blueberry hand pie

I want just about anything made with blueberries. Along with cherries, they share the pedestal for my favorite fruit, so when I saw a recipe for Blueberry Hand Pies on A Southern Grace, I bookmarked it right away. I did tweak the recipe a bit to my liking, but how can you go wrong with a portable pie, you can eat without a plate and fork?

Wild Blueberry Hand Pies
~adapted from A Southern Grace

Sweet Pie Dough

  • 1 1/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, chilled and diced
  • 4 tablespoons buttermilk
  • 1/2 teaspoon vanilla extract


  • 2 cups frozen wild blueberries
  • 1/4 cup granulated sugar
  • 1 1/2 tablespoon cornstarch
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon lemon zest


  • 1 egg yolk
  • 1 tablespoon water
  • 1 1/2 teaspoons vanilla sugar


1. In a large bowl, mix together flour, sugar, and salt. Cut in butter with a fork or pastry cutter, until it resembles course sand.

2. In a small cup, combine buttermilk and vanilla extract. Mix into dough and bring it together to form a ball. Press it into a disc. Plastic wrap it and chill for 1 hour.

3. When dough has been chilling for 30 minutes, start working on the filling. Put all the filling ingredients into a small non-stick pot. Start on low and stir until juices are released. Now you can turn up the heat and stir until it thickens and looks like pie filling. Remove to a bowl and set aside.

blueberry filling

4. Grease cookie sheet and set aside. When dough is ready, roll out on a floured surface to 1/8″ thick. Cut into 4.5″ circles and arrange on cookie sheet 2 inches apart. If dough gets too soft, chill again.

dough circles

5. Put 1 1/2 tablespoon filling into each circle. In a small bowl, mix together egg yolk and water. Brush half the rim of each circle.

filling on rounds

6. Fold each circle in half and press edges together.It will look like a large dumpling.

pie dumpling

7. Preheat the oven to 375 degrees F and chill the hand pies for 30 minutes while oven is heating.

8. Remove from fridge and make a few slits/vents on each. Brush with egg wash and sprinkle with vanilla sugar.

egg washed and sugared

9. Bake for 16-18 minutes or until golden and filling bubbles. Cool for 5 minutes before carefully removing with a spatula. Cool on wire rack.

blueberry hand pies - pair in macro

posted by jessica at 09:25 AM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.