Gluten-Free Blueberry Hand Pies: Small size, big flavor

There’s something about summer in Vermont that just puts my mind at ease. Everything from the warm weather, to the lush greenery, to the abundance of farm-fresh produce makes it a magical time of year.

Since we have a fairly short growing season compared to other parts of the country, when summer hits we take full advantage. In particular, we treasure the fresh berries. Our strawberry season often lasts only a few weeks (luckily blueberries linger longer), so as soon as they hit the stands, we dive into the kitchen and start whipping up as many berry-themed recipes as we can think of.

Today we’ve got a really fun summer dessert that uses fresh blueberries and our gluten-free pie crust recipe to make the cutest little hand pies. These gluten-free blueberry hand pies are actually a cinch to whip up and they taste incredible. Their sweet blueberry filling is surrounded by two layers of flaky, buttery pie crust, then topped with a sprinkling of sugar.

Gluten-Free Blueberry Hand Pies via @kingarthurflourThey’re great for any summer occasion, but we love having these blueberry hand pies for a lazy weekend breakfast or as the dessert option at a BBQ. They freeze well, so you could actually keep them on hand for a quick grab-and-go weekday breakfast as well. And last but not least, you can totally customize the filling however you like. Not feeling blueberry? Try strawberryraspberry, peach, or even apricot!

Ready to see how to make these summery treats? Let’s dive into the recipe!

The first thing we’ll do is whip up a double batch of our gluten-free pie crust. We have a great step-by-step photo tutorial that shows you how to make it. You’re going to divide the crust in half, wrap each half, and let the pastry chill in the fridge for at least an hour. While it’s chilling you can start on your blueberry filling.

How to make Gluten-Free Blueberry Hand Pies via @kingarthurflourSet a small saucepan over medium heat and stir together the following:

2 1/2 cups blueberries, fresh or frozen
1/3 cup sugar
2 1/2 tablespoons gluten-free flour or 1 tablespoon Instant ClearJel
2 1/2 teaspoons lemon juice

How to make Gluten-Free Blueberry Hand Pies via @kingarthurflourCook the mixture until it starts to thicken, about 5 minutes. Then transfer the cooked berries to a bowl and let them cool to room temperature.

When you’re ready to assemble your hand pies, preheat the oven to 425°F, placing a rack on the middle shelf. Line a baking sheet with parchment paper and set it aside.

How to make Gluten-Free Blueberry Hand Pies via @kingarthurflourRoll each piece of pastry into a large rectangle about 7″ x 17 1/2″. With a straight edge and pastry wheel, or a 3 1/2″ square cutter, cut out ten 3 1/2″ squares from each piece.

How to make Gluten-Free Blueberry Hand Pies via @kingarthurflour

Divide the filling among 10 of the squares, using about a heaping tablespoon for each.

Whisk 1 egg and brush some of the beaten egg along the edges of each filled square.

How to make Gluten-Free Blueberry Hand Pies via @kingarthurflour

Cut a vent in the center of the other 10 squares, using a decorative cutter if you like.

Top each filled square with a vented square, and press along the edges with the tines of a fork to seal.

How to make Gluten-Free Blueberry Hand Pies via @kingarthurflourBrush the top of each pie with the remaining beaten egg, and sprinkle with sparkling sugar. Transfer the pies to the prepared baking sheet.

How to make Gluten-Free Blueberry Hand Pies via @kingarthurflourBake the pies for 18 to 20 minutes. Remove them from the oven, and let cool for 20 minutes before serving.

Gluten-Free Blueberry Hand Pies via @kingarthurflour

We hope you enjoy these hand pies. If you make them, we’d love to hear what you think!

Read, bake, and review (please) our recipe for our Gluten-Free Blueberry Hand Pies.

Print just the recipe.

Alyssa Rimmer
About

Alyssa grew up in Vermont, attended the University of Vermont and now lives in New York City, where she bakes and writes recipes for her blog Simply Quinoa. She's been living gluten-free for over four years. Alyssa also authors her own food blog and enjoys ...

comments

  1. Lorinda Adams

    Yay! Will this pie crust tolerate being folded in half, if the pieces are larger squares (then folded into triangle shape) or a circle that’s then folded into a half circle, obviously sealing and crimping the edges like you’ve done here? Or do I need to use entirely separate pieces?

