Star Shaped Blueberry Hand Pies
Celebrate the summer holidays with these Star Shaped Blueberry Hand Pies! Flaky pie crust, filled with juicy blueberries! Bonus? These cute portable treats are perfect for picnics & gatherings!
Servings: 12 pies
Calories: 329kcal
Ingredients
Filling
- 2 cups blueberries
- ⅓ teaspoon lemon zest
- ¼ cup sugar
- ⅓ teaspoon vanilla extract
- 1/16 teaspoon salt
Pastry
- 3 cups all purpose flour
- 2½ Tablespoons granulated sugar
- 1 teaspoon salt
- 1¼ cups unsalted butter cold, sliced
- ½ cup water ice cold
Egg Wash
- 1 large egg
- 1 Tablespoon water
Instructions
Filling
- Combine blueberries, sugar, lemon zest, vanilla, and salt in a small saucepan.
- Cook and stir over medium low heat until sugar has melted, blueberries have burst, and the filling has thickened to a jammy consistency, about 15 minutes.
Egg Wash
- Combine the egg and water in a small bowl.
- Whisk until smooth. Set aside.
Pastry
- Line 2 sheet pans with parchment paper. Set aside.
- Combine flour, sugar, and salt in the bowl of a food processor.
- Pulse a few times to combine.
- Add butter, a few slices at a time, pulsing after each addition.
- Add water a little at a time, pulsing after each addition, until the mixture forms a cohesive dough.
- Remove from food processor.
- Roll dough to ⅜ inch thick on a lightly floured surface.
- Use a 5 inch star cutter to cut dough.
- Place half the stars on prepared pans.
- Place 1½ Tablespoons filling in center of each star and spread it onto the points, leaving about ¼ inch border along the sides.
- Brush the sides with egg wash.
- Top with remaining stars.
- Press the edges together lightly with your fingers.
- Press a fork around the outer edges of each star to seal completely. Be careful not to press the fork all the way through the dough.
- Refrigerate for at least 20 minutes.
- While pies are chilling, heat oven to 375℉/190℃.
- When chilled, brush tops with egg wash.
- Bake for 23 minutes, or until golden brown.
Notes
Storing Your Star-Shaped Treats:
These Star-Shaped Blueberry Hand Pies are best enjoyed fresh from the oven, but you can easily store them for later cravings! Here's how:
- At Room Temperature: Let your hand pies cool completely on a wire rack. Once cool, store them in an airtight container for up to 3 days. The crust may soften slightly, but they'll still be delicious!
- Refrigerate for Later: For longer storage, place your cooled hand pies in an airtight container and refrigerate for up to a week. Reheat them in the oven at a low temperature for a few minutes until warmed through.
- Freeze and Bake: Want to make these ahead of time? Follow the recipe through step 14. Place them in the freezer on a baking sheet for about 30 minutes. Once frozen solid, transfer them to a freezer-safe bag or container for up to a month. To enjoy, brush with egg wash and bake them straight from frozen for a few extra minutes.
- Different flours have different absorption rates, so you may have to adjust the amount of water in the crust.
- To substitute salted butter in the crust, reduce the salt to ⅓ teaspoon.
- We've found the easiest way to roll pie dough is between 2 lightly floured sheets of parchment paper.
Nutrition
Serving: 1pie | Calories: 329kcal | Carbohydrates: 34g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 216mg | Potassium: 64mg | Fiber: 1g | Sugar: 9g | Vitamin A: 627IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 2mg