Easy Blueberry Hand Pies
- PREP 30min
- COOK 20min
- TOTAL 50min
These blueberry hand pies are perfect when you want pie but don’t have the time to make a whole pie! We use store-bought puff pastry dough for these, which makes them extra easy. Before making these, make sure that your puff pastry is thawed according to the package directions. I usually take them out of the freezer and place them into the fridge overnight.
You Will Need
1 (17.3oz) package puff pastry sheets, thawed, 2 sheets puff pastry
2 cups fresh blueberries
1/4 cup (50g) granulated sugar
2 tablespoons (14g) cornstarch
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon almond extract, optional
1 egg yolk
1 tablespoon cream
Coarse sugar or extra granulated sugar for topping pies
Directions
Preheat the oven to 400°F (204°C). Line two baking sheets with parchment paper or aluminum foil.
Prepare blueberry filling: Combine blueberries, 1/4 cup of sugar, 2 tablespoons of cornstarch, 1 tablespoon of lemon juice, 1/8 teaspoon of salt, and the optional 1/8 teaspoon of almond extract in a saucepan over medium heat.
Cook, stirring often, until the liquid at the bottom comes to a simmer. Reduce the heat to medium-low and cook for 3 to 5 minutes or until it thickens. Transfer to a bowl and let cool to room temperature (to speed this up, stir it occasionally and place into the refrigerator).
Make egg wash: Whisk an egg yolk and 1 tablespoon of cream in a small bowl. Set aside.
Prepare pie crusts: When the filling is mostly cooled down. Unfold one of the thawed puff pastry sheets on a lightly floured work surface. Roll the pastry sheet into a 12-inch square. Cut into four 6-inch squares. Repeat with the remaining pastry sheet. Transfer pastry squares to the baking sheets.
Assemble hand pies: Divide the filling between the pastry squares, placing it onto one-half of each pastry square. Spoon any liquid accumulated on the bottom of the bowl over blueberries.
Brush the edges of the pastry with egg wash, fold the half of pastry without filling over blueberries then use a fork to press edges and seal. Brush the tops with more egg wash and top them with a sprinkle of sugar. Cut two 1-inch slits into the top of each pie.
Bake pies: Bake for 15 to 20 minutes until golden brown and the filling is bubbling out of the slits on top. (Don’t worry. Plenty of filling is left inside.) Cool the hand pies on baking sheets for 5 minutes, then transfer to cooling racks to cool completely.
Adam and Joanne's Tips
- Storing: Once cool, store the hand pies in an airtight container at room temperature for up to 2 days, in the fridge for up to one week, or in the freezer for up to 1 month.
- Using frozen blueberries: You can use frozen blueberries in this recipe. Add them frozen, but increase the cornstarch by 1/2 tablespoon (so use 2 ½ tablespoons total).
- Using cherries, strawberries, or blackberries: Use 2 cups of fresh blackberries, pitted and halved cherries, or chopped fresh strawberries. You may need to increase the sugar by 1 tablespoon for blackberries unless they are very ripe and sweet.
- The nutrition facts provided below are estimates.