Irresistible Homemade Blueberry Hand Pies are the perfect portable, sweet treat that’s surprisingly easy to make from scratch, proving deliciousness doesn’t have to be complicated.
Key Ingredients for Irresistible Homemade Blueberry Hand Pies
- For the Pie Crust:
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold and cut into ½-inch cubes
- ½ cup ice water, or a little more if needed
- For the Blueberry Filling:
- 4 cups fresh or frozen blueberries (if frozen, do not thaw)
- ½ cup granulated sugar (adjust to your preference for sweetness)
- ¼ cup packed light brown sugar
- ¼ cup cornstarch
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional, for extra brightness)
- ½ teaspoon ground cinnamon
- Pinch of salt
- For the Egg Wash and Topping:
- 1 large egg, beaten with 1 tablespoon milk or water
- 1-2 tablespoons coarse sugar (like turbinado or demerara), for sprinkling
How to Make Irresistible Homemade Blueberry Hand Pies
Whip up these delightful Irresistible Homemade Blueberry Hand Pies for a taste of summer in every bite! This recipe is designed for simplicity, ensuring that even novice bakers can achieve a fantastic result with a burst of fresh blueberry flavor and a perfectly flaky crust. With a preparation time of about 30 minutes and baking time of 20-25 minutes, you’ll have these golden beauties ready to enjoy in no time.
Step-by-Step Instructions
1. Prepare the Pie Dough:
In a large bowl, whisk together the all-purpose flour and salt. Add the very cold, cubed butter. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for a flaky crust. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. This chilling period allows the gluten to relax and the fat to firm up, making it easier to roll and resulting in a more tender crust.
2. Make the Blueberry Filling:
While the dough chills, prepare the blueberry filling. In a large bowl, combine the blueberries (fresh or frozen), granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest (if using), cinnamon, and a pinch of salt. Gently toss everything together until the blueberries are evenly coated. The cornstarch will act as a thickener, ensuring your filling isn’t too runny. If using fresh berries, and they seem a bit dry, let the mixture sit for about 10-15 minutes to allow the juices to start releasing.
3. Assemble the Hand Pies:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out one disc of chilled pie dough into an approximately 12-inch circle, about ⅛ inch thick. Using a 4-5 inch round cookie cutter or a small bowl as a guide, cut out circles from the dough. You should get about 4-5 circles per disc. Gather the scraps, re-roll, and cut more circles until you have at least 8 circles. Repeat with the second disc of dough.
4. Fill and Fold:
Spoon about 2-3 tablespoons of the blueberry filling onto one half of each dough circle, leaving a ½-inch border. Be careful not to overfill, as this can cause the pies to burst during baking. Brush the border with the egg wash. Fold the other half of the dough circle over the filling to create a semi-circle. Press the edges firmly to seal, then crimp the edges with a fork to ensure a good seal. This is your basic hand pie shape.
5. Vent and Egg Wash:
Place the assembled hand pies onto the prepared baking sheet. Using a sharp knife, cut a few small slits (vents) in the top of each hand pie. This allows steam to escape during baking, preventing them from puffing up too much or bursting. Brush the tops of the hand pies generously with the remaining egg wash. This will give them a beautiful golden-brown sheen as they bake.
6. Bake to Golden Perfection:
Sprinkle the tops of the hand pies with coarse sugar for a delightful crunch and sparkle. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly and slightly thickened. If the crust starts to brown too quickly, you can loosely tent the pies with foil.
7. Cool and Enjoy:
Allow the Irresistible Homemade Blueberry Hand Pies to cool on the baking sheet for at least 10-15 minutes before transferring them to a wire rack to cool further. This allows the filling to set properly. They are delicious served warm or at room temperature.
Why You’ll Love This Irresistible Homemade Blueberry Hand Pies
These Irresistible Homemade Blueberry Hand Pies are a delightful explosion of sweet, tangy blueberries encased in a flaky, buttery crust, making them an absolute treat for any occasion. Imagine biting into a perfectly portable pie, bursting with vibrant berry flavors and a hint of warm spice, all made with simple ingredients you likely have on hand. Unlike store-bought options often laden with preservatives, making these at home guarantees freshness and allows you to control the sweetness, ensuring a truly homemade taste that’s both comforting and incredibly satisfying.
