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5 from 1 vote

Blueberry Hand Pie

Hand held blueberry pies made with spelt pie dough, great for taking on picnics or serving in a lunch box.
Servings: 4

Ingredients

  • BLUEBERRY PIE FILLING INGREDIENTS
  • 2 cups blueberries
  • 2 tablespoons lemonade can use water and lemon juice
  • 2 tablespoons sugar
  • 1 tablespoon quick cooking tapioca
  • handful frozen strawberries optional
  • PIE CRUST INGREDIENTS
  • 1 1/3 spelt flour
  • 8 tablespoons butter
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 - 4 tablespoons ice cold water
  • milk for brushing tops
  • raw sugar for sprinkling

Instructions

  • BLUEBERRY PIE FILLING INSTRUCTIONS
  • Prepare blueberry pie filling by combining all ingredients and cooking on top of stove until thickened, about 15 minutes on low heat. You may need to add 1 or 2 tablespoons of water or lemonade.
  • Allow to cool.
  • SPELT PIE CRUST INSTRUCTIONS
  • Mix flour sugar and salt together.
  • cut butter into small cubes, freeze for 15 minutes or more.
  • Cut butter into flour with or place in food processor. Only mix until it appears just as the picture shows. Then add cold water one tablespoons at a time, just until it's shaggy. Bring together and wrap in plastic. The dough at this point may seem a little wet. Add flour to your hands and just bring together gently. The plastic and time in refrigerator will bring it together enough to roll out. Chill at least 30 minutes.
  • ASSEMBLE
  • Roll dough out to slightly thicker than usual pie crust. Cut into circles with a cookie or biscuit cutter. Roll the circles into ovals. Fill each oval with a tablespoon or so of pie filling. Fold in half, press edges together.
  • Bake at 375 for 18-20 minutes.
  • Makes 12

Notes

Blueberries are usually very sweet, but berries lose some of their sweetness in cooking, so use added sugar accordingly. We prefer pies not overly sweet.