These peach blueberry hand pies are the perfect summer treat. Made with fresh fruit, these pies are bursting with flavor and surrounded by a light, buttery, and flaky pie crust. I absolutely love this recipe for parties because it’s so easy for everyone to just grab a pie!
Tips for making flaky pie crust
The pie crust in this recipe is just so dang good. It’s buttery, light, flaky, and tender. Here are a few of my tips and secrets to achieving the best pie crust:
- The Flour – Use a really good quality flour, it makes a huge difference! Also make sure to measure it properly, otherwise the dough will turn out too dry. Always scoop the flour into your measuring cup and level it off with a flat edge. Never scoop directly into a flour bag or container as this compacts the flour into your measuring cup. To avoid any error, use a food scale if you have one.
- The Fat – Work with VERY cold butter and shortening. I recommend cutting it into cubes before you start and place it back into the fridge. When you’re ready to mix it in, take it straight from the fridge and into the bowl. Working with cold butter and shortening will ensure a flaky dough.
- The Water – The same goes for the water. I like to fill a 2 cup measuring glass with water and ice and scoop my 1/4 cup in there to add to the dough. It’s the best way to ensure you’re using really cold water. This will prevent the butter and shortening from melting.
- Chill the Dough – Allowing the dough to chill and rest will not only make it easier to roll out, but it gives the gluten a break. After mixing the dough, the gluten strands are activated. Chilling inhibits this from going any further, otherwise we would be left with a tough dough. It prevents the butter and shortening from melting as well.
Why use shortening in pie dough?
When I first tested this recipe, I used all butter. It turned out delicious, but I had to add more water in order to make the dough more pliable (which made it a bit too sticky). The crust also just wasn’t as flaky as I had hoped.
These are two things that shortening can fix. It’s much softer and has a higher melting point than butter, so it blends into the dough to make it softer and much easier to work. Now the dough rolls like a dream with zero cracks or breaks.
Shortening also gives this crust a delicate texture. The combination of the lumps of butter and smooth shortening spread through the dough creates an overall flaky texture.
So why wouldn’t I use all shortening? If I did that, the pie crust would have a strange taste, if any. The butter provides so much flavor and this dough needs a more firm fat source in order to achieve those little pockets of air all throughout the dough. That’s what provides the flakiness.
How to assemble hand pies
Once the dough has chilled and the filling is cooled to room temperature, it’s time to assemble these pies.
To start, dust your rolling surface with flour. Then, take one half of the dough out of the refrigerator and begin to rolling out. You may need to dust the surface of the dough as well to prevent it from sticking to your rolling pin.
When you’re about halfway through rolling, flip one half of the dough onto itself and dust more flour underneath. Repeat for the other side. This will ensure the dough does not stick with you lift it off of the surface and onto the baking tray.
Roll into a rough 14×14″ square and cut off any of the rough edges with a pizza cutter or knife. Then cut it into 4 equal pieces, each a somewhat square shape.
Line a baking sheet with parchment paper and place one square onto the sheet. Brush one half of the edges with egg wash and spoon the filling into the center of that half (just like the picture above). Fold the other half of the dough on top and crimp the edges with a fork.
Repeat this process for the rest of the dough and the filling. When you finish with the first 4, place the pan in the freezer while you work on the second half of the dough. This makes it easier to move the pies around on the pan if you need more room.
Once all the pies have chilled in the freezer, take them out and cut ventilation holes on top. Brush with more egg wash and sprinkle with sugar before baking. The sugar provides a delicious and sweet crust.
Can I make the dough a day ahead?
Yes, the dough can be chilled in the refrigerator for up to 3 days. You can also prepare the filling ahead of time and keep it in an air tight container in the refrigerator for 3 days as well.
Can I make this recipe vegan?
Yes! Swap the butter for plant butter baking sticks like Earth Balance. But since vegan butter tends to be a bit softer than dairy butter, freeze the sticks for 15 minutes before use.
For the egg wash, replace it with a mixture of 2 tbsp plant-based milk and 1 tbsp maple syrup. You may need to make a double batch to cover all of the pies.
How to store hand pies
Store the pies in an air tight container at room temperature for 2 days. After that, transfer them to the refrigerator for another 2 days.
