Blueberry hand pies, a treat steeped in Southern history and adored everywhere, are simple to make. A fruit filling spiked with rum and vanilla is enveloped in pastry dough and quickly fried. But wait! A tartly sweet lemon glaze is drizzled on top.
These spectacular held pies are made from blueberry filling enveloped in flaky fried pastry dough and drizzled with a sweetly tart lemon glaze. We could gush on and on about the juxtaposition of sweet and tart, crackly and juicy, but there’s probably no point. We know. We were sold at the notion of fried pie, too.–Angie Zoobkoff
Blueberry Hand Pies
- Quick Glance
- 1 H, 10 M
- 1 H, 40 M
- Makes 15
- For the blueberry hand pies
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 3/4 cup water
- 1/4 cup dark rum
- 1 teaspoon orange zest (from 1 orange, preferably organic)
- 1/4 teaspoon vanilla extract or paste
- Pinch of kosher salt
- 1 sprig thyme
- 1 1/4 pounds fresh blueberries
- 1 recipe store-bought or homemade double-crust pie dough
- All-purpose flour, for dusting
- 1 large egg
- 4 cups mild vegetable oil
- For the lemon glaze
- 1 cup confectioners’ sugar
- 2 tablespoons Meyer lemon juice or regular lemon juice
- 1 to 3 teaspoons heavy cream
- Make the blueberry hand pies
- 1. In a medium saucepan, whisk together the sugar and cornstarch. Pour in 1/2 cup water and whisk until combined. Whisk in the rum, orange zest, vanilla extract or paste, and salt. Add the thyme sprig.
- 2. Set the saucepan over medium heat and cook, whisking constantly, until the mixture is reduced and syrupy, 12 to 15 minutes. Remove from the heat and fold in the blueberries. Let stand for 30 minutes. Remove and discard the thyme sprig.
- 3. Divvy the piecrust in half. Cover and refrigerate 1 portion until ready to use. On a lightly floured surface, roll out the remaining portion to 1⁄8-inch (3-mm) thickness on a lightly floured surface. Cut the dough into 10 circles with a 4 1⁄2-inch (11-cm) round cookie cutter, gently rerolling the dough scraps once and cutting out more rounds. Repeat with remaining dough half.
- 4. Spoon about 1 tablespoon filling into the center of each dough circle. Whisk together the egg and remaining 1⁄4 cup water. Brush the edges of each pie and fold the dough over the filling so the edges meet. Press the edges together with a fork to seal, taking care to seal the sides together well to prevent leaking. Repeat the process with the remaining dough, filling, and egg wash. (You may end up with some extra filling. We highly encourage sampling.)
- Fry the hand pies
- 5. In a deep-sided skillet set over medium heat, warm the oil to 375°F (190°C). Place a couple layers of paper towels on a baking sheet and place alongside the stove. Fry the pies until golden brown, 2 to 4 minutes. Turn and cook 2 minutes longer. Use a slotted spatula to transfer the pies to paper towels. Let cool for 20 minutes.
- Make the lemon glaze and decorate the hand pies
- 6. In a small bowl, whisk together the confectioners’ sugar and lemon juice. Slowly whisk in the cream, 1 teaspoon at a time, until the desired consistency is reached.
- 7. Drizzle the glaze over the pies and devour immediately.
Recipe Testers Reviews
These cute, homey little hand pies were well received by my family. They seemed surprised I had made them and there were smiles all around.
The filling was very good with the rum, orange zest, and vanilla bean paste. The glaze was lemony and complemented the blueberries nicely.
The only issue I had was keeping my oil at temperature. It spiked and I ended up with a few dark brown pies. I wished I had a deep fat fryer that would keep the temperature even.
A very nice recipe that I would make again and try with other fruit fillings and possibly even meat. Great for a weekend treat with any fruit in season.
I’ll admit I was a little skeptical about what about would happen to pie dough when it was plunged into hot oil, but I needn’t have worried. These blueberry hand pies were a hit with everyone in my family, from a 4-year-old to my father who is 73, everyone devoured their pie and begged for seconds.
The blueberry filling was the perfect consistency: slightly cooked but not so much that it turned to jam. The lemon glaze was just tart enough to balance out the sweetness of the filling. And the fried pie crust…well, who could complain about fried pie dough?
While the recipe requires a fair amount of hands-on time, each step could easily be completed separately days in advance. We ate the pies while they were still slightly warm but any leftovers (as if!) would be delicious the next day so don’t be deterred by the large serving size.
These blueberry hand pies were a great, fun, delicious recipe to make.
Very friendly for a busy mom to make, as well. I used a pre-made double pie crust and rolled it out per the directions. The ratio of filling to piecrust was just right. I did have a lot of filling leftover. I would also taste the berries ahead of time and probably reduce the sugar in the filling a bit to get more of the blueberry's characteristic tartness.
I'm a little leery of thyme in recipes so, full disclosure, I used a very small sprig. It added just that little hint of something, which was exactly what I was hoping for. I subbed water for the rum, I'm not a fan of the taste of alcohol in baked goods, and was very happy with that substitution.
My pies fried much quicker than the recipe indicated, mine were fully cooked in 2 minutes, so watch them carefully. Amount of glaze was just right, though a smidge thin, I think next time I'll leave out the cream so the Meyer lemon flavor shines a little more brightly. A delicious complement to the blueberries.
Loved this recipe, I will be making these again and again. I can't wait to take them on a picnic, I think they'll travel beautifully, and to a potluck as they'll add that special something and no one will need to know how easy they were.
I would make these blueberry hand pies again. The sweetness of the glaze offset the tartness of the blueberries. The eating was very messy. I could taste the orange zest but not the thyme sprig in the finished product.
I cooked the sugar rum solution for 15 minutes and during this time it became darker and more syrupy, ending up the color of fudge. I needed to drain the fruit mixture from the syrup before filling the pies as juice oozed out when I tried to close the pies. The pies fried easily. I used all-butter puff pastry.