Blueberry Hand Pies with Orange Glaze
I’ve been wanting to make hand pies for a few years already, and am not quite sure why it’s taken me this long to give it a go. Maybe it’s my inadequacy with pastry dough? It’s hard for me to fathom why I have such an issue, being the daughter of a fabulous pie maker. Of all the things that were passed down to me through Mom’s genes, why couldn’t the gift of pie making pulse through my veins, too?!
Blueberry picking, 2013. To see where we pick blueberries every year, read this post.
Well I finally bit the hand pie bullet, upon returning from our now-annual blueberry picking trip last week. I was hungry for fresh blueberry pie, but I wasn’t in the mood for another sad attempt at getting a pie crust into a pie pan. I wish I could have I-Dream-of-Jeannie “blinked” my mom into our kitchen to quickly roll out a pie for us!
I knew the shape that I wanted my hand pies to be, as I was completely smitten, literally, by Deb’s version. Perfection. She was inspired by Tara O’Brady’s Instagram photo. And just for the record, I have no idea where Tara came up with this gorgeous little square version. I’m just glad everyone’s sharing the cuteness!
It took me a few tries to get my little pies to work out. I admit to making 3 batches of blueberry hand pies last Thursday. While the first 2 versions were definitely edible and did not get thrown in the garbage, I just wasn’t comfortable sharing those recipes. The third try proved successful all around. There was much singing and dancing and celebrating. And I sent Mom a photo text to document the occasion.
These Blueberry Hand Pies with Orange Glaze are simply dreamy. The pastry dough is flecked with orange zest, and crammed with delicious creamy butter, yielding flaky pockets of wonderfulness. There’s freshly squeezed orange juice mixed in with the just-picked blueberries, and I love how the purplish-black baked fruit found its way outside the confines of its pastry shell. So pretty.
But the best part, according to our girls?
The orange juice and zest infused glaze that is drizzled over the tops of the little pies. It adds just the perfect touch of sweetness, a citrus crown atop blueberry glory.
Blueberry Hand Pies with Orange Glaze
The pastry dough is flecked with orange zest, and crammed with delicious creamy butter, yielding flaky pockets of wonderfulness.
Ingredients
- for the pastry:
- 2.5 c. all-purpose flour
- 1 T. sugar
- 1 tsp. kosher salt
- orange zest from 1 large orange
- 1 c. cold unsalted butter, cut into 1/2” pieces
- 6 T. ice water
- 1 large egg white, beaten with 1 T. water
- 2 tsp. sugar
- 1/8 tsp. cinnamon
- for the blueberry filling:
- 1 c. fresh blueberries
- 2 tsp. freshly squeezed orange juice
- 3 T. brown sugar
- pinch of kosher salt
- 1/2 tsp. cinnamon
- 1 tsp. cornstarch
- for the orange glaze:
- 3/4 c. powdered sugar
- 1 T. freshly squeezed orange juice
- orange zest from 1 large orange
Instructions
- In a large bowl, whisk together the flour, sugar, salt, and orange zest. Cut in the butter with a rigid pastry cutter or 2 forks until you get pea sized crumbs. Drizzle in the ice water and mix with a wooden spoon until dough comes together. Add an additional tablespoon of water, if too dry.
- Gather dough into a ball, divide in half, and pat each half slightly into a disk. Wrap each half separately in plastic wrap and chill in refrigerator for 1 hour before rolling.
- Prepare the egg wash. In a small bowl, beat together the egg white and 1 tablespoon of water with a fork. Set aside.
- Prepare the cinnamon sugar sprinkle by combining the 2 teaspoons sugar and 1/8 teaspoon cinnamon in a small bowl. Set aside.
- While dough is chilling, prepare the filling. In a small bowl, gently stir the blueberries and orange juice. Add the dry ingredients and gently fold until well combined. Set aside.
- Prepare a large baking sheet with parchment paper or a Silpat mat. Preheat oven to 375° F.
