Blueberry Hand Pies
Blueberry Hand Pies are a fun twist on a classic! Delicious and portable pastries, these hand pies are a great Valentine's Day dessert.
Prep Time30 minutes mins
Cook Time20 minutes mins
Chilling Time2 hours hrs
Total Time50 minutes mins
Course: Dessert
Cuisine: American
Servings: 15 pies
Calories: 207kcal
Pie Crust
- 2 sticks butter very cold, cubed
- 2 cups flour
- 4 tbsp. water ice water
- 1 tsp. sugar plus more for sprinkling
- pinch of salt
Filling
- 3 cups blueberries fresh or frozen
- 1 tbsp. corn starch
- 1 tsp. lemon juice
- ¼ cup sugar
- 1 tsp. vanilla
- 1 egg beaten
For pie crust:
In a Kitchen-aid mixer combine flour, salt, and sugar. On a low speed add in cubes of butter, a few at a time.
Once all butter has been added, add in water, a tablespoon at a time. The dough is ready when it is just able to be formed together in a ball--Do not over mix! (Adjust water as needed)
Divide dough into two parts and form them into 1-inch thick discs. Chill for 2 hours.
For blueberry filling:
In a mixing bowl, combine blueberries, lemon juice, sugar, cornstarch, and vanilla. Stir to combine.
Assembling the pies:
Preheat oven to 375 degrees.
Roll out dough to ⅛-inch thick. Using a cookie cutter or a knife, cut the dough into your desired shape. Roll out your other disc and repeat.
To make a pie, take a top piece and bottom piece of dough. Brush egg wash along the edge of the bottom piece. Add about a tablespoon of filling. Place top piece on and securely press edges together all the way around. Repeat for rest of pies.
Brush egg wash over the top of the pies and sprinkle with sugar.
Bake for 20 minutes or until golden brown.
Calories: 207kcal