Rustic Blueberry Hand Pies


Yes, I’m still on a berry bender. These buttery, golden pies are (over-)stuffed with jammy, bursting blueberries.

I love “rustic”. It turns something knobbly and handmade into something artisinal and lovely.

So here, we have rustic hand pies – charming, if lumpy and irregular.


The crust is a gorgeous all-butter pastry. It takes only a minute to whip up in a food processor, but it is infinitely better if you let it chill overnight in the fridge – flakier, more tender, and easier to work with – so I recommend planning ahead by a day.

It’s Deb’s recipe from her Smitten Kitchen cookbook. I’ve had more success with her formula (by weight) than I have with any other.


I froze the pies right away once cool – we have been rewarming them in the oven for a breakfast worth waking up for.


I’m practicing the art of blogging while baby naps in my arms. And… he just woke up! So short and sweet! XO

Rustic Blueberry Hand Pies
Prep time: 
Cook time: 
Total time: 
Serves: 10
For Pastry:
  • 2½ cups (315 grams) all purpose flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 cup (225 grams/2 sticks) cold butter, cut in 1 inch cubes
  • ½ cup ice cold water
For Filling
  • 3 cups fresh blueberries
  • 1 tbsp corn starch
  • ⅓ cup sugar
  • ½ tsp vanilla extract
  • 1 tsp finely grated lemon zest
For assembling:
  • 1 egg yolk
  • 2 tsp water
For icing:
  • ½ cup confectioners' sugar
  • ¼ tsp vanilla extract
  • 1 tbsp water
For Pastry:
  1. Combine flour, sugar and salt in a food processor; pulse a few times. Sprinkle butter over top and pulse until butter pieces are about the size of peas. Scatter ice water over and pulse again a few times until a shaggy dough forms.
  2. Turn dough out onto a floured counter. Gather the dough into two cohesive lumps of equal size and pat them into discs. Wrap dough discs in plastic wrap and refrigerate overnight, or for at least two hours.
For filling:
  1. In a medium bowl, toss blueberries with corn starch, sugar, vanilla extract and lemon zest.
To assemble:
  1. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
  2. Working with one disc at a time, roll dough into a rectangle (approximately 16" by 11" wide). Trim edges to make straight lines. Use a knife or pastry wheel to cut dough crosswise into 5 equal strips.
  3. Place 2 heaping tablespoonfuls of blueberries on one end of each dough strip, then fold over and pinch edges to seal. Use a sharp paring knife to cut two 1" slits in the tops of each pie. Transfer pies to parchment-lined baking sheet. Repeat with second disc of dough.
  4. In a small bowl, whisk egg yolk with 2 tsp water. Brush pies with the egg wash. Bake pies for 20-25 minutes, or until golden brown.
To make icing:
  1. Whisk together confectioners' sugar, vanilla extract and water. Drizzle over warm pies in a zigzag fashion.



  • Dana Shultz

    Those are gorgeous! I’ve made berry pop tarts before but never rustic hand pies! On my “must try” list for sure.

    • foodess

      I bet berry pop tarts are similar, yum!

  • Stephanie @ Girl Versus Dough

    I’ll take a dozen of these for breakfast, please! So yum. :)

    • foodess

      I know, right? I admit we did not have just one…


    So very pretty! Thank you for sharing, as blueberries are a great way to make food amazing!

    • foodess

      Thank you!

  • Irina @ wandercrush

    Such a rustic recipe! I need to get my hands on some summer berries and give this a go.

    • foodess

      Do it! :)

  • Asha Shivakumar

    This is so perfect…would like to make it soon for our picnic..

    • foodess

      Perfect picnic food! :)

  • Mari @ Oh, Sweet & Savory

    So lovely and – as you say – charming! Thank you for sharing!

    • foodess

      Thanks, Mari!

  • Teena Oake

    I just bought fresh picked blueberries today at a local blueberry farm…will be making these tomorrow for family and a few customers/friends!

    • foodess

      Yay! Let me know what you think :)

  • April

    Just made these tonight and they’re GORGEOUS and tasty beyond all reason. Mine aren’t nearly as pretty, they pretty well all exploded a bit, but I’ve decided the streaks of blueberry juice are aesthetically pleasing. So there.

  • Shannon Johnson

    Hi Jennifer-
    I finally made these little gems tonight and they couldn’t have been more delicious! xx