Blueberry Basil Hand Pies

Blueberry Basil Hand Pies
4.7 from 3 ratings
Baked into a delicate, buttery crust, these Blueberry Basil Hand Pies are bursting with the flavors of summer.Recipe courtesy of Living the Gourmet
Prep Time
Cook Time
Blueberry Basil Hand Pies
Total time: 50 minutes
  • 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
  • 1 cup fresh blueberries
  • 2 tablespoon 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
  • 1 cup confectioner's sugar
  • 1 teaspoon vanilla
  • 2 tablespoon whole milk
  1. In the bowl of a food processor, combine pastry flour, sugar, salt, and butter.
  2. Pulse until the mixture is crumbly.
  3. Add the ice water one tablespoon at a time, pulsing between each addition until the dough comes together.
  4. Turn the dough out onto a floured surface and shape into a disk.
  5. Wrap in clingfilm or wax paper and refrigerate for at least an hour.
  6. In a large bowl, combine all ingredients except the egg and raw sugar.
  7. Toss the blueberries together and set aside.
  8. Preheat oven to 350 degrees F.
  9. On a well floured surface, roll out dough into a 15x12-inch rectangle.
  10. Using a knife or pizza cutter, cut out into rectangles (you should get 6-8).
  11. Brush edges of rectangles with beaten egg then spoon some blueberries in the center of each rectangle.
  12. Fold the dough over, and pinch the edges with a fork to seal.
  13. 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.
  14. Bake for 30-35 minutes, until the juices have run from the pies and the pastry shells are golden.
  15. Transfer to a wire rack and let cool.
  16. Combine the ingredients for the icing in a small bowl and whisk until thick and smooth.
  17. If you need more milk, add ½ teaspoon more at a time.
  18. Drizzle the icing over each pie before serving.