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Mini Blueberry Hand Pies Recipe

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4.1 from 15 reviews

Delightful mini blueberry hand pies with a buttery flaky crust and a sweet, tangy blueberry filling, perfect for a portable dessert or snack. These charming individual pies combine fresh blueberries, lemon zest, and a hint of cinnamon, baked to golden perfection with a sparkling sugar topping.

Ingredients

Dough

  • 2 1/4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon fine sea salt
  • 2 sticks (16 tablespoons or 225 grams) unsalted butter, chilled
  • 1/2 cup ice water

Filling

  • 1 3/4 cup fresh blueberries
  • 2 tablespoons corn starch
  • 6 tablespoons granulated sugar
  • Zest from 1 lemon
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cinnamon
  • Big pinch of salt

Finishing

  • 1 large egg, beaten
  • 1 tablespoon milk (or cream or buttermilk)
  • Coarse sugar, for sprinkling on top

Instructions

  1. Prepare the dough: In the bowl of a food processor, combine the flour, sugar, and salt. Pulse a few times to mix evenly. Add the chilled, diced butter and pulse about 10 times until the butter pieces are the size of peas. Gradually add the ice water in two increments, pulsing after each addition until the dough forms a ball.
  2. Chill the dough: Remove the dough and divide it in half. Wrap each half in plastic wrap and press into flat disks. Refrigerate for about 15 minutes (or up to 2 days). Bring to room temperature for 30 minutes before rolling.
  3. Roll and cut dough: Generously flour your work surface and rolling pin. Roll out one disk into a 15″ x 8″ rectangle. Trim edges to make a perfect rectangle, then cut into six 5″ x 3″ rectangles. Place these on a parchment-lined baking sheet. Repeat with the second disk to make the top crusts, setting aside separately.
  4. Preheat oven: Heat the oven to 425°F (220°C).
  5. Make the filling: In a small bowl, mix blueberries, corn starch, sugar, lemon zest and juice, cinnamon, and a pinch of salt. Stir to combine thoroughly.
  6. Assemble pies: Beat the egg and milk together. Brush the bottom dough rectangles evenly with this mixture. Spoon blueberry filling onto the center of each bottom crust, leaving a 1/2″ border.
  7. Top crusts and seal: Cut small decorative shapes (e.g., stars) or slits out of the top crust rectangles. Place each top crust over the filling and stretch gently to meet edges. Press edges lightly, then crimp with a fork to seal the pies.
  8. Finish and decorate: Brush the tops with the remaining egg wash mixture and sprinkle with coarse sugar. Optionally, add additional dough decorations.
  9. Bake: Bake the pies for 18 minutes or until crusts are golden brown and filling is bubbling.
  10. Cool and serve: Allow pies to cool before enjoying.

Notes

  • For best results, keep the butter and water very cold to achieve a flaky crust.
  • You can prepare dough disks up to 2 days in advance and store wrapped in the refrigerator.
  • Resting dough at room temperature before rolling prevents cracking.
  • Use fresh blueberries rather than frozen for optimal texture.
  • Customize the top crust cutouts with festive or seasonal shapes.
  • Coarse sugar adds a lovely crunchy texture on top but can be omitted if desired.

Find it online: https://yumntasty.com/mini-blueberry-hand-pies-recipe/