These tasty hand pies are easy to transport, as there’s no need for a pie pan, or knife, or even a plate. They’re the perfect way to celebrate National Pi Day!
I love the taste of homemade pie, and with spring right around the corner, blueberry pie was a no-brainer to bake. But instead of a traditional pie made in a pie pan, we opted to make hand pies, instead!
These Blueberry Hand Pies are sweet, and comforting; made using puff pastry as a shortcut, which will leave for a flaky crust that tastes like spring. Enjoy!
Blueberry Hand Pies
- 1 box (2 sheets) frozen puff pastry, thawed in the refrigerator (do not thaw at room temperature)
- egg wash: 1 large egg beaten with 2 teaspoons milk or water
- coarse sugar, for garnish
- 1 and 1/2 Tablespoons cornstarch
- 1 and 1/2 Tablespoons room temperature water
- 12 ounce bag frozen blueberries OR 2 and 1/4 cups fresh blueberries
- 1/2 cup sugar
- 1 teaspoon fresh lemon juice
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Make the filling: Mix the cornstarch and water together in a small bowl until combined and milky. Set aside. In a medium saucepan, combine the blueberries, sugar, lemon juice, and salt. Stirring occasionally with a rubber spatula, cook over medium heat until the blueberries begin to release their juices, about 4-6 minutes. Stir in the cornstarch mixture, then bring to a boil while stirring often. Once boiling, remove from heat then stir in the vanilla. Allow to cool completely at room temperature.
- Line a large baking sheet with parchment paper. On a lightly floured surface, roll out one pastry sheet. Using a sharp paring knife, cut sheet into 6 rectangles. 3 of these rectangles will be the bottom pastry pie crust, 3 will be the top. Transfer the 3 bottom rectangles to the prepared baking sheet. Using a pastry brush, brush the edges of the bottom rectangles with the egg wash. Spoon 2-3 Tablespoons of chilled blueberry filling, lining up the edges as best you can (if they overlap slightly, this is okay). Crimp the edges with a fork to seal shut. Repeat this entire step with 2nd pastry sheet so you have a total of 6 pastry pies. Slice 2-3 slits in the tops for air vents (use a super sharp knife to do that – the better the vent, the less each pie will puff up). Brush the tops of the pastry pies with egg wash, then sprinkle with coarse sugar. Chill the pies in the refrigerator for at least 25 minutes or up to 24 hours.
- When ready to bake, preheat oven to 375F.
- Bake the pastry pies for 30 minutes, or until the tops are golden brown. Halfway through baking, check on pies and rotate baking sheet. Once golden brown, remove pies from the oven. Transfer to a cooling grid after 2 minutes; allow to cool until ready to handle and serve.