It’s blueberry hand pie season at Thistle Key Lane. We have blueberry bushes growing in containers on the patio and a few more planted in the backyard. I love picking blueberries as they ripen, but I must admit I have a hard time not eating them on the spot. Today I’m sharing a recipe for blueberry hand pies made with some of our home-grown crop.
For this recipe I’m using a mixture of store-bought blueberries and added some blueberries that I picked today. Summer is a great time to experiment with fruit desserts and I’m definitely hooked on hand pies. I made strawberry hand pies a few weeks ago and love the simple pleasure of baking them.
Blueberry Hand Pie Recipe
- 2 cups blueberries
- 1/3 to 1/2 cup granulated sugar (depending on the sweetness of the blueberries)
- 1 tablespoon corn starch
- 1 teaspoon cinnamon
- 1/2 teaspoon fresh lemon zest
- juice of 1 lemon
- coarse sugar for sprinkling
- 2 store-bought pie crust (I use Pillsbury brand)
- 1 egg yolk
- 1 tablespoon water
- Pre-heat oven to 400° F.
- Combine blueberries, sugar, cornstarch, cinnamon, lemon zest and lemon juice in a sauce pan. Stir on medium high heat until thickened. Remove from heat and let stand at room temperature.
- Roll out the pie crust following the brands instructions. Cut as many 4 to 5 inch circles in the dough as possible, reworking the dough as needed. I used an inverted bowl to cut 12 – 4 inch circles. (Use an extra large biscuit cutter if you have one.)
- Make an egg wash by whisking together an egg yolk and a tablespoon of water. Set aside.
- Place about a tablespoon of the blueberry sauce in the center of each circle.
- Dip your finger into the egg wash, to apply a little around the edge of each circle to seal before folding over to create a half circle. (A pastry brush works too.)
- Press edges of dough together with a fork to seal.
- Place blueberry hand pies on a parchment lined baking sheet. Cut a slit in the top of each hand pie with a sharp knife to allow steam to escape while baking. Sprinkle with coarse sugar.
- Bake at 400°F for about 30 minutes. Remove from oven and place on a rack to cool.
I had a little blueberry sauce left over which I refrigerated to use later. Blueberry sauce makes a great topping for oatmeal, toast or ice cream. Yum!
You can make hand pies for road trips, picnics, or for your morning coffee break at work, but don’t forget the napkins. These babies have lots of flaky crumbs.
Thanks so much for stopping by for a quick snack! What’s your favorite fruit pie? Blueberries are one of my favorite summer fruits but fresh peaches are hard to beat. Once the peaches start coming into our local farmers market, I’ll be baking peach cobbler.
©2018 Blueberry Hand Pies first appeared on Thistle Key Lane™