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Blueberry Hand Pies

© Sunshine Urbaniak

Blueberry Hand Pies

May 19, 2020 | Breakfast

Hand pies have a flaky crust and a sweet, juicy filling, usually fruit. They’re super easy to make, come in handy when you need to do something with all those berries you bought, and kids love them. I enjoy one alongside my morning tea. My blueberry hand pie recipe below is simple yet yields delicious flavor without being overly sweet. You do need to let the pie dough chill for about an hour, or until firm, so be sure to plan for that extra time. These can easily be made a day ahead if needed. Just store them in an air-tight container on your counter, and warm them up before serving. Enjoy!

Blueberry Hand Pie

Blueberry Hand Pies

Servings: 6

AuthorSunshine UrbaniakCategoryTotal Time2 hrs 40 mins

INGREDIENTS

Pie Crust
1 ½ cups Pastry Flour
1 tsp Sugar
¼ tsp Salt
½ cup Butter (1 stick), chilled, 1/2" cubes
¼ cup Ice Water
Blueberry Hand Pies
2 cups Blueberries
1 tsp Lemon Zest
1 tbsp Lemon Juice
¼ cup Sugar
½ tsp Vanilla
1 tbsp Cornstarch
¼ tsp Salt
1 Egg, whisked with 1 tsp. water
Sugar for dusting

DIRECTIONS

Pie Crust
1

Pulse flour, sugar, and salt in a food processor. Add the butter and pulse until texture is coarse. Add ice water and pulse until the dough comes together in clumps; add more water if needed. Form the dough into a ball, wrap in plastic, and chill until firm, about 1 hour.

Blueberry Hand Pies
2

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Prepare the filling by mixing together the blueberries, lemon zest and juice, sugar, vanilla, cornstarch, and salt.

3

Roll out the dough on a floured surface to an 18" x 10" rectangle (you may need to let the dough warm up a bit if it's too hard to roll). With a pizza slicer, cut the dough into 6 rectangles, approximately 3" x 10" each. Evenly distribute the blueberry mixture between the 6 rectangles by mounding it on the bottom half. With your fingers, wet the edges of the dough with water and gently fold the top half over the blueberry mound, sealing the edges tightly. Use a fork to crimp the edges. Then place the hand pies onto the baking sheet. Brush them with the egg wash and sprinkle with sugar. Cut slits in the tops.

4

Bake the hand pies until crust is golden brown and the juices are bubbly, about 35-40 min. It's OK that the juices run onto the parchment paper. Best served warm.

Ingredients

Pie Crust
 1 ½ cups Pastry Flour
 1 tsp Sugar
 ¼ tsp Salt
 ½ cup Butter (1 stick), chilled, 1/2" cubes
 ¼ cup Ice Water
Blueberry Hand Pies
 2 cups Blueberries
 1 tsp Lemon Zest
 1 tbsp Lemon Juice
 ¼ cup Sugar
 ½ tsp Vanilla
 1 tbsp Cornstarch
 ¼ tsp Salt
 1 Egg, whisked with 1 tsp. water
 Sugar for dusting

Directions

Pie Crust
1

Pulse flour, sugar, and salt in a food processor. Add the butter and pulse until texture is coarse. Add ice water and pulse until the dough comes together in clumps; add more water if needed. Form the dough into a ball, wrap in plastic, and chill until firm, about 1 hour.

Blueberry Hand Pies
2

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Prepare the filling by mixing together the blueberries, lemon zest and juice, sugar, vanilla, cornstarch, and salt.

3

Roll out the dough on a floured surface to an 18" x 10" rectangle (you may need to let the dough warm up a bit if it's too hard to roll). With a pizza slicer, cut the dough into 6 rectangles, approximately 3" x 10" each. Evenly distribute the blueberry mixture between the 6 rectangles by mounding it on the bottom half. With your fingers, wet the edges of the dough with water and gently fold the top half over the blueberry mound, sealing the edges tightly. Use a fork to crimp the edges. Then place the hand pies onto the baking sheet. Brush them with the egg wash and sprinkle with sugar. Cut slits in the tops.

4

Bake the hand pies until crust is golden brown and the juices are bubbly, about 35-40 min. It's OK that the juices run onto the parchment paper. Best served warm.

Blueberry Hand Pies

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Blueberry Hand Pies
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