Yield: 10 to 12
Simple blueberry hand pies are one of summer’s greatest treats, and they can hold up in the freezer as long as you make sure to mitigate some of the potential mishaps. A little bit of leakage is an expected delight; but in order to make sure there isn’t too much, this recipe calls for sprinkling the bottom of the pastry with a bit of flour, uses cornstarch in the filling, and encourages ripe, but still firm, berries. Feel free to use premade pie crust if you want to make your life easier—the real star of these pies is the blueberry flavor you can only get from those perfect summer blueberries.
In a large bowl, combine the flour, sugar, and salt. Grate the butter into the flour mixture, and toss gently to combine. Add the water, and use your hands to gently combine. You want to work the dough as little as possible, and keep it as cold as possible. Once combined, transfer to the refrigerator for at least 10 minutes to firm back up.
Meanwhile, in another bowl, combine the blueberries, cornstarch, and sugar.
Line a baking sheet with parchment paper, and lightly flour the surface. Roll the dough to about 1/8-inch thickness. Cut it into 10 to 12 rectangles. Sprinkle a bit of flour on one half of the rectangle, and then top with some of the blueberry mixture. Fold the other half of the dough on top. (The amount of blueberries should allow the sides to all be pinched down easily—if it doesn’t, just remove some of the berries.) Crimp the sides with a fork to ensure the dough is firmly sealed. Repeat with the remaining pies. (You might want to do this in stages and keep refrigerating as you go so the butter doesn’t melt and make the dough too soft.) Using a sharp knife, cut slits in the top of each pie. Brush each with milk and sprinkle with coarse sugar. Place the pies on the baking sheet, and freeze at least 1 hour to harden. Transfer to a resealable plastic bag, making sure to remove as much air as possible.
Preheat the oven to 375°F. Place the frozen pies on a greased or parchment-lined baking sheet. Bake until the dough is golden brown, 40 to 50 minutes, rotating halfway through. Serve hot.
Constructive feedback to the recipe writer. I had two immediate concerns when reviewing this recipe. 1) There should be some form of measurement regarding the dough and/or some measurement related to the size of the cut rectangles for each pie. I have no problem rolling out to a 1/8 in and dividing dough into 10-12 rectangles but without rough dimensions there is too much opportunity for error and frustration. I'm immediately apprehensive about making this recipe. 2) Shouldn't there always be some type of liquid used to seal the pie dough even when crimping? I'm fairly seasoned in the kitchen and these two items raised concern for me. I'm about to try the recipe and will follow up on this post.
The digital recipe has a misprint, in the magazine the amount of water is listed as 1/2 cup, I needed just a little more. I divided the dough in two and rolled each to a 12" square and then cut into 4x6 rectangles. I needed to mash a few blueberries to combine with the cornstarch and sugar. The filling was barely enough for 8 tarts, maybe I rolled the dough too thin but I like it that way. If I made this again, I would use a little egg to help seal the dough. I used the leftover dough for jam tarts (good) so would maybe add a little jam to the berries for a stronger flavor. My test batch only took 25 minutes to bake but were not fully frozen.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.