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Home » Other Pies

Blueberry Hand Pies

Oct 1, 2018 · Modified: May 14, 2020 by Anna · This post may contain affiliate links · 9 Comments

These Blueberry Hand Pies were my reward for cleaning out the freezer. I was rummaging around and a stash of frozen blueberries fell out. In need of a project (one that was more interesting than cleaning the freezer), King Arthur's Blueberry Hand Pies were just the ticket.

Blueberry Hand Pies

Now I wish I'd made them sooner because there were so many past occasions where I could have taken assorted hand pies to an event. These are good hot or at room temperature and don't have an overly dough-y flavor or weird crust to filling ratio. Also, the dough is easy to work with when cold. If you are not very skilled in rolling and shaping things, you may want to keep half the dough in the refrigerator and assemble half the pies at a time, but it's definitely a pleasure to work with.

Blueberry Hand Pies

Here's the recipe from King Arthur. If you like the dough in Blueberry Hand Pies you can make a second batch of dough for Lemon Hand Pies.  Notice anything different about the one in the picture below?

blueberry hand pies

The pastry is way better.  It's puffier, lighter and flakier due to the fact that for the second batch I followed KA's direction and made it by hand.  For the first batch I used my food processor thinking it wouldn't matter if I carefully let the food processor do the job. The pastry was very good, but the machine pulverized the butter/flour mixture into tiny bits, whereas by hand I had to work the chunks in more gently.  In fact, I still had big chunks of flour when I started the folding process.

pastry dough

Hand Pies and Filling

If you are wondering about the lemon filling, it's Private Selection California Lemon pie filling, and I found it in the baking aisle at Mariano's. It looks like jam or preserves at first glance, but it's not quite as sweet as jam or lemon curd.

It comes in cherry flavor too, so guess what? I used some of the dough for cherry flavored pies. So now for the next few weeks when I go rummaging through the freezer I'll be finding hand pies. Did I mention they freeze well???

More Other Pies Archives category is where you'll find all the pies that aren't fruit pies or chocolate cream.

  • Strawberry Yogurt Pie
    Strawberry Yogurt Pie
  • Tofu Peanut Butter Pie
    Tofu Peanut Butter Pie
  • Raspberry Chiffon Pie
    Raspberry Chiffon Pie
  • Elegant Raspberry Chocolate Pie
    Elegant Raspberry Chocolate Pie

Reader Interactions

Comments

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  1. Sue

    October 11, 2018 at 9:05 pm

    Those look so darned good!!

  2. Carol Rosenstock

    October 01, 2018 at 3:36 pm

    Thank you, Mike, for the clarification.

  3. Sonya

    October 01, 2018 at 1:04 pm

    Yum!!!!!!

  4. Mike Senior

    October 01, 2018 at 9:48 am

    Anna, no problem. Enjoy your blog very much, keep it up! Now, to use up the "berried" treasures in my freezer!

  5. Anna

    October 01, 2018 at 9:43 am

    Procrastibaking or tinnitus control baking. I've been focusing my brain on flour, sugar and butter to try to forget about my tinnitus. Its been jumping from running faucet to electric drill sound for two days. Fun!

  6. Anna

    October 01, 2018 at 9:39 am

    Mike, thanks! You are right. Carol, I apologize if I wasn't clear enough in the post. I used the same recipe for all versions but used the food processor for the first (blueberry) and did everything by hand for the second (lemon). The second version came out extremely flaky and tender - so much so that it looks like puff pastry.

  7. Mike Senior

    October 01, 2018 at 9:35 am

    To Carol Rosenstock.........In reading the post, both dough recipes are one in the same even though the second picture is "lighter and flakier". It states the method used in making the dough were different (same ingredients). The first pie dough was made in a food processor while the second was made by hand yielding the "puffier" finished pie when baked. Hope this clears things things up.

  8. Carol Rosenstock

    October 01, 2018 at 8:31 am

    I am a little confused with this Hand Pie Recipe. You give the flour version from King Arthur. The second picture is pastry dough. Do you mean the sheets found in the freezer? Why did you not say how to make the squares using this choice of pastry shell. I am not familiar with how to use the sheets.

  9. T. Martin

    October 01, 2018 at 8:24 am

    This post is the very definition of procrastibaking :-).

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