Blueberry Hand Pies Recipe

Introduction

These Blueberry Hand Pies are flaky, buttery pockets filled with a luscious blueberry and cream cheese mixture. Perfect for a snack, dessert, or a special breakfast treat, they offer a delightful balance of sweet and tangy flavors wrapped in a tender crust.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 tsp granulated sugar
• 1 tsp salt
• 1 cup very cold unsalted butter, cut into cubes
• 1/2 cup very cold water (up to 2/3 cup if needed)
• 4 oz Montchevre Blueberry Vanilla Goat Cheese, room temperature
• 4 oz cream cheese, room temperature
• 1/2 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1 large egg
• Pinch of salt
• 1 cup fresh blueberries
• 1/4 cup granulated sugar
• 1 tbsp all-purpose flour
• 2 tsp fresh lemon juice
• 1 large egg (for brushing)
• 2 tbsp water (for egg wash)
• Turbinado sugar (for sprinkling)
• 1/2 cup fresh blueberries (for glaze)
• 2 tbsp lemon juice (for glaze)
• 1 tbsp water (for glaze)
• 1 1/2 cups confectioner’s sugar (up to 2 cups for desired glaze thickness)

Instructions

1. Step 1: In a medium bowl, whisk together flour, granulated sugar, and salt. Add the cold butter cubes and use a pastry cutter to cut them into the flour mixture until crumbs of various sizes form.
2. Step 2: Gradually add cold water, starting with 1/2 cup, mixing until a dough ball forms. Knead gently; add more water if needed. Divide dough into 3 or 4 balls, wrap tightly in plastic wrap, and refrigerate for 30-45 minutes.
3. Step 3: For the cheese filling, beat the blueberry vanilla goat cheese, cream cheese, and 1/2 cup sugar on medium-high speed until smooth. Mix in vanilla extract, cinnamon, the large egg, and a pinch of salt until fully combined.
4. Step 4: In a separate bowl, combine 1 cup fresh blueberries with 1/4 cup sugar, 1 tbsp flour, and 2 tsp lemon juice. Toss gently and set aside.
5. Step 5: For the glaze, simmer 1/2 cup fresh blueberries with 2 tbsp lemon juice and 1 tbsp water in a small saucepan over medium heat until berries burst. Puree the mixture, then whisk in confectioner’s sugar gradually until smooth and desired consistency is reached. Set aside.
6. Step 6: Preheat the oven to 375°F (190°C). Whisk together 1 large egg and 2 tbsp water to make an egg wash.
7. Step 7: Remove the dough from the fridge and lightly flour your work surface. Roll out the dough to about 1/4 inch thickness. Use a large round cutter (around 4 ½ inches diameter) to cut circles.
8. Step 8: Place ¾ to 1 ½ tablespoons of the cheese filling on one half of each dough circle. Top with a few of the tossed blueberries.
9. Step 9: Brush the edges of the dough circle with egg wash. Fold the dough over the filling to create a semicircle and press edges firmly with the tines of a fork to seal. Cut two small slits on top of each pie for steam to escape.
10. Step 10: Brush each pie with more egg wash and sprinkle with turbinado sugar. Chill in the refrigerator for 20-25 minutes to firm up before baking.
11. Step 11: Bake the pies for 20-30 minutes or until golden brown and puffed. Thicker dough may require up to 40 minutes. Allow to cool until warm or room temperature.
12. Step 12: Drizzle the pies with the prepared blueberry glaze and serve.

Tips & Variations

• For a dairy-free option, substitute cream cheese and goat cheese with vegan cream cheese alternatives.
• Try adding a pinch of nutmeg or cardamom to the cheese filling for extra warmth and spice.
• Use frozen blueberries if fresh are not available; just thaw and drain excess liquid before mixing.
• Brush the pies with a bit of melted butter after baking for an extra glossy finish and richer flavor.

Storage

Store leftover hand pies in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a 350°F oven for about 10 minutes to restore flakiness. The glaze can be added fresh after reheating for the best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made and refrigerated for up to 2 days before rolling out and assembling the pies. Just keep it tightly wrapped to prevent drying out.

What can I use instead of Montchevre Blueberry Vanilla Goat Cheese?

If you can’t find this specific goat cheese, plain goat cheese or a combination of cream cheese with a little lemon zest and a touch of blueberry jam can provide a similar flavor profile.

