Easy Little Blueberry Lemon Pies are pretty, delicious, and fun to make. These portable hand pies fit in picnic baskets and lunch boxes, and they look great on a serving platter too.
It’s only the first week of August, and I already feel a twinge of fall.
The shadows outside are changing, and there’s coolness in the air.
It was downright chilly on my walk by the river this morning.
The pumpkin spice monster is knocking at the door.
Here’s the problem – I’m not quite done with summer projects yet.
I’ve spent many weekends recently just purging and organizing—nothing is off-limits.
There are old treadmills to be tossed, and empty jam jars to store away in the shed.
I haven’t sat on my porch nearly enough.
The urgency to get things done is a bummer and I don’t like it.
Why is it that big cleaning projects, which are at once miserable and very, very satisfying, lead to spurts of intense procrastination?
I’m always looking for the easy way out, I guess.
Speaking of which, these Easy Little Lemon Blueberry Pies were hands down the best thing I ate all week.
There’s zero shame in this, because a scratch pie crust is not always possible.
In a perfect world, we’d all have a freezer stocked with homemade pie crust, wrapped tightly in plastic and perfectly labeled, on stand-by for the oven at all times.
This isn’t going to happen in my life any time soon.
These Easy Little Lemon Blueberry Pies are pretty and simple.
The first thing you taste is blueberry jam, then buttery crust, finished with a sweet-tart lemon zesty glaze.
I witnessed a person pop a whole one in his mouth, eating the little pie in one bite.
Enjoy these on your summer days 🙂
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For more pie-like recipes, try:
Easy Little Blueberry Lemon Pies
- 2 Pie Crusts, store-bought, refrigerated
- 1/3 cup Blueberry jam
- 1 Egg, large, lightly beaten
- 2 tbsp Sprinkles, for garnish
- FOR THE LEMON GLAZE
- 1/2 cup Powdered Sugar confectioners sugar
- 1/2 teaspoon Lemon zest, freshly grated
- 1/4 teaspoon Lemon Extract vanilla works too
- 1 tbsp. Cream or milk
- HEAT OVEN TO 350
- MAKE THE LEMON GLAZE
- Combine the powdered sugar with the lemon zest, lemon extract and 1 tablespoon of cream in a small bowl until lumps are gone. If the mixture is too thick, add 1/2 tsp of additional cream at a time until syrup-like consistency.
- Set aside until ready to drizzle on the cooled pies.
- MAKE THE PIES
- Line a large baking sheet with parchment paper. You'll need a lightly floured rolling pin. You'll need a 3" fluted cookie cutter. You'll need a pastry brush or silicone brush too. On a lightly floured work surface, unroll one pie crust and gently flatten the crust out with a rolling pin. The goal here is a smooth crust thats just slightly rolled out.Cut the crust as many times as you can with the 3" cookie cutter, gathering the un-used crust scraps up with your fingers and rolling them out again with a lightly floured rolling pin to make as many 3" cut-outs as you can,.
- Repeat this process for the second crust.
- Place a 1/2 teaspoon of blueberry jam in the middle in the middle of the crust round. Don't over-fill or the filling will leak with baking. Brush some of the beaten egg around the edges of each crust with a pastry brush, as well as the inside edges of the crusts, then fold over and press lightly to seal.
- Continue until all pies are made, placing the finished pies on the baking sheet lined with parchment paper.
- Refrigerate the pies for 15 minutes.
- Brush the tops of the pies with the remaining egg wash. Bake for 15-18 minutes until crust is lightly brown.
- Remove from oven and cool completely on a wire rack.
- Drizzle a teaspoon or so of the lemon glaze on each pie, and sprinkle with lavender (or other) sprinkles if desired.
- Try using other jam flavors too! Favorites are raspberry, cherry and apricot.
- This recipe was updated December 2019.
SOURCE: Studio Delicious