This easy to make blueberry hand pies are easy to make at home. The flaky, golden crust is made with real butter.
Using a sandwich sealer helps bind the buttery dough together so the blueberry filling doesn't ooze out.
Why you should make this recipe
- Easy flaky crust made at home
- Blueberry filling is not too sweet
- Perfect for Valentine's Day or special occassions
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Helpful tips
Tip 1: Cold Butter is Best
Keep the butter in the fridge until you’re ready to add it to the flour mixture. I usually like to add the
Tip 2: Ice Cold Water
Ice cold water helps keep the butter cold while you make the crust. Drop 1-2 ice cubes in your water to keep it cold before you’re ready to add it to the flour mixture.
Tip 3: Don’t overmix the pie dough
Tip 4: Heart-Shaped Sandwich Sealer
The heart-shaped sandwich sealer has two pieces. 1. the heart-shaped cutter. 2. the heart-shaped sealer. Use the cutter first to
Tip 5: Put your pie dough in the fridge
If your pie dough starts to get too soft, it will be hard to roll out the dough. To firm up the dough, I like to wrap it in plastic wrap and throw it in the fridge for 10 min so the butter firms up. This step allows you to more easily roll out the dough.
Tip 6: Golden, crunchy crust
The egg wash creates a golden pie crust. If you don’t have this on hand, you can also try brushing milk on top. The coarse sugar adds a touch of sweetness and adds a crunch texture. Yum!
Ingredients
- Straus European Style Butter: I'm not affiliated with Straus at all, but I'm in love with their butter. I tried different kinds of butter and the Strauss one yields the best flaky texture with a rich flavor.
Equipment
Substitutions
- Egg whites: If you don't have egg whites to brush on top of the pies, try using milk. Egg whites give a darker golden color. Milk will give a lighter golden color, but it's better than using nothing!
Question 1
Why is my blueberry filling oozing out?
This means you need the seal the edges of your hand pies better before you put them in the oven. Or, your dough is too thin and is ripping. In this case, try to roll the dough slightly thicker next time.
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Ingredients
Pie Crust Ingredients
- 1 cup flour
- ¼ tsp salt
- ⅓ cup butter cold
- 4-6 Tbsp cold water
Blueberry Filling Ingredients
- 1 cup frozen blueberries
- 1 Tbsp cornstarch
- 3 Tbsp sugar
- 1 Tbsp butter melted
Ingredients For The Top Of The Pie
- 1 egg white
- 2 Tbsp coarse sugar to sprinkle on top
Equipments
- Heart-Shaped Sandwich Sealer
- Hand Held Dough Blender
Instructions
- Preheat oven: to 425 Fahrenheit.
- Prep the crust: Cut the cold butter into half inch cubes. In a bowl, combine the flour, salt, butter, and 4 Tbsp of cold water. Mix it together using a hand held dough blender. Add additional water until the dough sticks together and forms a ball.
- Roll out the dough: Add dough ball to parchment paper or a floured surface, using a rolling pin roll it into a large circle.
- Cut the heart shapes: Cut 8 hearts using the heart-shaped cutter. Using a rolling pin, roll 4 hearts so it’s slightly larger.
- Prep the blueberry filling: Combine all of the ingredients in a bowl.
- Assemble the pies: Add 4 smaller heart-shaped doughs on a baking sheet. Add 2 Tbsp of blueberry filling to the center of each heart. Add the larger heart-shaped dough to each pie. Press the sandwich sealer and cutter on top of each pie. Remove any excess dough.
- For the top of the pie: brush egg white on top of the pies. Sprinkle ½ Tbsp coarse sugar to each pie.
- Bake the pies: Bake at 425 Fahrenheit for 10 min. Reduce heat to 350 Fahrenheit and bake for another 15-20 minutes or until golden brown.
Notes
Tip 1: Cold Butter is Best
Keep the butter in the fridge until you’re ready to add it to the flour mixture. I usually like to add the Tip 2: Ice Cold Water
Ice cold water helps keep the butter cold while you make the crust. Drop 1-2 ice cubes in your water to keep it cold before you’re ready to add it to the flour mixture. Tip 3: Don’t overmix the pie dough Tip 4: Heart-Shaped Sandwich Sealer
The heart-shaped sandwich sealer has two pieces. 1. the heart-shaped cutter. 2. the heart-shaped sealer. Use the cutter first to Tip 5: Put your pie dough in the fridge
If your pie dough starts to get too soft, it will be hard to roll out the dough. To firm up the dough, I like to wrap it in plastic wrap and throw it in the fridge for 10 min so the butter firms up. This step allows you to more easily roll out the dough. Tip 6: Golden, crunchy crust
The egg wash creates a golden pie crust. If you don’t have this on hand, you can also try brushing milk on top. The coarse sugar adds a touch of sweetness and adds a crunch texture. Yum!
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