If you have been on the hunt for a delightful treat that combines buttery, golden crust with the burst of juicy blueberries, then you are going to adore this Flaky Blueberry Hand Pies Recipe. These charming little hand pies are the perfect handheld dessert that brings comforting rustic vibes and sweet bursts of flavor in every bite. Whether you’re serving them as mini desserts at a gathering or as a charming snack for yourself, these pies are irresistibly flaky, tender, and filled with the freshest blueberry filling that makes your taste buds sing with joy!
Ingredients You’ll Need
You’ll be surprised how simple and wholesome ingredients can come together to create these show-stopping Flaky Blueberry Hand Pies. Each component plays a key role—flour creates that flaky crust foundation, cold butter gives the buttery tenderness, and luscious blueberries offer a fresh, fruity filling that’s perfectly balanced with a hint of lemon and vanilla.
- 2 cups all-purpose flour: Provides the structure for the flaky crust that holds everything together beautifully.
- 1 teaspoon salt: Enhances the overall flavor without overpowering the natural sweetness.
- 1 cup cold unsalted butter, cubed: Essential for that tender, flaky texture—make sure it’s cold for best results.
- ¼ cup cold sour cream or Greek yogurt: Adds moisture and a slight tang, helping the crust remain soft yet flaky.
- ¼ cup cold water: Brings the dough together, but don’t overuse to keep the crust from getting tough.
- 1½ cups fresh or frozen blueberries: The star of the show, bursting with juiciness and vibrant color.
- ¼ cup granulated sugar: Sweetens the filling evenly without making it too overpowering.
- 1 tablespoon lemon juice: Brightens the blueberries and balances the sweetness with a hint of zest.
- 1 tablespoon cornstarch: Thickens the filling so it’s perfectly gooey but not runny.
- ½ teaspoon vanilla extract: Adds a warm, aromatic depth to the blueberry filling.
How to Make Flaky Blueberry Hand Pies Recipe
Step 1: Prepare the Dough
Start by whisking together the flour and salt in a large bowl to ensure even seasoning. Cut in the cold butter using a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea-sized chunks—this is what creates that signature flakiness. Next, gently stir in the cold sour cream and water just until the dough clumps together. Avoid overmixing to keep the texture tender. Divide the dough into two discs, wrap them up, and chill for at least an hour; this resting step is crucial for rolling out the perfect crust later on.
Step 2: Cook the Blueberry Filling
While your dough chills, it’s time to make that luscious blueberry filling. Combine the blueberries, sugar, lemon juice, and cornstarch in a saucepan over medium heat. Stir frequently as the berries soften and release their juice, thickening up into a glossy, jammy filling in about 5 to 7 minutes. Stir in the vanilla extract once removed from heat, then set aside to cool completely. Cooling the filling prevents the hand pies from becoming soggy during baking and keeps everything neat and delicious.
Step 3: Assemble the Hand Pies
Preheat your oven to 375°F (200°C). On a floured surface, roll out one dough disk to about an eighth of an inch thick and cut into circles or rectangles, whichever shape you prefer. Arrange half of your cutouts on a parchment-lined baking sheet. Spoon 1-2 tablespoons of the cooled blueberry filling onto each base, keeping the edges clear. Brush the edges with a beaten egg to help the top crust seal tightly. Place the remaining dough shapes on top, pressing the edges firmly with a fork or crimper to seal. Don’t forget to cut small slits on top to let steam escape and brush with egg wash for a beautiful golden finish if you like!
Step 4: Bake to Perfection
Pop the assembled pies into your preheated oven and bake for 20 to 25 minutes until they turn golden brown and tantalizingly fragrant. Let them cool on a wire rack to set the filling, and then get ready for the most satisfying bite of flaky crust and juicy blueberry sweetness. These hand pies are such a joy to bake and even more enjoyable to eat!
How to Serve Flaky Blueberry Hand Pies Recipe
Garnishes
Enhance your hand pies by dusting them with powdered sugar or drizzling a simple vanilla glaze to add a touch of sweetness and elegance. A dollop of whipped cream or a scoop of vanilla ice cream on the side turns these rustic treats into a refined dessert experience that’s perfect for any occasion.
Side Dishes
Serve these hand pies alongside a light cup of tea or freshly brewed coffee for a delightful afternoon snack. They also pair wonderfully with a fresh fruit salad or a simple green salad to balance sweetness with refreshing flavors when enjoyed as part of a larger meal.
Creative Ways to Present
Want to wow your guests? Arrange the hand pies on a rustic wooden board garnished with fresh blueberries and mint leaves. You could even serve them in pretty cupcake liners or stack them in a basket lined with a colorful kitchen towel for a charming picnic or party centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Flaky Blueberry Hand Pies stay fresh in an airtight container at room temperature for up to two days. For longer storage, refrigeration is recommended, but be aware this can slightly affect the crust’s flakiness. Always bring them back to room temperature before serving for the best experience.
