Sweet and Simple Blueberry Hand Pies! Perfect for serving a crowd.
Blueberry Hand Pie Recipe
Here are those blueberry hand pies I promised you! They have an all-butter crust, a juicy blueberry filling, and may just be the most delicious little treats I’ve baked all Summer.
Which brings me to a question: Is it just me, or do mini desserts always taste better?
Today’s post is the LAST recipe I’ll be sharing from my Summer Baking Bucket List, so typing this up is certainly bittersweet. If you’ve been following along on this fruity adventure, thank you! I hope some of the recipes I shared inspired you to stock up on Summer’s bounty and get baking. You can check out ALL of my fave Summer berry recipes right here.
P.S. I started composing our Fall baking bucket list last week (!!!) and am SO excited to share it with you once it’s complete. Any requests? Feel free to shout them out in the comment section below 😉 I seriously love love love making your requests a reality! So don’t hold back.
But I digress. Back to the pie! Let’s talk about this recipe.
There are two parts to these blueberry hand pies: the buttery crust and the sweet blueberry filling. Now, if you’ve never made pie before – don’t fret! This is truly one of the easiest recipes ever. The crust is very forgiving and the filling takes less than 10 minutes to assemble! Plus, hand pies are supposed to look rustic, so you don’t have to worry about making them looking “perfect”. All of my pies came out of the oven looking a little bit different and I loved that! Think of them like snowflakes… each unique and beautiful in their own way. Below are all of my pro-tips for baking these blueberry hand pies. I highly recommend reading them (and the full recipe) before getting started.
Tips and Tricks for Recipe Success:
- Make the crust first! It needs to chill in the fridge for one hour before getting rolled out, so be sure to plan ahead time wise. The good news is this crust can be made up to 3 days ahead of time and stored in the fridge until needed.
- Be sure to let the blueberry filling cool down a little before adding it to the crust. It doesn’t need to be cold, but should be around room temperature. Hot filling will melt the butter in the pie dough, which will result in a less flaky and possibly soggy crust.
- You may use fresh or frozen blueberries for this recipe. If using frozen, no need to thaw them first.
- When it comes to the shape of your pie, you have options! If you want them round like mine, use a 4″ inch biscuit cutter or something round like the top of a martini glass (which is what I used!). If you’d like your pies to be square, you can use a pizza wheel to slice the dough into rectangles. I’ve included full instructions for both methods in the recipe box below.
- No matter how you shape your blueberry hand pies, be sure not to overfill them. You really only want to add a hearty tablespoon or two of filling to each pie. Too much filling will result in soggy hand pies.
These blueberry hand pies are what Summer dreams are made of! Enjoy ♥
If you try this recipe, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day.
More Pie Recipes:
Blueberry Hand Pies
Prep
Cook
Inactive
Total
Yield 8 hand pies
Sweet and Simple Blueberry Hand Pies! Perfect for serving a crowd.
Ingredients
- For the Crust:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 1 ans 1/2 tablespoons granulated sugar
- 2 sticks (8 ounces) VERY cold, unsalted butter, cut into cubes
- 1/2 cup cold FULL FAT sour cream
- For the filling:
- 2 cups blueberries, fresh or frozen
- 1/4 cup granulated sugar
- 1 and 1/2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- For the topping:
- 1 large egg, beaten
- Turbinado sugar, optional
Instructions
- To make the crust:
- In a large bowl whisk together the flour, salt, baking powder, and sugar.
- Add the butter, working it in with your hands or a pastry cutter, until it's a coarse meal. The butter should still be in large, pea-sized pieces.
- Using a rubber spatula, stir in the sour cream. The dough will be very shaggy at this point. Turn it out onto a well floured work surface, and bring it together with a few quick kneads.
- Pat the dough into a 10 inch log, then roll it out into a 10" x 12" rectangle. Dust both sides of the dough lightly with flour, and starting with the shorter end, fold it in three - like a letter. Flip the dough over, and roll it again into a 10" x 12" rectangle. Fold it in three again. Wrap the dough in saran wrap, and chill for 1 hour.
- To make the blueberry filling:
- Combine all of the ingredients in a saucepan; bring to a simmer over medium-heat. Cook until the mixture starts to thicken, about 6 minutes. Transfer the blueberry filling to a bowl and let cool to room temperature.
- Assembly and cooking:
- Preheat the oven to 425°(F). place a rack on the middle shelf. Line a large baking sheet with parchment paper.
- Roll the dough into a large square, about 16" x 16". For square pies, use a pastry wheel or pizza cutter to cut out sixteen even squares. For round pies, use a 4" biscuit cutter (or something round like the top of a martini or wine glass) to cut out 16 circles.
- Divide the cooled filling among eight of the squares (or circles), using about two tablespoons for each. Brush a little bit of the beaten egg wash along the edges of each filled square (or circle).
- Using a small knife, cut a vent into each of the remaining eight squares (or circles).
- Top each filled square (or circle) with a vented square (or circle), and press along the edges with the fork or a pie crust crimper. Make sure the edges are sealed well!
- Brush the top of each pie with the remaining beaten egg, and sprinkle with sugar, if using.
- Transfer the pies to prepared baking sheet.
- Bake the pies for 20 minutes. Remove them from the oven, and let cool for 20 minutes before serving.
Courses Dessert
Cuisine Pie
Nutrition Facts
Serving Size 1 hand pie
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Miranda says
August 30, 2016 at 9:01 pmI agree, mini desserts do always taste better! And they are more fun to eat 🙂
bakerbynature says
September 1, 2016 at 12:05 pmDefinitely more fun to eat 😉 Thanks, Miranda!
charlee white says
August 5, 2018 at 2:37 amThese turned out great! We made blueberry and BlackBerry
bakerbynature says
August 6, 2018 at 12:32 pmYum! So glad they were a hit 🙂
Terry C. says
October 5, 2018 at 10:47 pmI am making these for a ladies tea tomorrow. I just finished the filling and it is soooo good not to mention extremely easy. I know they will be a hit. I am using a 3” cookie cutter and folding them in 1/2 to make them more “tea” size. Thank you for the recipe.
Terry
bakerbynature says
October 6, 2018 at 5:35 pmHi Terry! So happy these are a hit with you 🙂 Hope tea was a blast!
Teresa McNeill says
March 7, 2019 at 6:13 pmMade these and they were absolutely delicious! The crust is so good and flaky. Thank you for sharing the recipe.