These Blueberry Hand Pies are a delightful combination of flaky, buttery pastry and a creamy, fruity filling that feels indulgent yet approachable.
Packed with protein from creamy cheeses and fiber from fresh blueberries, they provide a satisfying treat without overloading on sugar.
Perfect for everyday baking, these portable pies are easy to prep, fun to share, and ideal for breakfast, snack, or dessert.
Blueberry Hand Pies
Equipment
- 1 medium mixing bowl
- 1 pastry cutter or fork
- 1 stand mixer or hand mixer
- 1 small saucepan
- 1 rolling pin
- 1 large round cutter (about 4½ inches)
- 1 baking sheet
- Parchment paper
- 1 Whisk
- 1 blender or food processor
Ingredients
For the Crust
- 2 ½ cups all-purpose flour
- 2 tsp granulated sugar
- 1 tsp salt
- 1 cup unsalted butter very cold, cubed
- ½ cup very cold water up to ⅔ cup if needed
For the Cheese Filling
- 4 oz blueberry vanilla goat cheese room temperature
- 4 oz cream cheese room temperature
- ½ cup granulated sugar
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon
- 1 large egg
- Pinch of salt
For the Blueberries
- 1 cup fresh blueberries
- ¼ cup granulated sugar
- 1 tbsp all-purpose flour
- 2 tsp fresh lemon juice
For Assembly
- 1 large egg
- 2 tbsp water
- Turbinado sugar for sprinkling
For the Blueberry Glaze
- ½ cup fresh blueberries
- 2 tbsp lemon juice
- 1 tbsp water
- 1 ½ cup confectioner’s sugar up to 2 cups for thicker glaze
Instructions
- Prepare the Pastry Crust: In a medium-sized mixing bowl, combine 2 ½ cups all-purpose flour, 2 teaspoons sugar, and 1 teaspoon salt. Whisk thoroughly to ensure the sugar and salt are evenly distributed throughout the flour. Next, add 1 cup very cold, cubed unsalted butter to the flour mixture. Using a pastry cutter, fork, or your fingers, cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining. This uneven texture helps create a flaky crust. Slowly drizzle in ½ cup cold water (add more, up to 2/3 cup, if necessary), stirring lightly to bring the dough together. Use your hands to knead the dough gently until it forms a cohesive ball, being careful not to overwork it, which can make the crust tough. Divide the dough into 3–4 sections, shape each into a ball, and wrap tightly in plastic wrap. Chill in the refrigerator for 30–45 minutes to firm up before rolling.
- Make the Creamy Cheese Filling: In a mixing bowl or the bowl of a stand mixer, combine 4 oz blueberry vanilla goat cheese and 4 oz cream cheese, both at room temperature. Beat them together on medium-high speed until completely smooth and creamy. Add ½ cup granulated sugar, ½ teaspoon vanilla extract, ¼ teaspoon cinnamon, 1 large egg, and a pinch of salt. Continue mixing until all ingredients are fully incorporated and the mixture is silky with no lumps. The flavor should be rich, lightly sweet, and perfectly balanced with a hint of vanilla and spice.
- Prepare the Blueberry Mixture: In a small bowl, gently toss together 1 cup fresh blueberries, ¼ cup granulated sugar, 1 tablespoon flour, and 2 teaspoons lemon juice. The flour helps thicken the juices as the pies bake, while the lemon juice brightens the flavor of the berries. Set aside; this will be used as a topping to add juicy bursts inside the hand pies.
- Make the Blueberry Glaze: In a small saucepan over medium heat, combine ½ cup fresh blueberries, 2 tablespoons lemon juice, and 1 tablespoon water. Allow the berries to heat until they begin to burst and release their natural juices, stirring occasionally to prevent sticking. Once the mixture is soft and vibrant, carefully transfer it to a blender or food processor and puree until smooth. Return to the saucepan and gradually whisk in 1 ½ cups confectioner’s sugar, adding more sugar if you prefer a thicker consistency for drizzling. The glaze should be smooth, glossy, and bright in color. Set aside at room temperature while you assemble the pies.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside. This ensures the hand pies bake evenly and do not stick, maintaining their perfect golden crust.
- Roll Out the Dough: Remove the chilled dough from the refrigerator and lightly flour your work surface. Using a rolling pin, roll each dough ball to about ¼-inch thickness, keeping the surface lightly floured to prevent sticking. The dough should be pliable but firm enough to hold the filling without tearing.
- Cut Dough Circles: Using a large round cutter (approximately 4½ inches in diameter), cut circles from the rolled-out dough. Gather any leftover dough scraps, re-roll, and cut additional circles. Each circle will become an individual hand pie.
