Blueberry Hand Pies Recipe

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In honor of Memorial Day and the unofficial start of summer, I am sharing this amazing Blueberry Hand Pies recipe. These hand pies will wow your family and guests. Blueberries are a little messy, but jellied and encased pastry they are virtually mess-free, especially for those little ones.

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I made this Blueberry Hand Pie recipe throughout last summer and it was a real hit. I learned some things along the way, so I’ve tweaked the original King Arthur Flour recipe and I’m sharing it here with you.

Blueberry Hand Pie Ingredients

You’ll need these ingredients to make Blueberry Hand Pies:

To Make the Pastry

A package of prepared pie dough or

  • all-purpose flour
  • salt
  • baking powder
  • unsalted butter
  • sour cream

Filling Ingredients

  • blueberries, fresh or frozen
  • cornstarch
  • sugar
  • salt
  • lemon juice

To Seal the Pastry

  • egg 
blueberry hand pie ingredients: butter, flour, salt, cream

How to Make Hand Pie Pastry – Step-by-Step

Keep the sour cream and butter in the fridge until just before making the pastry.

Tip: I make the pastry in my food processor. This tends to keep the dough cooler and the pebbles of butter more consistent in size.

Whisk together the flour, salt, and baking powder. Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces.

After mixing the dough, dump it on a board or countertop that has been liberally sprinkled with flour to prevent sticking.

Fold the dough, then wrap it in plastic wrap or greased wax paper and refrigerate it. You can prepare the pastry dough ahead of time and make the pastries later. Use within 3 days.

hand pie crust dough

Prepare your board or countertop with a liberal dusting of flour. After refrigerating the hand pie pastry dough or at least 30 minutes, unwrap it. Use your rolling-pin to roll out the dough evenly.

rolling out pastry dough

Your aim is a 14-16 inch square of dough. If your dough is 14″ then make your squares 3.5″ and if it’s 16″ then make them 4″ squares.

16 squares will make 8 hand pies

pastry dough rolled out

My hand pie dough got very soft in the short amount of time it was on my countertops, so I layered it on parchment paper and put it back into the fridge for 20 minutes.

pastry squares waiting to be filled

Assembling Blueberry Hand Pie Pastries

Next is assembling the blueberry hand pies.

I try to match any slightly imperfect squares up to another to make a perfect match. One will be the bottom and one the top. If there is any difference in thickness, I make the thicker one the bottom.

Preheat your oven to 425º F.

Brush a thin layer of egg white and water mixture on the inside of each of each hand pie square. That way you know that the edge of the bottom one has enough egg white around the edge.

Then add a generous tablespoon of filling to each bottom hand pie square. Make four small slits on the top square, then place it on top of the bottom square.

blueberry hand pie assembly

Crimp the edges with a fork or similar utensil.

Carefully place them on a sheet of parchment paper atop your baking sheet.

blueberry hand pies waiting to be baked

They’re ready for the oven!

After baking, I let the blueberry hand pies cool off for about 30 minutes then drizzle with icing. I’ve made them both ways, but prefer the contract the icing drizzle gives them.

Blueberry Hand Pie Recipe

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Blueberry Hand Pies {Air Fryer friendly}

Blueberry Hand Pies are the perfect treat for at home or on the go. Don't be afraid to use prepared, refrigerated pie crust instead of making your own pastry dough.

Course Dessert
Cuisine American
Keyword baking, Blueberry, Hand Pies, Summer, Make Ahead
Prep Time 20 minutes
Cook Time 20 minutes
chilling time 30 minutes 30 minutes
Total Time 1 hour 10 minutes
Servings 8 pastries
Calories 414 kcal

Ingredients

Pastry

  • 2 cups All-Purpose Flour
  • 3/4 tsp salt
  • 1/2 tsp baking powder
  • 1 cup unsalted butter
  • 1/2 cup cold sour cream

Filling

  • 2 cups blueberries fresh or frozen
  • 2 Tbsp cornstarch (use 2 1/2 Tbsp for frozen berries)
  • 1/3 cup sugar
  • 1/8 tsp salt
  • 1 tsp lemon juice

Sealing/Topping

  • 1 large egg beaten
  • 1 tsp water

Instructions

To make the pastry:

  1. Whisk together the flour, salt, and baking powder. Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces. You can use a food processor for this step, pulsing the mixture is pea-sized.

  2. Add the sour cream, and stir until the mixture starts to come together in chunks. If using a food processor, pulse until mixed. Turn mixture out onto a floured work surface, and bring it together with a few quick kneads.

  3. Pat the dough into a rough log, and roll it into an 8″ x 10″ rectangle. Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter. Flip the dough over, give it a 90° turn on your work surface, and roll it again into an 8″ x 10″ rectangle. Fold it in three again.

  4. Wrap the dough, and chill for at least 30 minutes before using.

To make the filling:

  1. If you’re using fresh berries, rinse and drain well. Place berries in a saucepan. Whisk the cornstarch with the sugar, and pour over the berries. Add the salt and lemon juice, stirring to combine.

  2. Place the saucepan on a burner set to medium-high heat and cook, stirring, until the small amount of liquid in the bottom of the pan comes to a simmer. Reduce heat, stirring frequently, until the mixture starts to thicken, about 5 minutes. Transfer cooked berries to a bowl and let cool to room temperature. It’s fine to make the filling ahead of time, and refrigerate until you’re ready to use it.

  3. Preheat the oven to 425°F; place a rack on the middle shelf. Line a baking sheet with parchment paper.

To assemble the pies:

  1. Roll the dough into a 14″ or 16″ square. Using a measuring tape or ruler, cut dough into 3 1/2″ or 4″ squares. There will be 16 squares, which will make 8 hand pies. Brush inside of squares with white egg mixture. 

  2. Divide the filling among eight of the squares, using about a heaping tablespoon for each. Use a knife to cut a vent into each of the remaining eight squares; or use a decorative cutter of your choice.

  3. Top each filled square with a vented square, and press along the edges with the tines of a fork to seal. If the pies become sticky and soft, refrigerate them for about 20 minutes, until firm.

  4. Brush the top of each pie with the remaining beaten egg. Transfer hand pies on prepared baking sheet. 

  5. Bake the pies for 18 to 20 minutes, until they’re a light golden brown. Remove them from the oven, and let cool for 20 minutes before serving.

Air Fryer baking

  1. Preheat air fryer to 400º F. Add pies to air fryer, leaving at least 1" of space between hand pies. Bake for 8-10 minutes. They should be golden in color. Let cook for at least 20 minutes before serving.

Recipe Notes

Store pies, lightly wrapped, at room temperature for a couple of days; freeze for longer storage.

Nutrition Facts
Blueberry Hand Pies {Air Fryer friendly}
Amount Per Serving (1 pastry)
Calories 414 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 16g100%
Cholesterol 89mg30%
Sodium 309mg13%
Potassium 97mg3%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 13g14%
Protein 5g10%
Vitamin A 848IU17%
Vitamin C 4mg5%
Calcium 50mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

And they’re done! The best, flakiest, blueberry hand pies.

photo of blueberry hand pies

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Pumpkin Spice Bread Twist

Classic White Bread

Creamy Chicken Enchiladas

Check out my Instagram at https://www.instagram.com/thefeatherednester/ for the latest pics and food prep stories.

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