Blueberry Hand Pies

Blueberry Hand Pies

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  • Prep Time


  • Total Time


  • Servings



  • 1

    batch of sweet butter pie dough (recipe below)

  • 2

    cups fresh or frozen blueberries

  • ¼

    cup granulated sugar

  • 1

    tablespoon cornstarch

  • 1

    teaspoon cinnamon

  • Sweet Butter Pie Dough:

  • 1-¼

    cups all-purpose flour

  • 1

    tablespoon sugar

  • ½

    teaspoon salt

  • ½

    cup cold unsalted butter, cubed

  • ½

    teaspoon vanilla extract

  • 3-4

    tablespoons cold buttermilk (or milk with a bit of lemon juice)


Preheat oven to 375 degrees F and grease a large baking sheet. In a microwave-safe bowl, combine berries, granulated sugar, cornstarch, and cinnamon; mix well. Microwave for 5 minutes and stir, then microwave in one-minute increments until all the berries burst and the mixture begins to thicken. In a small bowl, combine vanilla and buttermilk, stir to combine and set aside. In a large bowl, add flour, sugar, and salt and whisk to combine. Use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. Add the buttermilk mixture a bit at a time and stir in until dough comes together. Transfer the dough to a floured work surface and shape into a flat disk. Wrap tightly in plastic wrap and refrigerate at least one hour. Turn the dough out onto a floured work surface and divide in two; rewrap one half and place it back in fridge to stay cold. Roll the pie dough out until it reaches a thickness of about 1/8". Using round pastry cutter (or a bowl, if that happens to be all that you have...), cut out about 4-5" rounds. Place rounds onto the baking sheet and back into the fridge if necessary. If not, place about 2-3 tablespoons of the blueberry mixture into center of each round. Using a pastry brush dipped in a small amount of egg, brush the edge of half of each round. Fold dry edge onto egg-brushed half, forming semicircle shape, and press edges together with a fork to seal in an aesthetically-pleasing manner. Brush the top of each pie with the egg mixture and sprinkle with sugar and cinnamon. Use a small knife to make a 1 inch slit in the top of the pie for steam to escape. Repeat with remaining pastry dough. Place the pies in the oven and bake until tops are beginning to turn golden brown, about 20 minutes. Let cool on sheets for 7-10 minutes and then transfer to wire rack to cool completely. Serve warm or at room temperature, preferably smothered in vanilla ice cream.


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