This blueberry hand pies recipe is the sweet, fruit-filled treat we all need in our life! These fruit hand pies are flaky and crisp while carrying the sweet flavor of blueberry with the tiniest hint of lavender. Dessert, breakfast, or a mid morning snack, you can't go wrong with these!
We’ve already extensively talked pies here and here. Suffice it to say, we are big fans. There’s something so comforting and cozy about a pie. Its rainy and freezing this week in Austin, which is why I decided to dust off this blueberry hand pies recipe.Valentine’s day may be typically about chocolate and decadent, sexy desserts, but I'll take pie any day of the week! A few years ago I came up with this yummy, rich pie that you can hold in your hand. The best part? It's also gluten-free!
How do you make Blueberry Hand Pies - a step by step
To make the dough:
- In a food processor combine almond flour, tapioca flour, sugar, salt and cold oil and pulse until grainy texture appears
- Add egg process until the dough comes together.
- Wrap dough in plastic and place in fridge for a minimum of 4 hours. (Can be refrigerated for up to 2 days before used).
To make the filling:
- In a small saucepan, add blueberries, lemon, honey, lavender and vanilla over medium-high heat. Cook, stirring frequently for 5 minutes.
- Whisk tapioca and water in a small bowl.
- Add to fruit mixture, stirring continuously. Turn to low and cook for for 1-2 minutes, until the mixture has thickened up.
- Cool completely or place in refrigerator until ready for filling.
Assemble the pies:
- Flour the surface (or tape plastic wrap down) and use a piece of plastic wrap between dough and roller to roll out dough to a thickness of ⅛″ of an inch.
- Stamp out 10 circles using a 3 ½” cookie cutter.
- Gently place circles on parchment on sheet pan, use a floured spatula to remove from rolling surface if needed.
- Place dough circles back in the refrigerator on pan to chill for 15-20 minutes while the oven is pre-heating.
- Preheat oven to 350ºF.
- Whisk egg and splash of milk or water together in a small bowl for egg wash.
- Remove circles from refrigerator and have cooled filling ready. If desired cut a small heart or stamp out a design in the center of 5 circles for the tops. (If you don’t want a design make a few slits on the top.)
- Place 1 tablespoon of filling in the center of the dough and gently smooth down down the filling leaving small edge border of pie dough.
- Repeat for the remaining 4.
- Top each filled dough with stamped dough circle and press a fork along the edge to crimp and seal tightly.
- Brush with egg wash evenly along edges and the top. Sprinkle with raw sugar if desired.
- Bake at 350ºF for 25-30 minutes, until the the edges are lightly browned.
- Let cool briefly before serving.
- Whisk together icing ingredients and drizzle over pies if desired.
- Store at room temperature for 2 days in an airtight container.
The best blueberry hand pie recipe!
This recipe is a win for a few reasons, not only is the flavor cozy and delicious but it carries one of my go-to recipe traits--the dough and filling can be prepared ahead of time so that you can simply assemble it the day of. It's perfect for the busiest of home chefs or someone looking for an easy dessert recipe.
Fair warning, this dough has to chill for at least 4 hours, so if you’re planning on making it for Valentine’s evening, be sure to throw the dough together in the morning. It really is the easiest dough, simply combine the dough ingredients in the food processor and voila.
The origins of a hand pie
The hand pie historically started as a savory lunch option. Much of the world calls hand pies ‘meat pies’ or pasties (no R!). They lead back to 19th-century England, where tin miners enjoyed them as a convenient way have a warm and free of dirt lunch option.
Though we don’t have to worry so much about dirt, the dough casing does steal the show in my opinion. It’s flaky and crisp while carrying the sweet flavor of blueberry with the tiniest hint of lavender. It may not be suitable for lunch but I think it could certainly pass as a delicious breakfast or brunch recipe.
