Blueberry Ginger Hand Pies


Gale Gand's Lunch!

Published by Houghton Mifflin Harcourt

This image courtesy of Ben Fink Photography, Inc.

July means blueberry picking for my family and me. We always seem to pick way more than we can eat. We freeze some for the dark days of winter and weekend blueberry pancake production, and we also love using them in these delicious handheld pies. I’ve been seeing hand pies more and more often lately, and pastry chefs love making them because you can get creative and fill them with just about anything!

Makes7 to 10 Hand Pies

Cooking MethodBaking


Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionBuffet, Family Get-together

Recipe CourseDessert

Dietary ConsiderationPeanut Free, Tree Nut Free, Vegetarian

Five Ingredients or LessYes

MealBrunch, Snack, Tea

Type of DishDessert, Pie


  • 1 cup fresh or frozen blueberries
  • 1/2 cup blueberry preserves
  • 1 tablespoon cornstarch
  • Grated zest of 1/2 lemon
  • 1 tablespoon chopped crystallized ginger
  • 1/2 recipe Myrna’s Pie Crust (page 230), or store-bought pie dough for 1 crust
  • 1/2 cup confectioners’ sugar
  • Grated zest of 1/2 lemon
  • Freshly squeezed juice of 1/2 lemon


  1. Heat the oven to 425 degrees. Line a baking sheet with parchment paper.

  2. In a medium bowl, combine the blueberries, preserves, cornstarch, lemon zest, and ginger.

  3. Roll the dough out to 1/8 inch thick. Using a biscuit cutter, cut 4 1/2-inch round discs of pie dough. Lay the discs on the lined baking sheet. Use a pastry brush to brush water around the edge of a disc, and place a heaping tablespoon of filling in the center. Fold the dough over the filling to make a half-moon shape and carefully seal the pie’s edge with your fingers, then crimp it with a fork. Repeat with the remaining dough discs and filling.

  4. Chill the hand pies for 15 minutes to help the edges really stick together. Bake for 15 to 20 minutes, until golden brown. Let the pies cool for 20 minutes on the baking sheet.

  5. Stir together the confectioners’ sugar, lemon zest, and lemon juice to make a glaze.

  6. Brush the pies with the lemon glaze and let them cool for an additional 20 minutes. Serve warm or room temperature. The hand pies are best served the day you make them, but they keep in an airtight container at room temperature for up to 3 days.


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