Blueberry hand pies are cute little treats filled with sweet blueberries, all wrapped up in a flaky crust. Perfect for a snack or dessert, they’re fun to eat on the go!
Making these pies reminds me of summer days spent picking blueberries. I love serving them warm with a scoop of ice cream—talk about a fruity delight!
Key Ingredients & Substitutions
Puff Pastry: This is the star of the show! You can use store-bought puff pastry for ease. If you want to make it from scratch, a quick flaky pie crust works too. Just remember, the texture will change!
Blueberries: Fresh blueberries give great flavor, but frozen works just fine! If you swap berries, try raspberries or blackberries for a fun twist. Just adjust the sugar since they can differ in sweetness.
Sugar: For a healthier option, you could use coconut sugar or a sugar substitute. Adjust the amount to taste. I often add a touch more sugar if my berries are tart!
Lemon Zest & Juice: This ingredient brightens the filling. If fresh lemons aren’t available, lemon juice from a bottle can be an easy swap. However, zest from a lemon adds a fresh aroma that is hard to beat.
How Do I Seal Hand Pies Properly?
Sealing your hand pies well is crucial to keep the filling inside while baking. If you struggle with this, here’s a quick guide:
- After placing the filling on the pastry, dab a little beaten egg around the edges—this acts like glue.
- Fold the pastry over the filling, aligning the edges.
- Press down firmly to create a seal. For extra security, crimp the edges with a fork. This looks nice and adds strength!
Taking your time with this step ensures the blueberry filling stays in, making for a sweet surprise when you bite in!
Blueberry Hand Pies
Ingredients You’ll Need:
- For the Pastry:
- 1 package (14 oz) puff pastry sheets, thawed
- For the Blueberry Filling:
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
- For the Topping:
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
- Powdered sugar (for dusting)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 20 minutes to bake, making a total of about 35 minutes. After baking, you’ll want to let them cool for a few minutes, and then they’re ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare Baking Sheet:
First, go ahead and preheat your oven to 400°F (200°C). While that heats up, line a baking sheet with parchment paper to ensure your hand pies don’t stick.
2. Make the Blueberry Filling:
In a mixing bowl, combine your blueberries, granulated sugar, cornstarch, lemon zest, lemon juice, vanilla extract, and a pinch of salt. Gently mix everything together so that the blueberries are nicely coated. Once done, set the mixture aside for a moment.
3. Roll Out the Puff Pastry:
On a lightly floured surface, take one puff pastry sheet and unfold it. If there are any creases, roll it out a bit to smooth it out. Then, cut the sheet into 4×4 inch squares. You should end up with about 8 squares.
4. Assemble the Hand Pies:
Now, take half of your pastry squares and spoon about 2 tablespoons of the blueberry filling onto the center. Make sure to leave a little space around the edges! Brush the edges of these filled squares with some of the beaten egg to help seal them.
5. Seal and Crimp Edges:
Place the other squares on top to cover the filling. Press the edges down firmly to seal them shut. You can use a fork to crimp the edges for a nice design and extra security!
6. Prepare for Baking:
Transfer your hand pies to the prepared baking sheet. Brush the tops with the remaining beaten egg, and if you like, sprinkle them lightly with coarse sugar.
7. Bake Your Pies:
Optional: Use a sharp knife to cut small slits on top of each pie to allow steam to escape while baking. Now, pop them in the oven to bake for 18 to 22 minutes, or until they’re golden brown and puffed up.
8. Cool and Serve:
Once baked, remove the hand pies from the oven and let them cool slightly on a wire rack. Before serving, dust them with powdered sugar for a lovely finishing touch.
Enjoy your delightful Blueberry Hand Pies warm or at room temperature any time of the day!
Can I Use Different Berries for This Recipe?
Absolutely! Feel free to substitute blueberries with other berries like raspberries, blackberries, or even strawberries. Just keep in mind that sweetness levels may vary, so adjust the sugar accordingly!
How Should I Store Leftover Hand Pies?
To store your leftover hand pies, place them in an airtight container in the fridge for up to 3 days. They can be reheated in the oven at 350°F (175°C) for about 10 minutes to regain their flaky texture.
Can I Make the Filling Ahead of Time?
Yes, you can! Prepare the blueberry filling up to a day in advance and store it in the refrigerator. Just remember to let it come to room temperature before filling your pastries to avoid a soggy crust!
Is It Necessary to Use Cornstarch in the Filling?
Cornstarch helps thicken the filling and prevents it from getting too runny. If you don’t have cornstarch, you can substitute with all-purpose flour, but use about half the amount, as it’s less potent as a thickener.