Gluten Free Blueberry Hand Pies Recipe
There is nothing more quintessentially summer to me than blueberries. Blueberry pie to be exact. It just wouldn’t be summer without it.
Since today is the first day of summer I would have to say that blueberry pie is definitely in order! Today I decided to make a more portable version – Gluten Free Blueberry Hand Pies; perfect for picnics, beach trips, and hikes. The Great Outdoors and Blueberry Pies – a perfect combo!
These hand pies are very simple to make and have the added benefit of being rice and grain free thanks to the use of Chebe Bread Mix for the crusts. A little blueberry juice will most likely leak out of these babies while they bake but not to worry, that is part of the charm of blueberry pies – or blueberry anything for that matter.
Blueberries and summer – it just doesn’t get any better. Happy summer!
- 2 cups fresh blueberries
- ¼ cup plus 1 tablespoon sugar
- ½ lemon – juiced and zest finely grated
- 2 teaspoons corn or tapioca starch
- 1 7.5-ounce box Chebe Original or All-Purpose Bread Mix
- 3 large eggs divided use
- 2 tablespoons melted butter or vegetable oil
Combine 1½ cups blueberries in a saucepan with ¼ cup sugar, and the lemon juice and zest. Bring to a boil, reduce heat and simmer for 5 minutes or until the blueberries are very soft and start to burst. Combine the corn starch with 2 tablespoons water and stir into the blueberries, increase heat, bring back to a boil, and boil until the mixture thickens, about 30 seconds. Add the remaining ½ cup blueberries and let cool completely. (To speed up the cooling process place the sauce pan in a large bowl of ice water for a few minutes and stir occasionally until cool.)
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicon baking mat.
Combine the bread mix with 2 eggs, the oil or melted butter, and ¼ cup of water. Stir until just combined. Dump the mixture out onto a clean work surface and knead until smooth, about 1 minute. Divide the dough into 6 equal portions and roll into balls. Place a piece of wax or parchment paper on your work surface, place a piece of dough on top, top with another piece of paper, flatten into a disk and roll into a 6 inch circle. Spread 2 heaping tablespoons of the cooled blueberry mixture on one half of the dough leaving a ½ inch border at the edge. Fold the dough over forming a half circle. Pinch the dough edges together, fold over to crimp, and place on the prepared baking sheet. Repeat with the remaining dough and blueberries.
Using a fork, pierce the top of the dough several times. Whisk the remaining egg with a splash of water, brush on the top of the hand pies, and sprinkle with sugar. Bake for 20 minutes or until the crusts are lightly browned. Let cool.
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