Go Back

Blueberry Hand Pies

Course Dessert
Keyword gluten-free, vegan, whole grain
Servings 8 hand pies


For the Crust:

  • 1/2 cup (80 grams) sweet white rice flour
  • 1/4 cup (40 grams) plus 2 tablespoons GF oat flour
  • 1/4 cup (30 grams) sorghum flour
  • 1/4 cup (30 grams) cornstarch
  • 2 Tablespoons (15 grams) tapioca starch/flour
  • 2 1/2 Tablespoons (15 grams) finely ground chia seed
  • 1/2 teaspoon fine sea salt
  • 8 Tablespoons (105 g) firm/room temp coconut oil
  • 8 Tablespoons (120 mL) ice water
  • 1 teaspoon apple cider vinegar

For the Filling:

  • 1 ½ cups (190 g) blueberries
  • 3 Tablespoons (40 g) organic granulated cane sugar
  • 1 small lemon, zested
  • 2 teaspoons (10 mL) lemon juice
  • 1 teaspoon cornstarch
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground nutmeg

For Finishing:

  • 1-2 Tablespoons oat or almond milk
  • organic granulated cane sugar for sprinkling


For the Crust:

  • In a large bowl, combine the rice, oat, and buckwheat flours with the cornstarch, tapioca flour, ground chia seed, and salt.
  • Scoop the 8 Tbs (105 g) of firm, room-temperature (or slightly chilled) unrefined, extra-virgin coconut oil over the flour mixture in tablespoon-sized blobs. Chill the whole bowl until the coconut oil is firm, 20 minutes or longer.
  • Work in the oil as you would with butter in a typical pie crust recipe:
  • Use a pastry blender or your fingers to mix the coconut oil and dry ingredients until the mixture resembles gravel, with lots of chunks the size of large peas.
  • Stir together the 8 tablespoons of the ice water with the apple cider vinegar, and then drizzle the liquid over the flour mixture 1 tablespoon at a time, tossing the dough with a rubber spatula to moisten evenly. Add just enough water for the dough to hold together when you give it a squeeze, and add it directly to the dry floury bits that like to hang out on the bottom of the bowl; you may need up to 8 tablespoons of water, total.

Use the “fraisage method” to form the dough:

  • Dump the dough onto the counter. Grab a handful of dough, place it on the counter, put the heel of your hand on the dough, and push it away from you, scraping it across the surface several inches. Use a bench scraper to scrape the dough off the counter and place it back in the bowl. Repeat with the remaining dough. It should only take a minute or two to complete this process. Gather all of the dough into a ball, wrap it loosely in plastic wrap or a beeswax wrap, and flatten it into a disc. Chill the dough until firm, 30-60 minutes.

Roll the Dough:

  • On a lightly floured surface, roll the chilled dough out into a rough square that is about 1/4" thick. Fold it in thirds like you're folding a letter, then in thirds again, so the dough is a small, layered rectangle. Gently press to flatten it slightly, and chill for another 30 minutes.

Prepare the Filling:

  • In a medium bowl, toss together the blueberries, sugar, lemon zest and juice, cornstarch, salt and nutmeg to combine. Set aside.

To Assemble:

  • Divide the dough into 8 equal portions, letting the dough stand at cool room temperature for 5-10 minutes to soften slightly. On a floured work surface, or between two floured pieces of parchment paper, roll each portion of dough into an approximately 5-inch round, about ¼-inch thick, turning the dough and dusting with flour to prevent sticking. Use a pizza wheel or a biscuit cutter to get an even circle.
  • Divide the blueberry filling amongst the pie rounds, mounding the fruit toward the center. Fold the dough over itself to make a half-moon shape and press down the edges. If the dough cracks, use your fingers to squish it back together.
  • Arrange the pies on a rimmed baking sheet lined with parchment paper and chill in the refrigerator until firm, about 20 minutes.
  • Position a rack in the upper third of the oven, and preheat to 400°F.
  • Remove the pies from the refrigerator. Brush the dough with milk, and sprinkle it with sugar. Use a paring knife to cut a few slits in the top of each pie to allow the steam to escape.
  • Bake the pies until the dough is golden, and the fruit is bubbling, 22-30 minutes. Remove from the oven, and while hot, use a thin, metal spatula to remove the pies from their parchment and onto a cooling rack (otherwise, caramelizing juices will cause them to stick). Let cool slightly, then enjoy warm, or at room temperature.
  • The hand pies are best enjoyed the day of baking when the crust is crisp, but they will keep for 2 days in an airtight container at room temperature.


This recipe is adapted from the cookbook, Alternative Baker by Alanna Taylor-Tobin, the blogger behind The Bojon Gourmet