If you’ve been on the lookout for a charming, perfectly portable dessert that bursts with juicy sweetness, you’re in for a treat with this Blueberry Hand Pies Recipe. These delightful little parcels are packed with tender, flaky crusts hugging a luscious blueberry filling infused with a hint of lemon and vanilla. There’s something incredibly satisfying about holding a warm, homemade hand pie that combines fresh fruit flavor with a buttery crust, making it a favorite for gatherings, picnics, or simply a cozy afternoon snack. Once you try this Blueberry Hand Pies Recipe, I promise it’ll become a beloved staple in your baking repertoire.
Ingredients You’ll Need
Simple ingredients make these hand pies truly special, and each component plays a key role in delivering the perfect balance of texture, flavor, and visual appeal. From the rich, cold butter that creates a flaky crust to the fresh blueberries that provide a juicy burst, here’s everything you’ll need.
- 2 1/2 cups all-purpose flour: The base for the dough, providing structure and tenderness.
- 1 tablespoon sugar: Adds a touch of sweetness to complement the fruit filling.
- 1/2 teaspoon salt: Enhances the flavors and balances the sweetness.
- 1 cup unsalted butter, cold and cubed: The secret to that melt-in-your-mouth flaky crust.
- 6 tablespoons ice water: Binds the dough while keeping it cool to maintain flakiness.
- 2 cups fresh or frozen blueberries: The star ingredient delivering natural sweetness and vibrant color.
- 1/4 cup sugar: Sweetens the blueberry filling just right.
- 1 tablespoon cornstarch: Thickens the filling for that perfect texture that won’t run.
- 1 teaspoon lemon juice: Adds brightness and a slight tang to lift the blueberry flavor.
- 1/2 teaspoon vanilla extract: Deepens the flavor and adds a warm aroma.
- 1 egg (for egg wash): Creates a golden, glossy finish on your pies.
- 1 tablespoon milk: Thins the egg wash for easy brushing.
- 1 tablespoon coarse sugar (optional, for topping): Adds sparkle and crunch on top.
How to Make Blueberry Hand Pies Recipe
Step 1: Make the Dough
Start by combining the dry ingredients — flour, sugar, and salt — in a large bowl. The key here is to cut cold, cubed butter into this mixture until it looks like coarse crumbs, which is exactly what creates those flaky layers. Slowly add ice water just until the dough comes together without becoming sticky. Wrap it tightly in plastic wrap and chill for 30 minutes so it firms up, making it much easier to roll out later.
Step 2: Prepare the Filling
While the dough chills, get your filling going. Toss blueberries with sugar, cornstarch, lemon juice, and vanilla in a saucepan over medium heat. Stir steadily for 5 to 7 minutes as the mixture thickens into a luscious compote. The cornstarch will work its magic by absorbing excess juice, so your filling is rich but not watery. Let it cool completely before using, so it doesn’t melt the dough.
Step 3: Assemble the Pies
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough to about 1/8-inch thickness — thin enough to be tender but strong enough to hold the filling. Cut the dough into circles or rectangles, whatever shape you prefer. Spoon a generous dollop of the cooled blueberry filling onto half of the pieces. This part is fun because you can get creative with your shapes!
Step 4: Seal the Pies
Place the remaining dough pieces over the filled ones. Use a fork to press the edges together firmly, which seals in all that juicy goodness and forms a pretty pattern. Don’t forget to cut a few small slits on top of each hand pie; these vents let steam escape during baking, preventing sogginess.
Step 5: Bake the Hand Pies
Mix the egg with the milk to make a smooth egg wash, then brush it gently over the pies. This step not only gives the crust a golden glow but also adds a slight sheen that makes them truly irresistible. Sprinkle coarse sugar on top if you want a bit of sugary crunch. Bake in the preheated oven for 20 to 25 minutes or until the pies are perfectly golden brown. Let them cool slightly before digging in so the filling sets up and won’t burn your mouth!
How to Serve Blueberry Hand Pies Recipe
Garnishes
These hand pies don’t need much embellishment because they’re already stunning on their own, but a light dusting of powdered sugar or a drizzle of vanilla glaze can elevate their charm for a special occasion. Fresh mint leaves also add a refreshing boost of color and aroma, making each bite even more inviting.
Side Dishes
To make it a complete dessert experience, serve your Blueberry Hand Pies Recipe alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream. The creamy texture balances the juicy, slightly tart blueberry filling beautifully. For a brunch twist, consider pairing them with a cup of rich coffee or a fruity herbal tea.
Creative Ways to Present
If you’re hosting, arrange the hand pies on a rustic wooden board or a pretty cake stand lined with parchment paper. Adding edible flowers or fresh blueberries around the pies can make a simple presentation look elegant and inviting. You can even serve them warm in decorative individual baskets for a charming touch that guests will remember.
