RECIPE: Gluten Free Blueberry Lemon Hand Pies

Some of you may know that my blog, over the years, has evolved as my family an I have. When we discovered my daughter had ADHD 3 years ago, we discovered that gluten exacerbated her symptoms-as well as hurt her stomach…a lot. So we try and keep her gluten intake to a bare minimum-especially during school days. Baking gluten free is more of a science experiment than art, and I find it quite frustrating at times. I was so excited to find that Pillsbury came out with a gluten free pie and pastry dough, found in the refrigerated section. I decided to give it a whirl. I have had some frozen blueberries in the freezer that needed some love, and have had my eye on practicing my mini-pie technique. So I tried these for Easter, so my daughter as well as my sister had a nice treat to have for dessert. They were a big success. I brought left overs into work, and no one there is gluten free. They gobbled them up two at a time and claimed you couldn’t tell. Nice job Pillsbury!

The dough will look like play dough when it comes out of the tub (yes, I was quite skeptical at this point), but once you warm it and work it with your hands, it rolls out really well. Folding it over the round, bulbous berries was tricky. I think if you use a jam of jelly or fruit puree, folding the hand pies would be easier. It just takes a gentle hand in filling them (not too much) and folding them over your filling. Pinch any rips as you go. You will get some rips, so be patient. There is no gluten to make the dough elastic-so it’s to be expected. But I have to admit, this product was very impressive.

And to be transparent, Pillsbury did not contact me or give me any incentive to write this. This is all me-finding the product in-store and sharing the gluten free, sugary-berry love!

Bake on, gluten free baking lovers! Bake on!

I package Pillsbury Gluten Free Pie and Pastry Dough (you can use other mixes, like Bob’s Red Mill GF pie dough mix-just prepare according to package directions.)

10-12 oz. blueberries, rinsed and picked through

4 Tbsp. sugar

1/4 tsp. kosher salt

1 tsp. vanilla extract

1 tsp. lemon zest

2 tsp. lemon juice

1 1/2 tsp. corn starch

Parchment paper

A mason jar lid ring (for cutting dough)

milk and pastry brush

granulated sugar for sprinkling

1 Tbsp. or so of lemon juice 

2/3 cup powdered sugar

First mix all the filling ingredients together except the corn starch. You will add this right before you fill the pies. Let berries macerate while you prep and preheat oven. Stir every once in a while, and as you stir, mash up a few berries with the back of spoon so you get some nice juice mixing into the filling.

Preheat oven to 375˚. Line baking sheets with parchment paper and set aside.

Clear a work surface to roll our your dough, and sprinkle with some gluten free flour or line area with parchment paper. Cut out half of the dough from the tub and place on the surface/parchment, and knead it with your hands, gathering clumps, and work until elastic and roll-able. Cover with parchment and roll out dough until 1/4 inch thick.

Using a round extra-large biscuit cutter or a mason jar ring, cut out 5″-6″ circles. Using a dab of water and your finger, wet the edges of the crusts.

Next is the tricky part.

Add the corn starch to your blueberry filling and mix. Carefully place 3-4 berries with some juice at the center of the circles, and gently fold over, pressing at the edges to close it shut. Pinch any cracks closed, and place on the parchment lined baking sheet.

You will notice I started with very full pies, and I had trouble closing them shut. The berries were too round and the dough cracked over them. So be careful.

Brush tops with milk and sprinkle with sugar. Bake for 10 minutes, and then flip sheets and bake for another 7-10 more. Once they are golden and puffy, take out and let sit until cool.

Once pies are cool, mix the powdered sugar with the lemon juice until drizzling consistency. Using the tines of a fork, drizzle the tops with long strokes. Serve.