Best Blueberry Hand Pies Recipes

BLUEBERRY HAND PIES

Steps:

• For the filling: Combine the blueberries and granulated sugar in a medium saucepan over medium heat. Bring to a boil, reduce the heat and cook, stirring, until the sugar is melted and the berries have started to burst, a few minutes. Stir together the cornstarch and lemon juice in a small bowl until combined, then add to the blueberry mixture. Add the lemon zest and vanilla and continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use.
• For the pastry: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
• To make the pies, unfold the thawed pastry and roll out to 10-inch squares if necessary. Cut each square in quarters, making four 5-inch squares from each. Spoon 1 1/2 tablespoons of cooled filling onto one corner of each square. Brush around the squares with the egg wash. Fold the pasty over the filling on each to make a triangle, pressing lightly to remove any air pockets. Crimp the edges shut with a fork. Put the pies on the prepared baking sheets. Brush the tops of the pies with the egg wash. Bake until golden brown, about 20 minutes. Transfer to a cooling rack set over a baking sheet.
• For the glaze: Mix the powdered sugar, vanilla and 1/3 cup cold water in a bowl until smooth. Drizzle the glaze over the pies and let set until dry.

EASY BLUEBERRY HAND PIES

Steps:

• Preheat the oven to 425 degrees F and line 2 rimmed baking sheets with parchment or silicone baking mats.
• Lightly flour your work surface then unroll the pie crusts. Cut out as many circles as possible from each crust using a 3- to 4-inch round cookie cutter, rerolling the dough scraps if necessary.
• Arrange half of the circles on the baking sheets, spacing them at least 1 inch apart (these are the bottom crusts). Set aside the remaining circles (these are the top crusts).
• Stir together the blueberries, sugar, lemon zest and lemon juice in a medium bowl. Divide the blueberry mixture among the bottom crusts, leaving a 1/4-inch border around each circle.
• Top each bottom crust with 1 of the top crusts and crimp the edges together with a fork. Cut small slits in each top crust to vent steam. (Alternatively, cut out shapes with a smaller cookie cutter from each top crust.)
• Beat the egg with 1 tablespoon water then brush onto the top crusts. Sprinkle sanding sugar on top then bake the hand pies until golden brown and the blueberry juice is bubbling, about 15 minutes.
• Remove the hand pies from the oven and let cool completely on the baking sheets before serving. (See Cook's Note.)

SHELLY HOSPITALITY'S BLUEBERRY TURNOVER HAND PIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spread pie crust pastries onto a flat surface and cut rounds from the dough using a 5-inch round cutter. Spoon 1 tablespoon blueberries into the center of each round; sprinkle 1/4 teaspoon sugar over each portion of blueberries. Dust blueberries with cinnamon.
• Fold dough over the filling and seal edges by pressing with a fork. Arrange pies onto a baking sheet. Brush tops of hand pies with beaten egg. Sprinkle turbinado sugar over the pies.
• Bake in preheated oven until browned, 18 to 20 minutes.

APPLE AND BLUEBERRY HAND PIES

Steps:

• Preheat oven to 450 degrees F.
• Thaw the sheets of puff pastry as per the box instructions.
• Peel and core the apples and cut into quarters. Toss the apples in the lemon juice so they do not brown while you are dicing them. Cut each quarter into about 2 to 3 (1-inch) pieces.
• In a large saute pan over medium heat, melt the butter until lightly browned. Add the apples and saute for about 3 to 5 minutes until lightly browned. Add the honey and a pinch of salt and toss to mix in well, transfer to the oven and roast for about 15 minutes until apples are soft. Mash with a fork while still warm. Let the apples cool to room temperature and gently fold in the berries.
• Turn the oven down to 400 degrees F.
• In a small mixing bowl beat 1 egg. In another small bowl, mix together the cinnamon and sugar.
• Lay the thawed puff pastry sheets out flat on a floured work surface. Cut large circles out of the pastry with a ring cutter, about 4 per pastry sheet. Brush with the egg-wash on the outer edge of half of the circle. Spoon 2 tablespoons of the apple berry mixture in the center of each round of pastry dough. Fold the dough over to cover the filling, making a semi-circle and sealing the edges.
• Place pies on a buttered oven tray. Repeat with the rest of the pastry dough. When all of the pies are on a sheet tray cut air holes in the top of each pie and brush the tops with egg wash. Sprinkle with the cinnamon sugar. Bake for about 20 to 25 minutes until puffed and nicely browned.

BLUEBERRY-CREAM CHEESE HAND PIES

Steps:

• Preheat oven to 400 degrees. Stir together cream cheese, 1/2 cup granulated sugar, lemon zest, and egg until smooth. Toss blueberries with 1/4 cup granulated sugar, lemon juice, and flour.
• Lay 1 dough round on a parchment-lined baking sheet and cut into quarters. Spoon 1 heaping tablespoon cream cheese mixture into center of each quarter. Spoon 2 tablespoons blueberry mixture on top. Brush edges with cream and bring opposite corners together to form triangles; trim if needed. Crimp edges to seal, brush tops with cream, and sprinkle with sanding sugar. Repeat with remaining dough round and fillings. Cut a small vent in each pie and bake until golden, 20 to 25 minutes, rotating sheets halfway through. Let cool completely on wire racks before serving.