- Fill the Hand Pies: Place ¾ to 1 ½ tablespoons of the cheese filling onto one half of each dough circle. Top the cheese filling with a few of the prepared blueberries. Be careful not to overfill, as too much filling can cause the pies to leak during baking.
- Seal the Pies: Lightly brush the edges of each dough circle with an egg wash made by whisking together 1 large egg and 2 tablespoons water. Fold the dough over the filling, creating a half-moon shape. Press the edges together gently, then seal them by pressing with the tines of a fork. Cut two small slits on top to allow steam to escape during baking.
- Chill Before Baking: Place the assembled pies back in the refrigerator for 20–25 minutes. Chilling firms up the dough, ensuring the crust holds its shape and becomes extra flaky when baked.
- Bake the Hand Pies: Brush each chilled pie with a little more egg wash and sprinkle with turbinado sugar for a sparkling, crisp top. Bake in the preheated oven for 20–30 minutes, or until golden brown and puffed. For thicker pies, you may need to extend baking to up to 40 minutes. Allow the pies to cool for a few minutes before glazing.
- Add the Blueberry Glaze and Serve: Once slightly cooled or still slightly warm, drizzle the prepared blueberry glaze over the top of each hand pie. Serve immediately for a warm, gooey experience, or store as desired. The glaze adds a sweet, tangy finish that perfectly complements the creamy filling and flaky crust.
Notes
- Keep butter and water very cold for a flaky, tender crust.
- Work quickly when combining the dough to prevent overworking and tough crust.
- Dough can be rolled thicker for a more substantial pie or thinner for a lighter, crispier crust.
- Avoid overfilling the pies to prevent leaks during baking.
- Chilling the pies before baking ensures even puffing and golden color.
- The filling is naturally sweet and tangy; adjust sugar lightly if preferred.
- The blueberry glaze can be made thicker or thinner based on personal taste.
- Pies can be served warm or at room temperature; both are delicious.
- Perfect for breakfast, dessert, snacks, or portable picnic treats.
Chef’s Secrets for Perfect Pies
For the flakiest crust, keep all ingredients, especially butter and water, as cold as possible.
Work quickly when combining the dough to avoid warming the butter, which can make the crust dense.
Chilling the dough before rolling and after assembling the pies ensures a golden, puffed finish.
When adding the filling, place it slightly away from the edges and cut small steam vents in the top to prevent bursting.
Using a combination of goat cheese and cream cheese balances tangy and creamy flavors, enhancing the natural sweetness of the blueberries.
Lastly, brushing the pies with an egg wash and sprinkling with coarse sugar gives a professional, bakery-style finish.
Serving Suggestions for Hand Pies
Blueberry Hand Pies are incredibly versatile and can be enjoyed warm or at room temperature.
Serve them for breakfast with a cup of coffee or tea, or as a midday snack for a quick energy boost.
They also make a charming dessert when paired with vanilla ice cream, a dollop of whipped cream, or a drizzle of additional blueberry glaze.
For a brunch spread, arrange them on a tiered platter alongside other mini pastries or fruit tarts.
Their portable size makes them perfect for picnics, lunchboxes, or holiday gatherings, where guests can enjoy them without utensils.
Storage Tips to Keep Fresh
To maintain freshness, store the pies in an airtight container at room temperature for up to three days.
For longer storage, wrap each pie individually and freeze for up to four months.
When reheating frozen pies, let them thaw for about an hour, then warm them in a 375°F oven on a parchment-lined baking sheet until the crust regains its crispiness.
Avoid microwaving, which can make the crust soggy.
The glaze can be stored separately in the refrigerator for up to one week and added just before serving to keep the pies visually appealing and delicious.
Frequently Asked Questions
1. Can I use frozen blueberries instead of fresh?
Yes! Frozen blueberries work well but should be thawed and lightly drained before using to prevent excess liquid from making the crust soggy. Toss them with a small amount of flour to help thicken juices during baking.
2. What makes the crust so flaky?
The key is keeping the butter and water very cold and handling the dough minimally. Chilling before rolling and again before baking ensures the butter creates layers, producing a tender, flaky texture.
3. Can I make the pies ahead of time?
Absolutely. You can assemble the pies and refrigerate them for a few hours before baking, or freeze them fully baked for long-term storage. Just warm them in the oven before serving to restore freshness.
4. Can I substitute the cheese in the filling?
Yes, cream cheese alone works well, or a mild goat cheese without blueberry flavor can be used. The key is to maintain a creamy texture that complements the tartness of the blueberries.
5. How can I adjust the sweetness?
You can tweak the sugar in both the filling and the glaze according to your taste. Reduce sugar slightly for a tangier pie or increase it for a sweeter finish. Adding a splash of vanilla or cinnamon can also enhance the flavor without extra sugar.
