Blueberry Hand Pies

Blueberry Hand Pies, Inspired by The Baker's Man

There’s something special about recipes passed down through generations, and Anna from The Baker’s Man knows this better than anyone. Her love for baking comes from her grandmother, whose handwritten recipes are treasures in their own right. But Anna’s not just any baker—she has a touch of skill (or is it magic?) that turns simple ingredients into something extraordinary.

One of her favorite treats? Blueberry hand pies! These flaky, golden pockets filled with juicy, sweet blueberries are the perfect blend of comfort and charm. Whether you're whipping up a batch for a cozy afternoon or sharing them with friends, these hand pies will bring a little magic into your kitchen.

So, grab your apron, channel your inner Anna, and give this recipe a try! Who knows? You might just feel a sprinkle of enchantment while baking. And while you’re savoring these delightful pies, dive into The Baker’s Man to discover more about Anna’s magical journey and the recipes that shape her life.

Here’s to sweet treats and a little magic in every bite!

Blueberry Hand Pies

Prep Time: 30 mins

Bake Time: 18 to 20 mins

Total Time: 1 hr 18 mins

Yield: 8 hand pies

Ingredients

For the Pastry:

2 cups (240g) all-purpose flour

3/4 teaspoon table salt

1/2 teaspoon baking powder

16 tablespoons (227g) unsalted butter, cold

1/2 cup (113g) sour cream, cold

For the Filling:

2 cups blueberries, fresh or frozen

2 tablespoon (14g) cornstarch

1/3 cup (67g) granulated sugar

1/8 teaspoon table salt

1 tablespoon (14g) lemon juice

*For frozen berries, use 2 1/2 tablespoons cornstarch

For the Topping:

1 large egg, beaten

2 tablespoons (25g) coarse sparkling sugar, for garnish

Instructions

1. To make the pastry: Whisk together the flour, salt, and baking powder. Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces.

2. Add the sour cream, and stir until the mixture starts to come together in chunks. Turn it out onto a floured work surface, and bring it together with a few quick kneads.

3. Pat the dough into a rough log, and roll it into an 8" x 10" rectangle. Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter.

4. Flip the dough over, give it a 90° turn on your work surface, and roll it again into an 8" x 10" rectangle. Fold it in three again.

5. Wrap the dough, and chill for at least 30 minutes before using.

6. To make the filling: If you're using fresh berries, rinse and drain well. Place fresh or frozen berries in a saucepan. Whisk the cornstarch or ClearJel with the sugar, and pour over the berries. Add the salt and lemon juice, stirring to combine.

7. Place the saucepan on a burner set to medium-high heat and cook, stirring, until the small amount of liquid in the bottom of the pan comes to a simmer. Reduce the heat to medium and continue to cook, stirring frequently, until the mixture starts to thicken, about 5 minutes. Transfer the cooked berries to a bowl and let cool to room temperature. It's fine to make the filling ahead of time, and refrigerate until you're ready to use it.

8. Preheat the oven to 425°F; place a rack on the middle shelf. Line a baking sheet with parchment paper.

9. To assemble the pies: Roll the dough into a 14" x 14" square. With a straight edge and pastry wheel, or a 3 1/2" square cutter, cut out sixteen 3 1/2" squares.

10. Divide the filling among eight of the squares, using about a heaping tablespoon for each; a slightly heaped tablespoon cookie scoop works well here. Brush some of the beaten egg along the edges of each filled square.

11. Use a knife to cut a vent into each of the remaining eight squares; or use a decorative cutter of your choice.

12. Top each filled square with a vented square, and press along the edges with the tines of a fork to seal.

13. Brush the top of each pie with the remaining beaten egg, and sprinkle with sparkling sugar. Transfer the pies to the prepared baking sheet. Note: If at any time during this process the pies become sticky and hard to work with, simply refrigerate them for about 20 minutes, until firm.

14. Bake the pies for 18 to 20 minutes, until they're a light golden brown. Remove them from the oven, and let cool for 20 minutes before serving.

15. Store pies, lightly wrapped, at room temperature for a couple of days; freeze for longer storage.