Blueberry Hand Pies

Blueberry turnovers on parchment paper with icing drizzled over them and icing in a bowl

5 from 15 votes

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!

Prep Time1 30

Cook Time30

Total Time2

Course: Dessert

Cuisine: Southern

Servings: hand pies

Calories: 344kcal

Author: Jocelyn Delk Adams

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

US Customary - Metric

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

Any leftover pies can (and should) be tightly wrapped in plastic wrap and stored at room temperature for up to 3 days. If you’re looking to make them last longer, wrap them up, stick ‘em in a freezer-safe bag and place them in the freezer. Frozen hand pies will last up to 4 months.

When you’re ready to reheat, thaw the pies at room temperature for an hour and in the meantime, preheat the oven to 375 degrees. Reheat on a parchment lined sheet pan for at least 30 minutes.

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