Blueberry Hand Pies
March 10th, 2007
Stumble it!
I was thinking about you today. I was thinking about how badly you want to make mini pies, but how you don’t have mini pie tins, and therefore you’ve been walking around depressed due to your lack of mini pies. So I came up with a soultion for you! Hand pies! No tins required.
You can use whatever filling you want. Really. Blueberries, strawberries, apples, pears, whatever floats your boat. If it’s juicy (like berries) add a couple tablespoons of cornstarch so the filling thickens as it bakes. You could even do a more savory filling like sweet potatoes if you want. Or if you don’t have time for cutting fruit or mixing berries and sugar, use your favorite jam or preserves. I won’t tell.
Blueberry Hand Pies
Makes 8-10 pies
1 Recipe Pate Brisee
1 10 oz Bag Frozen Blueberries
2 Tbs Sugar
2 Tbs Cornstarch
Preheat oven to 425º.
Make and chill dough (click on the link in the ingredients for directions). Roll out 1 disc of dough to about 1/4″ thick. It’s much easier to do this on a large cutting board that has been covered in parchment paper and lightly floured. If the dough rips, press it back together with your fingers.
Cut two rectangles out of the dough. It doesn’t really matter what size they are, since you’re going to roll them out again and make them larger, but mine were about the size of index cards.
Roll out a rectangle again to its final thickness, about 1/8″ thick. That’s thin enough that the dough begins to become slightly translucent, but thick enough that you can still pick up the dough without ripping it. Use more flour as you’re rolling the dough out if you need to.
Trim the dough again into a neat rectangle. Again, size isn’t important, so go for whatever size appeals to you. I wanted my finished pies to be the same size as pop tarts, so I guestimated the height (5 inches?) and the width (7inches?) and rolled out the dough accordingly. This will make a 3.5×7″ pie once it’s filled and folded in half to close.
Prick one half of the dough with a fork, and place two tablespoons of filling on the other half. Pricking the dough helps it bake more evenly, preventing dough bubbles. You could cut out little shapes as vents instead if you want, but the filing will bubble up and out of any large holes.
Fold the dough over the filling and press closed with your fingers to seal. Then use a fork to crimp the edges. It’s okay if some juice escapes, but try to keep it at neat as possible. Use a spatula to pick up your hand pie and place on a baking sheet covered in parchment or lined with a silpat.
Repeat these steps, rolling, cutting and filling, until you run out of dough. Lightly brush each pie with soymilk and sand with sugar.* Bake the pies for 18-20 minutes until golden brown. Cool slightly on a wire rack and serve warm.
*If you want to freeze these and then reheat them in a pop-up toaster like poptarts, skip the sugar so it doesn’t burn up when you toast it. If you’re going to use a toaster oven, you can sugar them or frost them with a simple powdered sugar and soymilk glaze.
Keep an eye on them while baking - escaped berry juice and tender, flaky edges burn quickly when you’re not looking! Ours didn’t last long enough to save for later, but they will keep at room temperature for a few days if stored in an airtight container.
Entry Filed under: baked goods, breakfast, dessert, how to, recipe
22 Comments Add your own
1. Julie | March 10th, 2007 at 5:09 pm
WOW! I want some of those….you are a genius!
2. the city chicken&hellip | March 10th, 2007 at 6:20 pm
[...] is an example. The link is to one of my favorite vegan blogs: Vegan Yum Yum and the post is for the most delicious looking blueberry “hand pies”. Check it [...]
3. Emily | March 10th, 2007 at 9:15 pm
How adorable! I hope I have the ingredients for the crust… I don’t know if I cna NOT make these =)
4. Ilene | March 11th, 2007 at 1:01 am
Mmmm. Thanks for thinking of “me” today. I’ll be thinking of you soon while I’m drooling over one of these!
5. Stephanie | March 11th, 2007 at 2:29 pm
*Drools*…if only I could make them gluten-free
6. cherie | March 12th, 2007 at 11:10 am
That’s one of the most beautiful pies I’ve ever seen. I love blueberries!
7. lotta | March 13th, 2007 at 12:31 pm
Thank you very much for this Recipe. I made this yesterday and it came out really great! My boyfriend and I love it. I love your recipes, I always look foward to see your new Recipes. Thanks!
