Blueberry Hand Pies are like the ultimate summer treat, no doubt about it! It’s an easy dessert that’s juicy, plump blueberries nestled in a flaky, buttery pie crust. They come in these adorable single servings that are just made for grab-and-go snacking.
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When you sink your teeth into one of these tasty desserts, get ready for a flavor explosion. You’ve got that sweet blueberry goodness mingling with just the right amount of tartness. It’s a perfect recipe that combines a gooey filling and a flaky crust that practically melts in your mouth. It’s like a party for your taste buds!
I love blueberries and all the dessert recipes surrounding this wonderful fruit.
Today’s recipe is an easy treat that uses pre-made pie crust and a delicious blueberry filling.
Why you’re going to love this blueberry hand pies recipe
- These pies are a delightful burst of juicy, sweet, and tangy blueberries in the filling. The contrast between the crispy exterior and gooey, jam-like interior creates a heavenly texture.
- These single-serving hand pies are conveniently portable, making them an ideal treat for picnics, gatherings, or a sweet indulgence on the go.
- These mini pies are easy to make when using pre-made pie crust.
- Save time when entertaining and make them ahead of time.
- And let’s not forget the added bonus of the health benefits from the antioxidant-rich blueberries, packed with vitamins and fiber.
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Hand Pies History
Hand pies have a long history and can be found in various forms and cultures around the world. However, their exact origin is difficult to trace as they have been a part of different cuisines for centuries.
One popular type of hand pie is the Cornish Pasty, which originated in Cornwall, England. These savory hand pies were traditionally filled with meat, potatoes, and vegetables and were popular among miners as a convenient and portable meal.
In the United States, hand pies have been a part of Southern cuisine for generations. They are often associated with the American South and are commonly filled with fruits such as apples, peaches, or berries.
Ingredients you’ll need
Blueberries: These little bursts of fruity goodness are the star of the show. They’re fresh, plump, and packed with sweet, juicy flavor. Blueberries bring that vibrant, summery taste to the hand pies, and they become even more magical as they bake and release their delicious juices.
Sugar: Sugar balances out the tartness of the blueberries. Granulated sugar does the trick, adding that perfect touch of sweetness to elevate the flavor profile of the filling.
Lemon Juice: Lemon juice adds a zesty and refreshing note to the blueberry filling. It brightens up the flavors and adds a hint of citrusy goodness that complements the sweetness of the blueberries.
Cornstarch: To thicken the filling and give it that lovely, jam-like consistency, we’ve got cornstarch. It’s a handy thickening agent that ensures our blueberry filling isn’t too runny. Cornstarch helps to bind the juices and create that luscious, gooey texture.
Cinnamon: Cinnamon adds a subtle, aromatic flavor that beautifully enhances the overall taste experience. It brings a hint of warmth and depth to the filling.
Pie Crust: Pie crust is the buttery foundation that holds everything together. You can use store-bought refrigerated pie crust or get your hands dirty and make your own. Either way, it’s all about that flaky, golden crust that encases the sweet blueberry filling.
Egg Wash: This egg wash creates a beautiful golden color on the crust, making them look oh-so-tempting and bakery-worthy.
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How to make these mini blueberry hand pies
Preheat your oven to 375°F (190°C).
Step 1 – Make Filling
In a medium bowl, combine the blueberries, granulated sugar, lemon juice, cornstarch, and ground cinnamon. Mix well until the blueberries are coated evenly. Set aside.
Step 2 – Roll Out Pie Crust
Roll out one sheet of refrigerated pie crust on a lightly floured surface. Using a round cookie cutter or a small bowl, cut out circles that are about 4 to 5 inches in diameter. Repeat with the second sheet of pie crust.
You’ll need two circles of dough for each hand pie. My cookie cutter has the cutest scalloped edges. Here’s the link to it.
Step 3 – Add Filling
Place a spoonful of the blueberry filling in the center of one pie crust circle, leaving a small border around the edges.
Step 4 – Crimp Hand Pies
Use a sharp knife to cut small slits in your second pie dough. These vents will steam to escape during baking.
Dip your finger in a bowl of water and dampen the edges around the dough with the blueberry filling. Place the scored dough on top of the bottom piece. Press the edges together to seal the hand pie. You can use a fork to crimp the edges for a decorative effect.
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In a small bowl, whisk together the beaten egg and milk to create an egg wash. Brush the tops of the hand pies with egg wash, which will give them a nice golden color when baked.
Next, sprinkle coarse sugar on top if you prefer.
Step 5 – Bake Blueberry Pies
Place the hand pies on a baking sheet lined with parchment paper. And bake in the oven for 17-20 minutes.
Tips for making this recipe
- Use fresh blueberries: Fresh blueberries are the key to achieving the juiciest and most flavorful filling. They’ll give your hand pies that vibrant burst of flavor.
- Adjust the sweetness: Taste your blueberries before adding sugar to the filling. Depending on their natural sweetness, you may need to adjust the amount of sugar accordingly. Add more or less sugar to suit your taste preference.
- Thicken the filling properly: To prevent a soggy crust, ensure your blueberry filling is thick enough. The combination of cornstarch and heat will help thicken the juices. Be sure to cook the filling until it’s thick and bubbly before filling the pie crusts.
- Chill the pie crust: If you’re using homemade or store-bought refrigerated pie crust, make sure to chill it thoroughly before rolling it out. This step helps keep the crust flaky and prevents it from becoming too soft or sticky.
- Don’t overfill: It’s essential not to overfill the hand pies to avoid any leakage during baking. Leaving a small border around the edges will make it easier to seal the pies and prevent the filling from spilling out.
- Seal the edges well: Properly sealing the edges of the hand pies is crucial to prevent any leaks or openings during baking. Use your fingers or a fork to crimp or firmly press the edges to create a tight seal. And dampen the edges of the dough to create a tight seal.