Blueberry Hand Pies Recipe

---

★★★★★

5 from 67 reviews

• Author: Elara
• Total Time: 1 hour 20 minutes
• Yield: 8–10 hand pies 1x

Pin Recipe

Print Recipe

Description

Delight in these homemade Blueberry Hand Pies featuring a flaky buttery crust filled with a luscious blueberry vanilla goat cheese and cream cheese filling, complemented by fresh blueberries and a sweet blueberry glaze. Perfectly portable and bursting with fruity flavor, these hand pies make an irresistible treat for breakfast, snack, or dessert.

---

Ingredients

Scale 1x2x3x

For the Crust

• 2 1/2 cups all purpose flour
• 2 tsp granulated sugar
• 1 tsp salt
• 1 cup very cold unsalted butter, cut in cubes
• 1/2 cup very cold water (up to 2/3 cup if needed)

For the Cheese Filling

• 4 oz Montchevre Blueberry Vanilla Goat Cheese, room temperature
• 4 oz cream cheese, room temperature
• 1/2 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1 large egg
• Pinch of salt

For the Blueberry Filling

• 1 cup fresh blueberries
• 1/4 cup granulated sugar
• 1 tbsp all purpose flour
• 2 tsp fresh lemon juice

For the Egg Wash

• 1 large egg
• 2 tbsp water

For Topping and Glaze

• Turbinado sugar for sprinkling
• 1/2 cup fresh blueberries
• 2 tbsp lemon juice
• 1 tbsp water
• 1 1/2 cup confectioner’s sugar (up to 2 cups, for thicker glaze)

---

Instructions

1. Prepare the Crust: In a medium bowl, whisk together flour, sugar, and salt. Add cold butter cubes and use a pastry cutter to blend until crumbly with pea-sized pieces. Gradually add cold water starting with 1/2 cup, mixing swiftly until dough forms a ball. Divide into 3 or 4 portions, shape into balls, wrap tightly with plastic, and refrigerate for 30-45 minutes.
2. Make the Cheese Filling: Using a stand mixer or hand mixer, combine the blueberry vanilla goat cheese and cream cheese with sugar on medium-high speed until smooth. Mix in vanilla extract, cinnamon, egg, and a pinch of salt until fully incorporated and creamy.
3. Prepare Blueberry Filling: In a small bowl, gently toss fresh blueberries with sugar, flour, and lemon juice. Set aside to macerate slightly.
4. Make the Blueberry Glaze: In a small saucepan over medium heat, combine blueberries, lemon juice, and water. Cook until blueberries burst and release juices. Transfer to blender or food processor, puree until smooth. Gradually whisk in confectioner’s sugar in 1/2 cup increments until desired smoothness and drizzle consistency is reached. Set aside.
5. Preheat Oven and Prepare Egg Wash: Set oven to 375°F (190°C). Whisk together egg and water in a small bowl and set aside for brushing.
6. Roll and Cut Dough: Flour a clean working surface lightly. Remove dough from fridge and roll each ball quickly to about 1/4 inch thickness. Using a large round cutter (~4 1/2 inch circumference), cut out dough circles.
7. Assemble Hand Pies: Spoon about 3/4 to 1 1/2 tablespoons of cheese filling onto half of each dough circle, then top with a few marinated blueberries. Brush the edges of the dough with egg wash. Fold dough over to create a semicircle and seal edges by pressing with the tines of a fork. Cut two small slits on top for steam to escape.
8. Finish and Chill: Brush the tops with egg wash again and sprinkle with turbinado sugar. Place pies on a baking sheet and refrigerate for 20-25 minutes to firm up before baking.
9. Bake the Hand Pies: Bake in preheated oven for 20-30 minutes until golden brown and puffed, up to 40 minutes if dough is thick. Allow to cool to room temperature or serve slightly warm.
10. Serve with Glaze: Drizzle the prepared blueberry glaze over the hand pies just before serving for an added burst of fruity sweetness and shine.

Notes

• Keep all the butter and water very cold to ensure a flaky crust.
• Do not overwork the dough to maintain tenderness.
• Use fresh blueberries for best flavor and texture in the filling.
• Chilling the pies before baking helps them keep their shape and prevents spreading.
• Adjust glaze thickness by adding more or less confectioner’s sugar according to preference.
• These pies can be stored airtight at room temperature for 2 days or refrigerated up to 4 days.
• Reheat gently in a warm oven before serving for best taste and texture.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: blueberry hand pies, blueberry vanilla goat cheese pies, hand held dessert, flaky hand pies, summer berry dessert, homemade hand pies