8. Amey | March 14th, 2007 at 12:12 am
yumola!!
those little numbers look so beautiful and so t-a-s-t-y!!!
thanks for sharing the recipe!
9. sheree | March 20th, 2007 at 5:41 pm
OH my goodness, we are trying to use up what is in our freezer and I just found a bag of blackberries. These pies are the answer on what to do with them. Yeepeee!
10. Shan | April 1st, 2007 at 3:41 pm
Made these today. AWESOME and EASY! Thanks!
11. popak | June 17th, 2007 at 7:13 am
i need to convince someone to make these for me…
they look so good!
12. Maya | June 17th, 2007 at 9:44 am
This looks soo good!
13. Dilip | June 17th, 2007 at 6:36 pm
fantastic….have to make em….lovely recipe…
14. AllMenus.com Blog »&hellip | June 18th, 2007 at 12:34 pm
[...] Blueberry Hand Pies from VeganYumYum [...]
15. Fresh Blueberry Hand Pies&hellip | July 19th, 2007 at 10:12 am
[...] from VeganYumYum, for Blueberry Hand [...]
16. Mary | September 12th, 2007 at 11:16 am
Hey!
I just discovered this blog and… wow.
It’s amazing. So beautiful, and the recipes themselves look awesome.
I can’t wait to try them.
I have one question, though. Are the berries supposed to be thawed before you mix them up and use them? It looks like yours are, but I don’t see any directions for the filling…
Thanks so much!
17. kathryn | November 30th, 2007 at 4:54 pm
these didn’t work for me! the dough was way to moist and i couldn’t pick it up once i rolled it out…they ended up being blueberry mush pies..
18. Jon | March 4th, 2008 at 2:00 pm
Hi there. Wonderful recipe. I have done it with cherries, blackberries, even peaches, and it comes out wonderful. I am not Vegan, but always find good recipes on vegan sites. I sell these at flea markets and find my customers love em. Kudofor the wonderful stuff. CHEERS!
19. lauren | April 8th, 2008 at 8:31 pm
these look so wonderful! am wondering whether you know how to make the pie crust without cane sugar. any ideas? I love to bake but am unsure about how to swap say maple syrup for sugar when baking.
i am obsessed with your website and have sent the link to two friends already! my one friend made your seitan salad from last week and my other is considering veganism and your blog i think may push her over the edge! just beautiful photos and inventive but approachable recipes. i look forward to the possibility of a new post each time i go online. thanks!
20. Teresa | June 11th, 2008 at 1:31 am
I made these last August, and they were SO much work. And weren’t nearly as pretty as yours. They exploded and a lot of my blueberry filling leaked out. BUT they were really yummy though and my boyfriend and I ate the whole batch very quickly. I think I will have to try and make them again because they were so good.
21. Nicole | September 21st, 2008 at 6:34 pm
This recipe turned out great!
I used two different types of fillings for diversity, and to use up the last of my overabundance of fruit!
One was pear and I used brown sugar, cinnamon, nutmeg, cloves, a touch of ginger and a little lemon. For the other filling I used plums with only sugar and lime juice.
I agree with you Mary, there was no instruction on the filling, but I just cooked the fruit with sugar, a bit of water and corn starch in a sauce pan on low, like making a pie filling. Then cooled the filling before adding it to the dough.
I made too much unfortunately… or maybe, I’ll just have to make another patch of dough and more pies?!
Teresa, these are time consuming! I agree it took me longer than making a pie but really, I look at it like I just made 20 pies! Each one is individual, mini and ready to eat with no clean up or fuss. So the amount of time you took making each little pie you save in washing a dish from the slice of pie you would be serving. I am going to these pies to a picnic and know I am being Green, with no extra trash from disposables.
For those of you about to start a batch consider a few other tips. First try to get the air out of the pie before you seal the edges or you will get an ugly bubble on the inside.
Also, the thicker you filling is the better you will be, my spillage came from my plum pies and none from the pear…
Finally, seal those puppies tight.
22. isseup | November 18th, 2008 at 10:30 am
I’m a fan of yours. Those pies are traditional finnish cuisine but they’re not vegan. It’s not hard, though, to make them vegan.
So funny to see them here
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