What’s better than regular blueberry pies? Blueberry hand pies. Now, the novelty of tiny pies is enough to make me a fan. These lil’ tarts are also pre-portioned, easy to serve, and dee-dang-licious.
My favourite berry has always been blueberries. Summer days were spent sitting at the kitchen table, poking around in an overflowing basket for the biggest, juiciest ones I could find. On “fancy” snack days, I’d munch on a bowl full of berries swimming in milk.
A top tip for your pie: the fresher the berries, the better. You don’t realize how significant fresh produce is until you actually try it. July marks blueberry season in British Columbia, though. In the cloudy days of April, that’s still months away. If like me you can’t hold off until summer for your slice, just grab a bag of frozen berries. You can always make a trip down to the local farmers’ markets come summer!
Recently, I made calzone-style blueberry hand pies. They’re like half-moon pies, stuffed with berry filling. I followed Arts and Tarts’ delectable recipe. The buttery crust was easy to make (even without a pastry cutter). With three cups of berries, I think it called for a bit too much filling. I just topped the pies off with leftover berries-swimming-in-juice, along with fresh whipped cream.
I’d love to try out a blueberry recipe with a pinch of freshly chopped basil. If you’re feeling adventurous, give it a go! Otherwise simply follow the recipe, slightly adapted from Arts and Tarts, below.
- 1 cup unsalted butter
- 2 cups all-purpose flour
- 1 tsp. sugar
- 1 tsp. salt
- 3–5 tablespoons cold water
Mix the dry ingredients in a big bowl. Slice the cold butter into cubes, and slowly mix into the dry mix. If, like me, you’re using a big wooden spoon instead of a pastry cutter, do a little butter at a time. Keep mixing until well-combined; there shouldn’t be big chunks of butter poking around in the bowl.
Mix in the 3 tbsp. water, one at a time. Add up to 5 tbsp. if necessary. The dough should be combined, but still crumbly.
Wrap the dough in plastic wrap, and chill in the fridge for roughly two hours.
- 3 cups blueberries. Note: I did three cups, and probably only used about half. If you do less, just adjust the rest of the ingredients accordingly
- 1/4 cup brown sugar
- 1 tbsp. honey
- 1 tsp. lemon juice
- 1 tsp. vanilla extract
- Pinch of nutmeg
- Pinch of salt
Just combine everything in a bowl. You can’t go wrong.
You will also need:
- Flour for dusting
- One egg, beaten
- Sugar for sprinkling.
Preheat your oven to 375 F.
Dust a work surface with some flour. Unwrap the cold dough from the fridge, and portion the dough so it’s easier to work with. Dust the top of the dough off with a wee bit of flour as well, before you start rolling out. Roll the dough out flat—it should be pretty thin. With a round bowl, cut out your blueberry hand pies’ shape. Take this round disk of dough, and lightly brush it with some of the beaten egg, to help seal. Plop roughly 1 tbsp. of your blueberry filling into the middle of your dough disk. Carefully fold the dough in half over the filling. Press the edges together to seal. Then, imprint the edges with fork tines. Brush the top of your pie-calzones with a little beaten egg, and sprinkle some brown sugar on top. Proceed in this way until all of your dough or filling is used up.
Place the soon-to-be-hand-pies on a baking sheet lined with parchment paper or tin foil. When the oven is heated up, pop them in for roughly 15–20 minutes. Let cool before gobbling up. Best served with whipped cream, and perhaps a smattering of extra blueberries on top.
Header image | Freestocks.org