{"id":7940,"date":"2016-01-10T04:42:08","date_gmt":"2016-01-10T04:42:08","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=7940"},"modified":"2026-10-19T11:38:24","modified_gmt":"2026-10-19T18:38:24","slug":"blueberry-hand-pie","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/blueberry-hand-pie\/","title":{"rendered":"Blueberry Hand Pie &#8211; THREE RECIPES"},"content":{"rendered":"<h2><strong>Easy Method<\/strong><\/h2>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li><strong>FILLING<\/strong><\/li>\n<\/ul>\n<\/li>\n<li>Cook 1 C blueberries in 1\/2 C sugar<\/li>\n<li>2 TBL cornstarch slurry in 1\/4 C water<\/li>\n<li>1 tsp lemon zest and juice<\/li>\n<li>splash of vanilla<\/li>\n<li>Simmer till thickened, then set aside to cool\n<ul>\n<li><strong>ASSEMBLY<\/strong><\/li>\n<\/ul>\n<\/li>\n<li>Use storebought puff pastry or pie crust &#8211; let thaw and then &#8220;push&#8221; into one big square, then cut in 4 squares or use 4-5 inch biscuit cutter<\/li>\n<li>Put 1\/4 of the filling in the center<\/li>\n<li>Egg wash the edges of the puff pastry<\/li>\n<li>Fold over to create a triangle<\/li>\n<li>Crimp the edges very lightly with the tines of a fork<\/li>\n<li>Put finished pies on parchment paper on a baking sheet<\/li>\n<li>Brush the tops with remaining egg wash\n<ul>\n<li>BAKE at 400\u00ba for 20 minutes<\/li>\n<\/ul>\n<\/li>\n<li>Sprinkle with powdered sugar or icing made with 1\/2 C confectioner sugar and dash of vanilla &#8211; use the merest splash of water if needed for consistency<\/li>\n<li>Cool 5 minutes before removing or serving<\/li>\n<\/ul>\n<h2>Better Method<\/h2>\n<p>After assembly, these can be frozen (unbaked) for 1 month, and then put into the oven for 25 minutes at 350\u00ba F.<\/p>\n<p><strong>Dough<br \/>\n<\/strong><\/p>\n<ul>\n<li>2 C AP flour<\/li>\n<li>2 tsp baking powder<\/li>\n<li>1\/2 C confectioner sugar<\/li>\n<li>3\/4 tsp salt<\/li>\n<li>Pulse above ingredients in\u00a0 food processor<\/li>\n<li>Add 8 TBL melted butter<br \/>\nPulse until mixed<\/li>\n<li>Add 1\/2 C whole milk or 3\/4 buttermilk<br \/>\nMix 8-10 seconds<\/li>\n<li>Knead on a floured surface until it comes together.<\/li>\n<li>Cut dough into eight pieces, roll into balls, and flatten them slightly.<\/li>\n<li>Put onto a baking tray, cover with plastic and refrigerate for 20-30 minutes.<\/li>\n<\/ul>\n<p><strong>Filling<\/strong><\/p>\n<ul>\n<li>3 C frozen peaches, apples, blueberries or strawberries.<\/li>\n<li>1 C granulated sugar<\/li>\n<li>2 TBL AP flour<\/li>\n<li>1 large beaten egg<\/li>\n<li>1 TBL lemon juice<\/li>\n<li>1\/8 tsp salt<br \/>\nCook in skillet over low heat for 15-18 minutes.<\/li>\n<li>Mash coarsely, then simmer to reduce.<\/li>\n<li>Add 2 tsp lemon juice and chill filling for two hours.<\/li>\n<\/ul>\n<p><strong>Egg Wash<\/strong><\/p>\n<ul>\n<li>2 egg whites and 2 tsp water<\/li>\n<\/ul>\n<p><strong>Assembling the Pies<\/strong><\/p>\n<ol>\n<li>Roll a dough disk to about 6-8 inches in diameter.<\/li>\n<li>Put 3 TBL of filling in the center.<br \/>\nYou can make smaller pies with smaller circles and less filling.<\/li>\n<li>Brush the edge with egg wash.<\/li>\n<li>Fold and seal &#8211; removing as much air from the body as possible.<\/li>\n<li>Trim the edges, then secure by crimping with a fork.<\/li>\n<li>Refrigerate for 30 minutes.<br \/>\nAt this point, they can be frozen or prepared.<\/li>\n<li>If preparing frozen pies, let them come up to room temperature for 30 minutes before cooking.<\/li>\n<li>Heat 1 QT of safflower oil to 375\u00ba or bake at 400\u00ba for 18-20 minutes.<\/li>\n<li>If frying, fry about 90-120 seconds on each side.<\/li>\n<li>While still very hot, brush lightly with melted butter and sprinkle with Turbinado sugar.<\/li>\n<li>Cool on a rack for at least 10 minutes before serving.<\/li>\n<\/ol>\n<hr \/>\n<p><span style=\"font-family: arial black, sans-serif; font-size: 24pt;\">ONE MORE RECIPE<\/span><\/p>\n<p dir=\"ltr\"><strong>Blueberry Hand Pies<\/strong><br \/>\n<em>Rita Heikenfeld, Special to the Cincinnati Enquirer (USA Today Network), from azcentral.com, Sept. 2, 2026<\/em><\/p>\n<p dir=\"ltr\">The author makes these with southwest Ohio\u2019s summer blueberries. The crust takes some time, but rolling, folding and chilling it gives you a flaky, tender, faux puff pastry. You can make the filling ahead and bring it to room temperature before using it.