A little sweet treat is always welcome, right?! You don’t always have to sit down for a coffee and cake in a coffee shop, when you’re in the mood for something sweet. You can also nibble on a sweet treat, like these little Blueberry Hand Pies on a blanket in the park, while sitting on a train, or on top of a mountain. Take these sweet little thingies wherever you want to go. These hand pies are perfect as a sweet little snack on the go! ;)
The craving for something sweet can hit you anywhere. At home, on the train, in the car, in the park… In situations like that, it is great to have something at hand, right? You can easily pack these small hand pies into your bag and take them everywhere you go. If you need a sweet little treat between meals, these little pies are definitely better than a chocolate bar or other stuff you can buy in a supermarket.
We really like pies – no matter if they are big or small. That’s why we’ve collected quite a few pie recipes here on the blog over the years. If you like the little ones here, you’re sure to enjoy a larger version of them. Our Blueberry Sour Cream Pie is an absolute delight. Unfortunately, taking that one to the park or on a trip is a little more complicated. You would need a proper transport box for that one. Not just a paper bag. ;P
Preparing these hand pies here is very easy. You don’t need any (super) special equipment for either the dough or the filling. A few bowls and a pastry blender are all you require. If you don’t have a pastry blender at home, simply work with your hands. A special baking tin is also not needed. In theory, anyone should be able to make these hand pies without a lot of effort. Whether you are a well-equipped professional or a beginner with little to no equipment…
The dough we use here is not really a classic pie dough. Normally, you would only use flour, salt, butter, and a bit of ice water for that. Here, sour cream replaces the water. Baking powder is also added to give the pastry a little more volume. This is not necessary when preparing classic pies. Layers of butter distributed throughout a pie dough ensure a fluffy and crispy result instead. If you were to use such a classic pie dough for the mini pies, they would probably be a little flatter. :P
Anyway. In case you are not the biggest fan of blueberries, you could use a different type of filling, of course. There are almost no limits to your imagination. Whether sweet or savory, the dough can be used for any kind of mini pies. Apples and pears are often used for pies like that, but cherries or raspberries are equally good. Hand pies are no less delicious when filled with bacon, ham and/or cheese. If you prefer savory snacks, they are definitely an option.
Our Potato Croissants with Blueberries & Streusel Topping are just as delicious as the small pies. Those little bites are also great for travelling and snacking on the go. In case you need more snacks. ;P For our XL Blueberry Cheesecake Muffins, we would perhaps recommend a small transport box. Just to make sure the blueberries on top are not getting smashed and leave stains everywhere. Either way, another option for a great snack on the go and equally tasty! ;P
INGREDIENTS / ZUTATEN
(12-14 mini pies)
For the dough:
2 cups (260g) all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup (230g) butter, cold
1/2 cup (120g) sour cream
For the filling:
1/3 cup (65g) sugar
2 tbsp. cornstarch
1/2 organic lemon, zest
1 tbsp. lemon juice
1/2 tsp. vanilla bean paste
about 3.5 oz. (100g) fresh blueberries
To finish:
1 small egg
some water
coarse sugar (optional)
(12-14 Mini Pies)
Für den Teig:
260g Mehl (Type 405)
1/2 TL Backpulver
1/2 TL Salz
230g kalte Butter
120g Schmand
Für die Füllung:
65g Zucker
2 EL Speisestärke
1/2 Bio-Zitrone, Abrieb
1 EL Zitronensaft
1/2 TL Vanillepaste
etwa 100g frische Blaubeeren
Zum Bestreichen:
1 Ei (S)
etwas Wasser
grober Zucker (optional)
DIRECTIONS / ZUBEREITUNG
1. Mix the flour with baking powder and salt in a large bowl. Add the cold butter and cut it into pea-sized pieces with a knife or pastry blender*. Next, add the sour cream, mix it in, and knead quickly until the dough comes together. If the dough seems too wet and sticky, add some more flour. Wrap the dough in plastic wrap and place it in the fridge for about 1 hour.
2. Wash and dry the blueberries for the filling. Combine sugar, cornstarch, and lemon zest in a small bowl. Add the lemon juice and vanilla bean paste to a second (larger) bowl and mix to combine. Add the blueberries and swirl them in the lemon juice mixture. Sprinkle the sugar mixture on top and mix until the blueberries are evenly coated with the sugar. Set aside.
3. Preheat the oven to 220°C (425°F). Line two baking sheets with baking parchment and set aside. Roll out the dough (thinly) on a floured surface, use a round cookie cutter* and cut out 24-28 circles with a diameter of about 7,5 cm. Collect dough scraps and roll out again for more dough circles until all the dough has been used.
4. Place half of the dough circles on the baking sheets, add some blueberries on top and cover them with a second dough circle on top. Press the edges together – works best with a fork, which also gives you a nice pattern around the edges. Mix the egg with some water and brush the mini pies with it. If you like, you can sprinkle the pies with some coarse sugar (optional) and then bake them for about 15-18 minutes or until golden brown. Switch the baking sheets halfway through for a better baking result. Let the mini pies cool down on the baking sheets for some time, then transfer them to a wire rack and let them cool down completely. If you can’t hold back, try a warm pie… just don’t blame me if you burn your tongue!