You’ll love how these little pockets of joy offer the same incredible taste as a full-sized blueberry pie but are so much more convenient for on-the-go snacking or easy dessert sharing. They’re the perfect way to bring a taste of summer to your table any time of year, offering a delightful alternative to more complex baking projects. So, why wait for a special occasion? Gather your ingredients and experience the pure joy of these Irresistible Homemade Blueberry Hand Pies – your taste buds will thank you!
Storing and Reheating Tips
Storing:
- At Room Temperature: Cooled, unfrozen hand pies can be stored in an airtight container at room temperature for up to 2 days. Ensure they are completely cool before sealing the container.
- Refrigerated: For longer storage, refrigerate your hand pies in an airtight container for up to 4-5 days. This is especially recommended if your filling was very juicy or if you live in a warm climate.
Reheating:
- Oven Method (Recommended): To restore crispness, reheat hand pies in a preheated oven at 350°F (175°C) for 8-10 minutes, or until warmed through and the crust is re-crisped.
- Microwave (for quick warming): Microwaving can soften the crust but is the quickest way to warm them. Heat for 20-30 seconds, or until just warm.
Freezing:
- Unbaked Hand Pies: Prepare the hand pies up to the point of baking, but do not bake them. Place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe bag or container. They can be stored for up to 2-3 months.
- To Bake Frozen Hand Pies: No need to thaw. Bake directly from frozen at 375°F (190°C) for 30-35 minutes, or until golden brown and cooked through. You may need to tent with foil if the crust browns too quickly.
- Baked Hand Pies: Once completely cooled, wrap individual hand pies tightly in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 2-3 months. Thaw at room temperature and reheat as noted above.
Final Thoughts
These Irresistible Homemade Blueberry Hand Pies are a delightful celebration of simple, wholesome ingredients transformed into a truly memorable treat. Give them a try and discover how easy it is to bake up a batch of pure happiness!
Irresistible Homemade Blueberry Hand Pies
Ingredients
Equipment
Method
- In a large bowl, whisk together the all-purpose flour and salt. Add the very cold, cubed butter. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for a flaky crust. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. This chilling period allows the gluten to relax and the fat to firm up, making it easier to roll and resulting in a more tender crust.2.5 cups all-purpose flour, 1 teaspoon salt, 1 cup unsalted butter, 0.5 cup ice water
- While the dough chills, prepare the blueberry filling. In a large bowl, combine the blueberries (fresh or frozen), granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest (if using), cinnamon, and a pinch of salt. Gently toss everything together until the blueberries are evenly coated. The cornstarch will act as a thickener, ensuring your filling isn’t too runny. If using fresh berries, and they seem a bit dry, let the mixture sit for about 10-15 minutes to allow the juices to start releasing.4 cups fresh or frozen blueberries, 0.5 cup granulated sugar, 0.25 cup packed light brown sugar, 0.25 cup cornstarch, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 0.5 teaspoon ground cinnamon, 1 pinch salt
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out one disc of chilled pie dough into an approximately 12-inch circle, about ⅛ inch thick. Using a 4-5 inch round cookie cutter or a small bowl as a guide, cut out circles from the dough. You should get about 4-5 circles per disc. Gather the scraps, re-roll, and cut more circles until you have at least 8 circles. Repeat with the second disc of dough.2.5 cups all-purpose flour
- Spoon about 2-3 tablespoons of the blueberry filling onto one half of each dough circle, leaving a ½-inch border. Be careful not to overfill, as this can cause the pies to burst during baking. Brush the border with the egg wash. Fold the other half of the dough circle over the filling to create a semi-circle. Press the edges firmly to seal, then crimp the edges with a fork to ensure a good seal. This is your basic hand pie shape.
- Place the assembled hand pies onto the prepared baking sheet. Using a sharp knife, cut a few small slits (vents) in the top of each hand pie. This allows steam to escape during baking, preventing them from puffing up too much or bursting. Brush the tops of the hand pies generously with the remaining egg wash. This will give them a beautiful golden-brown sheen as they bake.
- Sprinkle the tops of the hand pies with coarse sugar for a delightful crunch and sparkle. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly and slightly thickened. If the crust starts to brown too quickly, you can loosely tent the pies with foil.1-2 tablespoons coarse sugar
- Allow the Irresistible Homemade Blueberry Hand Pies to cool on the baking sheet for at least 10-15 minutes before transferring them to a wire rack to cool further. This allows the filling to set properly. They are delicious served warm or at room temperature.