Fried Blueberry Hand Pies

Crispy fried pastry filled with fresh blueberry filling and dipped in a simple vanilla glaze. There's nothing like a perfect hand pie.

Prep Time30

Cook Time10

Chilling time30

Total Time1 10

Course: Dessert

Cuisine: American, Southern

Keyword: Blueberries, blueberry hand pie, fried hand pie, Summer

Servings: pies

Calories: 387kcal

Author: Katie

Equipment

Deep skillet

Ingredients

For the Dough

2 cups all-purpose flour
2 tablespoons granulated sugar
½ teaspoon salt
½ cup unsalted butter (cold and cut into small pieces)
¼ cup ice water

For The Filling

1 cup canned blueberry pie fillling OR
2 cups fresh blueberries
¼ cup granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon zest
1 tablespoon lemon juice

For Frying

4-5 cups vegetable oil or peanut oil (for frying)

For Glaze

1 cup powdered sugar
1 tablespoon milk
½ teaspoon vanilla extract

Instructions

Prepare the Dough. In a large mixing bowl, whisk together the flour, sugar, and salt. Then, add the cold, cubed butter to the bowl. Blend the butter into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs. Gradually sprinkle ice water into the bowl, one tablespoon at a time, mixing with a fork until the dough just begins to come together. When the dough holds together without being wet or sticky, stop adding water. Press the dough into a ball, then flatten it into a disk.
Chill the Dough. Wrap the dough disk tightly in plastic wrap. Refrigerate for 30 minutes to allow the gluten to relax, making the dough easier to roll out.
Make Filling, if desired. (Note: I almost always use canned pie filling.) In a medium bowl, combine the blueberries, sugar, cornstarch, lemon zest, and lemon juice. Gently toss the ingredients together until the blueberries are coated evenly. Set aside to marinate while the dough chills.
Roll out the Dough. Remove the chilled dough from the refrigerator and let it sit on the counter for a few minutes to soften slightly, making it easier to roll. Lightly flour your work surface and rolling pin. Roll the dough out to a thickness of about 1/8 inch. Use a round cookie cutter or the rim of a glass to cut out 4-inch circles. Re-roll any scraps and continue cutting until all the dough is used.
Assemble the Hand Pies. Place about 1 tablespoon of the blueberry filling in the center of each dough circle. Be careful not to overfill. Fold the dough over the filling to form a half-moon shape. Press the edges together gently and seal by crimping with a fork.
Fry. In a deep skillet or heavy-bottomed pot, heat the oil to 350°F (175°C). Use a thermometer to check the temperature for safety and accuracy. Fry the hand pies in batches, careful not to overcrowd the pan, until golden brown and crispy, about 3-4 minutes per side. Use a slotted spoon or tongs to transfer the pies to a paper towel-lined plate to drain.
Glaze. While the pies cool slightly, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. The glaze should be thick enough to coat the back of a spoon. Dip each warm hand pie into the glaze, making sure both sides are well coated, then set on a wire rack to dry.
Serve. Serve the hand pies warm for the best flavor and texture.

Notes

Keep the butter and water as cold as possible to make flaky pie dough. This way, the butter won't melt before baking, which creates those yummy, flaky layers. If your kitchen is warm, put the flour in the fridge, too.

If you're using canned pie filling, make sure it's not too runny, as it might leak during frying. One can of pie filling will be enough, with some left over.

These pies taste best on the day they're made, but you can store them in a closed container for up to two days and reheat them in an oven to keep them crispy.

When you mix the dough, stop as soon as it comes together. If you work the dough too much, the gluten will develop too much, making the pies tough instead of light and flaky.

If you'd like to make your own canned blueberry pie filling, use my recipe! You can put it in pints to have just enough to make these and a few tablespoons left to topping your ice cream. 😊

Nutrition