Welcome to Baker by Nature by Ashley Manila. I am a creative spirit with a major sweet tooth. Most days you can find me in my happy place - the kitchen. My blogging mission is to provide you with foolproof recipes and inspiring ideas that will help you celebrate life, and create lasting memories with the people you love.
These Blueberry Hand Pies bake up golden brown and oozing with juicy blueberry filling! Perfect for serving a crowd. And so much easier than traditional blueberry pie!
Blueberry Hand Pies
Everyone in my family loves pie! Which is why we always have my foolproof all butter pie crust in the freezer! But pies are a labor of love, so when I really want pie but don’t feel like the fuss… I preheat the oven to 425 and whip up a batch of hand pies instead! They taste just as good as classic pie, but only need to bake for 20 minutes!
Today’s pie post is the LAST recipe I’ll be sharing from my Summer Baking Bucket List. So typing this up is certainly bittersweet. But I hope some of the recipes I shared inspired you to stock up on Summer’s bounty and get baking.
P.S. I started composing my Fall baking bucket list last week and am so excited to share it with you soon. So if you have any requests, let me know! I seriously love love love making your requests a reality, so don’t hold back.
But for right now, let’s get back to this delicious blueberry pie recipe!
Blueberry Hand Pies Recipe
There are two parts to this recipe!
the buttery crust
and the sweet blueberry filling.
If you’ve never made pie before, don’t worry! Because this is seriously one of the easiest recipes ever. The crust is one of my favorite pie crust recipes because it’s so forgiving! And comes together in less than 30 minutes. But you do need to chill it!
And the filling takes less than 10 minutes to assemble! Because hand pies are a rustic dessert, you don’t have to worry about making them looking “perfect”. My blueberry pies always come out of the oven looking a little bit different. And I love it! I like to think of them like snowflakes; each unique and beautiful in their own way.
Below are all of my pro-tips for baking these blueberry hand pies. I highly recommend reading them (and the full recipe) before getting started.
Tips and Tricks for Recipe Success:
Hand Pie Crust
Ingredients needed for Pie Crust:
sugar and salt
Because the crust is the most time consuming step, make that first! It needs to chill in the fridge for one hour before getting rolled out. The good news is it can be made up to 3 days ahead of time and stored in the fridge until needed.
Tip: Be sure to let the blueberry filling cool down a little before adding it to the crust. It doesn’t need to be cold, but it should be around room temperature. Because hot filling will melt the butter in the pie dough, which will result in a less flaky and possibly soggy crust.
Blueberry Pie Filling
blueberries, fresh or frozen
1 large beaten egg
When it comes to the shape of your blueberry hand pies, you have so many options! If you want them round, use a 4″ inch biscuit cutter or something round like the top of a martini glass. If you’d like your pies to be square, you can use a pizza wheel to slice the dough into rectangles. I’ve included full instructions for both methods in the recipe box below. But no matter how you shape your blueberry hand pies, be sure not to overfill them. You only want to add two and a half tablespoons of filling to each pie. Because too much filling will result in soggy hand pies. But if you have any leftover pie filling, place it in a small bowl and store it in the fridge. It’s so delicious on pancakes or waffles!
These blueberry hand pies are so easy and what Summer dreams are made of! So enjoy ♥
And if you try this recipe, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day.
Sweet and Simple Blueberry Hand Pies! Perfect for serving a crowd.
For the Crust:
2 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking powder
1 ans 1/2 tablespoons granulated sugar
2 sticks (8 ounces) VERY cold, unsalted butter, cut into cubes
1/2 cup cold FULL FAT sour cream
For the filling:
2 cups blueberries, fresh or frozen
1/4 cup granulated sugar
1 and 1/2 tablespoons cornstarch
1 tablespoon fresh lemon juice
For the topping:
1 large egg, beaten
Turbinado sugar, optional
To make the crust:
In a large bowl whisk together the flour, salt, baking powder, and sugar.
Add the butter, working it in with your hands or a pastry cutter, until it’s a coarse meal. The butter should still be in large, pea-sized pieces.
Using a rubber spatula, stir in the sour cream. The dough will be very shaggy at this point. Turn it out onto a well floured work surface, and bring it together with a few quick kneads.
Pat the dough into a 10 inch log, then roll it out into a 10″ x 12″ rectangle. Dust both sides of the dough lightly with flour, and starting with the shorter end, fold it in three – like a letter. Flip the dough over, and roll it again into a 10″ x 12″ rectangle. Fold it in three again. Wrap the dough in saran wrap, and chill for 1 hour.
