Blueberry Hand Pies with Pie Crust
These blueberry hand pies with pie crust combine flaky pastry and sweet blueberry filling. You can use store-bought pie crust, but if I can convince you to give my flaky pie crust recipe a go, you won’t regret it!
About these hand pies
I love hand pies like this because it has all the texture and taste of a blueberry pie but in the sweetest individual servings, perfect to pass around at parties!
This recipe uses my favorite flaky pie crust recipe which is a layered, all-butter dough that puffs and flakes beautifully. I use a simple blueberry filling recipe which is easy to make year-round with frozen or fresh blueberries. It’s thick and juicy, and bright in flavor.
Here’s a peek at what you need.
Method
- Begin with the pastry so it has time to chill.
- Cut cold butter into flour until it resembles coarse bread crumbs with pea-sized pieces of butter.
- Add water and lemon juice and combine it into a thick dough that holds together when pressed.
- Roll the dough into a rough rectangle and fold it into thirds like a pamphlet.
- Turn it 90 degrees and roll and fold again.
- Cut the dough into two pieces and gently shape each into a round.
- Wrap the dough rounds in cling film and chill them in the fridge for around 2 hours or overnight.
Filling
- Bring the blueberries, sugar, lemon juice, zest and salt to a simmer.
- Add in a cornstarch slurry and cook until thickened and bubbling. Let it cool completely.
Assembling
- Roll half the refrigerated pie dough out.
- Cut out pastry rounds using a 3-inch/7.5cm round cookie cutter.
- Brush the edge of a dough round with egg wash. Place a heaped tablespoon of cold berry filling mixture into the center.
- Take a second round and roll it out slightly so it’s a tiny bit bigger, then stretch this over the filling and press down the edges,
- Use a fork to crimp the edges to make sure they are well sealed.
Note: You can reuse the dough scraps left after cutting to roll more rounds. Stack the scraps on each other to keep the layers, then roll them out again.
Brush the tops with egg wash, then cut 2-3 little slits using a sharp knife. Sprinkle with sugar,
Bake the pies in batches for 20-24 minutes until deep golden brown.
Storing
Leftover pies can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. The mini pies can also be frozen for up to 3 months. Unbaked hand pies can also be frozen, wrapped tightly for up to 3 months.
More blueberry and hand pie recipes
Blueberry Hand Pies with Pie Crust
These blueberry hand pies with pie crust combine flaky pastry and sweet blueberry filling. You can use store-bought pie crust, but if I can convince you to give my flaky pie crust recipe a go, you won’t regret it!
Ingredients
Pastry
- 225 g butter cold
- 312 g all-purpose flour
- 1 teaspoon granulated sugar
- ¾ teaspoon salt
- 150 g Ice cold water more as needed
- 1 Tbsp lemon juice or vinegar
Filling
- 340 g blueberries fresh or frozen
- 50 g granulated sugar
- 1 Tablespoon lemon juice
- 1/2 Tablespoon lemon zest
- 1/2 teaspoon vanilla paste or extract
- 1/8 teaspoon salt
- 1 1/2 Tablespoons cornstarch
- 1 1/2 Tablespoons water
Topping
- Large egg + 1 Tablespoon water whisked
- Coarse sugar
Instructions
Pie crust
- Chop the butter into small cubes. Add the cubes to a bowl and place them in the fridge or freezer for 10 minutes to ensure they are cold. 225 g butter
- To a large mixing bowl, add the flour, sugar, and salt and mix them together. Add the cold butter cubes to the flour. Use a pastry cutter to cut the butter into small pieces and rub it into the flour, or use your fingertips to rub the butter into the flour. The end result should be like coarse bread crumbs with a few pea-sized butter pieces in the mix. 312 g all-purpose flour, 1 teaspoon granulated sugar, ¾ teaspoon salt
- Add the lemon juice or vinegar to the ice-cold water. Drizzle around 3/4 of the water into the flour. Use a spatula or your hands to combine the dough and add as much extra water as needed, a tablespoon at a time. It should hold together easily when pressed but not be sticky. If the dough is crumbly, add a bit more water. 150 g Ice cold water , 1 Tbsp lemon juice
- Tip the dough onto a lightly floured bench and form it into a mound. Using a rolling pin, roll the dough into a rough 10-inch/25cm rectangle on a lightly floured work surface. There's no need to measure it perfectly; lengthen it to around 10 inches.
- Fold the bottom ⅓ of the dough up to the middle, then fold the top ⅓ of the dough over the top to make a pamphlet shape. Turn the dough a quarter turn and repeat this process once more.
- Cut the dough into two and use your cupped hands to shape each piece into a disc. Wrap the dough discs up tightly using. Chill it in the fridge for at least 2 hours or up to 2 days.
Filling
- Add the blueberries, sugar, lemon juice, zest, vanilla, and salt to a medium saucepan over low heat. Keep stirring until they begin to break down. 340 g blueberries, 50 g granulated sugar, 1 Tablespoon lemon juice, 1/2 Tablespoon lemon zest, 1/2 teaspoon vanilla paste, 1/8 teaspoon salt
- In a small bowl whisk together the cornstarch and water and set aside. 1 1/2 Tablespoons cornstarch, 1 1/2 Tablespoons water
- Once the berries have broken down and released their juices and come to a simmer, add in the cornstarch mixture. Keep stirring as it comes to a boil. Once boiling, let it cool for around 1 minute stirring continuously.
- Remove it from the heat, scrape it into a bowl, and let it cool to room temperature. Cover it and place it in the fridge until it's needed. It's much easier to fill the pies when the filling is cold.
Assembling
- Roll half the refrigerated pie dough on a lightly floured surface until it's just over 1/8 inch (around 4mm) thick. Cut out pastry rounds using a 3-inch/7.5cm round cookie cutter. You can reuse the dough scraps left after cutting to roll more rounds. When rolling the scraps, stack the scraps on each other to keep the layers, then roll them out again.
- Brush the edge of a dough round with egg wash. Place a heaped tablespoon of the cold blueberry mixture into the center.
- Take a second round and roll it out slightly so it’s a tiny bit bigger, then stretch this over the filling and press down the edges. Crimp the edges of the pie dough with the tines of a fork to secure it.
- Refrigerate the little hand pies once they are assembled. Repeat the process with the second dough portion.
Baking
- Preheat the oven to 400°F/200°C and line a baking sheet with parchment paper.
- Use a pastry brush to brush the tops of the pies with egg wash, then cut 2-3 little slits using a sharp knife in the top to allow steam to escape. Sprinkle coarse sugar on top of each pie. Place them onto the lined baking sheet. I bake the pies in batches. Large egg + 1 Tablespoon water, Coarse sugar
- Bake the pies for 20-24 minutes until deep golden brown. Let them cool to room temperature or slightly warm before serving.
Notes
Both metric and US customary measurements are provided. Use the toggle on the recipe card to switch between the two.
Nutrition
Serving: 1hand pieCalories: 213kcalCarbohydrates: 25gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 30mgSodium: 208mgFiber: 2gSugar: 6g
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