For more fruity recipes, check out my:
- Lemon Blueberry Muffins
- Coconut Mango Cheesecake Bars
- Fruity Cream Cheese Danish
- Strawberry Rhubarb Crisp
Make sure to tag me @butternutbakery on Instagram and comment below if you make these Peach Blueberry Hand Pies. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!Print
These hand pies are made with a buttery and flaky pie dough and stuffed with a fresh blueberry peach fillling.
- 2 3/4 cups (365g) all purpose flour + 1/4 cup for dusting
- 3 tsp granulated sugar
- 1/2 tsp salt
- 1 cup (220g) unsalted butter, very cold and cubed
- 4 tbsp vegetable shortening, cold and cubed
- 1/2 cup ice water
Egg Wash + Topping
- 1 large egg + 1 tbsp water
- 1 tbsp granulated sugar
- 1 tbsp raw sugar
Blueberry Peach Filling
- 1 cup (150g) fresh blueberries
- 1 cup (150g) chopped peaches (about 2 small peaches)
- Zest of 1/2 lemon
- 1/4 cup (55g) granulated sugar
- 1 tbsp cornstarch
- Pinch of cinnamon
- 1 cup (120g) powdered sugar
- 2 tbsp lemon juice, water, or milk
- Whisk together the flour, sugar, and salt in a large bowl.
- Drop in the very cold and cubed butter and shortening. Make sure you pull it straight form the fridge so that it’s as cold as possible.
- Use a pastry cutter or your fingers to work the fat into the flour. By the end you should have small pea-sized lumps all throughout.
- Pour in 1/4 cup of ice water and mix with a rubber spatula or wooden spoon. Mix in the other 1/4 cup and stir to combine. It should turn into a shaggy dough.
- Liberally dust your surface and dump the dough out of the bowl. Dust the top of the dough mound with more flour and work it in, forming a large and smooth mass. Careful not to overwork so you don’t melt the butter.
- Pat into a rectangle about 1 inch thick and cut in half. Wrap each half in plastic wrap and refrigerate for at least 30 minutes.
Blueberry Peach Filling
- While the dough chills, make the filling. Add all of the ingredients to a saucepan over medium heat and stir to combine.
- Stir occasionally until the mixture starts to bubble, then stir constantly. Let it bubble and thicken for about 2 minutes or until the peaches are coated in a purple-blue hue from the berries.
- Scoop the mixture into a heat-safe bowl to speed up the cooling process. Let it cool to room temperature before forming the pies.
- Whisk together the egg and water to create an egg wash. Set aside.
- When the dough is chilled, take out one half and roll onto a lightly floured surface. Roll into a rough 14″x14″ square. It’s ok if it’s not perfect, just get it as close as you can.
- Using a knife or pizza cutter, cut the rough edges and then cut the dough into 4 squares. Again, they don’t have to be perfectly square, but should be closer to a square rather than a rectangle.
- Working on one square at a time, transfer each to a baking sheet lined with parchment paper.
- Brush the edges of the dough only on one half, then place about 1 1/2 tbsp of filling on that half leaving a small gap around the edge (see picture in post for reference).
- Fold over the other half of the dough and crimp the edges with a fork. Repeat this process until you’ve filled all 4 pies.
- Place the pan in the freezer and work on the second half of the dough. Once it’s rolled out and cut, take the pan out of the freezer and continue to fill the rest of the pies.
- Place the pan in the freezer again and chill for 15 minutes while you preheat the oven to 350F.
- Once chilled, cut vent holes in the top of each pie. You can do slits all along the pie or a cross shape like I did here. Brush the pies with more egg wash and sprinkle with the combination of granulated and raw sugar. If you don’t have raw sugar, you can just use granulated. Use up all of the sugar.
- Bake for 25-30 minutes or until the edges are golden brown. Allow the pies to cool on the baking pan for about 30 minutes, then make the icing.
- Whisk together the powdered sugar and lemon juice and drizzle on top of the pies. Now dig in!
FROZEN FRUIT – You can use frozen fruit, just thaw in a colander to allow any excess water to drip off.
VEGAN OPTION – To make this recipe vegan, swap the butter for vegan baking butter like Earth Balance. It tends to be a bit softer than dairy butter, so freeze the sticks for about 15 minutes before use. For the egg wash, swap with a mixture of 4 tbsp plant-based milk with 2 tbsp maple syrup.
Keywords: hand pies, blueberry hand pies, peach hand pies, peach blueberry