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Blueberry Lavender Hand Pies - Gluten Free & Dairy Free

These hand pies are flaky and crisp while carrying the sweet flavor of blueberry with the tiniest hint of lavender. Dessert or breakfast, you can't go wrong with these!
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Gluten Free - Paleo
Cuisine: American
Keyword: fruit hand pies, gluten free hand pie recipe, hand pie recipe
Servings: 5 hand pies
Calories: 395kcal
Author: Jen Pinkston


  • Food Processor
  • 3 ½” round cookie cutter
  • Basting brush
  • Plastic wrap
  • Rolling pin


  • 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
  • c Powdered sugar
  • ¼ teaspoon vanilla
  • 1-2 tablespoon non dairy milk



  • 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).


  • 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.


  • 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.


If dough cracks a bit during assembly, don't stress, they'll still taste amazing. 


Calories: 395kcal | Carbohydrates: 39g | Protein: 6g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 33mg | Sodium: 136mg | Potassium: 35mg | Fiber: 3g | Sugar: 17g | Vitamin A: 75IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg