Homemade Blueberry Hand Pies are the perfect treat when you want something sweet, fruity, and irresistibly flaky. With a buttery crust that encases a luscious blueberry filling, these mini pies are ideal for picnics, snacks, or as a charming dessert. This recipe uses fresh blueberries and a tangy sour cream dough that bakes up beautifully golden and crisp. Whether you’re an experienced baker or just starting, you’ll find this recipe straightforward and incredibly rewarding. Let’s dive into the delightful world of hand pies and bring a touch of homemade charm to your dessert table!
Why You’ll Love This Homemade Blueberry Hand Pies Recipe
These blueberry hand pies offer the best of both worlds: the rustic allure of a traditional pie and the convenience of a grab-and-go treat. The crust is tender yet crisp, thanks to a sour cream dough that’s easy to handle. The blueberry filling is naturally sweetened, slightly tart, and thickened to perfection. They bake into golden-brown pockets of joy and are just as delightful served warm as they are at room temperature. Additionally, they freeze beautifully, making them an excellent option for preparing in advance.
Ingredients
For the Pie Crust:
- 2 cups all-purpose flour, scooped and leveled
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces
- 1/2 cup sour cream
For the Blueberry Filling:
- 2 cups fresh blueberries, rinsed and drained
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon juice
For Assembling:
- 1 large egg, beaten
- 1 tablespoon water
- 2 tablespoons granulated or coarse sugar (for topping)
Step-by-Step: How to Make Homemade Blueberry Hand Pies
- Make the Crust: In a large bowl, mix flour, salt, and baking powder. Use a pastry cutter or forks to work the cold butter into the flour mixture until it looks like coarse crumbs. Then, add the sour cream and mix just until the dough comes together.
- Laminate the Dough: Roll dough into a 14×14 inch square on a floured surface. Fold like a letter into thirds, rotate, and roll again. Repeat once more, wrap in plastic, and chill for 30 minutes.
- Prepare the Filling: In a saucepan, combine blueberries, sugar, cornstarch, salt, and lemon juice. Simmer over medium heat until thickened (3-5 minutes). Transfer to a bowl to cool.
- Preheat Oven: Set your oven to 425°F and line a baking sheet with parchment paper.
- Roll and Cut: Roll the chilled dough to 14×14 inches again. Cut into 3-4 inch rounds.
- Assemble: Spoon 1.5 tablespoons of blueberry filling into half of the dough circles. Cover with another circle or fold into half-moons. Seal edges with a fork.
- Finish and Bake: Brush each hand pie with egg wash (egg + water) and sprinkle with sugar. Cut small vents on top. Bake for 20 minutes until golden and bubbly. Cool before serving.
Helpful Tips
- Cold Ingredients: Keep butter and sour cream cold for the flakiest crust.
- Don’t Overwork Dough: Mix just until combined to prevent a tough crust.
- Chill Time: Chilling helps maintain shape and texture during baking.
- Proper Sealing: Seal edges well to avoid leakage.
- Use Parchment Paper: Makes cleanup easy and prevents sticking.
Substitutions And Variations
- Fruit Options: Try strawberries, raspberries, or peaches.
- Dough Variations: Use puff pastry for an ultra-flaky twist.
- Sweeteners: Replace sugar with honey or maple syrup.
- Gluten-Free: Substitute with a gluten-free flour blend.
- Add Spices: A pinch of cinnamon or nutmeg can enhance flavor.
Storage Instructions
Store cooled hand pies in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days. For longer storage, freeze individually wrapped pies for up to 2 months. Reheat in the oven at 350°F until warm and crispy.
Nutritional Information
Each hand pie contains approximately:
- Calories: 342
- Carbohydrates: 35g
- Protein: 4g
- Fat: 21g
- Saturated Fat: 13g
- Cholesterol: 74mg
- Sodium: 247mg
- Fiber: 1g
- Sugar: 13g
- Vitamin A: 682IU
- Vitamin C: 4mg
- Calcium: 34mg
- Iron: 1mg
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream.
- Drizzle with a lemon glaze for extra zing.
- Pair with hot tea or iced coffee for a cozy treat.
- Great addition to brunch spreads or afternoon snacks.
Frequently Asked Questions About Homemade Blueberry Hand Pies
Can I use frozen blueberries? Yes, just thaw and drain excess liquid before using to avoid soggy filling.
Can I prepare the dough or filling in advance? Absolutely! You can prepare both the dough and the filling a day in advance and keep them refrigerated.
How do I prevent the pies from bursting open? Make sure to firmly press the edges together and avoid overstuffing the pies. A fork works well for crimping.
Can I make these hand pies gluten-free or dairy-free? Yes, use a gluten-free flour blend and a plant-based butter and yogurt alternative for the dough.
What if I don’t have a round cutter? You can use a glass or cut the dough into squares and fold diagonally.
Conclusion
Thank you for joining me in making these delightful Homemade Blueberry Hand Pies! I truly enjoy creating this recipe because it’s both easy and full of flavor. The flaky crust and juicy filling are a match made in dessert heaven. Whether you’re baking for a gathering or treating yourself, these hand pies are sure to bring smiles. I hope you enjoy making and sharing them as much as I do. Happy baking, and thank you for being part of this wonderful food-loving community!
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Homemade Blueberry Hand Pies Recipe
- Total Time: 1 hour 20 minutes
- Yield: 10 hand pies 1x
- Diet: Vegetarian
Description
Homemade Blueberry Hand Pies are sweet, flaky, and perfect for any occasion. Filled with juicy berries and wrapped in buttery dough, they’re easy to bake and freezer-friendly—perfect for snacks or gatherings. Try them today!
Ingredients
For the Pie Crust:
2 cups all-purpose flour
3/4 tsp salt
1/2 tsp baking powder
1 cup cold unsalted butter
1/2 cup sour cream
For the Filling:
2 cups blueberries
1/3 cup granulated sugar
2 tbsp cornstarch
1/4 tsp salt
1 tbsp lemon juice
For Assembling:
1 large egg
1 tbsp water
2 tbsp sugar (for topping)
Instructions
- Make the Crust: In a large bowl, mix flour, salt, and baking powder. Use a pastry cutter or forks to work the cold butter into the flour mixture until it looks like coarse crumbs. Then, add the sour cream and mix just until the dough comes together.
- Laminate the Dough: Roll dough into a 14×14 inch square on a floured surface. Fold like a letter into thirds, rotate, and roll again. Repeat once more, wrap in plastic, and chill for 30 minutes.
- Prepare the Filling: In a saucepan, combine blueberries, sugar, cornstarch, salt, and lemon juice. Simmer over medium heat until thickened (3-5 minutes). Transfer to a bowl to cool.
- Preheat Oven: Set your oven to 425°F and line a baking sheet with parchment paper.
- Roll and Cut: Roll the chilled dough to 14×14 inches again. Cut into 3-4 inch rounds.
- Assemble: Spoon 1.5 tablespoons of blueberry filling into half of the dough circles. Cover with another circle or fold into half-moons. Seal edges with a fork.
- Finish and Bake: Brush each hand pie with egg wash (egg + water) and sprinkle with sugar. Cut small vents on top. Bake for 20 minutes until golden and bubbly. Cool before serving.
Notes
Keep ingredients cold for a flakier crust. Seal well to prevent leaks. Pies can be frozen after baking for up to 2 months.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 342
- Sugar: 13g
- Carbohydrates: 35g
- Protein: 4g