Gluten free Blueberry Hand Pies
These hand pies are made with a gluten free dough made of almond and tapioca flour. They are also dairy free. The combination of lavender and blueberry works amazingly well, but I would wager this would also work with blackberries.
Top tips to make Blueberry Hand Pies
- You can make the dough up to two days ahead and store it wrapped in the fridge.
- You can use fresh or frozen blueberries in this recipe.
- If dough cracks a bit during assembly, don't stress, they'll still taste amazing!
- Store the pies for up to 2 days in an airtight container.
Be sure to check out these other delicious gluten free sweet recipes!
- The 6 Ingredient Coconut Banana Popsicle Recipe You Need This Summer
- Gluten Free Pineapple Upside Down Cake
- Gluten Free Carrot Bundt Cake with Coconut
- Gluten-Free Grandma's Buttermilk Pie Recipe
If you have tried this recipe I’d love to hear from you! Be sure to leave a star rating and let me know what you thought!
Blueberry Lavender Hand Pies - Gluten Free & Dairy Free
Equipment
- Food Processor
- 3 ½” round cookie cutter
- Basting brush
- Plastic wrap
- Rolling pin
Ingredients
- Dough
- 1 c blanched almond flour
- ¾ c tapioca flour starch
- ¼ teaspoon sea salt
- 5 tablespoon coconut oil cold
- 1 egg + 1 egg for wash to seal
- 1 tablespoon coconut sugar
- Filling
- 1 c frozen blueberries rinsed
- 1 tablespoon honey
- 1 teaspoon culinary lavender minced
- ½ teaspoon vanilla
- 2 teaspoon tapioca flour starch
- 1 tablespoon water
- Icing Drizzle optional
- ⅓ c Powdered sugar
- ¼ teaspoon vanilla
- 1-2 tablespoon non dairy milk
Instructions
Dough:
- In a food processor combine almond flour, tapioca flour, sugar, salt and cold oil and pulse until grainy texture appears
- Add egg process until the dough comes together.
- Wrap dough in plastic and place in fridge for a minimum of 4 hours. (Can be refrigerated for up to 2 days before used).
Filling:
- In a small saucepan, add blueberries, lemon, honey, lavender and vanilla over medium-high heat. Cook, stirring frequently for 5 minutes.
- Whisk tapioca and water in a small bowl.
- Add to fruit mixture, stirring continuously. Turn to low and cook for for 1-2 minutes, until the mixture has thickened up.
- Cool completely or place in refrigerator until ready for filling.
Assembly:
- Flour the surface (or tape plastic wrap down) and use a piece of plastic wrap between dough and roller to roll out dough to a thickness of ⅛" of an inch.
- Stamp out 10 circles using a 3 ½” cookie cutter.
- Gently place circles on parchment on sheet pan, use a floured spatula to remove from rolling surface if needed.
- Place dough circles back in the refrigerator on pan to chill for 15-20 minutes while the oven is pre-heating.
- Preheat oven to 350ºF.
- Whisk egg and splash of milk or water together in a small bowl for egg wash.
- Remove circles from refrigerator and have cooled filling ready. If desired cut a small heart or stamp out a design in the center of 5 circles for the tops. (If you don’t want a design make a few slits on the top.)
- Place 1 tablespoon of filling in the center of the dough and gently smooth down down the filling leaving small edge border of pie dough.
- Repeat for the remaining 4.
- Top each filled dough with stamped dough circle and press a fork along the edge to crimp and seal tightly.
- Brush with egg wash evenly along edges and the top. Sprinkle with raw sugar if desired.
- Bake at 350ºF for 25-30 minutes, until the the edges are lightly browned.
- Let cool briefly before serving.
- Whisk together icing ingredients and drizzle over pies if desired.
- Store at room temperature for 2 days in an airtight container.
Jennifer says
These look so good! I love a good pasties!
Jennifer
Effortlessly Sophisticated
Jen Pinkston says
Me too! Can't get enough, Lol!