These gluten free blueberry hand pies are easily portable which makes them perfect for picnics or summer potlucks.
The other day at the store I saw a huge sale for blueberries. I got so excited so I bought a few pints. The first treat that I decided to make were these blueberry hand pies. I’ve literally NEVER made a pie before. I’ve been reading that pie crust is difficult to work with and takes a lot of time. But I decided to give it a go anyways and I’m so glad I did. I think I’ll start making pie crust in large batches and then freeze it for a “quick” pie. These hand pies were the perfect dessert for a summer night. My friends and I went to the terrace at union at school which is just a place by the lake that has live music and tables to hang out. We were playing cards, drinking beer and having a good time. I brought along these hand pies and they were perfect. No need for a fork or plate! I can’t wait to make more! For now, I posted a link to the pie crust recipe that I used but I’ll have a post soon on pie crust when I have tried it again and have a good handle on it.
Gluten Free Blueberry Hand Pies
These gluten free blueberry hand pies are easily portable which makes them perfect for picnics or summer potlucks.Print Pin Rate
Servings: 6 hand pies
For the Dough:
- 1 + 1/2 cups gluten-free flour blend
- 1/2 tsp xanthan gum (if your blend doesn't contain it)
- 1 tbsp sugar
- 1/4 tsp salt
- 1/2 cup vegan butter, cubed and cold ( I used Earth Balance)
- 4-5 tbsp ice cold water
For the Filling:
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 1/2 tsp cinnamon
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 2 cups fresh blueberries
- pinch of salt
- 1 egg yolk
- In a food processor, combine gluten-free flour blend, sugar and salt. Then add in the cold, cubed vegan butter.
- Pulse 6-8 times, until you have a mixture that resembles coarse meal and the butter is the size of peas.
- Add one tablespoon of water at a time, pulsing in between, until you able able to pinch the dough between your fingers and it holds together.
- Turn the dough mixture out onto a clean surface and knead together into a ball. Wrap in plastic wrap and refrigerate for at least one hour.
- In a small bowl, stir together sugar, cornstarch, cinnamon, and lemon zest.
- Pour the blueberries into a separate bowl.
- Coat the blueberries with the lemon juice.
- Stir in the sugar mixture until the blueberries are completely coated.
- After the pie dough is chilled, roll it out to a 1/8 inch thickness.
- Cut out circles with a 5-6 inch diameter.
- Add 1-2 tbsp of blueberry filling to the center of the dough.
- In a small bowl, whisk together the egg yolk with 2 tbsp of water.
- Brush egg wash on the edge of the dough circles to create a seal.
- Fold dough circle in half and crimp the edges with a fork.
- Chill filled circles for half and hour before baking.
- In the meantime, preheat the oven to 375 degrees Fahrenheit.
- Remove pies from the refrigerator and brush tops with egg wash.
- Cut a small slit in the top of each pie and bake for 20 minutes or until the top is golden brown. Let cool completely before serving.
Calories: 337kcal | Carbohydrates: 51g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 228mg | Potassium: 37mg | Fiber: 4g | Sugar: 24g | Vitamin A: 790IU | Vitamin C: 6.2mg | Calcium: 29mg | Iron: 1.3mg
Source: Recipe from The Pastry Affair