Blueberry pie is undoubtedly a classic summer dessert. But since many of summer’s best moments happen on the go – at the beach or a picnic or just a casual outdoor cookout – cutting and serving pie isn’t always ideal. That’s why these blueberry star hand pies are the perfect summer sweet. With a flaky crust and a lemony fresh blueberry jam filling, they deliver all the flavor of a classic pie, just in a portable form.
Of course, the shape makes blueberry star hand pies perfect for your Fourth of July gathering but they work equally well at any summery celebration.
I love the texture and flavor of the homemade crust and jam, but if you’re looking for a shortcut, feel free to sub in a thawed store-bought dough and a high-quality blueberry jam.
- 1 cup all-purpose flour
- 1/4 cup whole wheat pastry flour (or sub all-purpose)
- 1 tablespoons sugar
- 1/2 teaspoon sea salt
- 8 tablespoons unsalted butter, cold
- 5 – 6 tablespoons ice water
- 2 cups blueberries (about 10 ounces)
- 1/3 cup sugar
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1 tablespoon cornstarch
- 1 large egg, lightly beaten
- 2 tablespoons cane or turbinado sugar, for top
- 3/4 cup powdered sugar
- 1 – 2 tablespoons milk
At least an hour ahead of time, make the quick blueberry jam. In a medium-sized saucepan over medium/medium-high heat, combine blueberries, lemon zest and juice, sugar, cinnamon, and sea salt, and stir.
When mixture starts to steam and blueberries begin to release their juices, smash about half of the fruit with the back of a spoon or silicone spatula. When mixture reaches a lively simmer, vigorously stir in the cornstarch, a little at a time. Turn heat to medium-low and cook 10 minutes. Remove saucepan from heat and set in the fridge to chill until needed.
Turn dough out onto a lightly floured surface and gather into a disk. Divide in two halves, and cover each tightly with plastic wrap. Chill in fridge 30 minutes or up to 5 days.
Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
Take one of the dough halves out of the fridge. On a separate piece of parchment paper that is lightly floured, roll dough into a 10-inch circle. Using a 4-inch star cookie cutter, cut out stars, taking care to line up straight lines in order to get as many stars as possible. With a sharp paring knife, cut stars away from dough and set on previously prepared baking sheet. Set baking sheet in the fridge while you work. Re-roll and cut dough up to 2 more times, until you have about 10 stars.
Repeat for second round of dough. Place a sheet of parchment over the already chilling star cutouts to chill the stars from the second round of cutting.
To assemble pies, carefully remove chilled dough stars from the fridge. Arrange 10 stars on chilled baking sheet, 1 – 2 inches apart.
Add 1 – 2 teaspoons of jam in the center of each, taking care (as best you can) to avoid the edges.
Working quickly, brush the 10 remaining dough stars with egg wash, and then place egg wash side down on the stars with jam.
Starting in the center and working out to the edges, press the top star into the bottom, then seal edges by crimping with the tines of a fork, wiping away any stray blueberry filling as you go. (Don’t worry about the inevitable drips and leaks – they will all cook up beautifully.)
Brush the tops of the star pies all over with egg wash and sprinkle with cane or turbinado sugar.
Slide pies into the oven. Turn heat down to 375 degrees F and bake 25 – 30 minutes or until pies are a deep golden hue. Cool pies completely.
In a small bowl, whisk to combine the powdered sugar and enough milk that icing just drips off the whisk. Using either a fork or a pastry bag, drizzle or pipe icing stripes over the cooled pies. Allow icing to set up, then serve and enjoy!