What screams summer more than mini blueberry hand pies?! These would be perfect for a picnic or to take out on a boat, but they’re also amazing warm from the oven served with vanilla ice cream. They’re also perfect for the 4th of July!
I’m sure you guys were expecting some sort of epic blueberry recipe, since I just went blueberry picking at Blase Family Farm. I wanted to bake something that really showcased the fresh blueberries and this did the trick!
The filling is very easy to make. You don’t even have to cook it! Just toss fresh blueberries with some sugar, lemon zest, lemon juice, and cornstarch. Very reminiscent of my Blueberry Hill Surprise!
You could of course use store bought pie crust dough for this recipe but for the full Rose Table experience, make my mom’s perfect pie crust. She makes the best pie crust on the planet. Truly! You’ll never need another pie crust recipe.
One quick note: I actually forgot to cut a slit in the top of the first sheet of hand pies that I photographed here (filming distracts me!) and I gotta say, despite literally every hand pie recipe telling you to cut a slit in the top, they came out exactly the same as the second sheet that I did remember to cut a slit in though I do admit, the ones with the slit in the top came out a little prettier than the ones I photographed.
Blueberry Hand Pies
Makes 24 mini hand pies
Mama Rose Table’s Best Ever Pie Crust (recipe follows)
2 cups fresh blueberries
1/3 cup granulated sugar
Zest of 1 lemon
2 Tbsp cornstarch
1 Tbsp fresh lemon juice
1 egg + 1 Tbsp water
Turbinado sugar for sprinkling
- Make pie crust according to directions below and pop it in the fridge. (You can make the dough up to a day in advance.)
- Preheat oven to 375. Line a baking sheet with parchment paper or a silicone sheet.
- Zest lemon over blueberries and toss with sugar, cornstarch, and salt. Add lemon juice and stir well until combined.
- Roll pie crust dough out and cut out 3-4″ circles. Spoon about a tablespoon of filling on one side of each circle. Fold the dough over to form a halfmoon, then pinch the seems together. Press a fork around the edges to seal. Continue with remaining dough and filling.
- Whisk an egg with 1 Tbsp water to create an egg wash. Brush egg wash on mini pies, then sprinkle with turbinado sugar. Cut a slit in each pie, then bake for 18-22 minutes until golden. Delicious served warm with ice cream.
Mama Rose Table’s Best Ever Pie Crust
FOR TWO PIE CRUSTS
2 cups all-purpose flour
1/2 tsp salt
1/2 cup (1 stick) unsalted cold butter
1/4 cup shortening
6 Tbsp ice water
- Whisk together flour and salt.
- Cut in butter and shortening with a pastry blender or two forks.
- Add ice water, one tablespoon at a time, mixing with a fork after each addition.
- Gather dough into a ball and chill while you prepare your filling. (If not using immediately, wrap in saran wrap and keep in the fridge.) Divide dough in half. Roll dough on a very lightly floured surface. Work quickly and don’t overhandle the dough.
Please note: follow the pie crust instructions exactly as they’re written. The directions are just as important as the ingredients.