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
