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Blueberry Hand Pies
Blueberry Hand Pies
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
125 minutes
Delicious blueberry hand pies with vibrant glaze, reminiscent of gourmet Pop-Tarts. Perfect for sharing or on-the-go snacking.
Ingredients:
  • For the crust
  • 2 sticks unsalted butter, cold
  • 6 ounces cream cheese, cold
  • 2 2/3 cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 6 tablespoons ice cold water
  • For the filling
  • 2 cups blueberries, divided
  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • For finishing and the glaze
  • 2 tablespoons turbinado sugar, optional
  • 2 tablespoons blueberry purée (reserved from filling)
  • 1 1/2 cups powdered sugar
  • Milk or water, as needed
Instructions:
  • Prepare the crust by cutting the butter and cream cheese into 1/2-inch cubes and chilling them in the freezer. In a large bowl, combine the flour, sugar, and salt. Add the chilled butter and cream cheese, rubbing between your fingers until you have coarse crumbs. Mix in cold water until the dough forms. Shape the dough into 2 disks, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight.
  • To prepare the filling, combine half of the blueberries with sugar, cornstarch, salt, and lemon juice in a medium saucepan over medium heat. Bring to a boil, then simmer and stir occasionally until some berries burst, about 5 minutes. Take off the heat, mix in the remaining blueberries, and let cool. Remember to save 2 tablespoons of the filling liquid for the glaze.
  • Prepare the pies: Preheat the oven to 400°F and beat one egg in a small bowl for the egg wash. Roll out each pie dough disk on a floured surface into a 16x12-inch rectangle. Cut each rectangle into 8 smaller 4x6-inch rectangles. Place 2 heaping tablespoons of filling in the center of 8 dough rectangles. Brush edges with beaten egg, top with remaining dough, and press edges with a fork to seal each hand pie.
  • Place the pies on a parchment-lined baking sheet. Cut a vent on top of each pie using a knife or cutter. Brush each pie with egg wash and sprinkle with turbinado sugar, if desired. Bake until golden brown, rotating halfway, for 20-25 minutes. Let cool for 10 minutes before serving.
  • Prepare the glaze by whisking together powdered sugar and reserved blueberry liquid in a bowl until you achieve a thick but pourable consistency. Adjust with water or milk if necessary (usually 1 tablespoon is enough). Spread over the cooled hand pies and allow to sit for at least 15 minutes before serving. Share your feedback by leaving a rating and comment!

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