Blueberry Hand Pies

Blueberry Hand Pies are a delicious mini-pie dessert made with fresh or frozen blueberries. This easy recipe is the perfect snack.
Blueberry hand pies.
Photo by Barbara B.
Blueberry hand pies.
Blueberry hand pies.

PREP TIME

35

minutes

TOTAL TIME

75

minutes

SERVINGS

6

servings

PREP TIME

35

minutes

TOTAL TIME

75

minutes

SERVINGS

6

servings

Ingredients

  • BUTTERY PIE CRUST:

  • 1 1/2

    cups all-purpose flour

  • 1/2

    teaspoon sugar

  • 1/4

    teaspoon kosher salt

  • 1/2

    cup (1 stick) chilled unsalted butter, cut into 1/2" pieces

  • All-purpose flour (for dusting)

  • 2

    cups blueberries (about 10 ounces)

  • 1

    teaspoon finely grated lemon zest

  • 1

    tablespoon fresh lemon juice

  • 1/4

    cup sugar

  • 1/4

    teaspoon kosher salt

  • 1

    large egg, whisked with 1 teaspoon water

  • 1

    tablespoon raw sugar

Directions

BUTTERY PIE CRUST: Pulse flour, sugar, and salt in a food processor. Add butter; pulse until the texture of very coarse meal. Add 1/4 cup ice water; pulse, adding more water if dry, until dough comes together in clumps. Form into a square, wrap in plastic, and chill until firm, about 2 hours. Preheat oven to 375°F. Roll out dough on a floured surface to a 15x12" rectangle. Cut into 6 rectangles. Toss blueberries, lemon zest, lemon juice, sugar, and salt in a medium bowl. Brush edges of rectangles with water; mound some blueberries in center of each. Fold dough over, and press edges to seal. Place on a parchment-lined baking sheet, brush with egg wash, and sprinkle with raw sugar. Cut slits in tops. Bake hand pies, rotating sheet halfway through, until juices are bubbling and pastry is golden brown, 35 to 40 minutes (juices will run onto parchment). Transfer to a wire rack. Serve warm or at room temperature.

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