Name: Blueberry Hand Pies: A Delightful, Handheld Dessert
Prep time: 30 min
Cook time: 20 min
Total time: 2 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon salt; 3/4 teaspoon baking powder; 1 and 1/2 tablespoons granulated sugar; 2 sticks (8 ounces) very cold unsalted butter, cut into cubes; 1/2 cup cold full-fat sour cream; 2 cups blueberries (fresh or frozen); 1/4 cup granulated sugar; 1 and 1/2 tablespoons cornstarch; 1 tablespoon fresh lemon juice; 1 large egg, beaten; Turbinado sugar (optional)

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Blueberry hand pies are the perfect balance of flaky crust, sweet filling, and buttery goodness, making them a favorite treat for anyone with a sweet tooth. Whether you’re making them for a special occasion, a picnic, or just because, these delicious hand pies are a fun twist on a traditional pie and bring a burst of fresh blueberry flavor in every bite. The best part? They’re portable, making them ideal for on-the-go snacking or serving as an eye-catching dessert at any gathering.

Why You’ll Love This Recipe

Flaky, buttery crust: A sour cream dough that bakes to golden, crisp perfection.
Sweet blueberry filling: Tangy blueberries combined with sugar, lemon juice, and a touch of cornstarch for a smooth, flavorful filling.
Handheld size: Perfect for picnics, lunchboxes, or parties where people can easily grab a serving.
Easy to make: Simple ingredients and straightforward steps make these hand pies approachable for bakers of all levels.
Make ahead-friendly: These can be prepped in advance and baked when you’re ready to serve them.

Blueberry Hand Pies: A Delightful, Handheld Dessert

Ingredients

(Tip: Find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

2 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking powder
1 and 1/2 tablespoons granulated sugar
2 sticks (8 ounces) very cold unsalted butter, cut into cubes
1/2 cup cold full-fat sour cream

For the Filling:

2 cups blueberries (fresh or frozen)
1/4 cup granulated sugar
1 and 1/2 tablespoons cornstarch
1 tablespoon fresh lemon juice

For the Topping:

1 large egg, beaten
Turbinado sugar (optional)

Directions

Prepare the Crust:
Start by whisking together the flour, salt, baking powder, and sugar in a large bowl. The flour mixture creates the foundation for the dough. Next, add the cold butter, working it into the flour using your hands or a pastry cutter until the butter is in small, pea-sized pieces.

Using a rubber spatula, stir in the cold sour cream. The dough will seem shaggy at first, but don’t worry! Turn it out onto a floured surface and knead it a few times until it comes together. Shape the dough into a 10-inch log and roll it out into a 10″ x 12″ rectangle. Lightly dust both sides of the dough with flour, and fold it in thirds like a letter. Flip the dough over, roll it out again into the rectangle, and fold it in thirds once more. Wrap the dough in plastic wrap and refrigerate it for at least an hour.

Make the Filling:
In a saucepan, combine the blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens and begins to simmer (about 6 minutes). Once it has thickened to your desired consistency, transfer the filling to a bowl and allow it to cool completely.

Assemble the Pies:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Roll out the dough on a lightly floured surface into a large square (about 16″ x 16″). Use a pizza cutter or sharp knife to cut out 16 even squares (or use a 4-inch biscuit cutter to make 16 circles if you prefer round pies).

Spoon about 2 tablespoons of the cooled blueberry filling onto the center of half of the squares (or circles). Brush the edges with a little of the beaten egg wash to help seal them.

Take the remaining squares or circles, cut a small vent in each, and place them on top of the filled ones. Use a fork or pie crimper to seal the edges tightly.

Brush the tops of each hand pie with the remaining beaten egg wash and sprinkle with turbinado sugar for a bit of extra crunch (optional).

Bake the Pies:
Place the prepared hand pies on the baking sheet and bake for 20 minutes or until golden brown. Once they’re done, remove them from the oven and let them cool for about 20 minutes before serving.

Servings and Timing:

Servings: 8 hand pies (this recipe can easily be doubled for a larger batch)
Prep time: 30 minutes
Cook time: 20 minutes
Chilling time: 1 hour (for the dough)
Total time: 2 hours

Variations

Berry Medley: Use a mix of berries such as raspberries, blackberries, and strawberries in place of blueberries for a more complex flavor.
Lemon Zest: Add a teaspoon of lemon zest to the dough for a citrusy twist that pairs wonderfully with the blueberry filling.
Spiced Filling: Add a pinch of cinnamon or nutmeg to the filling for a warm, cozy flavor.

Storage and Reheating

Storage: Store leftover hand pies in an airtight container at room temperature for up to 3 days.
Freezing: You can freeze unbaked hand pies before filling them with the blueberry mixture. Once assembled, freeze them in a single layer, then transfer them to a freezer bag. To bake from frozen, simply increase the baking time by 5–10 minutes.
Reheating: To reheat, pop the pies in a 350°F (175°C) oven for about 10 minutes, until they’re warm and the crust is crispy again.

Blueberry Hand Pies: A Delightful, Handheld Dessert

FAQs

What makes these hand pies so flaky?
The cold butter and sour cream in the dough create a wonderfully flaky texture when baked. The folding technique also helps layer the dough, contributing to the crispness.

Can I use frozen blueberries?
Yes! Frozen blueberries work just as well as fresh. Just don’t thaw them before using—this will help maintain the texture of the filling.

Can I use a different fruit for the filling?
Absolutely! Feel free to swap in any fruit of your choice, such as apples, peaches, or cherries. Just adjust the sugar and cornstarch as necessary depending on the fruit’s juiciness.

Do I have to chill the dough?
Chilling the dough is essential for achieving a flaky crust. If you skip this step, your pies may not turn out as crispy.

Can I make these in advance?
Yes! You can make the pies ahead of time and store them in the fridge or freezer. Simply bake them when you’re ready to serve.

Can I skip the egg wash?
You can skip the egg wash, but it gives the pies a beautiful golden color and adds a slight sheen to the crust. If you don’t want to use egg, you can brush the pies with a little milk or cream for a similar effect.

Conclusion

These blueberry hand pies are a perfect way to showcase the simple pleasures of a buttery crust and sweet fruit filling. Whether you serve them at a gathering or enjoy them as a cozy snack with tea or coffee, they’re sure to impress. With their flaky, golden crust and vibrant blueberry center, these hand pies are a delightful treat that will become a favorite in your baking repertoire.