BLUEBERRY-MANGO HAND PIES

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. On well-floured surface, roll 1 pie crust to 15 x 10-inch rectangle about 1/8 inch thick. Cut into 5 rows by 2 rows. Repeat with second pie crust.
• In medium bowl, crush 1/2 cup of the blueberries with fork. Add granulated sugar, cornstarch, lemon peel, lemon juice and ginger; stir to combine. Stir in remaining 1 1/2 cups blueberries.
• Cut mango slices in half; evenly arrange slices on 10 of the pastry rectangles. Top each with heaping tablespoon of blueberry mixture, leaving 1-inch border around edges. Place remaining 10 pastry rectangles on fruit-topped rectangles; press edges firmly with fork to seal. Cut slits in top crust. Place pies on cookie sheet. In small bowl, beat egg and whipping cream. Brush over pies.
• Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool at least 1 hour before serving.
• In small bowl, mix powdered sugar with enough water to make thin glaze. Stir in almond extract. Drizzle glaze over pies.

LEMON BLUEBERRY HAND PIES

Steps:

• For the hand pies: Preheat the oven to 400 degrees F.
• Cut each pie crust in half through the middle, then in thirds in the other direction, creating 6 pieces (square off the edges to make rectangles or strips).
• Place the blueberries, granulated sugar, tapioca, salt and 1 tablespoon of the lemon juice (save the remaining lemon juice for the glaze) in a small saucepan over medium heat. Simmer and stir until the blueberries release their juices and burst, 4 to 5 minutes. Remove from the heat, add the lemon zest and allow the mixture to cool, about 10 minutes.
• Dollop 1 tablespoon cooled blueberry filling on each pie piece. Brush the egg wash along the edges and fold the pie crust; crimp with a fork to seal. Brush each pie with the egg wash and sprinkle with demerara sugar.
• Bake on a parchment-lined baking sheet until golden, 15 to 20 minutes. Set aside to cool.
• For the glaze: Whisk together the confectioners' sugar and 2 tablespoons of the lemon juice, 1 tablespoon at a time, until a pourable glaze forms. Keep at room temperature until ready to use.
• When serving, use a spoon to swizzle the top of each hand pie with the lemon glaze.

BLUEBERRY HAND PIES

Steps:

• Preheat oven to 375°F. Roll out dough on a floured surface to a 15x12" rectangle. Cut into 6 rectangles.
• Toss blueberries, lemon zest, lemon juice, sugar, and salt in a medium bowl. Brush edges of rectangles with water; mound some blueberries in center of each. Fold dough over, and press edges to seal. Place on a parchment-lined baking sheet, brush with egg wash, and sprinkle with raw sugar. Cut slits in tops.
• Bake hand pies, rotating sheet halfway through, until juices are bubbling and pastry is golden brown, 35-40 minutes (juices will run onto parchment). Transfer to a wire rack. Serve warm or at room temperature.

BLUEBERRY HAND PIES RECIPE - (4.5/5)

Steps:

• Directions Whisk the 1/2 cup of sugar, cornstarch, cinnamon, and lemon zest together in a small bowl. Mix the lemon juice, blueberries, and salt until the berries are wet. Toss the sugar mixture into the blueberries and mix until the berries are evenly coated. Roll the dough out to about 1/8-inch thickness and cut into 8-10 square or rectangular pieces (you are welcome to make circular or whatever funny shapes you want). In a small bowl, whisk the egg yolk and 2 tablespoons of water together. Place 1-2 tablespoons of blueberry filling on half of each pastry. Brush the edges of the pastry with the egg wash and fold the pastry in half, sealing in the blueberries. Press the edges together then crimp with a fork. Chill the hand pies in the refrigerator for 30 minutes. Preheat the oven to 375°F. Remove the hand pies from the refrigerator and brush the tops with the egg wash. Slice a few vents in the tops of each pie to allow steam to escape. Sprinkle the pies with turbinado sugar. Bake for 20-25 minutes or until golden (this will depend on the pastry you use). Makes 8-10 hand pies.

BLUEBERRY-LEMON HAND PIES (TRADER JOE'S)

Steps:

• Remove both pie crust rolls from refrigerator and let soften on counter (about 15 minutes). Pour bag of frozen blueberries in a strainer and rinse with water to defrost. Set aside. Once dough is softened, working in two batches, unroll and smooth together any cracks with your hands over the top of the plastic film of the dough. Remove plastic film and place dough onto a floured surface. Cut out 7 circles from one roll and 7 circles from the other (it could be more or less depending on the size of your cookie cutter, just make sure you end up with an even number). Place all dough circles onto two baking trays lined with parchment paper and place back in refrigerator to chill. In a medium bowl, combine strained blueberries, lemon zest, lemon curd and flour. Stir and set aside. Prepare egg wash by whisking egg with water in a small bowl. Set aside. Remove dough from refrigerator and place a spoonful of the lemon-blueberry mix onto 7 of the dough circles, making sure not to overfill or touch the edges of the dough. Brush egg wash around the perimeter of each filled dough circle. Place the remaining 7 dough circles on top of the mounds, then crimp the edges of the dough with a fork to seal each pie. Place prepared pies back in refrigerator to chill another 10 minutes before baking. Meanwhile, preheat oven to 375 degrees. Once oven is heated, remove tray of pies from refrigerator and brush tops generously with egg wash. With a sharp knife, cut a slit or a small design on the top of each pie to help steam release while baking. Optional: for added texture, sprinkle turbinado sugar over the top of each pie. Bake pies in center rack for 20-25 minutes, or until the blueberry juices start bubbling and the pastry is golden brown. For even baking, rotate sheet halfway though. Transfer to a cooling rack and serve warm.