To Blueberry Handpies

Do you want something that’s hot, blue, and homemade?!? Of course you do. These little pies will certainly be worth the fruit of your labor. Now this was my first time making hand pies and they may now be my favorite type of pie. No joke. They pack up real nice too. A perfect picnic food when picnic weather finally makes it to the Mid-West. Better yet they are the perfect hammock snack. Oh yes – if you don’t already know I am a professional hammocker and if we happen to cross paths I will get you to take a ride in Big Blue –> my hammock.

IMG_0900I’m daydreaming of the days that are coming when I can daydream from my hammock. Mac Book usually always accompanies me, balloon animals are a special thing when the balloon man is around. I too wish it was the other way around.

Can’t you just picture people having a lazy day in a hammock eating these little guys?!?! Match made in heaven. Just need some nice sunshine filled weather and a grand day will surely be had.

Blueberry Hand Pies

Instead four of us munched on these straight out of the oven while chilling on Big Brown (the apartment couch) while the snow melted outside. Burnt mouths were had, but it was done for the love of food. Oh and don’t worry not everything is named with the equation of Big + Respective color. For example if I were to rename these they would be little blue pillows of delight.

Pie Dough (From Oh Lady Cakes) –> one tiny change/replacement was made
1 1/2 cup all purpose flour
1 cup whole wheat flour
1 tbsp. sugar
1/2 tsp. fine sea salt
1 cup vegan butter, cold
6-8 tbsp. water, cold

Blueberry Filling
1 1/2 cups (12oz.) fresh blueberries (frozen should work too)
1 tsp. lemon zest
1/8 cup fresh squeezed lemon juice (half of a small lemon)
1 tsp. cinnamon
2-3 tbsp. sugar
1 tbsp. corn starch mixed with 1 tbsp. water


Pie Dough:
Pulse the flours, sugar and salt together in a food processer. Then cut the butter into the flour mixture and whirl a few times in the food processor. This can also be accomplished in a big bowl and using a pastry cutter, or two knives, and cutting the butter and shortening into the flour mixture.
Transfer the dough into the bowl of a stand mixer and stick the bowl into the freezer for 15-20 minutes to get the ingredients cold.
Once chilled, attach the bowl and the dough hook to the stand mixer.
Mix the water 1 tablespoon at a time while kneading the dough (with the dough hook).  (Oh Lady Cakes Note: I’ve achieved smooth dough with only 6 tablespoons of water, but depending on the weather, you may need to use 8).
Once all of the water’s been added, knead the dough for a few minutes then form it into a haphazard ball and wrap with plastic and refrigerate for at least 60 minutes.

While the dough is chilling you can make the blueberry filling (see directions below).
Preheat oven to 350˚F. Line a flat surface with parchment paper and lightly sprinkle with flour.
Remove the dough from the fridge and roll it out until it is 1/8″ thick – the thinner, the better. (We had to use a wine bottle as our rolling pin which made thin dough a challenge, but try your best with what you have on hand – this affected the yield – the thinner you make the dough the more pies you will be able to make).
Using a round 3″ cookie cutter, cut the dough and transfer the rounds to a baking sheet lined with a silicon mat or parchment paper (I used a glass with a 3” mouth as my dough cutter).
Place about 1 tablespoon of the blueberry filling onto half of the rounds, then sandwich with the other half; gently press along the edges to seal. Use a fork to press the edges of each round together.
Then chill in the freezer for 15-20 minutes.
Once chilled, pull from the freezer and double check that they are completely sealed (otherwise they may spill out).
Using a toothpick, prick holes in the top of each pie (if you don’t do this, they will probably explode).
Sprinkle a dash of sugar on the top of each.
Bake at 350˚F for 20 minutes. Transfer to cooling rack and store in an air tight container for up to five days.
Be sure to nook them in the microwave for 20-30 seconds to warm them up if need be.
Blueberry Filling:
In a small saucepan, mix the blueberries, lemon juice, lemon zest, cinnamon, and sugar.
Bring to a simmer.
After it has simmered for a good 10 minutes, remove from the heat and add the cornstarch/water mixture to thicken it up a bit.
Set it aside until it comes time to fill your p

Blueberry Hand Pies (2)

Enjoy the little things in life

3 thoughts on “To Blueberry Handpies

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