To make the blueberry filling:
Combine all of the ingredients in a saucepan; bring to a simmer over medium-heat. Cook until the mixture starts to thicken, about 6 minutes. Transfer the blueberry filling to a bowl and let cool to room temperature.
Assembly and cooking:
Preheat the oven to 425°(F). place a rack on the middle shelf. Line a large baking sheet with parchment paper.
Roll the dough into a large square, about 16″ x 16″. For square pies, use a pastry wheel or pizza cutter to cut out sixteen even squares. For round pies, use a 4″ biscuit cutter (or something round like the top of a martini or wine glass) to cut out 16 circles.
Divide the cooled filling among eight of the squares (or circles), using about two tablespoons for each. Brush a little bit of the beaten egg wash along the edges of each filled square (or circle).
Using a small knife, cut a vent into each of the remaining eight squares (or circles).
Top each filled square (or circle) with a vented square (or circle), and press along the edges with the fork or a pie crust crimper. Make sure the edges are sealed well!
Brush the top of each pie with the remaining beaten egg, and sprinkle with sugar, if using.
Transfer the pies to prepared baking sheet.
Bake the pies for 20 minutes. Remove them from the oven, and let cool for 20 minutes before serving.
Serving Size 1 hand pie
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
My Foolproof All Butter Pie Crust is the best and ONLY pie crust recipe you’ll ever need! Easy to roll out and yields a flaky and flavorful butter crust every single time. Perfect for all of your pie baking needs!
The Best All Butter Pie Crust Recipe
One of my goals for 2016 was to develop a foolproof all butter pie crust that anyone could make. I spent hours researching the topic, and countless nights in my kitchen baking one pie after another. It was a long road and I’m not going to lie – it wasn’t always easy! Some of the pie crusts came out too greasy… others too dry… some wouldn’t roll out… some shrank the minute they entered the oven… and on and on and on it went. Until finally, after exactly 26 fails, my hard work paid off!!! Lucky number 27 was flaky, flavorful, and quickly became my all-time favorite.
So without further ado, allow me to introduce you to my beloved foolproof all butter pie crust!
I should warn you – this recipe is not conventional. For starters, it only makes one pie crust per recipe. You’ll have a little over a pound of pie dough, which will provide you with plenty to cover the pie pan as well as some leftover scraps which you can use to make a braided crust, add decorative cutouts, or simply discard. If you’re making a double crusted pie, you’ll need to make this recipe twice so you have enough dough.
Choosing your ingredients:
For this recipe you’ll need: flour, cornstarch, sugar, salt, butter, water, and apple cider vinegar.
Butter is easily the most important ingredient when it comes to making pie crust. Like many serious pie bakers, I love using European-style butter since it’s sweet and higher in fat content than standard butter, however any unsalted butter will work. No matter what brand of butter you use, make sure you keep it as cold as possible! I recommend cubing the chilled butter then sticking the cubes in the freezer for 5 minutes before getting to work.
Most pie crust recipes use flour as the binder, however my recipe uses a combination of flour and cornstarch. The addition of cornstarch helps reduce the amount of gluten in the crust, which helps keeps it flaky and tender.
The liquid we’ll be using in this recipe is a mixture of water and apple cider vinegar. You’ll want to combine the two in a measuring cup, then place the mixture in the fridge until needed. If you find you need more liquid to bring the crust together, add one teaspoon of water at a time. Just be careful not to add too much! You’ll want the dough to be just moist enough that it holds together when pinched.
I love using finely ground sea salt for this foolproof all butter pie crust, but kosher salt and even table salt will both work in a pinch.
Choose a quality brand of flour you enjoy working with. I use unbleached King Arthur flour in my pie crust and highly recommend checking them out if you’re looking for a new brand to try.
To prevent your pie crust from burning, buy a pie crust shield and place it on your pie after 30 minutes of baking. I use this Wilton silicon version all the time. You can also make a homemade version using tin foil. To do this, simply tear off a piece of foil about 30 inches long. Fold the sheet of foil into thirds, lengthwise, then fasten the ends with a paperclip. After 30 minutes of baking, gently slip the aluminum foil shield over the crust and leave it on until the pie is done baking.
I posted a picture of this “I’m just here for dessert” pie server on my instagram last week and received so many questions on where to buy it. You can click here to check it out.
Tips and Tricks for Recipe Success:
Read the recipe twice and follow it exactly as written! Making any changes to the ingredient list or method will certainly affect the overall outcome of your pie crust.
Be aware of temperature the entire time you’re making the dough. It must never get warm and the butter must never melt!
