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Blueberry Hand Pies

July Bakealong Challenge: Blueberry Hand Pies

  • Author: Paula (Gobble The Cook)
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 or 16 1x


For the Pastry:

  • 240 grams (2 cups) all purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 226 grams (1 cup) unsalted butter, cold
  • 120 grams (1/2 cup) sour cream, cold

For the Filling:

  • 2 cups blueberries, fresh or frozen
  • 2 tablespoons cornstarch (for fresh berries) or 2 1/2 tablespoons cornstarch (for froze berries)
  • 67 grams (1/3 cup) sugar
  • 1/8 teaspoon salt (a large pinch)
  • 1 tablespoon lemon juice

For the Topping:

  • 1 large egg, beaten
  • 2 tablespoons white sparkling sugar, for garnish


  1. To make the pastry: Whisk together the flour, salt, and baking powder. Add the butter. Using a pastry cutter or a fork, work the butter into the flour until the mixture is sandy. There should be pea sized bits of butter in the mixture.
  2. Add the sour cream and mix until chunks form. Transfer onto a floured surface and knead a few times until it comes together.
  3. Pat the dough into a rough log and roll into a 8″ x 10″ rectangular. Starting with a short side, fold it thrice like a letter.
  4. Flip the dough and turn it 90°. Repeat forming into a rectangle and folding in 3. Wrap the dough and chill for at least 30 minutes.
  5. To make the filling: Place the berries into a saucepan. Whisk sugar and cornstarch together. Pour onto the berries, add salt, and sprinkle with lemon juice. Stir to combine.
  6. Cook the berries on medium high heat. Stir while simmering. Reduce the heat to medium, stirring constantly. Continue to cook until thickened, for about 5 minutes. Transfer the berries to a bowl and press plastic wrap onto the surface of the filling. Chill until ready to use.
  7. Preheat the oven to 425F/220C.
  8. To assemble the pies, roll the dough into a 14″ x 14″ square. Cut out 16 squares about 3 1/2″. Alternatively, use a cookie cutter to cut out the dough.
  9. Top 8 of the dough squares with a tablespoonful of the filling. Brush some beaten egg on the sides of the squares.
  10. Cut slits for venting on top of the other 8 squares. A decorative cutter can also be used.
  11. Top the filled square with the vented dough pieces. Press the edge of the dough with a fork to seal.
  12. Brush the top of each square with the beaten egg. Sprinkle with sugar.
  13. Bake for 18-20 minutes, or until lightly golden brown. Remove from the oven and let cool for 20 minutes before serving.


  • Refrigerate until firm, around 20 minutes, the dough or the pies when they become too sticky prior to baking.
  • Store the pies, lightly wrapped, at room temperature for a couple of days. You can freeze them to store longer.
  • If using other berries (e.g. raspberries), you can add or reduce the sugar in the filling.
  • After chilling the filling, you can stir it with a spoon to make it easier to work with. Do not heat it up.
  • Category: Pies, Challenge
  • Method: Baking