Blueberry Hand Pies

Blueberry Lemon Curd Hand Pies

Prep ahead, assemble and bake later. Blueberry Lemon Curd Hand Pies served warm with a scoop of vanilla bean ice cream or tucked into your loves lunchbox.
Course Dessert
Cuisine American
Keyword Blueberry Hand Pies
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 13 -14 Pies
Calories 139kcal
Author Traci York | Vanilla And Bean


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:


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.


*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, but it freezes beautifully!


Calories: 139kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 112mg | Potassium: 40mg | Fiber: 1g | Sugar: 3g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg