These vegan blueberry hand pies are delicious and perfectly portable for a summer picnic! Sweet summer blueberries are tucked into a flaky crust for a wonderful dessert that’s dairy free and egg free.
When berries are in season, I often start thinking of all the berry desserts I can make.
Sometimes you really are in the mood for pie, though, and nothing else will do. And sometimes you want a pie in a hurry!
That’s where these blueberry hand pies come in. They don’t take long to make or bake, and they cool off quickly, so you can eat them sooner! :)
What are blueberry hand pies?
Hand pies are small pies that you can hold in your hand. They are portable, and not as messy as pie slices, making them perfect for a picnic.
This recipe for blueberry hand pies is very straightforward – even a pie beginner can make this one!
The filling is simple – just some ripe blueberries mixed with a little sugar and flour. I use a basic crust recipe, and if you have a favorite crust you use, you can probably go ahead and make that.
This simple crust does work with gluten free flour, too. Just sub in your favorite gluten free blend or gluten free pie crust mix. You may need to add a little more water depending on what blend you use. It’s best to stick with a lighter flour blend, and don’t overmix it, or it may get tough or gummy.
This is a good gluten free pie crust recipe if you’re looking for a step by step tutorial.
How do you make vegan blueberry hand pies?
- Use a pastry cutter to blend the spelt flour and vegan buttery spread.
- Add a little water, and mix the dough until it forms a ball.
- Pat the dough into a disk and chill for about 30 minutes.
- Divide the dough into four pieces, and roll each one out.
- Place the blueberries on the dough.
- Fold the dough over, and crimp the edges. Use a knife to make a few vent holes in each hand pie.
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Scrumptious Blueberry Hand Pies.
For the crust:
For the filling:
For the top:
- 2 teaspoons organic cane sugar
- Make the crust. Place the spelt flour, salt, and sugar in a large bowl. Add the vegan buttery spread and mix together using a pastry blender.
- Once the mixture resembles coarse crumbs, add the water and stir until the dough comes together and forms a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
- Rinse and drain the berries, then place in a bowl with the sugar and flour. Toss together.
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Roll out some parchment paper on a clean surface, and sprinkle flour all over the paper. Coat the rolling pin with flour as well.
- Divide the chilled dough into four pieces. Take the first piece and roll into a ball, coating with flour.
- Roll the piece of dough into a circle that is about 8 inches in diameter. Place about a quarter of the blueberries on the dough circle, and fold half of the dough over the top of the berries, leaving a ½ inch border peeking out from the bottom. Fold the border up and over the top piece of dough and press firmly to seal. Crimp the edges.
- Make three vent holes in the pie and transfer to the baking sheet. Sprinkle the top of the pie with sugar. Repeat with remaining dough and berries.
- Bake at 400 degrees for about 25-30 minutes, until crust is golden brown.
- Cool before eating.
Looking for more rustic pie recipes? Try this apple crumble tart.
These blueberry hand pies are:
- a simple dessert that’s fun for a picnic
- vegan and dairy free
- a fun recipe to bake with your kids
This post was originally published in June 2015. It has been updated with new photos and more tips.