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5 from 5 votes

Blueberry Hand Pies

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.
Prep Time20 mins
Cook Time20 mins
Fridge time:2 hrs
Total Time2 hrs 40 mins
Course: [:en]Pies and Tarts[:hr]Pite i tartovi[[:]
Cuisine: American
Keyword: blueberry, hand pie, pie, pie dough
Servings: 14
Calories: 272kcal
Author: Mihaela K. Sebrek


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


  • 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


  • 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.


  • 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.


Serving: 1g | Calories: 272kcal | Carbohydrates: 30.2g | Protein: 3.2g | Fat: 15.9g | Saturated Fat: 9.8g | Cholesterol: 51mg | Sodium: 272mg | Fiber: 1.1g | Sugar: 11.6g
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!