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Blueberry Hand Pies

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This recipe was part of the Bakealong challenge hosted by King Arthur Flour a few years back. These hand pies are the perfect grab-and-go treat, just the right size for a quick dessert or snack!

Frequently Asked Questions

Can I use different fruits for the filling?

Yes! This recipe works great with various fruits. I’ve made it with raspberries and blueberries, and both were delicious. Just adjust the sugar depending on the sweetness of the fruit.

Is there a way to shape the pie dough more easily?

The original recipe suggests rolling the dough into a rectangle and measuring out the pieces with a ruler. Instead, I used a large cookie cutter for easier shaping.

Can this be stored for later?

Yes, they freeze well and are perfect for enjoying later!

Can I use frozen fruits?

Yes, you can use frozen fruits. Just add a bit more cornstarch to help thicken the filling when cooking.

Tags: Challenge Accepted

Blueberry Hand Pies

These blueberry hand pies are sweet, fruity, and perfect for on-the-go snacking anytime, anywhere!
Prep 1 hour
Cook 19 minutes
Total 1 hour 19 minutes
Servings 12 pieces
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Ingredients
  

For the Pastry

  • 240 grams all purpose flour, (2 cups)
  • 3/4 tsp salt
  • 1/2 tsp baking powder
  • 226 grams 1 cup unsalted butter, chilled
  • 120 grams 1/2 cup sour cream, chilled

For the Filling

  • 2 cups blueberries, fresh or frozen
  • 2 tbsps cornstarch for fresh berries or 2 1/2 tablespoons cornstarch for frozen berries
  • 67 grams sugar, (1/3 cup)
  • 1/8 tsp salt
  • 1 tbsp lemon juice

For the Topping

  • 1 egg, large, beaten
  • 2 tbsps white sparkling sugar

Instructions
 

To make the pastry

  • Whisk together the flour, salt, and baking powder. Add the butter. Using a pastry cutter or a fork, work the butter into the flour until the mixture is sandy. There should be pea sized bits of butter in the mixture.
  • Add the sour cream and mix until chunks form. Transfer onto a floured surface and knead a few times until it comes together.
  • Pat the dough into a rough log and roll into a 8″ x 10″ rectangular. Starting with a short side, fold it thrice like a letter.
  • Flip the dough and turn it 90°. Repeat forming into a rectangle and folding in 3. Wrap the dough and chill for at least 30 minutes.

To make the filling

  • Place the berries into a saucepan. Whisk sugar and cornstarch together. Pour onto the berries, add salt, and sprinkle with lemon juice. Stir to combine.
  • Cook the berries on medium high heat. Stir while simmering. Reduce the heat to medium, stirring constantly. Continue to cook until thickened, for about 5 minutes. Transfer the berries to a bowl and press plastic wrap onto the surface of the filling. Chill until ready to use.
  • Preheat the oven to 425F/220C.
  • To assemble the pies, roll the dough into a 14″ x 14″ square. Cut out 16 squares about 3 1/2″. Alternatively, use a cookie cutter to cut out the dough.
  • Top 8 of the dough squares with a tablespoonful of the filling. Brush some beaten egg on the sides of the squares.
  • Cut slits for venting on top of the other 8 squares. A decorative cutter can also be used.
  • Top the filled square with the vented dough pieces. Press the edge of the dough with a fork to seal.
  • Brush the top of each square with the beaten egg. Sprinkle with sugar.
  • Bake for 18-20 minutes, or until lightly golden brown. Remove from the oven and let cool for 20 minutes before serving.

Notes

  • Refrigerate the dough or the pies when they become too sticky prior to baking until firm (around 20 minutes).
  • Store the pies, lightly wrapped, at room temperature for a couple of days. You can freeze them to store longer.
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A Bee In My Bonnet

Hi, I'm A Bee In My Bonnet! I'm not a professional blogger—just someone who writes about whatever piques my interest. My posts are full of my own thoughts, feelings, and plenty of experiments. Most of the pictures here are snapped and edited by me, and when I share a recipe, it’s one I’ve personally created or tweaked after testing it out myself. This blog is my little corner to share slices of my world with you!
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