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Blueberry Hand Pies Recipe

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4 from 34 reviews

These delightful Blueberry Hand Pies feature a flaky, buttery crust filled with a sweet and tangy blueberry filling, finished with a zesty lemon glaze. Perfect for a portable dessert or snack, they bake to golden perfection and are drizzled with a sweet glaze that elevates the fruity flavors.

Ingredients

Crust

  • 2½ cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup cold butter, cubed
  • ⅓ cup ice water

Filling

  • 1½ cups blueberries
  • 2 tablespoons sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice

Egg Wash

  • 1 egg

Glaze

  • 2 cups powdered sugar
  • ¼ cup lemon juice

Instructions

  1. Prepare the dough: In a food processor, combine flour, salt, and sugar. Add cold cubed butter and pulse until the butter pieces resemble peas.
  2. Add ice water: Slowly add ⅓ cup ice water tablespoon by tablespoon, pulsing between additions, until dough comes together. If necessary, pulse a bit longer to form the dough.
  3. Chill the dough: Divide dough in half, shape each half into a disc wrapped in plastic wrap, and refrigerate for at least 1 hour.
  4. Prepare the filling: Just before using, mix blueberries with sugar, cornstarch, and lemon juice in a bowl. Set aside.
  5. Make egg wash: Beat the egg in a small bowl and set aside.
  6. Roll out dough: Remove one dough disc, sprinkle flour on a clean surface, and roll dough to ¼ inch thickness.
  7. Cut dough circles: Use a 4-inch cookie cutter to cut circles, placing them on a parchment-lined baking sheet. Re-roll scraps and cut more circles.
  8. Assemble pies: Brush edges of half the circles with egg wash. Add 1 to 2 tablespoons of blueberry filling onto each. Top with another dough circle, seal edges with a fork, and brush tops with egg wash.
  9. Bake: Bake pies at 400°F (204°C) for 15 to 20 minutes until golden brown. Remove and transfer to a cooling rack.
  10. Prepare and drizzle glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled pies before serving.

Notes

  • Make sure the butter and water are very cold for a flaky crust.
  • Chilling the dough for at least 1 hour helps prevent shrinking during baking.
  • Use fresh or frozen blueberries; if frozen, thaw and drain excess liquid beforehand.
  • If the dough becomes too soft, refrigerate it briefly before rolling.
  • Store leftover pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Find it online: https://deliciousyum.com/blueberry-hand-pies-recipe/