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5 from 2 votes

Lemon & Blueberry Heart Pies

Simple yet delicious hand pies in the shape of love-hearts! Flaky puff pastry and juicy blueberries make for the perfect treat.
Prep Time15 mins
Cook Time20 mins
Chill Time20 mins
Total Time55 mins
Servings: 12 hand pies
Author: Vicki


  • 1 sheet puff pastry, store bought or homemade
  • 2 cups fresh blueberries, or defrosted if frozen
  • 1/4 cup caster sugar
  • zest of one lemon
  • 1 tbsp lemon juice
  • 1 egg lightly whisked, to glue and egg-wash
  • demerara sugar, for sprinkling


  • Preheat the oven to 200°C, and line a baking tray with parchment paper.
  • In a medium bowl, gently combine the blueberries, lemon zest + juice, and sugar. Leave to macerate while you ready the pastry.
  • On a lightly floured surface, roll the puff pastry sheet out to a large square/rectangle about 4mm thick. If using homemade puff pastry, chill in the fridge for 15-minutes before cutting.
  • Using a 3.5-inch heart shaped cookie cutter, cut out 24 little hearts; discard any scraps. Place the hearts on the prepared tray.
  • Draining as much liquid out as possible, spoon small mounds of blueberries into the centre of 12 of the hearts, leaving a 1/4-inch boarder around the edges. Brush this boarder with the egg-wash.
  • Gently score the top of the 12 hearts without blueberries, and place these on top of the other six. Gently press down onto the egg-washed boarder. Use a fork to crimp around the edges and seal the pies. Chill in the fridge for 10-minutes.
  • Lightly brush the chilled hearts with egg-wash and sprinkle generously with demerara sugar. Bake in the preheated oven for 20-minutes or until puffed and golden brown all over.