Gluten Free Blueberry Handpies Recipe

You know those moments when you need a little handheld pocket of pure joy? Something that feels like a warm hug and a sweet treat all rolled into one? That’s exactly what these Gluten Free Blueberry Handpies are all about. They’re the perfect solution for busy weeknights, a quick dessert on the go, or when those dessert cravings hit hard and you need something wholesome and homemade. Flaky, buttery gluten-free pastry wrapped around a juicy, sweet-tart blueberry filling—it’s like a mini pie you can hold in your hand, and honestly, what’s better than that?

I’ve always been a pie person. There’s something so comforting about the process of making pastry and filling it with seasonal fruits. When I first went gluten-free, I thought my pie days were over. But after a lot of experimenting (and a few not-so-pretty results), I perfected this dough. It’s become my go-to for all things flaky and delicious. These handpies are what I make when my family needs a little pick-me-up or when I’m heading to a potluck and want to bring something everyone can enjoy.

Table of Contents

Table of Contents

Why You’ll Love These Gluten Free Blueberry Handpies

• Perfect Portability: These are the ultimate on-the-go treat. No fork required!
• Surprisingly Simple: Don’t let the pastry scare you. This gluten-free dough comes together easily and is very forgiving.
• Family-Friendly Fun: Get the kids involved in filling and folding the handpies. It’s a fun baking project for everyone.
• Endlessly Customizable: Swap the blueberry filling for apple, cherry, or even a savory option like chicken pot pie!

Gathering Your Ingredients

Let’s gather the simple ingredients that create this magic. Using high-quality butter is key for that flaky texture, and don’t worry if your gluten-free flour blend is a bit different—most 1:1 substitutes will work wonderfully here.

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For the Gluten-Free Pastry:

• 2 ½ cups (300g) gluten-free all-purpose flour blend (I use one with xanthan gum included)
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cubed
• 6-8 tablespoons ice water
• 1 large egg, for egg wash

For the Blueberry Filling:

• 2 cups fresh or frozen blueberries
• ⅓ cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 teaspoons cornstarch

Essential Equipment

You don’t need anything too fancy! A good baking sheet is your best friend here, lined with parchment paper. You’ll also need a rolling pin, a pastry brush for the egg wash, and a sharp knife or pizza cutter to slice the dough.

Making Your Handpies: A Step-by-Step Guide

Follow these simple steps, and you’ll have perfect handpies in no time. The key is to keep everything cold for the flakiest results!

1. Make the Dough: In a large bowl, whisk together the gluten-free flour, sugar, and salt. Add the cold, cubed butter. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This is what creates flakiness!
2. Add Water: Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough just comes together. You may not need all the water. Gently knead the dough a few times in the bowl until it forms a cohesive ball. Divide it in half, shape into discs, wrap in plastic, and chill for at least 30 minutes.
3. Prepare the Filling: While the dough chills, make the filling. In a saucepan, combine the blueberries, sugar, lemon juice, and zest. Cook over medium heat for 5-7 minutes until the blueberries begin to burst. In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Stir this into the blueberry mixture and cook for another minute until thickened. Remove from heat and let it cool completely.
4. Assemble the Handpies: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface (using more gluten-free flour), roll one disc of dough out to about ⅛-inch thickness. Using a round cutter or a bowl, cut out 5-6 inch circles. Spoon 1-2 tablespoons of the cooled blueberry filling onto one half of each circle, leaving a border.
5. Seal and Bake: Fold the other half of the dough over the filling to create a half-moon shape. Use a fork to crimp the edges tightly, sealing the filling inside. Transfer to the prepared baking sheet. Repeat with the remaining dough and filling. Whisk the egg with a teaspoon of water and brush it over the tops of the handpies. Cut a small slit in the top of each one to allow steam to escape.
6. Bake to Golden Perfection: Bake for 20-25 minutes, or until the handpies are a beautiful golden brown. Let them cool on the baking sheet for at least 10 minutes before serving. They are heavenly warm!

Tips for Handpie Success

Here are a few things I’ve learned along the way to make sure your handpies turn out perfect every time:

• Cold is Key: The secret to a flaky crust is cold butter and cold water. If your kitchen is warm, pop the dough back in the fridge for a few minutes if it becomes too soft to handle.
• Don’t Overfill: It’s tempting to add more filling, but too much will cause it to leak out during baking. A couple of tablespoons is perfect.
• Thicken That Filling: Making sure your filling is thick and cooled is crucial. A runny filling will make the pastry soggy. The cornstarch does a great job of keeping it all contained.

If you love the idea of a fruity dessert, you have to try my simple Easy Fruit Cobbler next. It’s another family favorite!

Ways to Mix It Up

The beauty of this recipe is its versatility. Feel free to get creative!

• Fruit Swap: Use diced apples with a dash of cinnamon, or cherries for a classic flavor.
• Savory Twist: Use this same pastry for a quick savory version. Fill with cooked chicken, peas, and carrots for a portable pot pie.
• Sugar Topping: Before baking, sprinkle the tops with coarse sugar for an extra crunch and sparkle.

The Perfect Pairing

These handpies are fantastic on their own, but they’re even better with a scoop of vanilla ice cream slowly melting over the warm pastry. For a morning treat, they pair wonderfully with a hot cup of coffee. Serve them at your next picnic or pack them in a lunchbox for a special surprise.

Storing Your Leftovers

These handpies are best eaten the day they are made, but they will keep in an airtight container at room temperature for a day or two. You can also freeze the unbaked handpies for a future treat! Just assemble them, place them on a baking sheet to freeze solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

So there you have it! A simple, delicious, and totally doable recipe for Gluten Free Blueberry Handpies that will bring a little bit of homemade happiness to your day. They’re proof that going gluten-free doesn’t mean giving up on your favorite baked goods. I hope this recipe finds its way into your kitchen and becomes a new tradition for you and your family.

Your Gluten Free Blueberry Handpie Questions, Answered

Can I use a store-bought gluten-free pie crust?

You can absolutely use a store-bought crust to save time! Just roll it out and cut it to size. The flavor of a homemade crust is superior, but a good quality store-bought one will work in a pinch.

My filling leaked a little. What did I do wrong?

Don’t worry, it happens! Usually, it means the filling was still a bit too warm when you assembled the handpies, or you might have overfilled them. It doesn’t affect the taste one bit—it just gives them a little extra “homemade” character.

Can I make these dairy-free as well?

Yes! Simply substitute the butter with a high-quality, firm vegan butter stick. The results are surprisingly similar and just as delicious.

How do I know when they are done baking?

Look for a deep golden brown color on the pastry. The bottom should also be lightly browned. If the tops are browning too quickly, you can loosely tent the pan with aluminum foil.