    Reply
    1. The Baker's Hotline

      You’re welcome to try, Lorinda! Give it a go with one piece of dough and see if it folds without cracking. Even if it does crack, you can just crimp over the crack with your fork and no one will be the wiser. Annabelle@KAF

  2. Danielle

    Hi KAF, I’d like to make these hand pies with my daughter, would apples work instead of blueberries?
    Thank you,
    Danielle

    Reply
    1. The Baker's Hotline

      Hi Danielle, if you’d like to make an apple version of this portable treat, use this recipe here for Toffee Apple Hand Pies. (If you want them to be just regular apple hand pies as opposed to toffee, leave out the butterscotch chips.) Happy baking! Kye@KAF

  3. Sandy Van Vranken

    A new friend loves pie and has celiac disease. I carefully got your gluten-free pie crust mix to make a pie for her, only to find your Instant Clearjel IS NOT gluten-free. I wish that fact were very clearly disclosed in your product information.

    Maybe it doesn’t make a difference whether the thickening is gluten free?

    Reply
    1. The Baker's Hotline

      Hi Sandy, we’re glad you picked up a box of our Gluten-Free Pie Crust Mix so you could bake and share with your friend. (Lucky friend!) Some of our gluten-free pie recipes (like this one for Gluten-Free Blueberry Hand Pies) call for Instant ClearJel as a thickener, which as you’ve noted is not a certified gluten-free ingredient. (We’ve listed this right in the recipe after Instant ClearJel, stating it’s “not packed in a gluten-free facility” to help avoid confusion.) If you’re baking for someone whose diet requires certified gluten-free items, then you can use 2 1/2 tablespoons of our Gluten-Free Flour instead. We apologize for any disappointment you may have experienced, Sandy. We hope this explanation helps clarify and sets you up to get baking. Kye@KAF

  4. Irene in T.O.

    Tapioca is still gluten free, no? Use the quick cooking variety to thicken fruit for pies. Grind lightly in a mortar if you really want to. Let it sit with the fruit for about as long as you chill the crust, then there will be no hard bits after cooking. Same amount as cornstarch and you know which plant source it is.

    Reply
    1. The Baker's Hotline

      Thanks for the tips, Irene. We’ve had good success using quick-cooking tapioca to thicken other pie fillings too, and it could indeed be another option to explore here. Mollie@KAF

  5. Melissa

    My 3 year old daughter was just diagnosed with celiac disease, it flipped our world upside down. I love to bake, but now I’m trying to find the best gluten free recipes that don’t taste like paper. This recipe is incredible!! It’s the first gluten free pie crust recipe that actually tastes good. And my daughter loved it, which is a huge bonus!! Thanks for the recipe!

    Reply
    1. The Baker's Hotline

      It’s our pleasure to make gluten-free baking a little easier and a little more delicious, Melissa. Mollie@KAF

    1. The Baker's Hotline

      Geraldine, we have tried using arrowroot as a thickener and we’ve found that it works well in practically all fruit pie fillings. It’s a bit harder to find in the grocery store, so our recipes usually call for thickening with cornstarch or (gluten-free) flour. However, feel free to use arrowroot instead of cornstarch or use half as much if you’re replacing flour in a recipe. Happy baking! Kye@KAF

  6. Jen

    These were probably the ugliest hand pies ever, but they were delicious! I didn’t have enough blueberries, so I added strawberries and raspberries but didn’t use quite enough extra flour to thicken the juicier berries sufficiently, so it was tricky to seal the edges. I also had some trouble with the dough coming apart as I tried to move it, so ended up cutting bigger squares and just folding them in half around the filling. Either way, what they lacked in beauty they made up for in taste (and the delight of eating hand pies even though we have to be GF)!

    Reply
    1. The Baker's Hotline

      It does not matter how you make the turnover. Pop-tart style (like this blog illustrates), squares, triangles, half circles, rectangles, whatever! Once mine are sealed, they can look a little rough around the edges. So, I use my pizza roller to trim them back so they look clean and crisp. Works every time! Elisabeth@KAF

  7. Connie S

    Absolutely delicious! I love your gluten free pie crust recipe. It always comes out perfect. I just love all of your gluten free recipes. I have become the baker when there are parties to go to. They all love the gluten free desserts I make and always comment that it’s so much better than any regular flour bake goods they buy.

    Reply
  8. Rita

    If you prepared them, no baking, and then froze them, how long would you need to adjust the baking time as they would be frozen? They look delicious! Thanks!

    Reply
    1. The Baker's Hotline

      Rita, we haven’t tried to freeze these unbaked and we’re a little concerned they won’t hold up well. You could certainly experiment! Baking time would likely be about five minutes longer, but definitely keep an eye on them! Barb@KAF

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