My Big Mama’s specialty was homemade pies, boos. That woman could whip one up like it was second nature! I took a page from her book with these blueberry hand pies. I still love a full pie, but sometimes I want something smaller, easier to share. These have a blueberry vanilla goat cheese cream filling with a spoonful of berries, finished off with a blueberry glaze. All the goodness of a classic blueberry pie, just downsized into something y’all can pick up and eat.
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PRO TIP: For an easier filling process, pre-measure out the filling onto parchment paper and freeze for 10-15 minutes. This will make for a more stable mixture that doesn’t move around in the dough.
Blueberry Hand Pies
This Blueberry Hand Pie recipe has a blueberry vanilla goat cheese cream filling baked inside a buttery and flaky crust then topped with a sweet blueberry glaze! Simple and rustic, these turnovers are perfect for pie-lovers and skeptics alike!. To-die-for!
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Servings: 15 hand pies
Ingredients
For the Crust
- 2 1/2 cup all purpose flour
- 2 tsp granulated sugar
- 1 tsp salt
- 1 cup very cold unsalted butter cut in cubes
- 1/2 cup very cold water up to 2/3 cup if you need it
For the Cheese Filling
- 4 oz Montchevre Blueberry Vanilla Goat Cheese, room temperature Find it HERE!
- 4 oz cream cheese room temperature
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1 large egg
- pinch of salt
For the Blueberries
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1 tbsp all purpose flour
- 2 tsp fresh lemon juice
For Assembly
- 1 large egg
- 2 tbsp water
- Turbinado Sugar
For the Blueberry Glaze
- 1/2 cup fresh blueberries
- 2 tbsp lemon juice
- 1 tbsp water
- 1 1/2 cup confectioner's sugar up to 2 cups if you need it to be thicker
Instructions
For the Crust
- In a medium sized bowl, add flour, sugar and salt and whisk together to combine.
- Next add your butter cubes to flour and using your pastry cutter, cut the butter into the flour mixture until various sized crumbs appear.
- Slowly add the cold water into the flour until a ball of dough forms. Start with 1/2 cup and add more water if you need it. Knead the dough quickly to bring it together. Don't worry if there is any flour left in the bowl.
- Remove the dough from the bowl, cut into 3 or 4 sections and round into balls. Cover each ball tightly with plastic wrap and place in the refrigerator for 30-45 minutes to rest.
For the Cheese Filling
- In the bowl of your stand mixer or in a medium sized bowl using a hand mixer, add Montchevre Blueberry Vanilla Goat Cheese and cream cheese and mix on medium high speed with sugar.
- Next add in vanilla, cinnamon and the egg and mix until smooth.
For the Blueberries
- Toss all of the ingredients together and set aside.
For the Glaze
- Add blueberries, lemon juice and water in a small saucepan over medium heat. When the blueberries begin to burst and release juices, add everything to a blender or food processor and puree it.
- Whisk in the confectioner’s sugar in 1/2 cup increments until smooth and you achieve desired consistency for drizzling. Add more sugar as needed then set aside.
To Assemble
- Preheat the oven to 375 degrees.
- Whisk together egg and water and set aside.
- Remove dough from the fridge and add a bit of flour to a working surface or clean counter and place dough on it.
- Using a rolling pin, quickly roll dough out to about 1/4 inch thickness.
- Cut out circles using a large cutter the size of about 4 ½ circumference.
- Spoon about ¾ to 1 ½ tablespoons filling onto one half of each circle of dough. Next spoon a couple of blueberries on top of the filling.
- Brush a little egg wash around the outside of the dough circle, and fold it in half so the other side comes down over the filling, creating a semicircle.
- Seal each hand pie by pressing the edges of the dough together with the tines of a fork then add two tiny slits to the top of each pie.
- Brush with egg wash and sprinkle with raw sugar.
- Place back in the refrigerator for about 20-25 minutes to firm up before baking.
- Once firm, bake for about 20-30 minutes or until golden brown and puffed. (If you made super thick dough, you would have to bake for up to 40 minutes). Cool until room temperature or just warm.
- Drizzle with blueberry glaze and serve.
Notes
How to Store & Reheat Blueberry Hand Pies
- Room Temp: Keep leftover hand pies wrapped up tight in plastic wrap or an airtight container. They’ll be just fine on the counter for about 3 days.
- Freezer: Wrap each pie well, tuck them in a freezer-safe bag, and freeze. They’ll stay good for up to 4 months.
- Reheating: Let frozen pies thaw on the counter for about an hour, then pop them on a parchment-lined baking sheet and warm in a 375°F oven until heated through and crisp again.
Nutrition
Calories: 344kcal | Carbohydrates: 43g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 66mg | Sodium: 325mg | Potassium: 56mg | Fiber: 1g | Sugar: 26g | Vitamin A: 595IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg
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Recipe Tips
- Keep that dough cold and happy, y’all. Work with one piece at a time and pop the rest in the fridge so your crust stays cool and flaky.
- Don’t get heavy-handed with the filling. A small scoop or spoon is all you need to keep those edges sealed tight.
- Skip the runny fillings. Berry hand pies need a thick, cozy center or they’ll leak and turn soggy.
- Brush on an egg wash with a splash of water before baking. Your pies will get a golden, shiny crust!
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I'll email this recipe to you, so you can come back to it later!
Recipe Help
Can I make this blueberry hand pies recipe ahead of time?
Yes, boo! Assemble them, crimp the edges, cut the vents, then freeze on a parchment-lined sheet pan. Once they’re solid, slide them into a zip-top bag and stash in the freezer for a month. Bake straight from frozen, adding a couple extra minutes.
Can I use frozen blueberries?
Yeah, just thaw them first and pat them dry so you don’t end up with soggy pies.
What if I don’t have a round cutter?
Use the rim of a glass or a bowl!
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Fantastic recipe! Made a dozen for a long trip we are taking soon. Freezed them. I am going to try different fruit back! that great dough, when we get back!
Excellent! I these last night and this will definitely be a go to dessert.
These sound delish! I am going to make them in two days. If I need to freeze any, do you recommend cooking them first and then freezing them, or the other way around?
Thank you!!!
Cindy
You can do either way but I would freeze unbaked and then bake later.
I love these! I’ve made them twice-once as the original recipe, and once adapted with peaches instead of blueberries. both were good, but the original was the best. The blueberry glaze really makes it! My whole family loves them 🙂
Would this work as a regular pie filling instead of individual hand pies?
I can’t really say honestly since the filling is two different components.