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Blueberry Hand Pies

Cathie P. Campbell
Flaky, buttery hand pies filled with creamy blueberry vanilla cheese and fresh blueberries, drizzled with a sweet blueberry glaze.
These easy-to-make pies are protein-rich, fiber-packed, and perfect for breakfast, dessert, or a portable snack.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Dessert, Snack
Cuisine American, Bakery
Servings 15 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.
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