"Meet blueberry hand pies, aka the everyday gal’s pie.
These hand-held treats pack all the delicious, traditional blueberry pie flavors you love into a fun-sized, grab and go dessert perfect for everything from summer picnics to lazy beach days. The best part is the entire recipe takes less than one hour, so any day - no matter how crazy or busy - can be a homemade pie day."
Blueberry Hand Pies
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Prep time 40mins
Cook time 15mins
Serves or Makes: 12
Recipe Card
ingredients
- 1 (14 ounce) package refrigerated pie dough
- 1 1/2 cups fresh blueberries
- 1 lemon, zested (1 teaspoon) and juiced (1 1/2 teaspoons)
- 1/4 cup packed brown sugar
- 2 teaspoons cornstarch
- 1/4 teaspoon cinnamon
- 1 pinch salt
- 4 tablespoons turbinado sugar
- 1 large egg
- 1/4 cup milk, divided
- 1 1/2 cups confectioners sugar
- 2 teaspoons vanilla extract
Method
Step 1
Preheat oven to 450ºF and line one cookie sheet with parchment paper. Rinse and dry blueberries, removing any stems.
Step 2
In a small bowl, prepare your egg wash by whisking egg and 2 tablespoons milk together. Set aside.
Step 3
In a medium bowl, mix blueberries, lemon juice, lemon zest, brown sugar, cornstarch, cinnamon, and salt. Set aside.
Step 4
Remove pie dough from refrigerator and microwave for 10 seconds (if you try to unroll the dough when it is too cold, it will break). Lightly flour a cool work surface and unroll one piece of dough on top. Using a rolling pin, gently roll-out pie dough so it’s a little thinner (3-4 strokes in each direction is sufficient). Thinning the dough helps create a better pie crust-to-filling ratio.
Step 5
Using a 3 1/2-inch cookie cutter or cup, cut out dough circles. Repeat with second piece of dough, re-rolling scraps as needed to cut additional circles. Ensure you have an even number of dough circles.
Step 6
Spoon 1 heaping tablespoon of blueberry filling (ensure you get some of the brown sugar sitting at the bottom of the bowl) into the center of half of your dough circles. Apply a light layer of egg wash around the edges of the circle using a pastry brush or your finger. Place a dough circle on top of the blueberry filling, using your fingers to gently press the edges of the two sides together. Seal edges further using a fork. Repeat until all hand pies are sealed.
Step 7
Brush the top of each hand pie with egg wash and sprinkle with turbinado sugar. Cut 2 small slits to allow steam to escape when baking, then place on lined baking sheet. Bake for 15-17 minutes, or until hand pies are golden brown and the filling is bubbling.
Step 8
While pies are baking, create your vanilla glaze by whisking together confectioners sugar, 2 tablespoons milk, and vanilla. If the glaze is too thin, add more confectioners sugar. If the glaze is too thick, add more milk.
Step 9
Allow pies to cool for 10-15 minutes, then drizzle with vanilla glaze.