These Glazed Blueberry Hand Pies are a summer treat! Light, flaky pastry filled with an easy homemade blueberry jam make for a delicious hand held dessert or snack!
Just a few days to the 4th of July holiday friends! Time is flying this summer!
Wow. Wasn’t it just Memorial Day like last week?? It seems like I blinked and it’s already the 4th of July!
Will you guys be throwing a party this year?? Last year we were all laying low, but this year I feel like we can actually enjoy the holiday with family and a few friends.
Easy, flaky Glazed Blueberry Hand Pies
You can’t beat a hand pie. No silverware needed. Just grab and go!
I made these a few weeks back and shared with friends and they got rave reviews.
My pastry dough is a combination of butter and shortening which makes it uber-flaky.
Pastry Dough Ingredients
- all-purpose flour
- granulated sugar
- unsalted butter
- cold water
The blueberry filling is ridiculously easy to make too. It’s a combination of fresh blueberries, lemon juice, sugar and a bit of cornstarch to thicken things up. It’s cooked right on your stovetop and takes less than 15 minutes. And if you have any extra it’s perfect for your PB&J or your morning toast.
Blueberry Filling Ingredients
- fresh blueberries
- fresh lemon juice
You’ll need to chill your pastry dough for at least an hour or up to overnight in the fridge, so take that into account when you plan to make these.
I opted for a glaze for these hand pies, but you could also leave them plain and serve them warm in a bowl with a scoop of vanilla ice cream on top.
- one Earl Grey tea bag
- confectioner’s sugar
- food coloring gel (optional)
I infused the milk for my glaze with some Earl Grey tea because I love that Earl Grey flavor. This is also optional. You could just use plain milk instead.
These hand held little beauties are a fabulous summer party or picnic dessert. No utensils needed, just grab and go. Hope you give ’em a try folks! Happy 4th! Enjoy!
A Few Cook’s Notes for Glazed Blueberry Hand Pies
I used a 3 1/2-inch round cookie cutter for these hand pies. If you don’t have one, just use a cup or bowl that’s a similar size.
The leftover jam will keep in your fridge in a jar or airtight container for two-three weeks.
As mentioned above you can choose to steep your milk with the Earl Grey tea bag or just use regular milk if you’re not an Earl Grey tea lover. The flavor in the glaze is not overpowering in my opinion. It’s nice and subtle.
I decided to tint my glaze purple with some gel food coloring. This is optional.
More Delicious Summer Fruit Recipes to Enjoy
- 2 cups fresh blueberries
- 2 Tbsp. cornstarch
- 1/3 cup granulated sugar
- 1/4 tsp. salt
- 1 Tbsp. fresh lemon juice
- 3 cups all-purpose flour, plus more for dusting
- 1 Tbsp. granulated sugar
- 1/2 tsp. salt
- 1 cup (two sticks) unsalted butter, cut into small cubes
- 4 Tbsp. cold shortening, cut into small cubes
- 1/2 cup cold water
- 1 large egg, plus one tablespoon water, beaten together for egg wash
- 1/4 cup milk
- 1 Earl Grey tea bag
- 2 1/2 cups confectioners' sugar, sifted
- purple gel food coloring, if desired
- Rinse your berries and drain them well. Add the blueberries to a medium saucepan. In a small bowl, whisk together the cornstarch, sugar and salt. Pour over the berries in the saucepan. Stir in the lemon juice. Cook over medium-high heat, stirring often, until the mixture comes to a simmer. Reduce the heat to medium and continue to cook, stirring often, until the mixture begins to thicken, about 5 minutes. Transfer to a bowl and let cool at room temperature.
- For the pastry, in a large bowl whisk together the flour, sugar and salt until combined. With a pastry blender, cut in the butter and shortening until coarse crumbs form. Add 1/2 cup cold water and mix together until mixture forms large clumps. Turn the dough out onto a floured surface and form into a disc. Wrap tightly in plastic wrap. Chill up to one hour or over night. If chilling over night remove from refrigerator 20 minutes before rolling dough out.
- Preheat oven to 375 degrees. Line two large baking sheets with parchment paper. Set aside.On a lightly floured surface, roll disc out to 1/4 inch thick. Using a 3 1/2-inch cookie cutter cut shapes. Transfer shapes to prepared sheets and chill in fridge for 15 minutes.
- Spread heaping tablespoonful of the cooled blueberry filling on half of the cutouts, leaving about a 1/2 inch border. Brush edges with the egg wash mixture. Cover with remaining cutouts and crimp the edges with a fork. (see photo) Cut 2 slits in the top of each pie or prick the tops of the pastries with a fork so steam can escape. Chill in the fridge for 20 minutes.
- Remove from the refrigerator and brush tops with egg wash. Bake for 24-27 minutes or until lightly browned, rotating pans halfway through. Remove from oven and cool on baking sheet for 5 minutes, then remove to wire rack to cool completely. Place a piece of parchment paper or wax paper underneath the wire rack to catch the extra glaze when you glaze the cooled pies later.When pies are cooled completely, spoon some of the glaze over the top of each pie. Sprinkle with sprinkles if desired. Allow glaze to set before enjoying the pies.
Earl Grey Glaze
- Heat milk in the microwave in a mug for 30-40 seconds. Add the tea bag and steep for 10 minutes. Remove the tea bag, squeezing out any extra liquid. Whisk the milk into the confectioners' sugar until smooth and well combined. Add some purple gel food coloring to get to the desired color if you'd like to tint your glaze. This is optional. Glaze cooled pies and then let pies set before enjoying.