Freezing
These hand pies freeze beautifully! Wrap each pie individually in plastic wrap, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to two months. When you’re craving a sweet treat, simply thaw overnight in the refrigerator and warm them up gently for that freshly baked feeling.
Reheating
To revive the flaky texture, reheat the pies in a 350°F oven for about 10 minutes or until warmed through. Avoid microwaving as it can make the crust soggy. The warmth will bring back the buttery aroma and the luscious softness of your homemade blueberry filling.
FAQs
Can I use frozen blueberries for this recipe?
Absolutely! Frozen blueberries work just as well as fresh ones. Just make sure to thaw and drain any excess liquid before cooking to prevent a watery filling. The flavor and texture will still be delightful.
What can I substitute for sour cream in the dough?
If you don’t have sour cream, Greek yogurt is an excellent substitute and adds the same tender moisture and tang. You can also use a mild crème fraîche or even buttermilk, but adjust the liquid quantity slightly to keep the dough from getting too sticky.
How can I make the crust more golden and shiny?
Brushing the top of the hand pies with an egg wash right before baking is the secret to that gorgeous golden color and a slight sheen. Simply beat one egg with a tablespoon of water and brush it gently over the pies’ tops before putting them in the oven.
Can I make these pies smaller or larger?
Definitely! This recipe is versatile. Use smaller cutters to make bite-sized pies perfect for parties, or larger ones for a more substantial single-serving dessert. Just adjust the filling amount accordingly to avoid overstuffing or under-filling.
How do I prevent the filling from leaking during baking?
Ensure to seal the edges well using a fork and apply egg wash around the edges to help the top and bottom crust stick together. Also, make sure your filling is cooled completely before assembling. Cutting small slits on top allows steam to escape, preventing bursting.
Final Thoughts
Making these Flaky Blueberry Hand Pies Recipe at home is such a joyful experience that brings warmth, sweetness, and a beautiful rustic charm to your kitchen and table. The combination of buttery crust and luscious blueberry filling will quickly make these your go-to dessert or snack for any occasion. So grab your rolling pin and get ready for some pie magic—you’ll be so glad you did!
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Flaky Blueberry Hand Pies Recipe
- Total Time: 1 hour 45 minutes
- Yield: 8 hand pies
Description
Flaky Blueberry Hand Pies are delightful mini desserts featuring a golden, buttery crust that is tender and flaky, bursting with a juicy, sweet blueberry filling. These rustic hand pies are perfect for serving as portable treats, appetizers, or sweet snacks, ideal for any occasion.
Ingredients
Dough – Basic Flaky Hand Pie Crust
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- ¼ cup cold sour cream or Greek yogurt
- ¼ cup cold water
Blueberry Filling
- 1½ cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
Instructions
- Prepare the Dough: In a large bowl, whisk together the all-purpose flour and salt thoroughly. Add the cold cubed butter and incorporate it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining, which will help create a flaky crust.
- Combine Dough Ingredients: Stir in the cold sour cream or Greek yogurt and cold water gently until the dough just comes together. Avoid overmixing to keep the crust tender. Divide the dough into two equal halves and shape each into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour to chill.
- Make Blueberry Filling: In a small saucepan, combine the blueberries, granulated sugar, lemon juice, cornstarch, and vanilla extract. Cook over medium heat, stirring frequently, until the mixture thickens and the berries start to break down, about 5 to 7 minutes. Remove from heat and allow the filling to cool completely before using.
- Preheat Oven: Preheat your oven to 375°F (200°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Roll Out Dough: On a lightly floured surface, roll out one chilled dough disk to approximately ⅛ inch thickness. Keep the other disk refrigerated until ready to use. Using a round cutter or knife, cut the dough into circles or rectangles depending on your preference; aim for 8 individual pieces.
- Assemble Hand Pies: Arrange half of the dough cutouts on the prepared baking sheet. Spoon 1 to 2 tablespoons of the cooled blueberry filling into the center of each piece. Lightly brush the edges with beaten egg to help seal the pies. Place the remaining dough pieces on top or fold the dough over if using a single cutout per pie, pressing the edges firmly with a fork or crimper to seal completely. Cut small slits on the top crusts to allow steam to escape during baking.
- Optional Finishing Touch: For a glossy finish, brush the tops with additional beaten egg and sprinkle lightly with coarse sugar if desired.
- Bake: Bake the hand pies at 375°F (200°C) for 20 to 25 minutes until the crust is golden brown and crispy. Remove from oven and cool on a wire rack.
- Serve: Enjoy the flaky blueberry hand pies warm or at room temperature as a convenient and delicious dessert or snack.
Notes
- Ensure all butter and dairy ingredients for the dough are cold to achieve a flaky texture.
- Use fresh or frozen blueberries as preferred; if frozen, do not thaw completely to avoid excess liquid.
- Do not overfill the pies to prevent leaking during baking.
- Chilling the dough before rolling helps prevent shrinking and maintains structure.
- Egg wash is optional but recommended for a shiny, golden crust.
- Store leftover hand pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- These hand pies can be reheated in a warm oven for a few minutes before serving.
- Prep Time: 1 hour 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
