Blueberry Hand Pies are perfect for the blueberry pie lovers, with a perfectly flaky crust and sweet real blueberry filling. You are going to love it!
The other day we were at a neighborhood block party – one of the best experiences in the world. We met our neighbors; the ones we share backyards with, the ones across the street, and the neighbors around the corner. One neighbor had made the cutest ladybug sugar cookies for her daughter’s 6th birthday. I thought they were so adorable, but do you know what she said, “well, they aren’t as cute as the ones on Pinterest, but…” and I am thinking – whoa! – your daughter loved them – I could tell because she was already eating her dessert before the hamburgers – and I also thought you know you probably saw the only 2 that were perfect, the rest were her practice cookies too.
The reason I know that is because I am showing you here today my “close to perfect” handheld blueberry pies. I am not showing you the one I pieced together with broken pie crust or the one with blueberry filling that bubbled all over the top even though they tasted just as wonderful. But I realized I should show you those also or instead.
Often we only show our “perfect” self, not what we really look like and prefer because it is more comfortable. Or as a food blogger, we know you are looking for the “perfect” pictures of food, not the messy ones, or the broken ones. The “perfect” ones catch your eyes. I can only hope though the “perfect” ones don’t discourage you and stop you from trying to make or bake or create a recipe you really want to try.
And I certainly hope it doesn’t stop you from making these handheld blueberry pies because I think you really will be missing out. The recipe makes 8 pies. Eight yummy handheld blueberry pies with flaky crust and your sweet/tart blueberry filling. Eight blueberry pies that you and your family will be delighted to get blueberry smiles on your face. Eight blueberry pies that you will want to gobble right down when they come out of the oven (but wait to let that hot bubbly filling cool down so we don’t have any burnt tongues.) Eight delicious blueberry pies that you can eat with your hands or top with ice cream or whipped cream and eat with a plate and fork. Eight stuffed handheld blueberry pies that I hope you will love.
Handheld Blueberry Pie
Ingredients
PIe Crust
- 2 cups all purpose flour (scooped)
- 1/2 tsp baking powder
- 3/4 tsp salt
- 16 oz cold butter (2 sticks)
- 1/2 cup sour cream
- 1 large egg (beaten)
- 2 TBS white sugar
Blueberry Filling
- 2 cups blueberries (rinsed and drained)
- 2 TBS cornstarch
- 1/3 cup white sugar
- 1/4 tsp salt
- 1 TBS lemon juice (fresh squeezed)
Instructions
Pie Crust
- In a large bowl; stir together flour, salt, and baking powder
- Using a cheese grater, grate the cold butter into the flour mixture
- With a pastry cutter or a fork, cut the butter into the flour mixture until it is all cut in and you have pea size crumbs
- Add the sour cream and mix in with your hands gently until the dough sticks together but only just until it is ready to roll out
- Dust lightly with flour a space to roll out your dough, dust your rolling pin too with flour
- Roll the pie crust dough to about 14 inches by 14 inches, then fold in 3rds like a letter
- Turn the pie crust 90 degrees and roll out flat again
- Fold pie crust into 3rds again like a business letter, than fold in 3rds again. Wrap in plastic wrap and put in fridge to chill for at least 30 minutes
- Preheat oven to 425 degrees
- Remove the pie crust from the fridge after 30 minutes, dust lightly with flour again a rolling pin and space
- Roll the pie crust flat to a rectangle 14 inches x 14 inches, dust the flour off the pie crust
- Cut the pie crust into 3 1/2 inch squares
- Wash 8 squares with the beaten egg with a pastry brush
- Add 1 1/2 TBS of blueberry filling into the center of the 8 egg wash squares
- Lay the other 8 squares on top of the blueberry squares, crimp the edges together with a fork along all four sides of the square
- Wash the top of the pie squares with more of the beaten egg, sprinkle the sugar on top of the pie squares
- Cut vents into the top of each pie square
- Lay parchment paper onto of a large cookie sheet, put each blueberry square on the cookie sheet
- Bake for 20 minutes until golden brown, remove from oven, and let cool for 20 minutes
- Serve or store wrapped in parchment paper and put into a ziploc bag
Blueberry filling
- In a medium saucepan add the well-drained blueberries
- Sprinkle the sugar, cornstarch, and salt onto the blueberries
- Add the lemon juice
- Stirring the blueberries constantly over medium heat, bring the little bit of liquid to a simmer
- Lower the heat slightly, and continue to stir for about 2 to 5 minutes until the blueberries and liquid have thickened
- Remove from heat, transfer to another bowl, and let cool completely before using as the blueberry pie filling
P. Le says
This recipes is amazing! I’m shocked that no one has commented on it. The crust was so easy and very flaky and yummy. Blueberry was good but next time I’d would add less lemon juice-I like my filling a little sweeter. It’s a keeper! Thank you for this recipe!
Ellen says
thank you for your kind words of praise, we are so glad you liked this recipe