Make Ahead and Storage
Storing Leftovers
Leftover Blueberry Hand Pies Recipe can be stored in an airtight container at room temperature for up to two days. If you want to keep them fresh longer, refrigerate them for up to five days. Just be sure to bring them back to room temperature or warm them slightly before enjoying to restore that flaky crust texture.
Freezing
You can absolutely freeze these hand pies, either baked or unbaked. For unbaked pies, freeze them on a tray until firm, then transfer to a freezer-safe bag and store for up to three months. Baked pies freeze best wrapped tightly in plastic wrap and foil to avoid freezer burn. When ready to eat, simply thaw overnight in the fridge and warm them gently in the oven.
Reheating
Reheat your Blueberry Hand Pies Recipe in a preheated oven at 350°F (175°C) for about 10 minutes to refresh the flaky crust and warm the filling. Avoid microwaving because it can make the crust soggy. A quick oven reheat gives you that freshly-baked taste all over again.
FAQs
Can I use frozen blueberries for this recipe?
Yes! Frozen blueberries work perfectly for this Blueberry Hand Pies Recipe. Just make sure to thaw and drain them slightly before cooking the filling to prevent extra moisture from affecting the dough.
What can I substitute for cornstarch in the filling?
If you don’t have cornstarch, you can use arrowroot powder or tapioca starch as alternatives to thicken the filling similarly. Use the same measurement for a great thickening result.
Can I make the dough ahead of time?
Absolutely, the dough can be made a day in advance and stored in the refrigerator, tightly wrapped. This resting time actually helps develop the gluten for a more tender crust.
How do I prevent the crust from getting soggy?
To keep the crust flaky and crisp, ensure your blueberry filling is cooled completely before assembling the pies. Also, make sure the dough is rolled evenly and sealed well so no juices leak during baking.
Can these hand pies be made vegan or dairy-free?
Yes, you can substitute the butter with a plant-based margarine and use a flax egg or another egg substitute for the egg wash. The filling ingredients are naturally vegan-friendly, so this recipe adapts well to dietary preferences.
Final Thoughts
I can’t wait for you to make and savor this Blueberry Hand Pies Recipe. It’s one of those treats that brings together simple ingredients to create something truly magical, warm and comforting with every bite. Whether you’re baking them for family, gifting to friends, or just indulging yourself, these hand pies are sure to become a fast favorite on your dessert table. So pull out your rolling pin and get ready to enjoy some homemade joy wrapped up in buttery, flaky crust with the sweetest blueberry filling inside.
Print
Blueberry Hand Pies Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Description
These Blueberry Hand Pies are delightful individual pastries filled with a sweet and tangy blueberry filling. The flaky homemade crust pairs perfectly with the juicy blueberry mixture, making them a perfect treat for breakfast, dessert, or a snack. Easy to prepare with simple ingredients, these hand pies bake to a beautiful golden brown with a crispy exterior and a luscious fruit filling inside.
Ingredients
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
Filling
- 2 cups fresh or frozen blueberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Assembly & 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 flour, sugar, and salt. Cut the cold, cubed butter into the flour mixture using a pastry cutter or your fingers until the texture resembles coarse crumbs. Gradually add the ice water, mixing gently until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to chill.
- Prepare the Filling: In a saucepan over medium heat, combine the blueberries, sugar, cornstarch, lemon juice, and vanilla extract. Stir frequently and cook for 5 to 7 minutes until the mixture thickens and becomes glossy. Remove from heat and allow it to cool completely before assembling the pies.
- Preheat the Oven: Heat your oven to 375°F (190°C). This will ensure it’s hot and ready when your pies are assembled.
- Roll and Cut the Dough: Once chilled, roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut into circles or rectangles, depending on your preference, making sure you have an even number for tops and bottoms.
- Assemble the Pies: Place a spoonful of the cooled blueberry filling onto half of the dough pieces, leaving some space around the edges. Cover each filled piece with a matching dough piece.
- Seal the Edges: Press the edges of the pies together firmly with a fork to seal. Cut small slits in the tops of the pies to allow steam to escape during baking.
- Apply Egg Wash and Sugar: In a small bowl, whisk together the egg and milk to make the egg wash. Brush this lightly over the tops of the pies. Optionally, sprinkle with coarse sugar for an added crunch and sparkle.
- Bake the Pies: Arrange the pies on a baking sheet lined with parchment paper or a silicone mat. Bake in the preheated oven for 20 to 25 minutes or until the crust is golden brown and crisp.
- Cool and Serve: Remove the pies from the oven and let them cool on a wire rack before serving. This cooling step helps the filling set and prevents burning.
Notes
- For best results, use fresh or thoroughly thawed frozen blueberries for the filling.
- Be careful not to overwork the dough to keep the crust flaky.
- The coarse sugar topping is optional but adds a nice texture and sparkle.
- These hand pies can be stored in an airtight container at room temperature for 2 days or refrigerated up to 4 days.
- Reheat gently in the oven or toaster oven to keep the crust crisp.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
