Description
Delight in these homemade Blueberry Hand Pies featuring a buttery flaky crust and a sweet, tangy blueberry filling. Perfectly portioned for an on-the-go treat or a charming dessert, these hand pies combine fresh blueberries cooked into a thickened filling with a tender pastry crust, baked to a golden perfection.
Ingredients
Scale
Dough
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 6 tablespoons ice water
Filling
- 2 cups fresh or frozen blueberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Topping
- 1 egg (for egg wash)
- 1 tablespoon milk
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Make the Dough: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough just comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes to chill.
- Prepare the Filling: In a saucepan over medium heat, combine the blueberries, sugar, cornstarch, lemon juice, and vanilla extract. Cook while stirring frequently for 5-7 minutes until the mixture thickens and the berries have softened. Remove from heat and allow the filling to cool completely.
- Assemble the Pies: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut the dough into circles or rectangles, depending on your preference. Place a spoonful of the cooled blueberry filling onto half of the cut dough pieces.
- Seal the Pies: Top each filled piece with another piece of dough. Press the edges together firmly using a fork to seal, and cut small slits on the top crust for vents to release steam during baking.
- Bake: Whisk together the egg and milk to make an egg wash. Brush this over the tops of the pies for a glossy finish. Sprinkle coarse sugar on top if desired for extra crunch and sweetness. Place the pies on a baking sheet lined with parchment paper and bake for 20-25 minutes until golden brown. Allow the pies to cool before serving.
Notes
- Use chilled butter and ice water to ensure a flaky crust.
- Frozen blueberries work well; just thaw and drain excess liquid before cooking if very watery.
- The coarse sugar topping adds a lovely texture contrast but is optional.
- Ensure the filling is cooled before assembling to prevent dough sogginess.
- These hand pies can be stored in an airtight container at room temperature for up to two days or refrigerated for up to a week.
