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Flaky Blueberry Hand Pies

Portion-controlled blueberry hand pies are a perfect use of freshly picked blueberries!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: blueberry, Flaky, Hand pies, Pies
Prep Time: 1 hour 30 minutes
Cook Time: 25 minutes
Servings: 18

Ingredients

Flaky All-Butter Pie Crust

  • 2 1/2 c flour
  • 1/2 t salt
  • 1 t sugar
  • 1 c butter (2 sticks)
  • 1/4 c ICE water

Blueberry Filling:

  • 2 T cornstarch
  • 2 T fresh lemon juice
  • 2 1/2 c fresh blueberries
  • 3/4 t cinnamon
  • 3/4 t nutmeg
  • 1/3 c Sugar in the RAW ( turbinado sugar)
  • 1 T lemon zest
  • 1 1/2 t vanilla

Icing

  • 1 c confectioner's sugar
  • 1 T fresh lemon juice
  • 3 T heavy cream

Instructions

Crust

  • Whisk together the dry ingredients
  • Grate 1/2 stick of butter at a time and toss with flour mixture Repeat until all butter has been grated and mixed in. Rub butter into flour by pressing it between your thumb and forefingers Once mixture appears shaggy, proceed to the next step.
  • Make a well in the center and add the ice water; blend in using a similar method as stated previously.
  • Pour mixture onto a pastry mat or similar surface. Press together and knead it to form a ball Split it into 2 equal sections. Wrap in plastic and chill for at least an hour before using
  • Once filling has been prepared and slightly cooled, roll each section of dough to about an 1/8" thickness. Cut with desired pie shapes, squares or circles.
  • I used 2-3/4" square and was able to cut about 36 total sections for a total of 18 pies.

Filling

  • Dissolve the cornstarch with the lemon juice. Whisk until smooth.
  • Put the cornstarch mixture and the rest of the ingredients into a small saucepan and stir to equally distribute.
  • Over MEDIUM-LOW heat, bring mixture to a low boil, stirring continuously,f until it just starts to thicken. This should take about 8 minutes. Take saucepan off of the burner and put in a bowl to cool. This would be a good time to start rolling out the dough!

Icing

  • Whisk together until smooth. Place in a sandwich bag and seal closed. Snip off a small corner to drizzle onto hand pies once cooled

Assembling Hand Pie

  • Line a rimmed baking sheet with parchment paper. Place 12 cut squares or circles in a 3 x 4 arrangement
  • Using a medium cookie scoop, drop one leveled scoop per square.
  • Mix one egg with a tablespoon of water and whisk until slightly frothy. Dip your finger in the egg mixture and rim the 4 edges with the egg wash.
  • Stretch the top square/circle slightly so you can layer it over the blueberry filing and match to the bottom square circle better. Press slightly to seal. Then use a fork to crimp the edges Prick the top with a fork to help vent
  • Bake at 400°F for 25-28 minutes or until slightly golden in color. There may be some oozing of the filling, but no worries
  • Allow them to cool a few minutes on the pan before removing them to the cooling rack.
  • Cool completely before icing as instructed above.