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Blueberry Hand Pies Recipe

American · Dessert · 50 min total

These flaky, handheld pies are filled with a sweet-tart blueberry filling, perfect for a portable dessert or snack.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cubed
• 1/2 cup ice water
• 2 cups fresh or frozen blueberries
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon zest
• 1 large egg, beaten (for egg wash)
• Turbinado sugar, for sprinkling

Instructions

1. Make the dough: In a large bowl, whisk together flour, 1 tablespoon sugar, and salt. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse meal with pea-sized butter pieces. Drizzle with ice water and stir until dough just comes together. Divide in half, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
2. Make the filling: In a medium saucepan, combine blueberries, 1/2 cup sugar, cornstarch, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until mixture thickens and berries begin to burst, about 5-7 minutes. Remove from heat and let cool completely.
3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
4. On a lightly floured surface, roll out one dough disk to 1/8-inch thickness. Cut out 4-inch circles (or use a round cutter). Repeat with remaining dough, re-rolling scraps as needed. You should have 16 circles.
5. Place about 1 tablespoon of filling in the center of 8 circles. Brush edges with beaten egg. Top with remaining circles, pressing edges to seal. Crimp with a fork. Cut a few small slits on top for steam vents.
6. Place pies on prepared baking sheet. Brush tops with egg wash and sprinkle with turbinado sugar.
7. Bake for 18-22 minutes, until golden brown. Let cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Tips

• For a glossy finish, brush with egg wash twice before baking.
• Store leftover pies in an airtight container at room temperature for up to 2 days.
• Filling can be made ahead and refrigerated for up to 3 days.

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