1. Das Mehl mit Backpulver und Salz in einer großen Schüssel vermischen. Die kalte Butter dazugeben und dann mit einem Messer oder Teigmischer* in etwa erbsengroße Stücke zerteilen. Den Schmand dazugeben, alles gut vermengen und dann zügig zu einem glatten Teig verkneten. Sollte der Teig zu stark kleben, einfach noch ein wenig Mehl dazugeben. Den Teig in Klarsichtfolie einschlagen und für etwa 1 Stunde in den Kühlschrank legen.
2. Die Blaubeeren für die Füllung waschen und abtropfen lassen. Zucker, Stärke und Zitronenschale in einer kleinen Schüssel vermischen. Den Zitronensaft und die Vanillepaste in einer zweiten, größeren Schüssel verrühren. Die Blaubeeren dazugeben und alles gut vermengen, bis die Blaubeeren gleichmäßig mit Zitronensaft und Vanillepaste bedeckt sind. Die Zuckermischung darüberstreuen und alles vermengen – die Beeren sollten gleichmäßig mit dem Zucker bedeckt sein. Bis zur weiteren Verwendung zur Seite stellen.
3. Den Ofen auf 220°C (425°F) Ober-/Unterhitze vorheizen. Zwei Backbleche mit Backpapier auslegen und zur Seite stellen. Den Teig (recht dünn) auf einer bemehlten Fläche ausrollen und mit einem runden Ausstecher* etwa 24-28 Kreise mit einem Durchmesser von etwa 7,5 cm ausstechen. Teigreste immer wieder zusammensammeln und erneut ausrollen, bis alles aufgebraucht ist.
4. Die Hälfte der Teigkreise auf die Backbleche setzen, jeweils eine kleine Portion Blaubeeren darauf verteilen und diese Füllung dann mit einem zweiten Teigkreis abdecken. An den Rändern gut zusammenpressen – funktioniert mit einer Gabel recht gut und ergibt ein schönes Muster. Das Ei mit etwas Wasser verquirlen und die Mini Pies damit bestreichen. Wer mag, kann die Pies noch mit etwas Zucker bestreuen (optional) und dann im vorgeheizten Backofen für etwa 15-18 Minuten backen – zur Halbzeit die Position der Bleche ggf. tauschen, damit alles gleichmäßig durchbackt. Die kleinen Pies sollten gut Farbe bekommen haben. Auf den Blechen etwas abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Wer sich nicht zurückhalten kann, darf auch schon mal einen warmen Pie probieren… nur nicht die Zunge verbrennen! ;P
Craving more? Keep in touch on Facebook, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Easy-Peasy Blueberry Hand Pies
- Prep Time: 00:30
- Cook Time: 00:18
- Total Time: 01:00
- Yield: 14 1x
- Category: Snacks
- Cuisine: International
- Diet: Vegetarian
Description
You need something tasty to eat on the go? Well, these mini blueberry hand pies are perfect for snacking while travelling or when out in the park. ;)
Ingredients
Für den Teig:
260g Mehl (Type 405)
1/2 TL Backpulver
1/2 TL Salz
230g kalte Butter
120g Schmand
Für die Füllung:
65g Zucker
2 EL Speisestärke
1/2 Bio-Zitrone, Abrieb
1 EL Zitronensaft
1/2 TL Vanillepaste
etwa 100g frische Blaubeeren
Zum Bestreichen:
1 Ei (S)
etwas Wasser
grober Zucker (optional)
Instructions
1. Mix the flour with baking powder and salt in a large bowl. Add the cold butter and cut it into pea-sized pieces with a knife or pastry blender*. Next, add the sour cream, mix it in, and knead quickly until the dough comes together. If the dough seems too wet and sticky, add some more flour. Wrap the dough in plastic wrap and place it in the fridge for about 1 hour.
2. Wash and dry the blueberries for the filling. Combine sugar, cornstarch, and lemon zest in a small bowl. Add the lemon juice and vanilla bean paste to a second (larger) bowl and mix to combine. Add the blueberries and swirl them in the lemon juice mixture. Sprinkle the sugar mixture on top and mix until the blueberries are evenly coated with the sugar. Set aside.
3. Preheat the oven to 220°C (425°F). Line two baking sheets with baking parchment and set aside. Roll out the dough (thinly) on a floured surface, use a round cookie cutter* and cut out 24-28 circles with a diameter of about 7,5 cm. Collect dough scraps and roll out again for more dough circles until all the dough has been used.
4. Place half of the dough circles on the baking sheets, add some blueberries on top and cover them with a second dough circle on top. Press the edges together – works best with a fork, which also gives you a nice pattern around the edges. Mix the egg with some water and brush the mini pies with it. If you like, you can sprinkle the pies with some coarse sugar (optional) and then bake them for about 15-18 minutes or until golden brown. Switch the baking sheets halfway through for a better baking result. Let the mini pies cool down on the baking sheets for some time, then transfer them to a wire rack and let them cool down completely. If you can’t hold back, try a warm pie… just don’t blame me if you burn your tongue!
Notes
Make something amazing in the kitchen!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
Ich habe die Hand Pies mit Apfel und Rosinen, die ich in Vanille-Rum getränkt habe, gebacken. Super lecker! Danke für das tolle Teig Rezept!
Klingt nach einer sehr leckeren Version! :)
LG, Marc