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Blueberry Hand Pies

Blueberry hand pies on a baking tray.
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The perfect summertime hand pie, featuring blueberry pie filling baked inside of the flakiest pastry. These Blueberry Hand Pies are easier to make than you might think, and this recipe contains step by step-by-step photos and tips!

Ingredients

For Pie Dough:

For Blueberry Filling:

  • 3-1/2 cups (about 16 ounces) frozen wild blueberries (see note about fresh)
  • ⅓ cup (70 grams) sugar
  • 2 tablespoons (15 grams) cornstarch
  • 2 tablespoons (15 grams) lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 2 tablespoons (25 grams) cold unsalted butter, diced (optional)

For Egg Wash:

  • 1 large egg
  • 1 teaspoon water
  • Raw sugar (for the tops of the hand pies, optional)

Instructions

  1. Make pie crust and rest in the refrigerator preferably overnight, or at a minimum of 4 hours.
  2. Add blueberries, sugar, and cornstarch to a large bowl and toss to coat. Mix in lemon juice and zest. Let sit until the sugars have started to dissolve, about 15 minutes.
  3. Transfer all ingredients to a large pot.
  4. Turn the heat on to medium and cook, stirring frequently until the filling is bubbling throughout. Turn off the heat and stir in vanilla extract and butter.
  5. Pour into a shallow container and let cool completely (this will take several hours or overnight). 
  6. Make egg wash by whisking together the egg and the water together in a bowl.
  7. Line a 12x18” sheet pan with a piece of parchment.
  8. Roll out 1 disk of pie dough to about ⅛” thickness. Stamp out at least six 4” circles from the dough. Pile the dough scraps on top of one another and roll out one more time, enough to get at least 1-2 more circles. Repeat this process with the other dough disk to yield roughly 16-18 dough circles.
  9. Brush the egg wash around the edges of 1 circle of pie dough. Place about ¼ cup of cooled blueberry filling in the middle. Place a circle of pie dough over the top and press down on the edges to seal the two pieces together. Crimp the edges of the bottom to the top to further seal the pie and to add a decorative touch.
  10. Place the pies on the sheet pan. Repeat with the remaining dough circles. When finished, place the sheet pan inside a freezer to chill, while the oven preheats.
  11. Preheat the oven to 400ºF and set a rack to the second-lowest position in the oven. Remove the pies from the freezer, brush the tops with an egg wash and sprinkle with raw sugar.
  12. Bake in the oven for 30-40 minutes, or until the pie dough is lightly golden all over.

Notes

To use fresh blueberries, start the blueberry filling this way: In a medium pot, stir together the sugar and cornstarch. Add in ½ cup fresh blueberries and lemon juice and mash the mixture with a fork until the blueberries have released some juices. Stir in the remaining blueberries. Then cook as directed in step 4.

The blueberry filling can be made up to 5 days ahead of time.

If at any point your pie dough is getting too warm, simply place it in the refrigerator or freezer to chill until it is easy to work with again

Filling the hand pies is a delicate balance of not overfilling them, and not under-filling them. If you find that you are having trouble closing the hand pies, then use less filling.

It's best to chill the hand pies briefly before baking as the instructions direct, or you can chill them overnight and bake the next day!

These can be frozen, unbaked, for up to 3 months. Freeze them flat on a sheet tray for 24 hours. Then, transfer to a bag with as much air removed as possible. The pies can be baked from frozen. Follow the instructions, but the total baking time will increase by about 10 minutes.

There will likely be some leftover blueberry filling. You can serve it over ice cream, or with yogurt. 

Find it online: https://everydaypie.com/blueberry-hand-pies/