Description
These Blueberry Hand Pies are delightful individual-sized pastries filled with a sweet and tangy blueberry filling. Made with a flaky homemade dough and fresh or frozen blueberries, these hand pies are perfect for a snack, dessert, or picnic treat. They feature a buttery crust brushed with an egg wash and baked to golden perfection, sprinkled optionally with coarse sugar for extra crunch.
Ingredients
Scale
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
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 together the flour, sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes to chill.
- Prepare the Filling: In a medium saucepan over medium heat, combine the blueberries, sugar, cornstarch, lemon juice, and vanilla extract. Cook, stirring frequently, for 5 to 7 minutes or until the mixture thickens and the blueberries release their juices. Remove from heat and allow the filling to cool completely.
- Preheat Oven & Roll Dough: Preheat your oven to 375°F (190°C). Lightly flour a surface and roll out the chilled dough to about 1/8-inch thickness. Using a round cutter or a knife, cut the dough into circles or rectangles, depending on your preferred shape.
- Assemble the Pies: Place a spoonful of the cooled blueberry filling onto half of the dough pieces, leaving a small border around the edges.
- Seal the Pies: Top with the remaining dough pieces, pressing the edges together firmly. Use a fork to crimp the edges and seal the pies completely. Cut several small slits on the top crust of each pie to allow steam to escape during baking.
- Apply Egg Wash & Bake: In a small bowl, whisk together the egg and milk to create an egg wash. Brush the tops of the pies with the egg wash, then sprinkle with coarse sugar if desired for extra crunch and sweetness. Place the pies on a baking sheet lined with parchment paper.
- Bake and Cool: Bake the hand pies in the preheated oven for 20 to 25 minutes or until golden brown and puffed. Remove from the oven and let cool on a wire rack before serving to allow the filling to set.
Notes
- For easier handling, keep the dough chilled until ready to roll and assemble.
- Fresh or frozen blueberries can be used; if using frozen, do not thaw before cooking the filling.
- The coarse sugar sprinkle adds a nice crunchy texture and sweetness but is optional.
- Make sure to cut vents on the tops of the pies to prevent bursting during baking.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
