I don' think it's any secret I love pie. Just about any kind of pie will do. I even on occasion make hand pies. They are a little time consuming, but so cute! These blueberry hand pies are a seasonal favorite of mine.
You can make these with a traditional pate brisee (pie dough, unsweetened) or a pate sucree (sweetened pie dough). I will include bother recipes below. If you are short on time, or don't feel like making the dough, there are plenty of great store bought options. Whatever you choose to use, just make sure it is chilled ahead of time.
Now, the filling is 3 simple ingredients. This can be done with any berry, so change it up if you want! I used fresh berries as they are in season. If you want, use frozen!
Next up is the sweetener. You can use honey in place of the sugar, but I prefer the sugar for the texture. I added in flour for the thickener, as I don't like the filling in my hand pies very thick. If you prefer, use cornstarch. Also, in these hand pies you don't even need a thickener if you don't want.
Preparing the pie dough
Now, roll your dough our onto a lightly floured surface. I like to roll mine to about ⅛" inch thick. You can do it thicker or even thinner, this is a personal preference.
I used my 3" biscuit cutter for these. If you prefer a square or rectangular shape, cut accordingly. The process is still the same.
Filling the blueberry hand pies
Next, scoop in the filling. I use the most I can and still close them. Which means they aren't the prettiest, but I love the ratio of blueberries to crust.
Now, this is important- make sure and brush edged with egg wash. These little pies really want to burst, and it's pretty when they do, but you will also want to have it sealed so it doesn't all leak out!
Fit the top over the filled bottom layer. You have to stretch it just a touch.
Crimping the edges with a fork also helps to seal in the filling. Also, I did these on the counter top, but if you are new to this, construct these hand pies directly on the sheet pan. If you do this, you won't have the stress of transferring.
Brush everything with the egg wash for a beautiful golden finish.
I also snipped the top for another vent hole. Once the berries start baking and releasing steam, it is better for them to have somewhere to go. Now, you can sprinkle with sugar if you want at this point. I chose not to. I don't like my desserts overly sweet and also I was drizzling with a glaze.
Once they are baked and golden brown, remove from oven. You can allow them to cool for just a little bit, then drizzle with glaze.
If you can't wait, I understand that too. Go for it!
We served these for breakfast, but they are great any time of day or night!
Those flaky layers might not mean much to you, but they are everything to me!! I just love that flaky pie dough!! It is so tender and yummy!
If these blueberry hand pies aren't what you are craving, check out these other options!! Trust me, I have plenty of options!
Here is the last photo. It is a plain finished blueberry hand pie. Even without the drizzle, they are so beautiful!
Blueberry hand pies
- baking sheet, rolling pin, biscuit cutter, pastry brush, sharp scissors
- 1 recipe pie dough I gave several options in this post. If you prefer, you can use store bought as well.
- 2 cups blueberries
- 2 tablespoons sugar You can always use less if you prefer. I was using a sweetened cream cheese icing, so I didn't need it too sweet. I also don't like overly sweet desserts too.
- 2 tablespoons flour or cornstarch I used flour in this recipe. You can always use cornstarch if you want a thicker filling.
- 1 egg
- 1 tablespoon milk
- flour this is for dusting your surface, so that will depend on how much you want to use. I used about 2 tablespoons
Cream Cheese Drizzle
- 3 tablespoons cream cheese, softened
- 1 tablespoon powdered sugar If you like it sweeter, go ahead and add more sugar
- ½ teaspoon vanilla
- milk add this to achieve the consistency you are looking for in your glaze
- About 15- 30 minutes before baking, pull your dough from the fridge and set it on the counter to soften just a touch. If you are using a store bought crust, disregard this step.Preheat oven to 385 degrees. Line a baking sheet with parchment and set aside. Mix egg and milk in a small bowl and set aside. This is your egg wash. Now, you want your Roll pie dough to ⅛ inch thick on a lightly floured surface. You don't want to have this too heavily floured as the dough will absorb too much flour and become tough. So, use what you need, but not too much. I used a 3 inch biscuit cutter to cut mine. I like to dip in the flour, then cut. It keeps the circles from sticking. Cut your circles as close as your are able to avoid waste.Place half the circles on the baking sheet. They don't spread much, so you won't need more than an inch between them. Fill the circles on the baking sheet with the blueberry filling. You want to make sure the filling stays in the middle of the circle. I used about 1 ½ tablespoon in mine. Brush egg wash around the edges of the circles on the parchment. Place another circle on top of the filled circles. You may need to stretch it just a touch to get the circle to cover the bottom. Press closed with your fingers first. Next, crimp with a fork. With the flaky dough I use, the fork crimps won't hold their shape in baking, but it will help to keep the filling in. Brush the top with the egg wash. I used a pair of sharp scissors and snipped the top for vent. Those berries will release a lot of steam when they start baking. Now, place in oven on the middle shelf.Bake until they are a deep golden brown and the blueberries have started to leak from the pies. If you are using the cream cheese glaze, you can drizzle right away or wait until they are cooled slightly. We have done it both ways and like it both ways. This will be a personal preference. Now, sit back and enjoy. You deserve it!
