Description
These blueberry hand pies have a tender, buttery crust and a sweet-tart blueberry filling. Perfect for any occasion, they’re easy to make, freezer-friendly, and taste just like they came from a bakery.
Ingredients
2 cups all-purpose flour
½ teaspoon salt
¾ teaspoon baking powder
1½ tablespoons granulated sugar
8 ounces (2 sticks) unsalted butter, very cold, cubed
½ cup cold full-fat sour cream
2 cups blueberries (fresh or frozen)
¼ cup granulated sugar
1½ tablespoons cornstarch
1 tablespoon fresh lemon juice
1 large egg, beaten
Turbinado sugar (optional)
Instructions
In a large mixing bowl, whisk together the flour, salt, baking powder, and sugar. Add the chilled butter, cutting it into the dry ingredients with a pastry cutter or your fingertips until the mixture forms coarse crumbs with visible pea-sized pieces of butter. Stir in the sour cream with a spatula until the dough begins to come together. Transfer it to a floured surface, knead briefly until smooth, then wrap tightly in plastic wrap and refrigerate for 1 hour.
Place blueberries, sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until thickened—about 6 minutes. Transfer to a bowl and allow to cool completely.
Preheat the oven to 425°F and line a baking sheet with parchment paper. Roll the chilled dough into a 16″ x 16″ square. Cut into 16 equal squares for a rustic look, or use a 4-inch round cutter for circles. Spoon about 2 tablespoons of cooled filling onto half of the dough pieces. Brush edges with beaten egg, top with the remaining dough pieces, and press to seal using a fork. Cut small vents in the top for steam to escape.
Brush the tops with egg wash and sprinkle with turbinado sugar if desired. Arrange the pies on the prepared baking sheet and bake for 20 minutes, or until golden brown. Let cool for at least 20 minutes before serving.
Notes
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Keep ingredients cold for a flaky crust.
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Avoid overfilling to prevent leaks.
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Freeze unbaked pies for up to 3 months; bake from frozen with a few extra minutes.
Nutrition
- Serving Size: 1 hand pie
- Calories: 290
- Sugar: 10g
- Carbohydrates: 32g
- Protein: 4g