These Blueberry Hand Pies have a perfectly flaky dough, a delicious blueberry and lemon filling, and the bonus is that you don’t need a fork or even a plate to serve them. They are quick to make, easier to make than the classic blueberry pie, and they taste the same, I can say even better because I like this ratio of pie crust and filling more.
BLUEBERRY HAND PIES
Everyone in my family loves pie. I mean, what’s not to love about a flaky pie crust with a delicious filling tucked inside?
I’m a big fan of mini desserts, especially the ones I don’t need a fork for, and when that mini dessert includes one of my favorite fruits – blueberries, it’s hard to resist. I’m not lying when I tell you, that of the two times I’ve made these mini pies, I’ve eaten half of it myself.
INGREDIENTS FOR BLUEBERRY HAND PIES
- Pie dough: if you want to make these pies a little easier, then you can use store-bought pie crusts for the hand pie dough, but I don’t have that privilege here in Croatia, because pies are not so popular here, therefore premade store-bought pie dough can’t be bought anywhere. But I have made an amazing sour cream pie crust and it is my go-to recipe for every pie from now on. Read below!
- Blueberries: you can use fresh or frozen
- Granulated sugar: you need some sugar to sweeten the filling.
- Cornstarch: to help thicken up the filling
- Lemon juice and zest: flavors the filling.
- Egg & coarse sugar: create an egg wash, which helps the pie crust get that pretty golden color on top.
HOW TO MAKE PIE DOUGH FROM SCRATCH?
I used to make the buttermilk pie crust, the one I used in my Strawberry Pie.
But since I made this sour cream pie dough, I instantly fell in love, how easy and unfussy is to make. No need for a food processor or a pastry cutter, everything is made by hand.
Take the butter from the fridge, cut it into cubes, and let it sit for a few minutes.
In a large bowl, whisk together the flour, salt, and sugar. Sprinkle the cubed butter over the flour and squish it with your fingers. Work the butter into the flour until you’re left with pea-sized lumps of butter.
Add the sour cream and using a fork incorporate it into the mixture. Dump the dough onto a lightly floured surface and bring it together with a few quick kneads until you get a smooth ball, consistency of a Play-Doh (don’t worry about over-working this dough). Split the dough in half, press each half into a disk and wrap tightly with plastic foil. Once the dough is wrapped into plastic, using a rolling pin, roll it over the dough to close any cracks. Refrigerate for at least 2 hours.
HOW TO MAKE BLUEBERRY FILLING
Combine all the ingredients in a small saucepan. Cook the filling over medium-high heat, until the mixture starts to thicken, about 5 minutes. Leave it to cool to room temperature.
HOW TO ASSEMBLE BLUEBERRY HAND PIES
Preheat the oven to 200 °C (400 °F). Line two baking sheets with parchment paper.
Take one half of the dough from the fridge and let it rest on the counter for 10-15 minutes, it will be easier to roll out.
Lightly flour the work surface and the rolling pin, and roll out the dough to about 3-4 mm (1/8-inch) thick. Using a 9 cm (3.5-inch) round cookie cutter, cut out as many circles from the dough as you can. Re-roll any scraps of dough and cut more circles. I got 14 circles from every piece of the dough.
Divide half of the filling among seven circles. Brush a little bit of water along the edges of each filled or circle and then place the other half of the pastry circles on top. Press all around the edge with your fingertips to seal then use a fork to crimp. Using a small knife, cut a vent on top of each hand pie. Brush the top of each pie with the beaten egg, and sprinkle with sugar. Transfer the pies to the prepared baking sheet.
Bake the pies for 20-25 minutes until golden brown, rotating pans halfway through. Remove them from the oven, and let cool for 20 minutes before serving.
TIPS&TRICKS
I always suggest using a kitchen scale. If you don’t have one, buy it! They are cheap and you will always ensure the same results in baking.
Since the pie dough needs to chill in the fridge for 2 hours before getting rolled out, make it first. Pie dough can be made 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, otherwise it will melt the butter in your pie dough. It doesn’t need to be cold, but it should be around room temperature.
Store the pies in an airtight container at room temperature or in the refrigerator for 3 to 4 days.
Feel free to use a different cookie cutter or larger cutter for these hand pies, just adjust the baking time slightly if needed.
FOR MORE FRUITY DESSERTS, TRY THESE…
Blueberry Ruffled Milk Pie
Raspberry Cheesecake Roll Cake
Peach and Blueberry Cobbler
Blueberry Peach Galette
→ If you make these Blueberry Hand Pies please be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don’t forget to also tag me on Instagram. I love seeing your creations.
Happy baking!
Blueberry Hand Pies
Ingredients
Pie dough
- 300 grams all-purpose flour (2 1/3 cup, 10.6 oz) + more if needed
- 30 grams granulated sugar (2 TBSP, 1 oz)
- 1 teaspoon salt
- 230 grams butter (1 cup, 8 oz) cubed
- 130-150 grams full-fat sour cream (4.6-5.3 oz)
- 1 egg beaten for egg wash
- coarse sugar Demerara for sprinkling
Filling
- 300 grams blueberries (10.6 oz, 2 cups) fresh or frozen
- 100 grams granulated sugar (1/2 cup)
- 15 grams cornstarch (2 TBSP)
- 1 tsp finely grated lemon zest
- 1 Tablespoon lemon juice
Instructions
- For the pie dough, take the butter from the fridge, cut it into cubes and let it sit for a few minutes.
- In a large bowl, whisk together the flour, salt, and sugar. Sprinkle the cubed butter over the flour and squish it with your fingers. Work the butter into the flour until you’re left with pea-sized lumps of butter.
- Add the sour cream and using a fork incorporate it into the mixture. Dump the dough onto a lightly floured surface and bring it together with a few quick kneads until you get a smooth ball, consistency of a Play-Doh (don't worry about over-working this dough). Split the dough in half, press each half into a disk and wrap tightly with plastic foil. Once the dough is wrapped into plastic, using a rolling pin, roll it over the dough to close any cracks. Refrigerate for at least 2 hours.
- For the filling, combine all the ingredients in a small saucepan. Cook the filling over medium-high heat, until the mixture starts to thicken, about 5 minutes. Leave it to cool to room temperature.
- Preheat the oven to 200 °C (400 °F). Line two baking sheets with parchment paper.
- Assembly: Take one half of the dough from the fridge and let it rest on the counter for 10-15n minutes, it will be easier to roll out.
- Lightly flour the work surface and the rolling pin, and roll out the dough to about 3-4 mm (1/8-inch) thick. Using a 9 cm (3.5-inch) round cookie cutter, cut out as many circles from the dough as you can. Re-roll any scraps of dough and cut more circles. I got 14 circles from every piece of the dough.
- Divide half of the filling among seven circles. Brush a little bit of water along the edges of each filled or circle and then place the other half of the pastry circles on top. Press all around the edge with your fingertips to seal then use a fork to crimp. Using a small knife, cut a vent on top of each hand pie. Brush the top of each pie with the beaten egg, and sprinkle with sugar. Transfer the pies to a prepared baking sheet.
- Bake the pies for 20-25 minutes until golden brown, rotating pans halfway through. Remove them from the oven, and let cool for 20 minutes before serving.
- Repeat the process with the other half of the dough and the filling.
Notes
- Please, read the tips&tricks section in a post above.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.