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Blueberry Hand Pies

Blueberry Hand Pies are a perfect package of flaky sweet golden goodness. Buttery, and flaky pastry dough filled with sweetened popping blueberries and baked to perfection.

Course Dessert
Cuisine American
Keyword Blueberry, Pie,
Prep Time 1 hour 15 minutes
Cook Time 35 minutes
Total Time 1 hour 50 minutes
Servings 12
Author Amy


Pate Brisee

  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup 2 sticks unsalted butter, chilled and cut into small pieces
  • 1/4 to 1/2 cup ice cold water

Blueberry Hand Pies

  • 2 cups fresh blueberries
  • 1 teaspoon zest from organic lemon
  • 1 tablespoon of juice from lemon
  • 1/4 cup white sugar
  • 1/4 teaspoon kosher salt
  • 1 large egg
  • Raw sugar to sprinkle


Pate Brisee

  1. In the bowl of a food processor, combine flour, sugar and salt; pulse to combine.
  2. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.
  3. With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky.
  4. Do not process more than 30 seconds.
  5. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
  6. Turn out dough onto a clean work surface.
  7. Divide in half, and place each half on a piece of plastic wrap.
  8. Shape into flattened disks.
  9. Shape into the shape you will need; round for pie or round tart, rectangle for hand pies or rectangular tarts
  10. Wrap in plastic, and refrigerate at least 1 hour or overnight.

Blueberry Hand Pies

  1. Preheat oven to 375 degrees
  2. Line baking sheet with Parchment paper or baking pad
  3. In a bowl add blueberries, lemon zest, lemon juice, sugar and salt and stir to blend.
  4. Place egg and 1 tablespoon of water in a bowl and whisk to combine.
  5. Roll out Pate Brisee until 1/4″ thick and cut into 3″ x 6″ rectangles.
  6. Place cut dough on baking sheet.
  7. Brush edges of dough with egg mix.
  8. Place a spoonful of blueberry mix on end of each piece of dough
  9. Fold dough over blueberries and pinch edges together
  10. Using fork crimp edges.
  11. Use a sharp knife and cut small holes in top of dough to create vents
  12. Brush top with egg wash
  13. Sprinkle with raw sugar
  14. Bake for 35 minutes or until edges and top are lightly browned.
  15. Remove and let cool before serving.

Recipe Notes

The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

The Hand Pies can be made day ahead and stored in refrigerator.