Description
Warm, flaky, buttery pockets of pastry filled with a bursting, jammy blueberry filling. These easy-to-make hand pies feature a decorative lattice crust and are perfect for potlucks or freezing ahead.
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- 1 cup (225g) unsalted butter, very cold
- 3–4 tablespoons vegetable oil
- 4–6 tablespoons ice water
- 1 teaspoon salt
- 1 egg beaten with 1 tablespoon water (for egg wash)
- 4 cups (600g) fresh or frozen blueberries
- ½ cup (100g) granulated sugar
- 2 tablespoons (15g) cornstarch
- 1 tablespoon (15ml) lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- Turbinado sugar (optional, for sprinkling)
Instructions
- Prepare the butter by cutting it into small cubes and chilling in the fridge or freezer for 10 minutes until ice-cold.
- In a large bowl, whisk together the flour and salt. Add the cold butter cubes.
- Using a food processor or pastry cutter, mix until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gradually add the ice water and vegetable oil, one tablespoon at a time, mixing gently until the dough just starts to come together and holds its shape when squeezed.
- Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- While the dough chills, mix blueberries, sugar, cornstarch, lemon juice, lemon zest, and vanilla in a bowl. Toss to coat and let sit.
- Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Roll one disk of dough into a rectangle about 1/8-inch thick on a lightly floured surface.
- Trim edges and cut the rectangle into 4-inch squares (yielding 8-10 squares per disk).
- Place 2-3 tablespoons of blueberry filling in the center of each square, leaving a 1-inch border.
- Cut strips from remaining dough or scraps. Drape 3-4 strips over each filling in a crisscross lattice pattern.
- Press the ends of the strips firmly onto the base square to seal. Crimp edges with a fork if desired.
- Brush tops with egg wash and sprinkle with turbinado sugar if using.
- Bake for 20-25 minutes until the crust is deep golden brown and the filling is bubbling through the lattice.
- Cool on the baking sheet for at least 10 minutes before serving to allow the filling to set.
Notes
Keep all ingredients, especially butter, very cold to ensure a flaky crust. Do not over-hydrate the dough. If using frozen blueberries, do not thaw them first. The filling must bubble visibly through the lattice to ensure the cornstarch has activated. For best results, let pies cool completely to prevent runny filling.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 280
- Sugar: 18
- Sodium: 120
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
Keywords: blueberry hand pies, lattice crust, homemade pastry, easy dessert, make-ahead dessert, freezer friendly, berry pie