Description
These Blueberry Hand Pies are crispy, golden pastries filled with a sweet and juicy blueberry filling. Perfect for a handheld treat, these mini pies are easy to make and absolutely delicious!
Ingredients
Units
Scale
Pie Dough:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 6–8 tablespoons ice water
Blueberry Filling:
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Egg Wash & Topping:
- 1 egg (beaten)
- 1 tablespoon milk
- 1 tablespoon sugar (for sprinkling)
Instructions
- Make the pie dough: In a food processor or bowl, mix flour, salt, and sugar. Add cold butter and pulse (or cut with a pastry cutter) until crumbly. Slowly add ice water until the dough comes together. Wrap in plastic and chill for 30 minutes.
- Prepare the filling: In a saucepan, cook blueberries, sugar, cornstarch, lemon juice, and vanilla over medium heat until thickened. Let cool.
- Roll & cut dough: Roll out chilled dough to ⅛-inch thickness. Cut into 4-inch circles or rectangles.
- Assemble the pies: Place a spoonful of blueberry filling in the center of half the dough circles. Cover with remaining dough circles, pressing edges with a fork to seal.
Notes
- For extra crunch, sprinkle coarse sugar on top before baking.
- Add a pinch of cinnamon to the filling for a warm flavor.
- Serve with a scoop of vanilla ice cream for a decadent treat.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: America