Flaky, golden pastry filled with juicy, sweet blueberry filling – these Blueberry Hand Pies are the ultimate handheld treat. Whether for breakfast, dessert, or a sweet snack, these pies are sure to be a crowd-pleaser. The combination of buttery, tender dough and luscious blueberry filling is irresistible!
Why You’ll Love This Recipe
What’s not to love about these Blueberry Hand Pies? First, the dough is perfectly flaky and buttery, and then there’s the sweet and slightly tart blueberry filling that bursts with flavor. The best part? They’re portable! These hand pies make the ideal on-the-go treat for busy mornings or an afternoon snack. Plus, the golden-brown crust topped with a light dusting of coarse sugar adds that extra touch of sweetness, making them impossible to resist.
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 Blueberry 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:
One egg (for egg wash)
1 tablespoon milk
1 tablespoon coarse sugar (optional, for topping)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Make the Dough: In a large bowl, I whisk together the flour, sugar, and salt. I then cut in the cold butter using a pastry cutter (or my fingers) until the mixture resembles coarse crumbs. Slowly, I add the ice water, mixing just enough until the dough comes together. I wrap it in plastic wrap and refrigerate it for at least 30 minutes.
Prepare the Filling: In a small saucepan, I combine the blueberries, sugar, cornstarch, lemon juice, and vanilla. I cook it over medium heat for about 5–7 minutes, stirring occasionally, until the mixture thickens. Once done, I remove it from the heat and let it cool completely.
Assemble the Pies: Preheat the oven to 375°F (190°C). I roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Then, I cut it into 4-inch circles or rectangles. I place a spoonful of the blueberry filling onto half of the dough pieces.
Seal the Pies: I cover each filled piece with another piece of dough, pressing the edges with a fork to seal the pies. I also cut small slits on top for venting.
Bake: In a small bowl, I whisk the egg with milk to create an egg wash. I brush it over the pies and sprinkle with coarse sugar, if desired. Then, I transfer the pies to a parchment-lined baking sheet.
I bake them for 20–25 minutes or until golden brown. Once they’re done, I let them cool slightly before serving.
Servings and Timing
Prep Time: 40 minutes
Cooking Time: 25 minutes
Total Time: 1 hour 5 minutes
Servings: 8 hand pies
Variations
Berry Mix: For a twist, I like to mix in raspberries, blackberries, or strawberries with the blueberries for a berry medley filling.
Spices: I add a pinch of cinnamon or nutmeg to the filling for a spiced flavor that complements the blueberries perfectly.
Glaze: For an extra sweet touch, I drizzle a simple glaze made from powdered sugar and milk over the hand pies after baking.
Storage/Reheating
These Blueberry Hand Pies can be stored in an airtight container at room temperature for up to 3 days. If you have any leftovers, I like to pop them into the fridge to keep them fresh longer. To reheat, I place them in a 350°F oven for 5-7 minutes to restore that crispy, flaky texture.
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FAQs
Can I use frozen blueberries for the filling?
Yes, I often use frozen blueberries! Just be sure to thaw and drain them before cooking, as excess liquid could make the filling too runny.
Can I make the dough ahead of time?
Absolutely! I love making the dough in advance. I store it in the refrigerator for up to 2 days or freeze it for up to a month.
Can I bake the hand pies in advance?
Yes, I can make the hand pies a day or two before. Just store them in an airtight container at room temperature, and they’ll still taste great!
Can I freeze the hand pies before baking?
Yes, I freeze the assembled pies on a baking sheet until firm, then transfer them to a zip-top bag or container. When ready to bake, I simply add a few extra minutes to the baking time.
Can I substitute other fruits for the filling?
Absolutely! While blueberries are my favorite, you can swap in other fruits like apples, cherries, or peaches. Just be sure to adjust the sugar and cornstarch as needed for the different fruits.
Conclusion
These Blueberry Hand Pies are my go-to treat when I want something sweet, portable, and full of flavor. The flaky, buttery pastry combined with the sweet, tangy blueberry filling makes them a delight in every bite. Whether I’m enjoying them with a cup of tea or as a fun dessert after dinner, they always hit the spot. Plus, they’re easy to customize and make ahead, which is a bonus for busy days. Happy baking.
📖 Recipe:
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Blueberry Hand Pies
- Total Time: 1 hour 5 minutes
- Yield: 8 hand pies
- Diet: Vegetarian
Description
These delicious Blueberry Hand Pies are a perfect combination of flaky, golden pastry and a sweet, tangy blueberry filling. Whether you’re looking for a quick breakfast, snack, or dessert, these portable pies are sure to please everyone. With a buttery crust and a hint of sweetness, they’re perfect for busy mornings or as an afternoon treat!
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 Blueberry 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:
1 egg (for egg wash)
1 tablespoon milk
1 tablespoon coarse sugar (optional, for topping)
Instructions
- Make the Dough: In a large bowl, whisk the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.
- Prepare the Filling: In a saucepan, combine blueberries, sugar, cornstarch, lemon juice, and vanilla. Cook over medium heat for 5-7 minutes, stirring until thickened. Remove from heat and cool.
- Assemble the Pies: Preheat the oven to 375°F (190°C). Roll out the dough to 1/8-inch thickness and cut into circles or rectangles. Place a spoonful of the filling on half of the dough pieces.
- Seal the Pies: Place another dough piece on top, sealing the edges with a fork. Cut small slits on top for venting.
- Bake: Mix the egg and milk for the egg wash. Brush over the pies and sprinkle with coarse sugar if desired. Bake for 20-25 minutes until golden brown. Let cool before serving.
Notes
Storage: These hand pies can be stored in an airtight container at room temperature for up to 3 days. Refrigerate leftovers for longer freshness.
Freezing: Freeze assembled pies before baking, then add extra time to the baking duration when you’re ready to bake.
Berry Variations: Mix in raspberries, blackberries, or other berries for a unique twist.
Spices: Add cinnamon or nutmeg to the filling for added warmth.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 hand pies
- Calories: 285 kcal
