Let's Dive In: Blueberry Hand Pies for the Win
So, quick story—one summer, my hands were stained purple for like three days after a blueberry picking fiasco. My niece and I gobbled more berries than we picked (sorry, not sorry). Anyway, this recipe was born out of that blue-fingered chaos. Because let's be real: sometimes you just want to stuff berries in pastry, pop them in the oven, and call it a day. I make these Puff Pastry Blueberry Hand Pies when the craving hits or when I need a bit of kitchen zen—plus they're dead simple, so it's less stress if your brain's a bit foggy (as mine often is before coffee!).
Why Do I Keep Making These?
I make this when I’m feeling lazy but still want something that’ll impress. My family goes a bit wild for these, especially if I say they're for breakfast (pie for breakfast is totally legit, right?). Also, when the berries get a bit wrinkly in the fridge (I know, I know), this is my rescue plan. Once, my brother tried to use jam instead of fresh berries—let’s just say, it wasn't a total disaster but, eh, I’d stick with the real deal if you can. Oh, and don’t be scared of the mess. Half the fun is picking up the bits that ooze out onto the tray!
The Stuff You'll Need (But Not Too Fussy)
- 1 sheet puff pastry (thawed) — I usually grab the frozen stuff, but homemade is a flex if you’ve got time. My grandma swore by Pepperidge Farm, but honestly, the store brand is fine.
- 1 heaping cup of fresh blueberries (or frozen—just don’t thaw them first or it gets weird)
- ¼ cup sugar (sometimes I swap in honey if I’m feeling rustic)
- 1 tablespoon cornstarch (or flour if that’s all you’ve got; it just needs to thicken a bit)
- ½ teaspoon fresh lemon zest (optional, but I love the zing)
- Pinch of salt (because it does make a difference, trust me)
- 1 egg, beaten (for the shine — or just use milk if you forget, which I have, more than once)
- Raw sugar or regular sugar for sprinkling (totally optional, but the crunch is nice)
How I Actually Put Them Together
- Preheat the oven to 400°F (or about 200°C). If you forget and have to wait, join the club.
- Berry mix time: Toss your blueberries, sugar, cornstarch, lemon zest, and salt in a bowl. Give it a good stir. This is where I usually sneak a blueberry or two... quality control, right?
- Roll out the puff pastry on a lightly floured surface. I aim for about ⅛ inch thick, but sometimes it’s more guesswork than science. Don’t sweat it.
- Cut into rectangles or circles — I use a pizza cutter or even a glass (the one with the chipped rim, oops). You want about 6 pieces, give or take.
- Spoon the filling onto half of each piece. Don’t get greedy or the filling will escape (which is actually pretty tasty, but messy).
- Fold and press the edges together. I use a fork to crimp, but fingers work too. If some filling leaks, just call it 'rustic.'
- Brush with egg wash. Sprinkle with sugar if you’re into that.
- Bake for 18-22 minutes or until gloriously golden brown and you can’t resist any longer. If they burst, honestly, it just adds character.
- Cool a bit (I always burn my tongue here, so maybe wait a couple minutes).
Notes from a Real Kitchen
- I used to overfill them every single time—now I try to be patient, but sometimes good pie means sticky fingers.
- If your pastry sticks, don’t panic, just use the back of a spatula or a bit more flour. Or scrape it up and call it a galette!
- I think these actually taste even better the next day, but my family rarely leaves leftovers.
If You Want to Tweak Things...
- Once I tried raspberries—delicious, but a bit tart. Blackberries were a winner, too.
- Pear and ginger? Not my finest hour. Maybe add a little more sugar if you try it.
- For a fun twist, use chocolate chips and a few marshmallows. My nephew calls it "s'more pie."
What If You Don’t Have the Right Tools?
No pastry brush? Just use your fingers (wash 'em first, obviously). Rolling pin missing? A wine bottle is a classic stand-in—and it’s more fun if you’re sipping while you roll. I once forgot both and just pressed the pastry out with my hands (works in a pinch, honestly!).
How to Store (But Ours Never Last Long)
These keep in an airtight container at room temp for a day or two. Fridge if it’s hot out. But, honestly, in my house they vanish within hours. If you’re planning to make a batch ahead, just know the pastry might lose a bit of its crispness, but a quick zap in the oven brings it right back. Or eat them cold—no shame.
Serving Up Some Joy
We’re a big fan of dunking these in vanilla yogurt for breakfast (is that weird? I don’t care). My mum insists on a scoop of vanilla ice cream on the side when it’s dessert time. I also saw Sally’s version served with lemon curd, which I might try next time—sounds lush.
Things I’ve Learned (the Hard Way)
- I once tried rushing the chilling step—don’t do it; the pastry got floppy and sad.
- Egg wash makes it pretty, but don’t drown it; a light touch, like painting a cat's whiskers, is plenty.
- If the filling looks too runny, add a pinch more cornstarch.
Some Random Questions Folks Have Actually Asked Me
Can I use canned pie filling?
Yeah, you can, but it’ll be sweeter and a bit goopier. Not my first choice, but I won’t judge (well, maybe a little).
Do these freeze well?
Sort of. Freeze before baking for best results—otherwise, they can go soggy. For more freezer tips, I usually check King Arthur Baking’s guide.
Why did my pies explode in the oven?
Probably too much filling or not enough sealing. But, honestly, those crispy bits on the tray are my favourite snack.
What if I don't have blueberries?
Honestly, almost any berry works. Or try some diced apples with cinnamon—just don’t go overboard on the juice.
Can I make these gluten free?
Sure! There are gluten-free puff pastry sheets now. I haven't tried them myself, but a friend swears by the Schär brand.
Anyway, if you make these Puff Pastry Blueberry Hand Pies, let me know how it goes (and if yours last more than a day, you have more willpower than me!). Cheers, happy baking—and don’t forget to enjoy the mess.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 cup fresh blueberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- 1 large egg
- 1 tablespoon water
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
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1Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2In a bowl, combine blueberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix gently to coat the berries.
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3Roll out the puff pastry sheet on a lightly floured surface and cut into 6 equal rectangles.
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4Place a spoonful of the blueberry mixture onto one half of each rectangle, leaving a border around the edges.
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5Beat the egg with water to make an egg wash. Brush the edges of the pastry with the egg wash, fold over to enclose the filling, and press the edges to seal. Crimp with a fork.
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6Transfer the hand pies to the prepared baking sheet. Brush tops with egg wash and sprinkle with coarse sugar. Bake for 20-22 minutes or until golden brown. Cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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