Cream Cheese Drizzle
- Combine the cream cheese, powdered sugar, vanilla and 1 tablespoon milk. Mix on high speed until smooth. Add more milk to achieve the desired consistency.
- food processor
- 1 ½ cups all purpose flour
- 1 cup whole wheat flour I prefer a whole wheat pastry flour for this
- 4 tablespoons sugar
- 1 cup butter, chilled and but in ½ inch cubes
- 2 egg yolks, large
- ¼-1/3 cup ice water Start with¼ cup, if you need extra add in 1 tablespoon at a time.
- In small bowl add egg yolks and ¼ cup water. Mix well and set aside. Add dry ingredient to food processor. Pulse to combine. Add in butter and pulse again to combine. I only did mine about 4 times. It goes quick. Now, turn on food processor and pour yolks through the spout. Continue mixing until it comes together, no more than 15 seconds. If you notice it is still dry within 10 seconds, add in another tablespoon or 2 of the water. Before you add it though, pinch the dough between you fingers, if it sticks together it is good, don't add any more!Now, turn on to a surface and knead it together. Wrap in saran wrap and chill at least 2 hours. I usually prefer to make this the day before, just to have it done. Now, when you are ready to roll, place on the counter top for at least 15 minutes to soften slightly. Now, sit back and enjoy. You deserve it!
Pate Brisee- all white flour
- 2 ½ cups all purpose flour I love King Arthur's flour
- 1 teaspoon salt
- 2 sticks unsalted butter, chilled and cut into small pieces
- ¼ cup ice water this is a variable. I almost always need another tablespoon or 2.
- In a bowl of food processor, combine flour and salt. Add in butter and pulse. You want to still have chunks of butter in there, just not anything bigger than a pea. To this add the water. Only pulse this for several seconds, then test. Pinch the dough in your fingers. If it still seems crumbly, add more water, one tablespoon at a time. You want to work quickly because you don't want the butter to soften in dough. It's better to keep it in the chunks. This gives you the flaky crust you are looking for!When it's ready, form into disk, wrap in saran wrap and place in fridge. Let it rest and refrigerate for at least 2 hours. When you are ready, use as directed in recipe. Remembering to keep the dough chilled.
Gluten Free Pie Dough
- 1 ¼ cup gluten free flour mix.
- 1 teaspoon xanthan gum, if not in your flour mix
- ½ teaspoon salt
- ½ cup butter, chilled and cubed
- ¼ cup ice water.
- Have all ingredients prepped and ready to go before you start. Make sure all ingredients are chilled. Add flour, xanthan gum and salt to food processor. Mix. Add in cubed, chilled butter. Pulse until butter is in pea sized chunks, don't overmix. You want small chunks of butter in dough. Add water and pulse again until it comes together. After the first couple seconds, check to see if you need more water. You want the dough to start to come together when you pinch it. See video for example. Wrap dough in saran wrap and refrigerate for at least an hour or up to 3 days. Pull out and use as desired.
Partial Wheat Pie Dough
- 1 ½ cup all purpose flour
- 1 cup whole wheat pastry flour
- 1 teaspoon salt
- 2 sticks chilled butter, cubed
- ⅓ cup water, plus extra if needed
- Pulse flours and salt in food processor until blended. Add chilled butter and pulse again until butter is in small, pea sized chunks- see video. Add water and pulse. I prefer to pulse instead of just turning it on. I feel like it mixes these pastry doughs more efficiently. Pulse a few times and check to make sure you have enough water. Pinch a small amount of dough together, if it is too crumbly, add more water, a tablespoon at a time. Split dough and form into 2 disks. Chill for at least an hour, or up to 3 days