Get ready to fall in love with these simple blueberry hand pieswith blueberry filling, wrapped in a perfect butter shell. It all became simple thanks to store-bought puff pastries!
These hand pies filled with blueberries will make me smile whenever we make them! My family loves blueberry pi and the fact that this recipe turns it into a handheld experience is the best! I use store-bought puff pastries to make these super easymaking them lighter and more airy than swapping them for a traditional pie crust (which is an option by the way).
I love the fresh blueberries in these pies, but I share tips for swapping them for frozen blueberries, blackberries, cherries and strawberries! For more information on pie-inspired recipes, try the Apple Pie Cupcake made with cinnamon roll dough (I know!). Or, for another blueberry recipe, see this easy blueberry crash!
Key Ingredients
- Store-purchased puff pastries: Puff pastry is the secret of these simple single hand pies. It is made from multiple layers of dough separated by butter. As you bake, the butter blows, lifting the layer of the dough. That’s why puff pastries become so flaky. I used the Peppedge Farm in the photo, but please use what is available! You can also use a homemade pie crust instead (no changes are required).
- blueberry: I love fresh blueberries (especially in the summer when they are seasonal). You can also use frozen berries in our recipes (for this tip in the recipe). Or instead of other berries or cherries.
- sugar: I don’t like the filling being too sweet, but I added a little sugar to help make this distracting texture. Garlic or coconut sugar is perfect. If anything, sprinkle japonica over the dough (or use more granulated sugar) before baking.
- Corn starch: This thickens the filling very well. For fresh fruit, use 2 tablespoons to 2 cups of fruit. If you freeze, add 1/2 tablespoon.
- Lemon juice, salt and almond extract: These make our fill flavor incredible. I love the almond extract (can also call it in my homemade blueberry pi), but if you don’t have anything on hand, you can leave it out.
- Egg washing: I love the shiny golden look on these hand pies, so before baking, I brush the eggs with egg yolks and cream on them.
Simple Blueberry Hand Pie
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These blueberry hand pies are perfect when you want pies, but don’t have time to make the whole pie! We use store-bought ghee dough for these doughs, which makes them easier. Before making these processes, make sure to melt the puff pastry according to the packaging instructions. I usually remove them from the refrigerator and place them in the refrigerator overnight.
Production 8
You will need
1 (17.3 oz) Packed Puff Pastry Board, Thaw, 2 Ghee
2 cups fresh blueberries
1/4 cup (50g) sugar
2 tablespoons (14G) corn starch
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon almond extract, optional
1 egg yolk
1 tablespoon butter
Extra granulated sugar for japonica or paint sugar
direction
1Preheat the oven until 400°F (204°C). Line up two baking trays on parchment paper or aluminum foil.
2Prepare blueberry filling: Mix blueberries, 1/4 cup sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1/8 teaspoon salt and optional 1/8 teaspoon almond extract in pot over medium heat.
3Cook, stirring frequently until the liquid at the bottom boils. Lower the heat to medium low and cook for 3 to 5 minutes, or until thicker. Transfer to a bowl and cool to room temperature (to speed up, stir occasionally and place in the refrigerator).
4Wash eggs: Whisk the egg yolks and 1 tablespoon of butter in a small bowl. Set aside.
5Prepare the pie crust: When the filling is mostly cooled. Expand a thawed crispy slice on a slightly floured working surface. Roll the pastry board into a 12-inch square. Cut into four 6-inch squares. Repeat the rest of the pastry board. Transfer the pastry square to the baking tray.
6Assembly handmade pie: Place the filling between the fillings between the pastry squares and place it on half of each pastry square. Spoon of any liquid accumulated at the bottom of the blueberries at the bottom of the bowl.
7Wash the edges of the pastry with eggs, fold half of the pastry without filling with blueberries, then press the edges with a fork and seal. Wash the top with more eggs and sprinkle with sugar. Cut two 1-inch gaps into the top of each pie.
8Bake pie: Bake for 15 to 20 minutes until golden brown and the filling emerges from the gaps at the top. (Don’t worry. There’s plenty of filling left in it.) Cool the hand pie on the baking tray for 5 minutes, then transfer to a cooling rack for complete cooling.
Adam and Joanne’s Tips
- storage: After cooling, place the hand pie in an airtight container at room temperature for up to 2 days, in the refrigerator for up to one week, or in the freezer for 1 month.
- Using frozen blueberries: You can use frozen blueberries in this recipe. Add to freeze, but add 1/2 tablespoon of corn starch (so use 2½ tablespoons in total).
- Use cherries, strawberries or blackberries: Use 2 cups of fresh blackberries, spots and chopped cherries or chopped fresh strawberries. Unless they are very ripe and sweet, you may need to add 1 tablespoon of sugar.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1 hand pie
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Calories
396
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Total fat
24g
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Saturated fat
6.2g
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cholesterol
24.1mg
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sodium
188.5mg
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carbohydrate
40.9 grams
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Dietary fiber
1.8 grams
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Total sugar
10.5 g
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protein
5.1g
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
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