- Ventilate the pies: Cut small slits or poke a few holes on the top crust of each hand pie before baking. This allows steam to escape while the pies bake, preventing them from becoming too soggy. Make small slits if you don’t want too much filling oozing out.
- Egg wash for a golden finish: Brushing the tops of the hand pies with an egg wash creates a beautiful golden color and adds a lovely shine to the crust. Whisk together an egg and a tablespoon of milk or water, then brush it lightly over the pies before baking.
- Bake until golden brown: Keep an eye on the hand pies as they bake, and remove them from the oven when they turn a beautiful golden brown. This ensures the crust is fully cooked and has a deliciously flaky texture.
- Allow cooling time: After removing the hand pies from the oven, give them time to cool on a wire rack before digging in. This allows the filling to set and prevents it from oozing out when you cut into them.
Blueberry Hand Pie Recipe
Ingredients
- 1 cup fresh blueberries
- ⅛ cup sugar
- 1½ tsp lemon juice
- 1 tbsp cornstarch
- ⅛ tsp ground cinnamon
- 2 sheets refrigerated pie crust
Egg Wash
- 1 egg beaten
- 1 tbsp milk
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine the blueberries, granulated sugar, lemon juice, cornstarch, and ground cinnamon. Mix well until the blueberries are coated evenly. Set aside.
- Roll out one sheet of refrigerated pie crust on a lightly floured surface. Using a round cookie cutter or a small bowl, cut out circles that are about 4 to 5 inches in diameter. Repeat with the second sheet of pie crust.
- You’ll need two circles of dough for each hand pie.
- Place a spoonful of the blueberry filling in the center of one pie crust circle, leaving a small border around the edges.
- Use a sharp knife to cut small slits in your second pie dough. These vents will steam to escape during baking.Dip your finger in a bowl of water and dampen the edges around the dough with the blueberry filling. Place the scored dough on top of the bottom piece. Press the edges together to seal the hand pie. You can use a fork to crimp the edges for a decorative effect.
- In a small bowl, whisk together the beaten egg and milk to create an egg wash. Brush the tops of the hand pies with egg wash, which will give them a nice golden color when baked.
- Next, sprinkle coarse sanding sugar on top if you prefer.
- Place the hand pies on a baking sheet lined with parchment paper. And bake in the oven for 17-20 minutes.
Nutrition
Tips about using frozen blueberries
- Thawing the blueberries: If using frozen blueberries, make sure to thaw them before using in the filling. You can simply place them in a colander and let them sit at room temperature until they are completely thawed. Once thawed, drain off any excess liquid. Also, when frozen and measuring them, they are bigger in size, so make sure to thaw an extra amount.
- Adjusting sweetness and thickening: Frozen blueberries release more liquid than fresh ones, so you may need to adjust the sugar and cornstarch accordingly. You might need a little more cornstarch to help thicken the filling, ensuring it’s not too runny.
- Drain excess liquid: After thawing the blueberries, drain any excess liquid before adding them to the filling. This helps prevent the hand pies from becoming too soggy.
- Handling frozen pie crust: If using frozen Pillsbury pie crust, allow it to thaw according to the package instructions before rolling it out. Chilled pie crust is easier to work with and helps maintain its flakiness.
- Adjust baking time: When using frozen blueberries, you may need to adjust the baking time slightly. Since frozen blueberries take a bit longer to heat through and release their juices, you might need to add a few extra minutes to the baking time. Keep an eye on the pies and bake them until they are golden brown and the filling is bubbling.
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FAQ’s
Yes, you can freeze blueberry hand pies! Here’s how you can do it:
Allow the hand pies to cool completely at room temperature after baking.
Once cooled, wrap each individual hand pie tightly in plastic wrap or aluminum foil. Make sure they are well-sealed to prevent freezer burn and maintain their freshness.
Place the wrapped hand pies in a freezer-safe container or freezer bag. Label the container with the date to keep track of their storage time.
Place the container or bag in the freezer and freeze for up to 2-3 months.
Remove the desired number of hand pies from the freezer and unwrap them.
Allow the hand pies to thaw in the refrigerator overnight or for a few hours at room temperature until completely thawed.
Once thawed, preheat your oven to 375°F (190°C).
Place the hand pies on a baking sheet lined with parchment paper and bake them in the preheated oven for about 10-15 minutes, or until they are warmed through, and the crust turns golden brown.
Remove from the oven and let them cool slightly before serving.
Blueberries are considered a nutritional powerhouse. They are rich in antioxidants, vitamins (such as vitamin C and vitamin K), and dietary fiber. Blueberries have been associated with various health benefits, including supporting heart health, aiding digestion, and promoting brain health. So the blueberries in a blueberry pie contribute positively to its nutritional value.
Absolutely! Blueberry hand pies are versatile, and you can use a variety of fruits to create delicious hand pies. Here are some popular fruit options you can substitute for blueberries, apples, peaches, mixed berries, and cherries.
More fruit pie recipes
- Fresh Strawberry Pie Recipe
- The Best Blueberry Pie Recipe
- Pumpkin Hand Pies Recipe
- Best Lemon Sour Cream Pie
The combination of the sweet blueberry filling and the golden crust is irresistible. The blueberries become jammy and luscious as they bake, and their natural tartness is balanced perfectly with the sweetness of the sugar and a hint of tang from the lemon juice. Plus, that touch of cinnamon adds a warm and cozy flavor that enhances the overall experience.
So this summer, grab some fresh blueberries, or better yet, pick some from your garden or a farm and make these wonderful blueberry hand pies with homemade pie filling! And don’t forget to add a yummy dollop of vanilla ice cream.
Bon Appetit!
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