Blueberry hand pies are a sweet treat filled with juicy blueberries and wrapped in a flaky crust. Perfect for a snack or dessert, they’re just the right size to enjoy on the go!
Making these pies is super fun! I love using fresh blueberries, and my kitchen smells amazing while they bake. Try serving them warm with a scoop of ice cream—yum!
Key Ingredients & Substitutions
All-purpose flour: This is the base for the crust. If you’re gluten-free, use a 1-to-1 gluten-free flour blend, which works well in many baking recipes.
Butter: Cold unsalted butter gives a flaky texture. You can swap it for vegetable shortening or coconut oil if you want a dairy-free option, but the flavor will be different.
Blueberries: Fresh or frozen blueberries are great, but if you’re out of blueberries, try raspberries or chopped apples for a different fruit twist.
Cornstarch: This thickens your filling. If you don’t have cornstarch, you can use all-purpose flour, but it may create a slightly different texture.
Lemon juice: It adds brightness to the filling. Lime juice works well too if you’re looking for a twist!
How Do I Get a Flaky Crust for My Hand Pies?
The secret to a flaky crust is in how you handle the dough. Use cold butter and make sure not to overmix. Here are some tips:
- Keep your butter really cold—chill it in the freezer for 10-15 minutes if needed.
- When mixing in the butter, aim for small pea-sized pieces. This creates layers as it bakes.
- Add just enough ice water until the dough holds together, but don’t overwork it! A few lumps are okay.
- Chill the formed dough before rolling to relax the gluten, which helps keep it tender.
With these tips, you’ll have a crust that’s perfectly flaky and delicious!
How to Make Blueberry Hand Pies
Ingredients You’ll Need:
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
- 1/4 to 1/2 cup ice water
For the Filling:
- 2 cups fresh or frozen blueberries
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest (optional)
- 1/4 teaspoon ground cinnamon (optional)
- Pinch of salt
For Assembly:
- 1 egg, beaten (for egg wash)
- 1 tablespoon milk (for egg wash)
- 2 tablespoons coarse sugar or granulated sugar (for sprinkling)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe will take about 1 hour of hands-on preparation time, plus 1 hour to chill the dough. After baking, you’ll need an additional 10 minutes for the pies to cool before serving. Altogether, set aside about 2 hours for this delicious treat!
Step-by-Step Instructions:
1. Prepare the Pie Crust:
In a large bowl, whisk together the flour, salt, and sugar. Take the cold butter cubes and cut them into the dry mixture using a pastry cutter or your fingers until the mix looks like coarse crumbs with small bits of butter. Make sure not to overmix!
2. Make the Dough:
Gradually add ice water, starting with 1/4 cup and adding more until the dough just comes together when you press it. Once mixed, divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 1 hour to firm up.
3. Prepare the Blueberry Filling:
While the dough chills, mix together the blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, cinnamon, and a pinch of salt in a medium bowl. Gently stir until the blueberries are well coated. Set this aside!
4. Roll Out the Dough:
Once chilled, take one disc of dough out of the fridge and roll it out on a lightly floured surface to about 1/8-inch thick. Use a round or square cutter (about 4-5 inches wide) to cut out pie shapes.
5. Fill the Pies:
Place about 1 to 2 tablespoons of blueberry filling in the center of each cut-out dough piece, leaving a little border around the edges. Don’t overfill, or they may burst!
6. Seal the Hand Pies:
Brush a little water on the edges of the dough, then fold it over to form a half-moon or triangle shape. Press the edges together firmly with a fork to seal them nicely.
7. Prepare for Baking:
Transfer the hand pies onto a baking sheet lined with parchment paper. In a small bowl, mix the beaten egg with milk to create an egg wash. Brush this mixture over the tops of the pies for a golden finish.
8. Bake the Pies:
Preheat your oven to 375°F (190°C) and bake the hand pies for 20-25 minutes until they are golden brown and the filling is bubbly. Your kitchen will smell wonderful!
9. Cool and Serve:
Remove the hand pies from the oven and let them cool for a few minutes on a wire rack. Dust with powdered sugar if desired just before serving. Enjoy your warm and flaky blueberry hand pies!
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Frozen blueberries work just as well in this recipe. Just make sure to thaw and drain them slightly to avoid excess moisture in your filling.
How Do I Store Leftover Hand Pies?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough in advance and keep it in the fridge for up to 2 days or freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap before storing.
What Can I Use If I Don’t Have Cornstarch?
If you don’t have cornstarch, you can substitute with all-purpose flour, although the filling may be slightly less thick. Use about 1 tablespoon of flour for every tablespoon of cornstarch.