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Gluten-Free Blueberry Hand Pies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Gluten-Free Blueberry Hand Pies Recipe

Perfect for a summer picnic, these hand pies — a.k.a. turnovers — are wonderfully portable and absolutely delicious.

View step-by-step
directions on our blog

At a glance

Prep
Bake
Yield
10 hand pies

Ingredients

Choose your measure:

Crust

  • 2 1/2 cups King Arthur Gluten-Free Flour or brown rice flour blend*
  • 2 tablespoons sugar
  • 1 tablespoon + 1 teaspoon Instant ClearJel (optional; not packed in a gluten-free facility)
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 12 tablespoons (3/4 cup) cold butter
  • 2 large eggs
  • 1 tablespoon + 1 teaspoon lemon juice or vinegar
  • *See recipe for this blend in "tips," below.

Filling

  • 2 1/2 cups blueberries, fresh or frozen
  • 1/2 cup sugar
  • 2 1/2 tablespoons King Arthur Gluten-Free Flour or 2 tablespoons Instant ClearJel
  • pinch of salt
  • 4 teaspoons lemon juice

Topping

Instructions

  1. Whisk together the flour or flour blend, sugar, ClearJel, xanthan gum, and salt.
  2. Cut the cold butter into pats, then work the pats into the flour mixture until it's crumbly, with some larger, pea-sized chunks of butter remaining.
  3. Whisk the eggs and vinegar or lemon juice together till very foamy. Mix into the dry ingredients. Stir until the mixture holds together, adding additional cold water if necessary.
  4. Divide in half, shape each half into a flattened rectangle, wrap well, and chill for an hour, or up to overnight.
  5. Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.
  6. To make the filling: If you're using fresh berries, rinse and drain them. Place the fresh (or frozen) blueberries in a saucepan. Whisk together the sugar, flour or ClearJel, and salt, and add to the berries along with the lemon juice, stirring to combine. Set the pan 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 each piece of dough into a 7" x 17 1/2" rectangle. With a straight edge and pastry wheel, cut out ten 3 1/2" squares from each piece.
  9. Divide the filling among 10 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 10 squares, using a decorative cutter, if desired.
  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 some of 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.