Blueberry Basil Hand Pies
Prep time
Cook time
Total time
These adorable hand pies combine a basil-spiked wild blueberry filling and a flaky pastry shell into a perfectly portable treat.
Recipe type: Dessert
Serves: 12
Basic Pie Crust:
  • 2 cups flour
  • 1 tsp salt
  • ½ cup chilled butter, cubed
  • ½ cup chilled shortening, cubed
  • 1 egg yolk
  • 1 tbsp white vinegar
  • 3-4 tbsp ice-cold water
Blueberry-Basil Filling:
  • 3 cups fresh blueberries
  • ¼ cup sugar
  • 2 tbsp cornstarch
  • 2 tbsp finely minced fresh basil
  • 2 tsp lime juice
  • ½ tsp lime zest
Egg Wash:
  • 1 egg
  • Demerara sugar (optional)
Prepare the Dough:
  1. In a large mixing bowl, stir together flour and salt until combined.
  2. Using a pastry cutter or two knives, cut in butter and shortening until the mixture is crumbly, like coarse oatmeal. Stir in the egg yolk and vinegar, then add water by the tablespoon until the dough just starts to come together. (Err on the side of caution – the dough should still be ever so slightly crumbly, but hold together when you squeeze a handful.)
  3. Divide the dough into two equal halves. Wrap each one tightly with plastic wrap, shaping into a flat disc. Chill for at least 30 minutes.
Prepare the Filling:
  1. In a second bowl, gently stir together the blueberries, cornstarch, basil, lime juice and lime zest until combined. Set aside.
Assemble the Pies:
  1. Preheat oven to 375F.
  2. On a lightly floured work surface, roll out the first disc of pie dough to ⅛" thick. Cut out into 5" rounds. Repeat with the second disc of dough. If necessary, gather up the scraps and roll out again to get a total of 12 rounds.
  3. In a small bowl, prepare the egg wash by whisking together the egg and ice water. Using a pastry brush, run a line of egg wash along the borders of a dough circle. Spoon a generously mounded tablespoon of filling into the middle of the dough, then fold over to enclose the filling and press tightly shut using your fingers. Using a fork, crimp the edge to seal completely. Repeat with the remaining dough.
  4. Transfer the pies to parchment-lined baking sheets. Brush the top of each pie with egg wash and sprinkle with a generous amount of sugar. Using the tip of a sharp knife, poke two or three holes into the top of each pie to vent the steam.
  5. Bake in preheated oven for 18-22 minutes, or until the crust is golden brown and filling is bubbling out from the vents. Let cool for 10-15 minutes before serving, or let cool completely and pack into an airtight container.
Recipe by Crumb: A Food Blog at