My mom always made the best hand pies. Her blueberry ones were my favorite, and they’re also what I make now for both holidays and other special occasions. How can you go wrong with a sweet filling that only takes about ten minutes to mix together? And while it might take some extra time to prep all of the dough pieces before assembling them into individual pastries, we think this is well worth it! You can make them for any occasion, but they’re especially perfect as a homemade gift during the holidays!
How to make Blueberry Hand Pies
I like to make these little pies in advance so I don’t have to worry about making them when guests come over or preparing something last minute on Christmas morning. These blueberry hand pies are easy to whip up, taste delicious, and are always appreciated by everyone who tastes them!
For the Crust
- 2 1/2 cup all-purpose flour
- 2 tsp granulated sugar
- 1 tsp salt
- 1 cup very cold unsalted butter cut in cubes
- 1/2 cup very cold water up to 2/3 cup if you need it
For the Cheese Filling
- 4 oz Montchevre Blueberry Vanilla Goat Cheese, room temperature Find it HERE!
- 4 oz cream cheese room temperature
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1 large egg
- pinch of salt
For the Blueberries
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1 tbsp all-purpose flour
- 2 tsp fresh lemon juice
In a food processor, pulse flour (self-rising or all-purpose), sugar and salt. Add cold butter and process until mixture resembles coarse crumbs with some small chunks of butter remaining.
Gradually add ice water to form a dough that just barely sticks together when gathered in your hand; do not over mix!
Divide into two equal pieces, then shape each piece as an even disk on wax paper. Wrap individually and refrigerate for at least one hour before rolling out.
- Meanwhile prepare the filling by mixing together Montchevre Blueberry Vanilla Goat Cheese, cream cheese, granulated sugar, vanilla extract, cinnamon egg yolk, a pinch of salt. Mix until well combined but do not overmix – the dough is already plenty sticky!
- Remove one disk from the refrigerator and let it sit for a few minutes to slightly soften; this will make rolling out much easier. On a lightly floured surface, roll dough into about an 11 inch round, then place on a parchment paper-lined sheet pan. Fold in half so that edges line up and trim off excess but leave at least ½ inches of overhang all around the entire perimeter (this is important).
- Fill with the desired amount of cream cheese filling by using a spatula or spoon as well as blueberries sprinkled evenly across the top. Trim any additional scraps from dough hanging over sides and press together – do not seal–so that just enough crust sticks to form border while still leaving room for air vents to avoid trapping too much cream cheese and blueberries in the hand pies.
- Fold the overhanging dough from each side to the middle of your pie, then press gently together on top so that air vents are sealed shut but no filling is trapped inside (you may need to use a small spoon or spatula). Cut slits in tops with a knife for venting. Brush egg whites across crust if desired before baking.
- Bake at 400 degrees Fahrenheit until golden brown–approximately 30 minutes total time depending on the size of pies being made. To be sure they’re done, insert a skewer into the center; it should come out clean without any gooey mixture sticking when removed.
- Remove from oven after golden brown and allow to cool for a few minutes before serving.
Frequently Asked Questions about the Blueberry Hand Pies
Should blueberry hands pie be refrigerated?
No. Blueberry hand pies are best served warm, right after they’ve been baked or cooled down for just a few minutes in the fridge before serving. The filling is not made with any dairy and can withstand room temperature without spoiling quickly.
Do you need an oven to make blueberry hand pies?
Nope! A stovetop will work too as long as it’s at least 400 degrees Fahrenheit. It’s also possible to use the microwave if these two options aren’t available–just be sure to adjust cooking time accordingly since microwaves cook food differently than conventional ovens do.
Can I make these blueberry hand pies ahead of time and freeze them for later?
Sure! These will last up to six months when frozen–you only need to thaw before serving. To do so, place on a plate at room temperature until they’re fully defrosted (about two hours). Don’t forget about those foil wrappers! The coating helps protect your hands from getting too sticky while handling the pie after freezing.
This recipe is perfect for that upcoming holiday because it’s easy to make and will wow your guests. I hope you enjoy this simple, but delicious dessert! If you’re looking for more dessert recipes or party ideas, this Ruthie’s Fanciful Raspberry Ribbons Recipe is your best to go. Let me know how they turn out in the comments below.
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