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Overhead closeup image of berry hand pies with fresh blueberries scattered around.
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Blueberry Hand Pies with Lemon Curd Recipe

Blueberry Hand Pies feature make ahead components like Easy Blueberry Compote, Lemon Curd and an All Butter Pie Crust so they can be pulled together quick, frozen and popped in the oven when the mood strikes. They're a summer must make! This recipe is vegetarian.
Course Dessert
Cuisine American
Keyword Blueberry Hand Pies
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 14 -16 Pies
Calories 140kcal
Author Traci York

Ingredients

For the Blueberry Compote:

  • 2 1/3 cup (330 grams) Fresh or Frozen Blueberries
  • 2 tablespoons Maple Syrup
  • 2 teaspoons Lemon Zest from about two lemons
  • 4 teaspoons Water
  • 1 teaspoon Corn Starch

For the Pastry:

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. The compote can also be frozen for several weeks if making ahead.

For the Pastry:

  • Roll out one round of pastry to 1/8 inch (3 millimeters) dusting the work surface and pin generously so no sticking occurs.
    Using a 3 inch (7.6 centimeters) circular pastry cutter like the one in this set, or a metal lid from a large Mason 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 (plus two more each if using all the scraps).
    Lay the cutouts on a sheet pan. You can layer them in between sheets of parchment paper if desired. 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 cut out disk to just a few millimeters more, keeping its 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 tablespoons of water. Whisk. Set aside. Mix the sugar and cinnamon together in a small bowl. Set aside.
  • Arrange egg wash, cinnamon sugar, pastry 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 one teaspoon of lemon curd and spread it around in the middle. Follow with one generous tablespoon of blueberry compote.
    For the top of each hand pie, cut three or 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 and gently 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 375 Fahrenheit (190 Celsius).
    Freeze for Later: at this point the pies can be frozen solid. Omit the egg wash prior to freezing. Freeze, then store in a storage container between sheets of parchment paper. When ready to bake, egg wash, and sprinkle with cinnamon sugar. They can go straight from freezer to preheated oven.

Bake!

  • Once the oven is preheated, egg wash the tops of the pies then sprinkle with the cinnamon/sugar mixture. Bake at 375 Fahrenheit for 20 minutes. Rotate pans, and exchange their baking positions then reduce heat to 350 Fahrenheit (180 Celsius) and bake for an additional 20-25 minutes. The tops will be golden when done.
  • Serve warm with a scoop of ice cream, or cool completely and store in a covered container at room temperature for two days. Reheat at 350 Fahrenheit for 7-8 minutes.

Notes

*Get Ahead: The pastry can be made and refrigerated for up to two days, or frozen for up to three weeks. The blueberries can be cooked and chilled up to three days ahead or frozen for up to three weeks. The curd can be made ahead and chilled for up to two weeks or frozen for up to two months.
*You'll have leftovers of lemon curd and a bit of blueberry compote, but they both freeze beautifully!
Kitchen Tools: I recommend an oven thermometer and weighing your ingredients using a digital kitchen scale for best outcome. 

Nutrition

Serving: 1pie | Calories: 140kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 4mg | Sodium: 102mg | Potassium: 51mg | Fiber: 1g | Sugar: 6g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg