Blueberry hand pies are little pockets of joy filled with sweet blueberries and a buttery crust. They are perfect for a snack or dessert on the go!
Who doesn’t love a mini pie? 😄 I usually make a batch and share them, but I always keep one (or two) just for me. They’re so easy to grab for a tasty treat anytime!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your crust. You can substitute with whole wheat flour for a heartier taste or gluten-free flour if needed. Just make sure it’s a 1:1 baking blend.
Butter: I always use unsalted butter for better control over the sweetness. For a dairy-free option, coconut oil or vegan butter works well too, just keep it cold!
Blueberries: Fresh blueberries are delicious, but frozen ones work perfectly too. They might need a little extra cornstarch to thicken the filling, but the taste remains great!
Granulated Sugar: The sugar in the filling helps balance the acidity of the blueberries. You can cut it by a tablespoon or switch to a natural sweetener like honey or maple syrup for a different flavor.
What’s the Best Way to Seal the Hand Pies?
Sealing your hand pies properly is key to keeping the filling inside. Here’s how:
- After placing the filling, fold the dough over carefully to avoid spills.
- Press the edges firmly to seal and use a fork to crimp the edges for extra security.
- Don’t forget to cut slits on top! This lets steam escape and prevents them from bursting.
With these tips, your hand pies will keep all that yummy blueberry goodness inside while baking to perfection!
Blueberry Hand Pies
Ingredients You’ll Need:
For the Dough:
- 2 1/2 cups all-purpose flour
- 1 tbsp sugar (for dough)
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1/4 to 1/2 cup ice water
For the Filling:
- 2 cups fresh or frozen blueberries
- 1/3 cup granulated sugar (for filling)
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
For the Egg Wash:
- 1 egg (for egg wash)
- 1 tbsp milk or water (for egg wash)
Optional for Serving:
- Powdered sugar for dusting
How Much Time Will You Need?
This recipe will take about 1 hour of preparation and chilling time, plus 25-30 minutes for baking. You’ll need to let the dough chill for a bit, which helps it roll out easily. So total time is around 1 hour and 30 minutes before you can enjoy these delicious hand pies!
Step-by-Step Instructions:
1. Make the Pie Dough:
Start by whisking together the flour, sugar, and salt in a large bowl. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Next, slowly add in the ice water, starting with 1/4 cup, until the dough starts to come together. You want it moist, but not sticky!
2. Chill Dough:
Divide your dough into two equal discs, wrap them in plastic wrap, and pop them in the fridge for at least 1 hour. This step is important for making your pies flaky and easy to handle.
3. Prepare Filling:
While the dough chills, take a medium bowl and combine the blueberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Gently mix them together and set this delicious filling aside. The cornstarch will help thicken the filling while baking!
4. Roll Out Dough:
Once your dough has chilled, flour a clean surface and roll out one disc to about 1/8-inch thickness. Grab a round cutter (about 5-6 inches in diameter) or a bowl, and cut out circles from the dough.
5. Fill Hand Pies:
Take about 2 tablespoons of that blueberry filling and place it on one half of each dough circle, leaving a small border around the edge. Don’t overfill, or they might burst!
6. Seal Pies:
Carefully fold the dough over the filling to create a half-moon shape. Press the edges firmly together to seal, and then use a fork to crimp the edges for a pretty finish. Don’t forget to cut a couple of small slits on top to allow steam to escape while baking!
7. Egg Wash:
In a small bowl, beat the egg and mix in a tablespoon of milk or water. Using a brush, coat the tops of the hand pies with the egg wash to give them that beautiful golden color while baking.
8. Bake:
Preheat your oven to 375°F (190°C) and arrange the hand pies on a parchment-lined baking sheet. Bake them for 25-30 minutes, until they are golden brown and the filling is bubbly.
9. Cool and Serve:
After they come out of the oven, allow your hand pies to cool slightly. Before serving, you can dust them with powdered sugar for an extra touch of sweetness!
Enjoy your homemade blueberry hand pies warm or at room temperature for a delightful fruity treat! They’re great on their own or with some whipped cream on the side!
Can I Use Frozen Blueberries for the Filling?
Absolutely! Frozen blueberries work perfectly in this recipe. Just keep in mind that they may release more juice, so you might want to increase the cornstarch by a teaspoon to help thicken the filling.
How Do I Store Leftover Hand Pies?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to let them cool completely before storing!
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough a day in advance! Just wrap it tightly in plastic wrap and keep it in the refrigerator. It’s easiest to roll out once it’s slightly chilled, so let it sit at room temperature for a few minutes before using it.
Can I Make These Hand Pies Vegan?
Yes! To make vegan hand pies, use a plant-based butter alternative and substitute the egg wash with a mixture of almond milk and a bit of maple syrup for a shiny finish. The filling can remain the same, as blueberries are naturally vegan!
