Blueberry hand pies are a delicious and easy-to-make dessert that is perfect for any occasion.
They are made with a shortbread crust, blueberries, sugar, and lemon juice. The pie dough is rolled out and cut into rounds before being placed on the baking sheet. A simple egg wash is then applied to the top of each round before it is baked until golden brown.
Blueberry hand pies are perfect for parties or potlucks because they can be made in advance and served warm or cold. They also make a great breakfast treat!
You’ll love the blueberry filling that bakes up golden brown and oozes! It’s great for feeding a crowd. Plus, it’s easier than regular blueberry pies!
Blueberries, pie dough, enough said.
- 2 pints blueberries
- 1 tbsp cornstarch
- 3 tbsp sugar
- juice of 1 lemon
Toss all together until berries are evenly coated. Set aside.
- 2 1/4 cups (281g) AP flour
- 1 tbsp sugar
- 1 tsp salt
- 1 cup + 2 tbsp (254g) butter, cold + cubed
- 1 tbsp apple cider vinegar
- 3 tbsp ice water
- 1 egg, beaten
- coarse sugar
Combine ice water and vinegar in a small bowl and set aside.
Mix flour, sugar, and salt into a large bowl. Toss butter in the flour mix to evenly coat. Quickly, use your fingers to rub the butter into the flour to create a shaggy dough. Having come flat, thin pieces and large and chunky pieces of butter in it.
Drizzle the liquid over the dough. With your hands, toss it all together until evenly distributed, will still look a bit dry. Press into a ball, either in the bowl or on the countertop. Just press in any shaggy edges. Press into a flat rectangle. Wrap in plastic wrap for at least 1 hour (up to 5 days).
Once chilled, unwrap the dough and place it on a lightly floured surface. Roll out to 1/4 inch thick, keeping a rectangular/square shape. (I didn’t measure the size, just thickness) Trim, so you have a clean edges. Divide into 4 pieces.
Place berries on half of each dough square, leaving a bit of a border. Brush the border with the beaten egg, then fold the dough over the filling. Press the dough together, then crimp with a fork. Make a slash at the top with a small knife to vent. Place on a baking sheet. Place in the fridge.
Oven 350F. Let preheat after you have made the turnover and they are in the fridge.
Remove turnovers from fridge and brush with remaining egg. Bake for 25-30 minutes until golden brown. Let cool.
Top with glaze if you like; I just whisked some powdered sugar and lemon juice together until a runny consistency.
crust recipe @BonAppetit