Blueberry Puff Pastry Hand Pies

Ingredients

Laminated Dough

• 500g (4 cups) all-purpose flour
• 10g (2 teaspoons) instant yeast
• 50g (¼ cup) granulated sugar
• 10g (1½ teaspoons) fine sea salt
• 50g (1 large egg) large egg
• 60g (¼ cup) unsalted butter, softened (for dough)
• 240ml (1 cup) whole milk, lukewarm
• 225g (1 cup / 2 sticks) unsalted butter, cold (for lamination) — Keep very cold for proper lamination

Blueberry Filling

• 400g (2½ cups (about 14 oz)) frozen blueberries
• 50g (¼ cup) granulated sugar
• 30ml (2 tablespoons) fresh lemon juice
• 10g (1 tablespoon) cornstarch
• 30ml (2 tablespoons) water

Assembly

• 50g (1 large egg) large egg, beaten (for egg wash)
• 15g (1 tbsp) turbinado sugar — For sprinkling

Equipment

Method

Make the Dough (Day before or morning of)

Create a smooth, enriched dough that will become the base for your laminated pastry.

1. Combine Dry Ingredients. In the bowl of a stand mixer, combine flour, instant yeast, sugar, and salt. Mix briefly to distribute.
2. Add Wet Ingredients. Add the egg, softened butter, and lukewarm milk. Mix on low speed with the dough hook until the dough comes together, about 2 minutes.
3. Knead the Dough. Increase to medium speed and knead for 6 to 8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. It should pull away from the sides of the bowl.
4. Shape and Chill. Shape the dough into a rectangle about 8x10 inches. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or overnight.

Wait: PT1H

Tip: This rest is crucial for easier lamination. The dough should be cold and firm but still pliable.

Prepare the Butter Block

Create a pliable butter block that will create all those flaky layers.

1. Pound the Butter. Place the cold 225g of butter between two sheets of parchment paper or plastic wrap. Using a rolling pin, pound and roll the butter into a flat rectangle about 5x7 inches.
2. Check Consistency. The butter should be pliable but still cold—bendable without cracking but not soft or greasy. Return to refrigerator until ready to use.

Tip: If the butter is too cold, it will crack when folding. If too warm, it will squeeze out. Aim for a consistency similar to the dough.

Laminate the Dough (First Turn)

Enclose the butter and create your first lamination fold.

1. Roll Out Dough. Remove the chilled dough from refrigerator. On a lightly floured surface, roll it into a rectangle approximately 10x14 inches.
2. Enclose Butter. Place the butter block in the center of the dough. Fold the top third of dough down over the butter, then fold the bottom third up, like folding a letter. You've now enclosed the butter.
3. Complete First Turn. Turn the dough 90 degrees. Roll it out again into a rectangle about 10x14 inches. Fold into thirds again—this is your first turn.
4. Rest. Wrap and refrigerate for 30 minutes.

Wait: PT30M

Second and Third Turns

Continue building layers for maximum flakiness.

1. Second Turn. Remove dough from refrigerator. Roll into a 10x14 inch rectangle again. Fold into thirds (second turn). Wrap and refrigerate 30 minutes.
2. Third Turn. Repeat one more time: roll, fold into thirds (third turn), wrap, and refrigerate at least 1 hour before using, or overnight.

Wait: PT1H

Tip: After three turns, you'll have 27 layers of butter. Don't skip the rests—they prevent the butter from breaking through.

Make the Blueberry Filling

Create a jammy, concentrated filling that won't make your pastry soggy.

1. Make Slurry. Whisk together the cornstarch and water in a small bowl to create a slurry. Set aside.
2. Cook Berries. Combine the frozen blueberries, sugar, and lemon juice in a small saucepan over medium heat. Stir occasionally as the berries break down and release their liquid, 3 to 4 minutes.
3. Thicken. Once bubbling with berries broken down, stir in the cornstarch slurry. Continue stirring 1 to 2 minutes until the mixture thickens to a jammy consistency.
4. Cool Completely. Remove from heat and cool completely before using. This is essential to prevent soggy bottoms.

Tip: The filling should be thick enough to mound on a spoon. If too thin, cook a bit longer.

Shape and Fill

Cut and form your hand pies in the muffin tin.

1. Roll Out Dough. Remove the laminated dough from refrigerator. On a lightly floured surface, roll it out to about ⅛ inch thickness.
2. Cut Circles. Using a funnel (open side down) and paring knife, or a 4-inch round cutter, cut circles large enough to line muffin cups with slight overhang. Gather and re-roll scraps as needed, being careful not to overwork.
3. Line Muffin Cups. Gently press each circle into a muffin cup without stretching the dough. The dough should come up the sides with a slight overhang.

Assemble and Bake

Fill, top, and bake to golden perfection.

1. Preheat Oven. Preheat oven to 400°F (200°C).
2. Fill. Spoon 1 to 2 tablespoons cooled blueberry filling into each pastry-lined cup. Don't overfill or filling will bubble over.
3. Add Tops. Cut remaining pastry scraps into rough pieces to cover tops. Lay pieces over filling and pinch edges together to seal. The rustic, pieced-together look is beautiful!
4. Egg Wash and Sugar. Brush tops with beaten egg and sprinkle generously with turbinado sugar.
5. Bake. Bake 20 to 25 minutes until puffed and deep golden brown.
6. Cool. Cool in tin 5 minutes before removing to prevent sticking.

Bake to Golden Perfection

High heat creates steam between the butter layers for maximum puff.

Oven: 200°C / 400°F. Internal temperature when done: 93°C / 200°F.

Bake time: PT25M

Standard Oven (recommended)

Equipment: 12-cup muffin tin

1. Preheat. Preheat oven to 400°F (200°C) with rack in center position.
2. Bake. Bake 20-25 minutes until puffed and deep golden brown. The tops should be richly colored—don't pull them too early.
3. Cool. Cool in tin 5 minutes, then carefully remove to a wire rack.

Storage

• Room temperature: Best eaten day of baking. Store in airtight container up to 2 days.
• Frozen: Freeze unbaked filled pies up to 1 month. Bake from frozen, adding 5-7 minutes to bake time.

Reheat at 350°F (175°C) for 5-7 minutes to restore crispness. The microwave will make them soggy.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes! The laminated dough can be made up to 2 days ahead and kept refrigerated, or frozen for up to 1 month. Thaw overnight in the refrigerator before using.

Why does my filling need to be completely cool?

Warm filling will melt the butter layers in the dough, preventing proper puffing and creating soggy bottoms. Always cool completely before filling.

The dough is getting too soft while I work. What should I do?

If butter starts breaking through or dough becomes too soft, stop immediately and refrigerate for 15 minutes. Cold dough is essential for lamination.

Can I use store-bought puff pastry?

Yes! Substitute 2 sheets of frozen puff pastry (thawed according to package directions). Skip to the shaping step. The results won't be quite as flaky, but still delicious.

My hand pies deflated after baking. Why?

This usually happens if the oven wasn't hot enough or if the dough was too warm when it went in. Make sure your oven is fully preheated and the shaped pies are cold.

Can I use fresh blueberries instead of frozen?

Yes, but frozen berries release more juice which creates a jammier filling. With fresh berries, you may need to cook slightly longer to reduce the liquid.

Nutrition

Per serving (1 hand pie): 285 calories, 31g carbohydrates, 4g protein, 16g fat, 1g fiber, 210mg sodium. Makes 12 servings.