Summer is the perfect time to make Blueberry Hand Pies. These Blueberry Hand Pies are made using a shaggy pastry crust and filled with blueberries.
Summer is the perfect time to make these Blueberry Hand Pies as the blueberries become ripe for picking! But you don’t have to use fresh blueberries, you can also use frozen blueberries.
My family historically has vacationed on the French River in northern Ontario, Canada for over 50 years. Although I haven’t been visiting French River that long, it has indeed become a cherished part of my life and memories of summers spent with family and friends.
As I’m sure they do in other parts of the world, blueberries grow wild along the French River. The river is dotted with islands, such as Cross Island, and if you time your visit just right, you’ll find plenty of blueberries just waiting to be picked.
My husband and I have spent many mornings sitting on our “rock” on Sixteen Mile Island, eating a bowl of oatmeal that was made over an open campfire and dotted with fresh picked blueberries.
Type of Blueberries to Use for Blueberry Hand Pies
You can use fresh or frozen blueberries in this Blueberry Hand Pie recipe. If you use frozen blueberries, you’ll want to increase the amount of cornstarch used to 2-1/2 tablespoons (instead of 2 tablespoons).
Pastry Crust
The crust is a simplified version of puff pastry. But don’t let that intimidate you, it’s much easier than you think. I was certainly unsure of the pastry when I first attempted to make my shabby puff pastry.
The crust or pastry uses simple ingredients: all-purpose flour, salt, baking powder, butter and sour cream. Then you top the crust off with an egg wash and coarse sugar.
Blueberry Hand Pies
Summer is the perfect time to make Blueberry Hand Pies. These Blueberry Hand Pies are made using a shaggy pastry crust and filled with blueberries.
Ingredients
Pastry
- 2 cups all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking powder
- 16 tablespoons cold butter
- 1/2 cup sour cream
Topping
- 1 large egg, beaten
- 2 tablespoons coarse sugar
Filling
- 2 cups blueberries
- 2 tablespoons cornstarch*
- 1/3 cup sugar
- 1/8 teaspoon salt
- 1 tablespoon lemon juice
Instructions
- To make the pastry, whisk together the flour, salt and
baking powder in a large mixing bowl. - Add butter to make a crumbly texture, leaving large pea-sized
pieces of butter. For best results, just use your fingertips to break up the butter.
- Add sour cream and stir to combine.
- Turn out the dough onto a floured surface and bring together with a few quick kneads.
- Pat dough into a rough log and roll into an 8”x10” rectangle. Dust both sides of the dough with flour and starting with a short end, fold it in three. Flip dough over, give a 90° turn and roll again into an 8”x10” rectangle. Fold in three again. Wrap dough and chill for 30 minutes.
Pastry
Filling
- To make the filling, place the berries in a saucepan. In a bowl, whisk cornstarch with sugar then pour the mixture over the berries. Add salt and lemon juice, stir to combine. Place the saucepan over medium-high heat and cook, stirring until the juices simmer.
- Reduce heat to medium and continue to cook, stirring frequently until the juices start to thicken, about 5 minutes. Transfer to a bowl and let cool to room temperature.
- If you haven’t done so already, beat 1 egg in a small bowl.
- Preheat the oven to 425°F, place rack in the middle and line a baking sheet with parchment paper.
- Roll the dough into a 14"x14" square. Cut out 16 (3-1/2") squares.
- Divide the filling among 8 of the squares, using a heaping tablespoon for each.
- Brush some of the beaten egg along the edges of each filled square.
- Use a knife to cut vents in the 8 remaining squares.
- Top each filled square with a dough and press edges with a fork.
- Brush tops with egg, sprinkle with coarse sugar and bake for 18-20 minutes.
- Let hand pies cool for 20 minutes before serving.
Topping
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 399Total Fat: 24gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 84mgSodium: 454mgCarbohydrates: 43gFiber: 2gSugar: 15gProtein: 5g
But one of the great things about this hand pie recipe is that you can use any fruit! Prefer cherry? How about Apple or pear? Yep! You can use any fruit filling your heart or taste buds desire.
My family loved these Blueberry Hand Pies and I’m sure yours will too!
Happy baking!
Be sure to Pin this recipe to your favorite Pinterest recipe board so you can refer to it later or share it with family and friends!
Norma Ostergaard
Saturday 24th of July 2021
How much Sour Cream
Pamela Baker
Saturday 24th of July 2021
Hi, Norma. I just updated the recipe to include 1/2 cup sour cream. Thanks for your patience.
Happy baking! Pam Baker The Birch Cottage
Jean
Saturday 24th of July 2021
Pam, Your instructions say to add sour cream the ingredient list doesn't show sour cream. Can you please explain how much sour cream? Thank you!
Pamela Baker
Saturday 24th of July 2021
Jean, I’m so sorry! Thanks for bringing this to my attention. I have updated the recipe to specify 1/2 cup sour cream. Thanks again! And happy baking!!
linda hill
Saturday 24th of July 2021
cant wait to make these
Pamela Baker
Saturday 24th of July 2021
Linda, I think you’ll be pleasantly surprised and pleased at how amazing these turn out!