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Blueberry Hand Pies

These blueberry hand pies are loaded with juicy blueberries, and adorable to boot! They’re easy to make, but still impressive and delicious!

These blueberry hand pies are loaded with juicy blueberries, and adorable to boot! They're easy to make, but still impressive and delicious!

Is everyone else as obsessed with miniature desserts as I am? These blueberry hand pies are the best! I mean, I absolutely love a good pie, but they take so long to assemble, bake, and cool that sometimes it doesn’t feel worth the effort. These sweet and adorable hand pies have everything I love about my favorite blueberry pie, but are so much quicker to make. They’re loaded with a sweet and juicy blueberry filling, surrounded by layers of flaky crisp pastry and finished with a little sprinkle of coarse sugar. With a scoop of ice cream on the side, they are the perfect individually-sized dessert!

I usually make these hand pies with fresh blueberries (even better if they are blueberries I picked myself!) but you can definitely use frozen blueberries if that’s all you have on hand. The filling for the pies is cooked and cooled before the pies are assembled, and I haven’t noticed much difference with using fresh versus frozen berries.

The key to keeping the pastry on these hand pies light and tender is to keep the dough chilled and not overwork it. Try to re-roll it as few times as possible, or it will be tough and not have the fabulous flaky texture these pies deserve. The combination of blueberry filling and flaky pastry is so, so good!

Blueberry Hand Pies

Print Recipe
Prep Time:1 hour
Cook Time:18 minutes
Total Time:1 hour 18 minutes

Ingredients

for the pie crust:

  • 2 cups flour
  • 1 teaspoon salt
  • 1 cup cold butter
  • 1/2 cup buttermilk or milk plus a splash of vinegar

for the filling:

  • 3 cups fresh or frozen blueberries
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1/4 cup corn starch

for assembling:

  • 1 egg
  • 1 tablespoon water
  • coarse sugar

Instructions

  • To make the pie crust, in a medium bowl or the bowl of a stand mixer, mix together the flour and salt. Grate the cold butter into the flour mixture, and cut in using a pastry blender or the paddle attachment, until the pieces of butter are no larger than pea sized. Add the buttermilk, and mix until the dough just starts to come together. Turn out onto a floured surface and gently work into a ball, handling as little as possible. Divide the dough in half and shape into discs. Wrap in plastic wrap and refrigerate at least twenty minutes, or until ready to use.
  • To make the filling, add the blueberries, sugar, and lemon juice to a large saucepan and bring it to a simmer. Stir in the corn starch and cook until thickened. Let cool to room temperature before assembling the pies.
  • Preheat the oven to 425. Roll out the pie dough on a lightly floured surface. Cut the pie crust into 4 inch circles (I used a biscuit cutter). Scoop about 2 tablespoons of filling onto one side of each circle. Place another circle of dough on top, and use a fork to crimp around the edges to seal the pie. Cut a cross on top of each pie to release steam. Place on a lightly greased or lined baking sheet, and repeat with remaining pie crust (you may need to re-roll the dough). In a small bowl, whisk together the egg and water, then brush the egg mixture over the pies. Sprinkle with coarse sugar. Bake 18-20 minutes, or until golden brown.
Servings: 16
These blueberry hand pies are loaded with juicy blueberries, and adorable to boot! They're easy to make, but still impressive and delicious!

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