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Handheld blueberry pies in a pile, and a couple are broken in half showing the fruit filling.
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5 from 1 vote

Blueberry Hand Pies

These blueberry hand pies are made with a buttery, flaky pie crust, and filled with fresh, and sweet, juicy blueberries. 
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Dessert
Servings: 10
Calories: 342kcal

Equipment

  • Large Mixing Bowl

Ingredients

For the Pie Crust:

  • 2 cups all purpose flour (scooped)
  • 3/4 tsp salt
  • 1/2 tsp baking powder
  • 1 cup cold unsalted butter (2 sticks)
  • 1/2 cup sour cream

For the Blueberry Filling:

  • 2 cups blueberries (rinsed and drained)
  • 1/3 cup granulated sugar
  • 2 TBS cornstarch
  • 1/4 tsp salt
  • 1 TBS lemon juice (fresh squeezed)

For Assembling the Pies:

  • 1 large egg (beaten)
  • 1 TBS water
  • 2 TBS granulated sugar or coarse sugar

Instructions

For the Pie Crust:

  • Add the flour, salt, and baking powder to a large bowl and stir them together.
  • Add in the cold butter, in small slices, and cut the butter into the flour mixture with a pastry cutter, or a couple of forks, until it is a sandy mixture and you have some pea sized crumbs.
  • Add the sour cream into the bowl and mix it together with your hands, until the dough all sticks together, and it is just combined.
  • Light flour a surface and roll out the dough to be about 14x14inches.
  • Then fold it into thirds like a letter. Turn the crust at a 90 degree angle and roll it out flat again. Fold into thirds again. Then wrap it in plastic wrap and put it in the fridge to chill for at least 30 minutes.

For the Blueberry Filling:

  • Add the blueberries to a medium sauce pan. Sprinkle the sugar, cornstarch, salt, and lemon juice over the top. Stir them together.
  • Heat the blueberries over medium heat, and bring the little bit of liquid to a simmer.
  • Lower the heat slightly, and continue to stir for about 3 to 5 minutes until the blueberries and liquid have thickened.
  • Remove from the heat, and transfer to another bowl. Let it cool to room temperature.

For Assembling the Pies:

  • Preheat the oven to 425 degrees. Line a large cookie sheet with parchment paper and set it aside.
  • 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 3-4 inch circles.
  • Add 1 1/2 TBS of blueberry filling into the center of the 8 circles.
  • Lay the other 8 circles on top of the bottom circles, or fold them in half. Crimp the edges together with a fork to seal.
  • Beat the egg in a small bowl with 1 TBS of water. Brush the top of each pie crust with the egg wash. Sprinkle sugar over the top of the egg wash.
  • Cut vents into the top of each hand pie.
  • Place the hand pies onto the prepared baking sheet.
  • Bake the pies for 20 minutes until golden brown, and the filling is bubbly. Remove from oven, and let cool for 20 minutes.
  • Serve warm or store wrapped in parchment paper and then in an airtight container.

Nutrition

Calories: 342kcal | Carbohydrates: 35g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 247mg | Potassium: 98mg | Fiber: 1g | Sugar: 13g | Vitamin A: 682IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg