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
Scale
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
