Blueberry Hand Pies
This was as delicious as it looks! I made my own blueberry filling by using my frozen homegrown blueberries. You can make this with fresh blueberries as well. I used frozen puff pastry which made these so simple to make. Puff pastry can be made by hand but it is very time-consuming and I didn’t have the time. These can be frosted, as I did, sprinkled with sugar or even glazed. Any way you top it, these are amazing!
In a medium pot, put in the blueberries, lemon juice and sugar.
In a small bowl, mix the cornstarch and water.
Pour the cornstarch mixture into the blueberries.
Cook over medium heat, stirring constantly, until it comes to a boil.
Boil just until the mixture thickens.
Remove from the heat and let cool.
Lay each of the puff pastry sheets out flat on
parchment paper covered baking pans.
Cut each pastry sheet along the two folds.
Now you have 3 strips with each pastry sheet.
Cut each strip in half lengthwise making
6 pieces on each baking tray.
Make an egg wash using the egg and milk mixture.
Brush the edges of one side of every piece with the egg wash.
This is the glue that will hold the two pieces of pastry together.
Place the blueberry mixture in the center of 6 pieces
(3 each tray) trying to keep it off of the edges with the egg wash.
Place the other 6 pieces of pastry on top
of the ones with the blueberry mixture making 6 pies.
Using a fork press down on the
edges where the egg wash is then brush the
entire top of the pie with the egg wash.
If you are going to sugar these, sprinkle it on the wet egg wash now.
Otherwise wait until they are baked to glaze or frost.
Bake in a preheated 400 degree oven on the parchment paper
covered baking pans for about 25-30 minutes or until golden brown.
Either glaze them while still hot or frost them once they are cool
unless you decided to sugar them already.
Blueberry Hand Pies
2 cups fresh blueberries (or frozen and thawed)
1/4 cup sugar
1 Tbl cornstarch
3 Tbl water
1 Tbl lemon juice
1 package (2 sheets) frozen puff pastry, defrosted and cold
1 large egg
1 Tbl milk
topping – sugar, glaze or frosting
Preheat oven to 400 degrees. Line two baking pans with parchment paper.
In a small saucepan mix the blueberries, sugar and lemon juice.
In a small bowl mix the cornstarch and water. Pour into the blueberry mixture.
Over medium heat, stirring constantly, bring the mixture to a boil. Boil just until the berries burst and the mixture thickens to a gel. Remove from the heat and let cool.
Unfold each puff pastry sheet onto one of the parchment covered baking pans. Cut at each fold making 3 strips each pan. Cut those 3 strips in half making 6 rectangles per pan.
In a small bowl whisk the egg and milk together. Brush the edges of all 12 pieces of pastry.
Place the cooled blueberry filling (3 each pan) in the center of half of all the rectangles being careful not to cover the egg washed edges.
Place the unfilled pieces on top of the filled pieces. Using a fork, press down all of the edges sealing in the blueberry filling.
Brush the entire top of all 6 pies with the egg wash. If you decide to put sugar on the pies, do that now. Otherwise glaze or frost later.
Bake for 25-30 minutes or until golden brown rotating the pans halfway through.
Remove from the oven and glaze while still hot or let cool and frost if you did not already put sugar on them.
What a beautiful cake! Delicious too I bet. There’s nothing like ingredients from your own back yard. Thanks for the post 😊
Thanks Kimberly!!! I can’t make these too often because I eat them all…lol
Awesome cake Diane and what a wonderful presentation. Thanks for the share
Thank you! You are so kind!
So yummy 🙂
Yum, my stomach likes these just reading the recipe!
Thanks Susan I can’t make these very often or I will never get out of the house!
nice share, they look so tasty!
I love blueberries and as Im reading this, I am shoving some in my mouth.
Hahaha I am with you! My homegrown blueberries are very tart and great for cooking. My granddaughter eats them from the freezer as she loves tart…..lol
I’m sure this hand pie is delicious. Blueberries are great!
Thank you Rini!
As I’m reading this, I’m thinking, “this does not look that easy.” Then I see that you’ve labeled this one as easy. Ha! Maybe for you! 🙂
The puff pastry is already made. Just thaw and cut. Brush a little egg on the edge and a spoonful of filling. (Buy a can of pre-made pie filling) Press with a fork and that’s it. It really is easy. Don’t be afraid of it because it has a lot of steps, The steps are easy to do. Do it once and you will be making them all the time. They look so professional and complicated but they really aren’t!
Well, okay, fine. To me “easy” is pb and J. 😉
Hahaha you have to start somewhere. Don’t be afraid to try new dishes and especially don’t be afraid of failure. I try new dishes almost daily and I have my share of failures! Most people master one type of food, like desserts-breads-main dishes. Pick your best one and start there. It only gets easier!
Sage advice. 🙂 I’ll improve upon my pb and j skills then. 😉
I love blueberries ! Thanks for the recipe.
You’re welcome! The blueberry filling is very easy to make!
This looks delicious, I will have to save it for blueberry season.
Thank you! I used my frozen blueberries from my blueberry bushes. I love making something with them in the winter it gets me ready for Spring!
Your own blueberry bushes, so wonderful.
Looks like a great way to use the summer’s blueberries that are happily in the freezer.
I will have to make a whole lot more to use all my frozen blueberries up….darn!