Blueberry Mint Hand Pies are, without a doubt, the perfect summer treat. What could be more fun that a fruit-filled hand pie bursting with berry flavor and color, encased in a puffy, flaky crust?
Blueberry Mint Hand Pies
This recipe for Blueberry Mint Hand Pies is an oldie and goodie from my site. It was one of the first I posted in 2011 (almost to the day that I’m now reposting it!), back when I started my site. Hard to believe it’s been that long!
I’ve upgraded the photos here, but not the recipe: it’s perfect as-is! I’ve made a few blueberry pies this season (in addition to these hand pies) because A. they’re delicious and B. they’re so easy to make. In fact I used this exact filling recipe to make them.
I love, love the touch of mint in these hand pies. It’s a delightful companion to the blueberries. The puff pastry shell add a touch of crispiness, and protects your hands from getting blueberries all over them!
Do you go bonkers over blueberries?
Are you a blueberry fan? Go a little wild and try this Blueberry-Mango Salsa. It’s sweet and savory, and totally addictive! I love it because it’s out-of-the ordinary and super-tasty.
I’ve got a great way for you to start your day the blueberry way: whip up a batch of Mini Dutch Baby Pancakes with Blueberry Compote. What a great option for a weekend breakfast. Dutch baby pancakes are so fun because they poof up and bloom when you bake them. Drizzled with a fabulous, fruity compote and they’re a showstopper for a special breakfast.
If you’re looking for a way to incorporate blueberries into your dinner — yes, dinner — I’ve got your dish: Sheet Pan Blueberry-Balsamic Glazed Salmon. Nobody wants to spend their summer evenings prepping in the kitchen or spending time cleaning up. That’s why sheet pan meals are so amazing. You’ll love this salmon that’s perfect for the season.
The art (project) of baking
When it comes to left brain vs. right brain, my head definitely tilts to the right. I was never good at math and science, I hate to admit, but it is odd that I love processes and procedures — more of a left-brain category. You’re probably wondering what this has to do with my recipe for Blueberry Mint Hand Pies, right (or left)?
I love to bake. It’s creative and process-oriented, and you have to be precise with your ingredients otherwise there’s no telling what you’ll end up with. But it can also be a fulfilling creative activity, like when you’re detailing lattices for pie crusts or forming bread rolls. My head is really happy when I bake — I get to use both sides of my brain!
Sometimes the past is best left in the past
I based my Blueberry Mint Hand Pies recipe off one I had read in Bon Appétit magazine. The idea of the hand pie intrigued me — they reminded me (in theory) of the packaged fruit pies you may remember as a kid.
Back in the day, my mom would occasionally pack one of those pies in my lunchbox (but just half a pie) as a treat. The photos of Bon Appétit’s hand pies were beautiful! They looked nothing like the pies from childhood with their beige shell and thin, glazed icing, and I was willing to bet they didn’t taste like them either! My brain was churning.
This recipe calls for pre-packaged puff pastry. The end result is a puffy, flaky, delightful dessert. You can’t beat puff pastry.
The final hand pie product felt like an art project to me. They were so lovely. And they taste even better!
Make yourself (and your loved ones) a batch of Blueberry Mint Hand Pies before the summer is over. I bet you’ll end up making them more than once!
Patricia Conte/Grab a Plate
Yields Makes 9 hand pies
5 based on 6 review(s)
- 3 Tablespoons cornstarch & 2 Tablespoons cold water
- 3 cups fresh blueberries
- 1/2 cup sugar
- 2 Tablespoons finely chopped fresh mint leaves
- Zest of one large lemon
- Juice of one large lemon
- 1/8 teaspoon salt
- 1, 14-ounce package of puff pastry dough thawed in refrigerator (Use both sheets, one at a time. You may have a little dough left over)
- Flour for dusting work surface
- 1 large egg white
- 1-1/2 Tablespoons raw sugar for topping
- Line one large, or two regular-sized baking sheets with parchment paper.
- In a small bowl, whisk together the cornstarch and cold water to make a thin paste and set aside.
- In a large saucepan over medium heat, combine the blueberries, sugar, mint, lemon zest, lemon juice and salt together. Stir occasionally and cook for about 5 minutes, or until the blueberries release their juices.
- Add the cornstarch mixture to the berry mixture and bring to a boil stirring often.
- After it reaches a boil, remove it from the heat and set it aside. Let cool to room temperature, stirring occasionally.
- On a lightly floured surface, roll out the dough, one sheet at a time, to form a rectangle about 18"x15" in size. Use a sharp knife or pizza cutter to make 9, 6"x5" rectangles.
- In a small bowl, whisk the egg white together with about 1 Tablespoon of cold water to make your egg wash.
- Working with the small rectangles, brush the edges with the egg wash. Scoop about 2 Tablespoons of the berry mixture toward one side of the rectangle. Fold the dough over the filling (so the short ends meet). Crimp the edges with a fork to seal the dough. Use a sharp knife to cut a slit into the hand pie so air escapes while they bake. Place each hand pie onto your baking sheet.
- Brush the tops of each with the egg wash and sprinkle with the raw sugar. Chill in the refrigerator for about 30 minutes.
- Preheat your oven to 375 degrees F.
- Bake pies until the tops are golden, for about 30-40 minutes.
- Cool on the baking sheets for about 10 minutes, then transfer to a wire rack to allow pies to cool completely.
Adapted from Bon Appetit magazine