More Hand Pies! (Because there is no such thing as too much pie!) I made THREE kinds of hand pies for our Star Wars party. They were actually called “Han Pies” at the party named after Han Solo. Sometimes people call him HAN rhymes with ‘Anne’ instead of HAN rhymes with ‘gone’ so I just went with it.
First, I created a cherry hand pie with almond glaze which you can find here. Then, I attempted this blueberry version with a lemon glaze. I also changed up the shape of these. Thirdly, I made an apple pie version. All of them disappeared at our party so quickly that I didn’t get to try the apple pie one!
Blueberry Hand Pies with Lemon GlazeCourse: DessertCuisine: AmericanDifficulty: Easy
- For Hand Pies
1 box refrigerated Pillsbury Pie Crusts (my mom insists you have to use Pillsbury)
Half can Duncan Hines Wilderness More Fruit Blueberry Pie Filling and Topping, 21 oz.
A few tablespoons of water
1 Tbsp milk
- For Glaze
Approx. 1/2 cup confectioner’s (aka powdered) sugar
Zest of 1 lemon
1/2 tsp lemon extract
1 Tbsp milk
- Preheat oven to 400 degrees F
- Prep 1-2 cookie sheets with parchment paper
- Allow refrigerated pie crusts to come to room temp (about 10 minutes) and roll out on counter on parchment paper with your hands. Place parchment over and roll pie crusts a little thinner with rolling pin.
- Using a medium round/circle cookie cutter, cut 8 circles in each pie crust
- Fill the first 8 pie dough circles with 1 Tbsp of blueberry pie filling. Keep filling in middle of circle leaving 1/4 around all of the edges.
- Add the remaining 8 pie dough circles to the top of each pie-topped rectangle forming the top of the hand pies. Use a little dab of water around the edges and press with form to “lock” them.
- Cut a slit in each top. I made 3 slits so it would look like a star when it opened.
- Beat the egg with the 2 teaspoons of milk to create an egg wash. Brush egg wash over the top crust of each hand pie.
- Bake at 400 degrees F for 15-20 minutes, checking for doneness around 15 minutes by carefully lifting a hand pie to see the color of the bottom crust. We are looking for a golden brown on top and bottom. Mine took about 17-18 minutes.
- When hand pies are golden brown, remove from oven and allow them to cool.
- While hand pies cool, make the glaze. Whisk together 1/2 cup of powdered sugar, lemon zest and extract with 1 tablespoons of milk. Consistency should be a pourable glaze. Add more sugar if too watery, add more milk (a teaspoon at a time after the initial 2 tablespoons) if too thick. Once desired consistency is reached, drizzle over cooled hand pies.
- EAT PIE!
Pies can be stored at room temperature for 2-3 days but they will disappear before that!
- I made 3 hand pies total and did each flavor in a different shape: rectangle, circle, half-circle.
Below you can see the glaze better. It should be a little thicker, but it tasted great and didn’t overpower the blueberry filling. Blueberry and lemon go great together!
Ideally, I would like to get my recipe closer to the delicious hand pies they have at Corner Bakery Cafe. Those are my inspiration for all of these! I love the idea of pie to go, that fits in your hand and tastes great. My mom says she prefers actual pie because the ratio of filling to crust is a lot higher. While that is true, I feel that serving pie at a party is a lot harder to do. This is a great party pie alternative.