This blueberry lemon basil hand pie recipe is a perfect go-to for fall. It’s comforting, simple to prepare and oh oh so easy to eat! Enjoy this sweet treat this fall and would even be an amazing alternative to a pie at Thanksgiving! The filling options are endless and I am going to make these little cuties a few different ways so stay tuned for those recipes too! You can also use store bought pie crusts to save on time, but making the real thing is SO MUCH FUN! I get a little messy with the flour, but it’s my favorite part!
KITCHEN GADGETS NEEDED
Blueberry Lemon Basil Hand Pie Filling
- 2 cups blueberries, fresh or frozen
- 2 tablespoons cornstarch
- 1/3 cup sugar
- 1/8 teaspoon salt (a large pinch)
- 2 tablespoons lemon juice + 1/2 tsp lemon zest
- 1 tbsp finely chopped basil
Mix ingredients above and place on medium heat bring to simmer and let mixture thicken
Let completely cool before adding to pastry
Blueberry Lemon Basil Hand Pie Crust
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
1/2 cup cold sour cream
Cut cold (or frozen) butter into cubes and mix with other dry ingredients
Work in butter until the dry ingredients are incorporated and form into pea-size pieces.
Add sour cream and mix together until a dough ball forms
Place on well floured work surface
Knead and roll out into an 10 x 14″ rectangle
Chill for at least 30 minutes in fridge
Cut 3-4″ squares and divide filling (don’t overfill 1 heaping tablespoon is ideal)
Whisk 1 large egg until frothy. Brush some of the beaten egg along the edges of each filled square.
Use a knife to vent the tops of the pastry and create shapes if you wish. We added little leaves to the top for a fall theme.
Add the egg wash and large sugar granules to the top (also known as sparkling sugar)
TIP: the egg wash on the top of the hand pies is what gives it a GOLDEN BROWN appearance. Don’t skip this step!!!
Bake pies at 425 degrees for 18-20 minutes (or until golden brown)
Allow 20-30 minutes to cool before serving