3 ratings

Blueberry Basil Hand Pies

Summer comfort food
Blueberry Basil Hand Pies
Photo courtesy of Living the Gourmet

Baked into a delicate, buttery crust, these Blueberry Basil Hand Pies are bursting with the flavors of summer.

Recipe courtesy of Living the Gourmet


For the crust:

  • 1 and 1/2 cups Bob's Red Mill Unbleached White Fine Pastry Flour
  • 1 Tablespoon sugar
  • 1/4 Teaspoon salt
  • 1/2 Cup unsalted butter, chilled and cubed
  • 1/4 Cup ice water

For the filling

  • 1 Cup fresh blueberries
  • 2 Tablespoons chopped basil leaves
  • 1 Teaspoon lemon zest
  • 1 Tablespoon lemon juice
  • 1 Teaspoon vanilla
  • 1/4 Cup sugar
  • 1/4 Teaspoon salt
  • 1 large egg, beaten
  • Raw sugar for sprinkling

For the icing

  • 1 Cup confectioner's sugar
  • 1 Teaspoon vanilla
  • 2 Tablespoons whole milk


For the crust:

In the bowl of a food processor, combine pastry flour, sugar, salt, and butter.

Pulse until the mixture is crumbly.

Add the ice water one tablespoon at a time, pulsing between each addition until the dough comes together.

Turn the dough out onto a floured surface and shape into a disk.

Wrap in clingfilm or wax paper and refrigerate for at least an hour.

For the filling

In a large bowl, combine all ingredients except the egg and raw sugar.

Toss the blueberries together and set aside.

Preheat oven to 350 degrees F.

On a well floured surface, roll out dough into a 15x12-inch rectangle.

Using a knife or pizza cutter, cut out into rectangles (you should get 6-8).

Brush edges of rectangles with beaten egg then spoon some blueberries in the center of each rectangle.

Fold the dough over, and pinch the edges with a fork to seal.

Place the pies on a parchment-lined baking sheet, gently pierce each pie with a knife, brush with the egg, and sprinkle with raw sugar.

Bake for 30-35 minutes, until the juices have run from the pies and the pastry shells are golden.

Transfer to a wire rack and let cool.

For the icing

Combine the ingredients for the icing in a small bowl and whisk until thick and smooth.

If you need more milk, add ½ teaspoon more at a time.

Drizzle the icing over each pie before serving.