Blueberry Hand Pies
About This Blueberry Hand Pies
Blueberry hand pies are the perfect combination of portability and indulgence – all the deliciousness of traditional blueberry pie in a convenient, handheld package. These adorable pastries feature buttery, flaky homemade pie crust wrapped around a sweet and tangy blueberry filling, finished with a golden glaze and sparkling sugar. They're ideal for picnics, lunchboxes, afternoon tea, or any time you want a personal-sized treat without the fuss of serving pie slices. What makes hand pies so appealing is their versatility and charm.
What Makes This Blueberry Hand Pies Special
Unlike a full pie that requires plates and forks, hand pies can be eaten out of hand, making them perfect for gatherings, bake sales, or grab-and-go breakfasts. The individual portions also mean everyone gets plenty of that coveted flaky crust – no fighting over corner pieces! The filling for these pies strikes the perfect balance between fresh fruit flavor and sweet syrup. While you can use fresh or frozen blueberries, the addition of cornstarch thickens the juices so you don't end up with soggy crusts. A touch of lemon zest brightens the flavor and prevents the filling from being overly sweet.
Key Techniques for Success
The homemade pie crust in this recipe is surprisingly easy to make and tastes infinitely better than store-bought. The key is keeping everything cold and not overworking the dough. Cold butter creates steam pockets during baking, resulting in those flaky, tender layers we all love. If you're nervous about pie crust, this recipe is actually a great place to start because the smaller size is more forgiving than a full pie.
Perfect for Every Occasion
The crimping not only seals the pies but adds a beautiful decorative edge. You can use a fork for classic crimped edges or get creative with decorative cutouts for the top crust. A wash of egg and milk before baking creates a golden, glossy finish, while a dusting of coarse sugar adds sparkle and a subtle crunch.
Ingredients
- 315g (2½ cups) All-purpose flour
- 1 tsp Salt
- 2 tbsp Granulated sugar
- 225g (1 cup) Cold unsalted butter, cubed
- 120ml (½ cup) Ice water
- 300g (2 cups) Fresh or frozen blueberries
- 100g (½ cup) Granulated sugar for filling
- 2 tbsp Cornstarch
- 1 tbsp Lemon juice
- 1 tsp Lemon zest
- 1 Large egg, beaten
- 1 tbsp Milk
- 2 tbsp Coarse sugar for sprinkling
Quick Info
- Total Time:
- 55 min
- Difficulty:
- Medium
- Servings:
- 8
Instructions
- 1
Make the pie crust: In a large bowl, whisk together flour, salt, and 2 tablespoons sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- 2
Drizzle in the ice water, 2 tablespoons at a time, mixing gently with a fork until the dough just comes together. You may not need all the water. The dough should be moist but not sticky.
- 3
Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
- 4
Make the filling: In a medium saucepan, combine blueberries, ½ cup sugar, cornstarch, lemon juice, and lemon zest. Cook over medium heat, stirring frequently, until the mixture thickens and comes to a boil, about 5-7 minutes.
- 5
Remove from heat and let the filling cool completely. This is important – warm filling will melt your pie crust.
- 6
When ready to assemble, preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- 7
On a lightly floured surface, roll out one disk of dough to about ⅛-inch thickness. Use a 5-inch round cutter (or a bowl) to cut out circles. Re-roll scraps once to get more circles. Repeat with the second disk. You should get about 16 circles total.
- 8
Place 8 circles on your work surface. Spoon about 2 tablespoons of cooled blueberry filling onto the center of each circle, leaving a ½-inch border.
- 9
In a small bowl, whisk together the beaten egg and milk to make an egg wash. Brush the edges of each filled circle with egg wash.
- 10
Top each with another circle of dough. Press the edges firmly to seal, then crimp with a fork or your fingers. Cut 2-3 small slits in the top of each pie to allow steam to escape.
- 11
Transfer pies to prepared baking sheets. Brush the tops with remaining egg wash and sprinkle generously with coarse sugar.
- 12
Bake for 23-25 minutes until the crust is golden brown and the filling is bubbling through the vents. Let cool on the baking sheet for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.
Pro Tips
- •Keep the dough cold throughout the process for the flakiest crust
- •Fully cool the filling before assembling or it will make the bottom crust soggy
- •Don't overfill – 2 tablespoons is plenty or the filling will leak
- •Seal edges well by pressing firmly before crimping
- •Freeze unbaked hand pies for up to 2 months, then bake from frozen adding 5 minutes
Variations
Try other berry fillings like strawberry, raspberry, or mixed berry. For apple hand pies, use diced apples with cinnamon and nutmeg. Make cherry hand pies with cherry pie filling and almond extract. For a glaze instead of coarse sugar, mix powdered sugar with milk and drizzle over cooled pies.