Make the pie crust in advance! It needs at least 2 hours in the fridge before being rolled out, another hour once it’s been fitted into the pie pan, and at least another 20 minutes after its been filled. If you decrease the chill time, the pie crust will most likely shrink when baking. If you plan on baking multiple pies in one day, I suggest making your pie crusts in advance. Pie crust will keep, wrapped well in plastic wrap, in the refrigerator for up to 3 days and in the freezer for up to two months.
Choose the right pie dish. When I first started baking pies I had no idea how much this mattered! But it really, really does. Pie dishes come in many sizes, shapes, and are made from a variety of materials, such as glass, ceramic, aluminum, and metal. I prefer to bake with glass pie dishes because glass conducts heat evenly, which helps the crust and filling cook consistently. My second choice is ceramic pie dishes, which conduct heat just as well as glass, but can throw off the bake time, especially if you’re using a very thick ceramic plate. I avoid metal pie dishes when possible because they absorb heat very quickly and tend to produce overcooked pie crusts. If you must use a metal pie plate, I suggest keeping an eye on your pie, and adjusting your baking time as needed. This recipe makes enough pie dough to line a 9″ or 10″ pie plate.
Be careful not to overwork your dough. Overworking the dough activates the gluten in the flour, which can cause the crust to become tough and shrink while baking. The good news? You can deactivate the gluten by placing the dough in the fridge to chill.
Before rolling out your chilled pie crust, make sure it’s the right temperature by performing a simple test: press the dough lightly with your finger, your fingertip should leave an imprint but shouldn’t easily sink into the dough. If the dough is too soft, place it back in the fridge to continue chilling; if the dough is too hard, let it soften at room temperature for 10 to 20 minutes.
So, are you ready to tackle this foolproof all butter pie crust or what?!
If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day. ♥
Ready to bake some Pies? Check Out these delicious Pie Recipes:
This Foolproof All Butter Pie Crust is the ONLY pie crust recipe you’ll ever need! Perfect for all of your pie baking needs.
1/2 cup ice cold water
1 teaspoon apple cider vinegar
1 and 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 teaspoon salt
2 tablespoons granulated sugar
12 tablespoons unsalted butter, very cold and cut into cubes
In a spouted glass measuring cup combine the water and apple cider vinegar; place in the freezer until needed (this will get it ice cold). In a large bowl combine the flour, cornstarch, salt, and sugar; whisk well to combine. Add the cold butter cubes and toss them in the flour, making sure each piece gets coated. Using a pastry cutter or bench scraper, cut the flour and butter together until the pieces of butter are the size of peas. Slowly add in the cold water and cut it into the mixture until there are just a few bits of loose flour left. If the dough is too dry and doesn’t hold together when pinched, add in cold water, one teaspoon at a time, until the dough comes together. Be sure not too add to much liquid here! Gather the dough together and carefully pour it out onto a lightly floured work surface. Gently knead the dough into a shaggy ball, about 4 or 5 kneads should do it. Scrape up the dough and form it into a disk. Wrap the dough in plastic wrap and refrigerate for at least 1 hour before use.
Remove the dough from the fridge 10 minutes before you begin rolling, as dough that is too cold will crack. Lightly flour a rolling pin and your work surface. Set the dough in the middle of the work surface and – beginning from the center of the disc – roll the dough away from you in one firm and even stoke. After each stroke, rotate the disc a quarter turn clockwise and roll again. Lightly sprinkle more flour on the work surface, on the dough, and on the rolling pin as needed. You want to use just enough to prevent the dough from sticking. As your disc of dough becomes larger, be sure not to overstretch the center of the dough. Continue rolling until the dough is 3 inches longer than the pan you are using, and around 1/8″ to a 1/4″ in thickness.
Carefully fold the dough in half and lay it across one side of a buttered pie pan, placing the seam of the dough in the center of the pan. Gently unfold the crust, then use your hands to fit the dough down into the pan, making sure there are no gaps between the dough and the pan. Burst any air bubbles with a fork. Do not pull or stretch the dough here!
Using kitchen sheers, trim the dough overhang to 1 and 1/2 inches, measuring from the inner rim of the pan. If making a single crust pie, roll and pinch the excess dough overhang under so that it fits directly on top of the pan’s rim. Be sure to pinch and roll it tightly here, otherwise it could unroll while baking. Next, flute (or crimp) the pie crust. The best way to do this is to use the index finger and thumb of one hand to form a letter C that the thumb of your other hand fits into. Crimp the edges all the way around the pie, being sure the final crimped crust sits directly on the rim of the pan.
Cover the crust with plastic wrap and refrigerate for at least 1 hour, or up to 48 hours. You may also freeze for up to 2 months.
For baking, follow the instructions of the recipe you’re using, as all pies are baked differently.