If you’re looking for a delightful treat that combines the bursting sweetness of fresh blueberries with a flaky, buttery crust, this Blueberry Hand Pies Recipe is going to be your new favorite. These charming little pies are perfect for anytime snacking, picnics, or even as an impressive dessert to share. Each bite offers a perfect harmony of juicy filling and tender pastry that feels both comforting and a bit indulgent. Whether you’re an experienced baker or keen to try something fresh and fun, these hand pies bring joy with every bite and are surprisingly simple to master.
Ingredients You’ll Need
Getting these Blueberry Hand Pies Recipe just right starts with a handful of simple, quality ingredients. Each one plays a crucial role in creating that perfect balance of flavor, texture, and appearance that makes this recipe so irresistible.
- All-purpose flour: The base of the dough, providing structure and a tender crumb when handled gently.
- Sugar: Adds subtle sweetness to both dough and filling, enhancing the natural flavors without overpowering.
- Salt: A tiny pinch brings out the depth in both the pastry and blueberry mixture.
- Cold unsalted butter: Essential for flaky, buttery layers in the crust—in this recipe, handling cold butter is key.
- Ice water: Just enough to bring the dough together without making it tough, while keeping the butter from melting.
- Fresh or frozen blueberries: The star of the filling, offering vibrant color, sweetness, and a juicy burst in every bite.
- Cornstarch: Thickens the blueberry filling perfectly while keeping it glossy and not too runny.
- Lemon juice: Brightens the filling with a subtle zing that balances sweetness beautifully.
- Vanilla extract: Adds warmth and complexity to the fruit filling.
- Egg and milk (for egg wash): Creates that irresistible golden, shiny crust.
- Coarse sugar (optional): Sprinkled on top for a sparkling finish and extra crunch.
How to Make Blueberry Hand Pies Recipe
Step 1: Make the Dough
Start with the dry ingredients—whisk together flour, sugar, and salt in a large bowl. Cut cold, cubed butter into this mixture until it looks like coarse crumbs, taking care not to overwork it. Slowly add ice water, mixing just until the dough holds together. Wrap the dough in plastic and pop it in the fridge for 30 minutes to chill and rest. This resting step is what will give you that tender, flaky crust.
Step 2: Prepare the Filling
Combine blueberries, sugar, cornstarch, lemon juice, and vanilla in a saucepan over medium heat. Stir gently but continuously for about 5 to 7 minutes until the mixture thickens and becomes glossy. This step concentrates the flavors and ensures your filling isn’t runny inside the pies. Let the filling cool completely to avoid soggy dough later on.
Step 3: Assemble the Pies
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out your chilled dough to a thin 1/8-inch thickness. Use a cookie cutter or a knife to cut into circles or rectangles—whatever shape feels right. On half of these cutouts, place a spoonful of your thickened blueberry filling, leaving space around the edges for sealing.
Step 4: Seal the Pies
Place a matching dough piece over each filled one. Press the edges firmly together with the tines of a fork to seal them completely, preventing any juicy leaks during baking. Don’t forget to cut small slits into the top crust—this simple step allows steam to escape and keeps your pies perfectly baked inside.
Step 5: Bake to Golden Perfection
Mix the egg and milk to create a glossy egg wash, and brush it generously over the tops of your hand pies. Sprinkle coarse sugar on top if you want an extra bit of sparkle and crunch. Pop the pies into the oven and bake for 20 to 25 minutes, or until they’re beautifully golden brown and begging to be eaten. Let them cool slightly before indulging for the best taste and texture.
How to Serve Blueberry Hand Pies Recipe
Garnishes
While these pies are delightful on their own, a light dusting of powdered sugar or a drizzle of vanilla glaze takes them to the next level when serving. Fresh mint leaves on the side offer a refreshing contrast and a pop of green that complements the vibrant blueberry filling beautifully.
Side Dishes
Serve these hand pies alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream to create a classic dessert duo that pleases every palate. For breakfast or brunch, pair them with a cup of hot coffee or herbal tea for a comforting, balanced meal.
Creative Ways to Present
Feeling festive? Wrap each pie in colorful parchment or tuck them into individual mini pie tins to make them party-ready. For a rustic picnic look, stack them in a charming basket lined with a patterned cloth. These details make the Blueberry Hand Pies Recipe feel extra special and shareable!
Make Ahead and Storage
Storing Leftovers
Once cooled, store your baked hand pies in an airtight container at room temperature for up to two days. If you want to extend freshness, they can be kept in the refrigerator for up to a week, but be aware that the crust may lose a bit of its crispness.
