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Blueberry Hand Pies

Blueberry Hand Pies are flaky individual pastries filled with creamy cheese and fresh blueberries. Bake until golden, then finish with homemade blueberry glaze. They make a delicious breakfast, brunch, or dessert.
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Prep Time 45 minutes
Course Dessert, Breakfast, Brunch
Cuisine American

Ingredients
  

For the Crust

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • 1 cup very cold unsalted butter cut into cubes
  • 1/2 cup very cold water plus up to 2/3 cup as needed

For the Cheese Filling

  • 4 ounces blueberry-vanilla goat cheese room temperature
  • 4 ounces cream cheese room temperature
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 large egg
  • Pinch of salt

For the Blueberries

  • 1 cup fresh blueberries
  • 1/4 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 2 teaspoons fresh lemon juice

For Assembly

  • 1 large egg
  • 2 tablespoons water
  • Turbinado sugar

For the Blueberry Glaze

  • 1/2 cup fresh blueberries
  • 2 tablespoons lemon juice
  • 1 tablespoon water
  • 1 1/2 cups confectioners' sugar plus more if needed

Instructions
 

Make the Crust

  • Whisk the flour, sugar, and salt together in a medium bowl.
  • Add the cold butter cubes. Use a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs with different-sized pieces of butter remaining.
  • Gradually add 1/2 cup of cold water, mixing just until the dough comes together. Add a little more water only if necessary.
  • Quickly knead the dough until it forms a workable ball. Divide it into 3 or 4 portions and shape each portion into a ball.
  • Wrap the dough portions tightly and refrigerate for 30–45 minutes.

Prepare the Cheese Filling

  • Beat the blueberry-vanilla goat cheese, cream cheese, and sugar together until smooth and creamy.
  • Add the vanilla, cinnamon, egg, and salt. Mix until the filling is smooth and evenly combined.

Prepare the Blueberries

  • Combine the fresh blueberries, sugar, flour, and lemon juice in a bowl. Toss gently until the berries are evenly coated.

Make the Blueberry Glaze

  • Place the blueberries, lemon juice, and water in a small saucepan over medium heat.
  • Cook until the blueberries begin to burst and release their juices.
  • Transfer the mixture to a blender or food processor and puree until smooth.
  • Whisk in the confectioners' sugar 1/2 cup at a time until the glaze is smooth and thick enough to drizzle. Add additional sugar if needed.

Assemble the Hand Pies

  • Preheat the oven to 375°F.
  • Whisk the remaining egg with 2 tablespoons of water to make the egg wash.
  • Remove the chilled dough and lightly flour your work surface. Roll each portion to about 1/4-inch thickness.
  • Cut the dough into approximately 4 1/2-inch circles.
  • Place about 3/4 to 1 1/2 tablespoons of cheese filling on one half of each circle. Add a few blueberries over the filling, leaving a border around the edge.
  • Brush the edge with egg wash, then fold the dough over the filling to create a semicircle.
  • Press the edges firmly together with a fork to seal. Cut two small slits in the top of each pie to allow steam to escape.
  • Brush the tops with egg wash and sprinkle with turbinado sugar.
  • Refrigerate the assembled pies for 20–25 minutes to firm the pastry.
  • Bake until the pies are puffed and golden brown, about 20–30 minutes. Very thick pies may require up to 40 minutes.
  • Let the pies cool until room temperature or slightly warm, then drizzle with blueberry glaze and serve.

Notes

For a milder flavor, use plain goat cheese with a little extra vanilla and fresh blueberries. If you prefer a more traditional cream cheese filling, you can replace the goat cheese with additional cream cheese.
Serve the pies slightly warm for a soft, creamy center or let them cool completely for a firmer filling and crispier pastry. They pair especially well with coffee, tea, or a scoop of vanilla ice cream.