Top | Pies and Tarts, Crisps and Crumbles

Blueberry Hand Pies

(recipe, Carrie Floyd)

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There's something irresistible about a hand pie — is it because you get the whole pie to yourself? Of course they're delicious warm out of the oven with vanilla ice cream, but if you pack them (room temperature) for a picnic, you'll be the rock star of the party.


    1. 1 Tbsp. sour cream
    2. 1 Tbsp. lemon juice
    3. 3 Tbsp. ice water (plus more if needed)
    4. ¼ tsp. salt
    5. ⅓ cup sugar
    6. 1½ cups all-purpose flour
    7. 1 stick (½ cup) unsalted butter, cut into ½-inch cubes
    1. 1½ cups blueberries, washed and dried
    2. Zest of 1 small lemon
    3. 1 Tbsp. lemon juice
    4. ¼ cup sugar
    5. 1 Tbsp. cornstarch
    6. ¼ tsp. salt


    1. Make the dough: In a small bowl, whisk together the sour cream, lemon juice, and 3 tablespoons of ice water; set aside. In a medium bowl, mix together the salt, sugar, and flour. Add the butter cubes, then with your fingers or a pastry cutter, break the butter up until it resembles coarse meal with some pea-sized bits mixed throughout. Stir in the liquid, just until combined. Gather a clump of dough in your hand to to see if it holds together; if it's too crumbly, add a bit more water (1 tablespoon at a time). Divide the dough in half, then press it into two rectangles. Wrap each rectangle in plastic wrap and chill in the refrigerator until firm, about 45 minutes.
    2. Make the filling: In a medium bowl, mix together the blueberries, lemon zest and juice, sugar, cornstarch, and salt.
    3. Assemble the hand pies: On a lightly floured surface, roll out each rectangle of dough into a larger rectangle, 7 inches by 14 inches. Cut each rectangle in half, into squares, and then cut once more, into strips. Brush the edges of each strip with water. Spoon 2 tablespoons of blueberry filling onto half of each strip, then fold the other half of dough over the filling. Press the edges down firmly, then set the pies on a baking tray lined with parchment paper or a silicone baking mat. Use a fork to crimp the edges of each hand pie. Repeat with the remaining dough strips and filling until you have a total of 8 hand pies. Cut vents in the top of each pie. Transfer the baking sheet to the freezer and chill until firm, about 30 to 45 minutes.
    4. Bake the hand pies: Preheat the oven to 375 degrees. Bake the pies for 35 to 45 minutes, until golden brown. Cool on a wire rack. Serve warm with vanilla ice cream or at room temperature.