I love books first, but I didn’t even know the movie was a book! The cinematography is fantastic and inspiring. I love the stories he tells. These are so delicious packed into lunches, especially for a picnic, Emily! Thank you sweets! :D
These look amazing! Unbelievably delicious, fabulous photographs.
I started reading Cooked last year, got through halfway but still haven’t finished it yet. Thanks for the reminder that I need to do so (or watch the series, for that matter).
I started cooking for myself when I was in high school. I don’t know why, but I just loved packing my own lunch. Usually, it involved a bagel with a ton of sliced vegetables, but I was still preparing my own meal! Over the years, I’ve cooked my own meals more and more, until I got to law school, when I truly cooked my meals 95% of the time. Cooking was so cathartic after a week of studying!
It is pretty crazy that we don’t cook for ourselves as much anymore, but hopefully, our blogs and recipes can inspire others to get working in the kitchen! Wish I can try one of these pies, Traci!
The series has really beautiful cinematography I think you’d appreciate, Lisa! That’s fantastic – in high school – very wise. No doubt cathartic after having you head in the books all week. You’re so right about inspiring others. xo
I saw these on your Instagram story and got very excited! I have made my fair share of traditional pies but never hand pies…I am really looking forward to trying it! And of course your flavor combination is divine! Thanks for sharing, Traci! Have a nice week, my friend! xo
Oh you must make hand pies, Annie! They really aren’t that fussy and everyone loves their own little pie! xo
These look wonderful!! Sharing. I noticed that your “keep in touch” Pinterest link at the bottom of your site isn’t working and figured you’d want to know.
Thank you for sharing and your note Natasha! Fixed! :D
I think the issue is that marketers have become so good at aligning cooking at home as being a hassle and something so hard to do. So it makes people want to become complacent and not have to think about it and just pour A into B, stir, heat and be done with -that darn chore-. We need to change the perception of cooking at home again. That home cooked doesn’t have to be hard and laborious (yes, it can be, but it doesn’t -have- to be). I am not much of a cook. I prefer baking. I find it incredibly relaxing and cathartic. But I want to enjoy the every day food I am eating and that can only happen when I know what it is I am eating! Like, um, these hand pies. I know I can definitely feel good with a few of these in my life ;)
SO. Well. Said, Amanda!! Marketing is persistent and powerful, right? Pollan discussing that same idea… cooking has become a chore and for the most part, that’s how our society views it now instead of a necessity. Trade those blackberry cuppies for a hand pie? MmmmK?! :D
YES I saw these on your instagram story the other day, so gorgeous! I’ve never made hand pies and they do sound like a fun baking project (and who could turn down that golden pastry crust and oozy berry inner?!). Cooked sounds like it needs tone the next TV show on my list! I’ve been watching a bit of Chef’s Table on netflix – I just wish I had more spare time to just absorb it. It is so true (and kinda scary!) that we really don’t know where 90% of our food comes from anymore. That’s something that is going to be difficult to change, but certainly the rise of pre-packaged, processed food and takeaways desperately needs to.
Thank you Claudia! IG stories are fun… but it’s hard shooting and working! :/ Oozy.. yes! Loved these straight out of the oven with vanilla ice cream! OHHH myy! Chef’s Table is on the list. You and several others have recommended it. Looking forward to that one! It’s crazy how we just don’t know, right? It seems convenience is king.
I haven’t watched Cooked yet, but it’s been on my list. I’ve heard it great and sounds like you’re enjoying it too. And sounds like it offers a lot of great insights as well. I love these little pies, Traci. Lemon curd in hand pies is so good! I make a version with raspberries, but need to do a blueberry one now! Thanks for the inspiration!
Lots of insight, indeed! I know you’ll appreciate the research that went into the details of the film. Oooo! I remember your raspberry hand pies! LOVE!! :D
Baked these goodies this morning with my grandma, I’m not sure we will be able to resist till tomorrow to taste them!! They’re absolutely delicious, the dough is friable and crusty, and the blueberry compote seems just like a store bought jam. Definitely gonna keep this recipe in my folder for when I need to treat myself!!
Hiii Samantha! Thank you so much for leaving a note. This totally made my day! So happy to hear you and your grandmother are baking together. The best! :D
What gorgeous photos, Traci. Your hand pies are just adorable! Love the blueberry and lemon combo. I’ll have to add “cooked” to my netflix playlist, Traci. I’m with you on eating in – I enjoy cooking and trying new recipe – and I feel like I have better control over what I’m eating when I’m cooking for myself. When I first became a vegetarian the biggest mistake I made was smothering everything in cheese. Now, I use just cheese as an accent (which is hard because I love cheese :)). And, I am so looking forward to your ebook – the cover looks gorgeous (like all your photos). XO
Hooray for Cooked. I know you appreciate learning, so you’ll enjoy it Geraldine. Augh.. smothering everything in cheese… I get it! I did it too! As you continue to grow in your recipe repertoire, the cheese becomes a treat! I’ve noticed that with my eating ofter the years … (I love it too !!).
