Alycia Chrosniak CT Eats Out


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Blueberry Hand Pies

Blueberry Hand Pies

Recipe for Blueberry Hand Pies
The perfect picnic recipe: blueberry hand pies
Recipe for Blueberry Hand Pies

Pies in the park?! It seems crazy, but it's doable with the clever and delicious invention of the hand pie! Individually housed in their own little crust, these grown-up pop tarts will please all of your picnicking guests. 

Blueberry Hand Pies

Serves 6


1/2 cup warm water
¼ cup cornstarch
3 cups fresh blueberries
⅓ cup sugar
Juice and zest of 1 lemon
1 teaspoon vanilla extract
1 teaspoon almond extract
Pinch salt
1 egg beaten
2 tablespoons sugar
1 package puff pastry


Preheat oven to  425 degrees F

In a small bowl mix cornstarch and water until smooth and milk like consistency. Set aside.

For the filling, place the blueberries, sugar, lemon zest and juice, vanilla extract, almond extract and salt  along with the cornstarch and water mixture in a small pot and bring to a boil over medium heat, stirring continuously so as not to burn. Let cool to room temperature.

Roll out pastry dough and cut into 12 even rectangles (6 on each sheet of dough).

Place 2 tbsp of filling in the center of 6 of the rectangles.

Place the other 6 pastry rectangles on top of the filled rectangles and gently press the edges together with a fork.

Transfer the pies into lightly greased sheet tray.

Lightly brush the tops with the beaten egg.

Cut two shallow diagonol lines on the top of each pie.

Sprinkle sugar over the tops.

Bake in a traditional oven for 10 minutes or until lightly golden brown.


Recipe by Chef Craig Hutchinson

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