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Blueberry turnovers on parchment paper with icing drizzled over them and icing in a bowl
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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!
Course Dessert
Cuisine Southern
Keyword blueberry recipes, hand pie, pie recipe
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 15 hand pies
Calories 344kcal

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.

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