Blueberry Hand Pies

Ingredients

Instructions for Blueberry Hand Pies

Follow these straightforward steps to create your own batch of irresistible blueberry hand pies. Each stage is designed to be simple, ensuring a delightful baking experience.

Video Tutorial

Watch Julia Pacheco demonstrate how to use refrigerated pie crusts for amazing recipes, including hand pies! The relevant section for hand pies starts at 7:56 in the video below.

Why You’ll Love These Blueberry Hand Pies

There’s something incredibly satisfying about a hand pie. These aren’t just any hand pies; they’re a quick and easy solution for a homemade treat that tastes like it took hours. Their individual size makes them perfect for serving at parties, packing in lunchboxes, or enjoying on a picnic. The contrast between the crispy, golden fried crust and the warm, gooey blueberry filling is simply divine. Plus, with a refrigerated pie crust, you skip the laborious process of making dough from scratch, cutting down your prep time significantly without sacrificing flavor or texture. It’s comfort food that fits right in the palm of your hand.

Tips for Perfect Hand Pies Every Time

Achieving the ideal hand pie is simpler than you might think with a few key tips:

• Keep the Dough Cold: Refrigerated pie crust works best when it’s cold. This helps maintain its flakiness and makes it easier to handle. If the dough becomes too warm and sticky, pop it back in the fridge for a few minutes.
• Don’t Overfill: It can be tempting to load up on filling, but too much will make it difficult to seal the pies properly, leading to leaks during frying. Stick to the recommended 1-2 teaspoons.
• Secure the Seal: A good seal is crucial to prevent the filling from escaping. Pinch the edges firmly. Using a fork to crimp adds an extra layer of security and a pretty design.
• Monitor Oil Temperature: The right oil temperature is key for evenly cooked hand pies. If the oil is too hot, the crust will burn before the filling warms through. If it’s too cool, the pies will absorb too much oil and become greasy. Aim for 350-375°F (175-190°C) and adjust your heat as needed.
• Don’t Overcrowd the Pan: Frying too many pies at once will significantly drop the oil temperature, leading to greasy, soggy pies. Work in batches to maintain a consistent temperature.
• Drain Thoroughly: Always place fried pies on a paper towel-lined plate or wire rack after removing them from the oil. This helps absorb excess oil and keeps the crust crisp.
• Glaze While Warm: Drizzling the glaze over warm (but not piping hot) pies allows it to melt slightly and coat them beautifully, enhancing their flavor and appearance.

Serving Suggestions and Delicious Variations

While these Blueberry Hand Pies are phenomenal on their own, there are many ways to enjoy and customize them:

• Classic Pairing: Serve them warm with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for an indulgent dessert.
• Brunch Favorite: Alongside coffee or tea, they make a fantastic addition to any brunch spread, offering a sweet and satisfying treat.
• Different Fillings: Don’t limit yourself to blueberries! This recipe works beautifully with other canned pie fillings like apple, cherry, peach, or mixed berry. For a richer flavor, you could even try a chocolate or dulce de leche filling.
• Baked Option: If you prefer to bake instead of fry, place the sealed hand pies on a baking sheet lined with parchment paper. Brush with an egg wash (one egg beaten with a tablespoon of water) for a golden finish and bake at 375°F (190°C) for 15-20 minutes, or until golden brown and flaky.

Storage and Make-Ahead Tips

Blueberry Hand Pies are best enjoyed fresh, but you can store leftovers:

• Storage: Keep cooled hand pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
• Reheating: For best results, reheat them briefly in an oven or air fryer to crisp up the crust.
• Make Ahead: You can assemble the hand pies ahead of time and freeze them before frying. Place the un-fried pies on a baking sheet in a single layer and freeze until solid. Then transfer them to a freezer-safe bag. When ready to cook, fry directly from frozen, adding a few extra minutes to the cooking time.