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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

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.