I haven’t tuned into that series on Netflix yet Traci, but it sounds like I should put it on my list. Tom and I seldom eat fast food. Tom knows how much I like to cook and I know how much he enjoys home cooked meals, so why mess with a good thing? These hand pies are absolutely gorgeous! And the blueberry lemon combo is ALWAYS a favorite! As usual, I’m wishing I could grab one right off my screen!! Well done!! Boy am I hungry!!
Yes! Put it on your list Mary Ann! And you’re so right.. why mess with a good thing!?
Firstly, these are absolutely stunning! Your hand pies are gorgeoussss. Like Martha Stewart status. And the photography – gorgeous as always! I love the combination of blueberries and lemon curd…so divine!
Secondly, I am totally with you (and Pollan) on the food revolution that needs to be taking place. Growing up, I ate mostly Persian cuisine because that’s what Mom cooked (and where my parents are from). It’s basically a Mediterranean diet that is full of spices, fresh herbs and vegetables, and pretty much everything made from scratch. There was a while in college and a couple years after, when I ate differently because I didn’t cook very much and sought out ready-made food. I felt horrible and literally broke out into hives for several months because I wasn’t getting enough nutritious food and wasn’t used to this new type of food I was eating. After I started cooking and adopted a diet in which I cooked everything I ate, my health problems went away and I feel better than ever. Even now, when I eat out at most places (not even fast food, restaurants too), my stomach feels really bad after. There’s honestly nothing like homemade food. I love Pollan and everything he’s doing on the food/nutrition front. He inspired me years ago to start shopping at my local farm, so I’m forever grateful for him! :)
Thank you, Beeta! I know you have a discerning eye for pastry! What a fabulous diet you grew up on… learning at an early age the importance of eating well is something that will stick. Restaurants too.. I get it, Beeta. That’s why Rob and I seek out those farm to table, demure and often hidden slow food restaurants wherever we go. I love how so many of them support farm to table food! Pollan is such an inspiration! Happy to read about this Beeta! xo
Ohhh I haven’t seen Cooked yet, but as soon as I’m done commenting here I’m going to boot up netfilx and add it to my favorites(!), so thanks for the suggestion!! It’s sad and true, everything you said about life and the decline of home cooked meals. I think as foodies and bloggers we apprechiate how much a meal cooked with love does for our mind, bodies and souls.. i think those who rely on pre-prepped and packaged crap just have no clue what they are missing! Like these fabulous hand pies for example!! Holy YUM, Traci! Love the blueberry and lemon curd! These are so precious and they look absolutely delicious! That flakey crust! I’m going to need at least a dozen!! Can’t wait to try these! Cheers friend! Xo
Being a foodie, I think you’ll like it Chey. A dozen sounds like a good round number! :D
Hand pies! I could live on them. So many kinds from all around the world. But your blueberry lemon curd would steal the show. I’ve printed the recipe and am headed to the store. Yum! Mouth-watering anticipation. Thanks Traci! P.S. You and your site are all the inspiration I need.
I hope you loved them, Ina and that these are as good as your pies! xo
I know I always say this, but your photography makes me weak in the knees — such a talent Traci!!! Umm…and these. They’re gorgeous. I haven’t watched the Netflix series…but I will put it on the list. I am in total agreement…we are all pressed for time but the rewards of a home-cooked meal are endless. But the dishes…hmmm..what to do about those dishes!! xo
Awhh… that means so much Rebecca :D . Yes, on your list! Another good one, on PBS is A Chef’s Life – loved that one! Rewards of a home-cooked meal are endless indeed! But those damn dishes ; / If only there were a way to get out of that part! xo
Hi Traci, this step by step instruction is amazing. And really helpful. I saw These Picture on Bloglovin by the way. Really important to be visual on different platforms. You are doing such a great Job here. We will make your Broccoli slaw on the Weekend again. This recipe for the Hand Pies is in my mind for sure as well. xoxo Janine
Thank you, Janine! I hope you enjoy the slaw and these pies (picnic love!) xo
Beautiful Traci! You know, I’ve cooked 99 % of what I eat for 30 years. Infuenvers: Micheal Pollan, Alive Waters, Laurie Colwin, Judy Rodgers, Joan Gussow, Marian Nestle, Wendell Berry, Sally Schneider, Chris Kimball…???
That is so awesome Deb! You’ve much to teach us too :D. Ohhh Alice Waters. She is such an inspiration as is quirky Chris Kimabll! I’ll look up the others! xo
Love this thoughtful post on meal planning and cooking in comparison to depending on fast foods. Looking forward to your e-book. Love the cover preview.
Thank you Barbara! :D
These look perfect for a picnic. I had my own food awakening when I was a teenager. I had just gone vegetarian and had to start cooking for myself. I was not very good, nor was I very healthy, but the restrictions made me realize how enjoyable cooking now was and how happy good food made people. Everything else has grown out from that experience.
Thank you Allyson! Good for you, cooking for yourself at such a young age! You’ve developed those life skills at an early age. I definitely started out as not very good and I continue to learn. No doubt, happy indeed! Thank you for sharing!