Blueberry Hand Pies

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These gluten free blueberry hand pies are easily portable which makes them perfect for picnics or summer potlucks. 
Blueberry hand pies on a white plate.
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.
An overhead view of blueberry hand pies on a white plate.

Gluten Free Blueberry Hand Pies

These gluten free blueberry hand pies are easily portable which makes them perfect for picnics or summer potlucks. 
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Chiling Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6 hand pies
Calories: 337kcal
Author: Megan

Ingredients

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

Instructions

  • 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.

Nutrition

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
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!

Source: Recipe from The Pastry Affair

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4 Comments

  1. i am right there with you on the pie crust issue… a friend of mine and i tried to make a pie one sunday… it took ALL day and ended up being amazing, but again too ALL day with the two of us working!

  2. I have a GIANT box of blueberries in the fridge I bought today. I think I will put them to good use with this recipe – looks incredible!

  3. Your evening with friends sounds so picturesque, Megan! I wish we lived closer so we could bake treats and enjoy the summer šŸ™‚

    I’ve actually never heard of hand pies before…only the kind that are savory. These are adorable and sound delish!

    PS I’m so surprised you’ve never made pie crust seeing as how you’re the most amazing baker ever!

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