Print Recipe

Easy Little Blueberry Lemon Pies

Author: Studio Delicious


  • For about 20 pies you'll need:
  • 2 Refrigerated Pie Crusts
  • A lightly floured cutting board or other work surface
  • A lightly floured rolling pin
  • a 3" fluted cookie cutter
  • Wild Blueberry jam preserves about 1/3 cup
  • 1 egg lightly beaten
  • a small pastry brush
  • A large baking sheet lined with parchment paper
  • Lavender colored or other sprinkles for garnish
  • 1/2 cup powdered confectioners sugar
  • 1/2 teaspoon fresh lemon zest
  • 1/4 teaspoon lemon extract vanilla works too
  • 1 tbsp. or more of cream


  • HEAT OVEN TO 350
  • In a small bowl, combine the powdered sugar with the lemon zest, lemon extract and 1 tablespoon of cream. Combine with a spoon until all the lumps are gone, adding a 1/2 teaspoon of additional cream at a time if needed. You want a syrup-like consistency.
  • Set aside until ready to drizzle on the cooled pies.
  • On a lightly floured work surface, place one unrolled pie crust out and using the fluted cookie cutter, cut the crust many times as you can, gathering the un-used crust scraps up with your fingers and rolling them out again with a lightly floured rolling pin.
  • Repeat for the second crust.
  • On each crust round, place 1/2 teaspoon of jam in the middle. Brush a little of the beaten egg around the edges of each crust, and fold over, pressing 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 pies with the remaining egg wash using the pastry brush, and bake in the oven 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.