Freezing
You can freeze the unbaked hand pies by assembling them as usual, then placing them on a baking sheet lined with parchment paper. Freeze until solid, transfer to a freezer-safe container or bag, and bake from frozen whenever you want a fresh treat—just add a few extra minutes to the baking time.
Reheating
To bring your pies back to life, reheat them in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through and crisp on the outside. Avoid microwaving, as it tends to make the crust soggy instead of flaky and delicious.
FAQs
Can I substitute frozen blueberries for fresh ones?
Absolutely! Frozen blueberries work perfectly in this Blueberry Hand Pies Recipe and are a great option when fresh berries aren’t in season. Just thaw and drain them slightly before cooking the filling to avoid extra moisture.
What can I use instead of cornstarch?
If you don’t have cornstarch, you can use an equal amount of arrowroot powder or all-purpose flour as a thickener. Just keep in mind the filling texture might be a tiny bit different—not quite as glossy but still delicious.
Why does my pie crust sometimes get soggy?
Soggy crust often happens when the filling is too wet or the dough isn’t chilled enough. Making sure your filling is thick and cooled fully, and chilling your dough well, helps keep that lovely flaky texture every time.
Can I make the dough by hand without a food processor?
You can definitely make the dough by hand! Use two knives or a pastry cutter to cut the cold butter into the flour mixture until it reaches coarse crumbs, then add ice water bit by bit until it forms a dough. It’s a bit more work but just as rewarding.
How long do these hand pies stay fresh?
These blueberry hand pies taste best fresh but can stay fresh at room temperature for about two days. After that, refrigeration or freezing is the way to preserve their deliciousness longer.
Final Thoughts
There’s something truly magical about making Blueberry Hand Pies Recipe from scratch—it’s the comfort of homemade goodness wrapped in a handy little package that’s perfect for sharing or sneaking a treat just for yourself. I hope this recipe inspires you to enjoy fresh fruit desserts with a flaky twist, and encourages many happy baking moments ahead. Go ahead and make these pies your new go-to for deliciousness that never goes out of style!
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Blueberry Hand Pies Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
Delight in these homemade Blueberry Hand Pies, featuring a buttery, flaky crust filled with a sweet and tangy blueberry filling. Perfect for dessert or a sweet snack, these hand pies are easy to make and bake to golden perfection, offering a comforting treat bursting with fresh fruit flavor.
Ingredients
For the Dough
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 6 tablespoons ice water
For the Filling
- 2 cups fresh or frozen blueberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
For Assembly and Topping
- 1 egg (for egg wash)
- 1 tablespoon milk
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Make the Dough: In a large bowl, whisk together the all-purpose flour, sugar, and salt. Cut in the cold, cubed unsalted butter until the mixture resembles coarse crumbs. Gradually add ice water while mixing until the dough just begins to come together. Wrap the dough in plastic wrap and refrigerate for 30 minutes to chill and firm up.
- Prepare the Filling: In a medium saucepan over medium heat, combine the blueberries, sugar, cornstarch, lemon juice, and vanilla extract. Cook for 5 to 7 minutes, stirring frequently until the mixture thickens and the berries soften. Remove from heat and let the filling cool completely before assembling the pies.
- Preheat the Oven: Set your oven to 375°F (190°C) to preheat while you prepare the hand pies.
- Roll Out the Dough and Cut Shapes: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter or a knife to cut the dough into circles or rectangles according to your preference.
- Assemble the Pies: Spoon a generous amount of cooled blueberry filling onto half of the dough pieces, leaving some space around the edges for sealing.
- Seal the Pies: Place the remaining dough pieces over the filling. Use a fork to press and seal the edges securely. Cut small slits on top of each pie to allow steam to escape while baking.
- Apply Egg Wash and Sprinkle Sugar: In a small bowl, whisk together the egg and milk to make an egg wash. Brush this mixture over the top of each hand pie for a golden, shiny finish. Optionally, sprinkle with coarse sugar for an extra crunch.
- Bake: Arrange the assembled pies on a baking sheet lined with parchment paper. Bake in the preheated oven for 20 to 25 minutes or until the pies are golden brown and crisp.
- Cool and Serve: Remove the hand pies from the oven and allow them to cool on a wire rack before serving to prevent burning and to let the filling set slightly.
Notes
- You can use frozen blueberries directly, but thaw and drain extra liquid before cooking for thicker filling.
- Ensure the butter for the dough is very cold to achieve a flaky crust.
- Adjust sugar levels in the filling to taste, especially if your blueberries are very sweet or tart.
- Use a pie crust cutter or a sharp knife to get clean edges on your dough pieces.
- These hand pies can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat gently in an oven to keep the crust crisp.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
