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 1hour30minutes
Cook Time 30minutes
Total Time 2hours
Servings 15hand pies
Calories 344kcal
Ingredients
For the Crust
2 1/2cupall purpose flour
2tspgranulated sugar
1tspsalt
1cupvery cold unsalted buttercut in cubes
1/2cupvery cold waterup to 2/3 cup if you need it
For the Cheese Filling
4ozMontchevre Blueberry Vanilla Goat Cheese, room temperatureFind it HERE!
4ozcream cheeseroom temperature
1/2cupgranulated sugar
1/2tspvanilla extract
1/4tspground cinnamon
1large egg
pinch of salt
For the Blueberries
1cupfresh blueberries
1/4cupgranulated sugar
1tbspall purpose flour
2tspfresh lemon juice
For Assembly
1large egg
2tbspwater
Turbinado Sugar
For the Blueberry Glaze
1/2cupfresh blueberries
2tbsplemon juice
1tbspwater
1 1/2cupconfectioner's sugarup to 2 cups if you need it to be thicker
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.