<\/p>\n<p dir=\"ltr\"><strong>For the crust<\/strong><\/p>\n<ul dir=\"ltr\">\n<li>2 cups all-purpose flour (whisk it first, spoon it into the cup, then level it off)<\/li>\n<li>\u00be teaspoon salt (\u00bd teaspoon if using salted butter)<\/li>\n<li>\u00bd teaspoon baking powder<\/li>\n<li>16 tablespoons unsalted butter, chilled<\/li>\n<li>\u00bd cup regular (not low-fat) sour cream<\/li>\n<\/ul>\n<p dir=\"ltr\"><strong>For the filling<\/strong><\/p>\n<ul dir=\"ltr\">\n<li>2 cups blueberries, fresh or frozen<\/li>\n<li>2 tablespoons cornstarch for fresh berries, 2\u00bd tablespoons for frozen<\/li>\n<li>\u2153 cup plus 1 tablespoon sugar<\/li>\n<li>A couple of dashes of salt<\/li>\n<li>1 teaspoon cinnamon, or more<\/li>\n<li>1 tablespoon lemon juice, or more<\/li>\n<\/ul>\n<p dir=\"ltr\"><strong>For the egg wash and sugar coating<\/strong><\/p>\n<ul dir=\"ltr\">\n<li>1 egg, beaten with a tiny bit of water<\/li>\n<li>Sugar, regular or sparkling<\/li>\n<\/ul>\n<p dir=\"ltr\"><strong>To make the crust<\/strong><\/p>\n<ol dir=\"ltr\">\n<li>Whisk the flour, salt and baking powder together.<\/li>\n<li>Cut the butter into \u00bc-inch slices, then cut each slice into 4 pieces. Work the butter into the flour until the mixture is coarse and crumbly, leaving most of the butter in pea-sized pieces.<\/li>\n<li>Stir in the sour cream until the mixture comes together in chunks. Turn it out onto a floured surface and knead a few times to bring it together.<\/li>\n<li>Pat the dough into a rough 8-inch log, roll it into an 8-by-10-inch rectangle, and dust both sides with flour.<\/li>\n<li>Starting from a short end, fold the dough in thirds like a business letter. Flip it, turn it 90 degrees, and roll it again into an 8-by-10-inch rectangle. Fold it in thirds again.<\/li>\n<li>Wrap the dough and chill it for 30 minutes or up to a day.<\/li>\n<\/ol>\n<p dir=\"ltr\"><em>Note: If you don\u2019t have time to make the pastry, use refrigerated pie crust.<\/em><\/p>\n<p dir=\"ltr\"><strong>To make the filling<\/strong><br \/>\nPut all the filling ingredients in a saucepan. Cook on low, stirring frequently, until the mixture is thick and glossy, about 5 to 10 minutes. Let it cool.<\/p>\n<p dir=\"ltr\"><strong>To make the hand pies<\/strong><\/p>\n<ol dir=\"ltr\">\n<li>Preheat the oven to 425\u00b0F with a rack in the middle. Line a baking pan with parchment and spray the parchment.<\/li>\n<li>Roll the dough into a 14-by-14-inch square. If it\u2019s too hard to roll, let it sit a few minutes first.<\/li>\n<li>Cut out 16 squares, about 3\u00bd inches each.<\/li>\n<li>Put a heaping tablespoon of filling on each of 8 squares. Brush the edges with egg wash to help them seal.<\/li>\n<li>Cut a cross-shaped vent in each of the other 8 squares. Place a vented square on top of each filled square and seal the edges with a fork.<\/li>\n<li>Brush the tops and edges with egg wash, avoiding the open center, and sprinkle with sugar. Place the pies on the pan.<\/li>\n<li>Bake 18 to 20 minutes, until golden to golden brown. Cool for 20 minutes.<\/li>\n<\/ol>\n<p dir=\"ltr\">Store covered at room temperature for a few days, or freeze. If you like, dust them with powdered sugar before serving.<\/p>\n<p dir=\"ltr\"><em>Makes 8 hand pies.<\/em><\/p>\n<hr \/>\n","protected":false},"excerpt":{"rendered":"<p>Easy Method FILLING Cook 1 C blueberries in 1\/2 C sugar 2 TBL cornstarch slurry in 1\/4 C water 1 tsp lemon zest and juice splash of vanilla Simmer till thickened, then set aside to cool ASSEMBLY Use storebought puff pastry or pie crust &#8211; let thaw and then &#8220;push&#8221; into one big square, then &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/blueberry-hand-pie\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Blueberry Hand Pie &#8211; THREE RECIPES&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[137,210],"tags":[],"class_list":["post-7940","post","type-post","status-publish","format-standard","hentry","category-dessert","category-beatitudes"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/7940","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=7940"}],"version-history":[{"count":9,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/7940\/revisions"}],"predecessor-version":[{"id":23903,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/7940\/revisions\/23903"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=7940"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=7940"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=7940"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}