Blueberry Hand Pies

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Yield: 8 hand pies

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These sweet and fruit-full pastries can be served anytime and anywhere, thanks to their convenient portability.

Blueberry Hand Pies

star rating (50) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 8 hand pies
Published: 06/26/2012




  • 2 cups blueberries, fresh or frozen
  • 1/4 cup sugar
  • 1 tablespoon Instant ClearJel
  • 2 teaspoons lemon juice


  • 1 large egg, beaten
  • white sparkling sugar, for garnish


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1) To make the dough: Whisk together the flour, salt, and baking powder. Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces.

2) Stir in the sour cream; the dough won't be cohesive. Turn it out onto a floured work surface, and bring it together with a few quick kneads.

3) Pat the dough into a rough log, and roll it into an 8" x 10" rectangle. Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter.

4) Flip the dough over, give it a 90° turn on your work surface, and roll it again into an 8" x 10" rectangle. Fold it in three again.

5) Wrap the dough, and chill for at least 30 minutes before using.

6) To make the filling: Combine all the ingredients in a saucepan set over medium heat. Cook until the mixture starts to thicken, about 5 minutes. Transfer the cooked berries to a bowl and let cool to room temperature.

7) Preheat the oven to 425°F; place a rack on the middle shelf. Line a baking sheet with parchment paper.

8) To assemble the pies: Roll the dough into a 14" x 14" square. With a straight edge and pastry wheel, or a 3 1/2" square cutter, cut out sixteen 3 1/2" squares.

9) Divide the filling among eight of the squares, using about a heaping tablespoon for each. Brush some of the beaten egg along the edges of each filled square.

10) Cut a vent into the each of the remaining eight squares, using a decorative cutter of your choice.

11) Top each filled square with a vented square, and press along the edges with the tines of a fork or a pie crust crimper to seal.

12) Brush the top of each pie with the remaining beaten egg, and sprinkle with sparkling sugar. Transfer the pies to the prepared baking sheet.

13) Bake the pies for 18 to 20 minutes. Remove them from the oven, and let cool for 20 minutes before serving.

Yield: 8 hand pies.


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  • star rating 03/16/2015
  • Amy from Maryland
  • I made three batches of these to take to work on the Monday following Pi Day, and boy were they good! I made raspberry, blackberry, and apple (with some boiled cider syrup added in). So tasty! The pastry is a little fiddly, but i figured I needed to expend a little more energy to justify eating two of them myself.
  • star rating 03/02/2015
  • srey from KAF Community
  • I have been looking for a "hand pie" crust recipe for eons! I can't believe this is so good! I tried the blueberry first, and it was excellent. Now I can try meat fillings because that's what I have been searching for. Every hand pie crust I've tried to date has been sadly lacking in lightness and flakiness. This one wins hands down and I've been baking for 45 years. Bravo KA!
  • star rating 02/01/2015
  • GDad from KAF Community
  • Great crust! Looking forward to making more with a variety of berries and fruits.
  • star rating 08/19/2014
  • Chris from DC
  • This was a straight forward recipe that I'll make again and again! I didn't have clear gel, so I substituted 1 T of tapioca with good results. The ones I put in the freezer following 10 minutes in the toaster oven were as delicious as the ones fresh out of the oven. Can't wait to try them in peach and apple.
  • star rating 08/15/2014
  • Sara from San Diego, CA
  • This recipe is time consuming but the result will be fabulous if you are patient with baking. They are absolutely delicious and make your kitchen full of mouthwatering aroma! Actually I cut the butter to 3/4 cup instead of 1 cup and used tapioca flour instead of instant ClearJel. I've made them a few times now and my kids can't help eating them. Next time I'll make double batch. So yummy!
  • star rating 07/13/2014
  • Mary from Boston, Ma
  • This recipe is awesome-super easy and delicious. Subbed fresh cherries for the filling, and all of the pies disappeared within 2 hours of coming out of the oven. Found that you can do the crust right in the Kitchen Aid mixer with the whisk attachment--just cut in the butter to small pea size, add the sour cream and mix just for a couple of turns til it comes together. I didn't bother with rolling/folding, just refrigerated it while I was making the filling--and it was tender, tasty, and would have made more than 8 generously sized pies had I made more filling. Planning to pump a bunch of these out with raspberry and peach filling--and freeze the unbaked pies for a quick dessert! Nummy!!!
  • star rating 06/25/2014
  • bakeraunt from KAF Community
  • These are really delicious, and I will certainly bake them again, especially with blueberry season on the horizon. I made up the dough on Saturday afternoon, but I did not get around to making the filling, assembling, and baking the hand pies until Monday evening. While it took a while for the dough to soften enough to roll, the crust turned out wonderfully flakey. I did use low-fat sour cream, and that did not seem to be a problem. Also, after tossing in the sour cream, it helped to put what seemed too dry crumbs onto a baking mat and bring it together by hand (no additional water needed). After the refrigeration, I rolled out the 14-inch square between two sheets of large saran wrap (thank you restaurant supply store). I then put it on a large baking sheet, removed the top saran and cut it into 16 squares with my pizza cutter. I recovered it, then set it in the freezer for about ten minutes, before taking it out, cutting the vent holes, and assembling.
  • star rating 06/25/2014
  • Barbara from North Vernon, IN
  • Very nice recipe. I messed up making the crust by using only one stick of butter. It wouldn't come together at all! Realized what I had done and cut up another stick, put it all back in the bowl and used my pastry blender again on the whole mess. I was sure I would have a fairly tough crust but it came out light and flaky! My fresh picked blueberries had a lovely home. I used sanding sugar and a powdered sugar glaze. Quite yummy!
  • star rating 06/01/2014
  • dplstl from KAF Community
  • Easy to make and the crust was flaky and delicious. Will definitely make again.
  • star rating 02/04/2014
  • Sandra from Trumbull, CT
  • I used this dough for a butternut squash hand pie and the pastry was perfection
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