- Remove dough from refrigerator. On a well floured surface, roll out one of the disks into a 9'' x 12'' rectangle. Using a fluted pastry wheel or a plain pizza cutter wheel, cut dough into twelve 3'' squares.
- Transfer dough squares to prepared baking sheet. Gently brush tops of dough squares with the egg wash. Give the blueberry filling a stir to thoroughly combine, and then divide between the 12 dough squares, centering the filling in the middle of each dough square.
- Roll out the remaining dough disk into another 9'' x 12'' rectangle and cut into twelve 3'' squares with a fluted pastry wheel. Top the blueberry filling with these dough squares, gently pressing the dough together at the edges. Use a fork to gently press the dough together all the way around each pie. With a sharp knife, cut an "X" into the top center of each pie. Brush the egg wash lightly over the entire top of each pie. Sprinkle with the cinnamon sugar mixture.
- Bake for about 25 minutes, or until pastry is golden brown and the blueberry filling is bubbly. Let pies cool for 10 minutes on baking sheet before removing to wire rack to cool completely.
- Stir together all glaze ingredients and drizzle over cooled hand pies. Let glaze cool to set.
- Hand pies are best eaten the day they are made. However, they prove mighty good the next day, or after being frozen, when warmed up on a baking stone in the oven. Just set the stone in the oven and preheat to 275° F. Set hand pies on the stone and warm for 5 to 8 minutes.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 313Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 56mgSodium: 215mgCarbohydrates: 40gFiber: 2gSugar: 17gProtein: 4g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Like fresh blueberry recipes? Here are some more!
- Red, White, and Blueberry Pie from Eat 2 Gather
- Blueberry Crumb Bars from Damn Delicious
- Lemon Blueberry Pancakes from The Pioneer Woman
- Blueberry and White Chocolate Cheesecake Bars
- Grandma Renelt’s Blueberry Muffins with Crumble Topping
- Mom’s Blueberry Tea Cake
These hand pies look absolutely lovely! Anything pie is fantastic but even better when made into smaller, grab-and-go form.
Yummy ~ these look delish! This is my first time to your site, the fact that you are from South Dakota, grabbed my attention right away! Will definitely be back :)
Thank you, Wendy! Are you from SD?
Yep, I’m originally from Sioux Falls, my husband is from a small town by Mitchell.
Cool. I grew up in the northeast corner of the state, just north of Sisseton. My parents have since retired and moved from the farm, and now live just outside of Watertown, and so does one of my sisters. I have another sister that lives near Sioux Falls. Great to hear from you! :)
These look so perfect, especially with that glaze! Blueberries are so good this time of year, and these hand pies are a perfect way to celebrate them!
Thanks bunches, Mercedes! xo
I love blueberries and these look fantastic! I like the new format too!
Thank you, Sandy! :)
I love blueberries! I dont think that I have ever picked any..( unless it was a long time ago.. ) =)
But I absolutely love desserts made with them!
Yours looks delicious!
If you ever get the chance to pick blueberries, do it. They are just so awesome!
These are so cute and the thought of the glaze made my mouth water more than a little! (And once again, your photography is absolutely stunning.) I also love the term “hand pie.” I mean, who wouldn’t want to eat a hand pie?!
Thank you so much, Hillary!
These hand pies are a clear sign that summer is not over yet!! Can’t wait to make!
Yay!!!!
We did a load of blueberry picking – but I’ve been trying to think of all the things I can make with them – and these hand pies are TOTALLY on the list now!
Excellent! Aren’t those fresh blueberries the best?! Please let me know what you think, Megan.
Oh how I love hand pies and these look fantastic with that citrus glaze!
Thank you, Kristen! :)
HAND PIE!!!! So, since I have two hands, that means I need two right!
Absolutely!!
I feel the same way about pie dough, Brenda…I feel your pain. It looks as though you absolutely nailed these hand pies!
That’s very comforting, Dara. I’m in good company. ;)