Healthy Living · Uncategorized

Allergen-Free Blueberry Hand Pie Recipe

Okay, let me start this off with saying that I am not a baker, pastery chef, or even frequent cookie-maker. I’m a mom with kiddos that can’t consume dairy or soy, so I have to usually make the goodies instead of buying them. I love to cook, but I generally despise baking. Mostly due to the fact that you have to actually measure things properly and make sure I have the  accurate baking times and such.  Cooking I just wing it, never reading a recipe, so baking requires me to be more attentive (cue panic).

Saying that, this recipe is likely not the ‘proper’ way to make a hand pie but it is efficient in that they came out looking like hand pies and more importantly they were delicious! These versions are free of dairy, soy, egg and peanut, but are NOT gluten free. You could try a gluten free flour or rice flour, or perhaps almond meal but I know that would alter the texture and that would likely be a hot mess if I suggested it. Pinterest will be your friend for a more gluten free approach.

Since I hate articles that blab on for 5 paragraphs before getting to the recipe, let’s just cut to the chase. Here is what you’ll need:


Makes 6 fairly large hand pies or more if you make them smaller!

Sugar-free crust:

1/3 cup – Organic Unrefined Coconut Oil (not melted)

1 cup – Organic unbleached flour

1/2 tsp – salt

Approx. 3 tbsp – ice water

Pie Filling:

2 1/2 cups – Fresh or Frozen Organic Blueberries (I used frozen)

3 tbsp – Corn Starch

1/4 cup – Maple Syrup

2 tbsp – Honey

1 tbsp – juice of lemon

Pinch of Nutmeg

Pinch of Salt


Preheat oven to 375 degrees F

First make the pie filling…

  1. Put frozen berries into a pot on medium-high and let them break down for a few minutes. I used a potato masher to help speed it up because I’m a little impatient.
  2. Add cornstarch, maple syrup, salt, nutmeg and let cook together for 2-3 minutes.
  3. Stir in lemon juice and remove from heat. Let cool.

Then Begin the Crust…

  1. Add coconut oil and flour to a large bowl.
  2. Use either a pastry cutter or two knives to thoroughly mix the coconut oil into the flour. They should be tiny little crumbles, not big chunks.
  3. Add ice water by the tablespoon until the mix becomes a dough like consistency when mixed. Form it into a ball of dough.
  4. Roll out to desired thickness on a floured surface and cut into desired amount of hand pies. Aim for a square shape when cutting out your pies. We did six with one toddler/bite-size pie. 🙂
  5. Place on ungreased baking sheet and add 1-2 spoonfuls of pie filling. We did 2 and they were very full but we didn’t mind overflow. We went for taste rather than appearance!
  6. Fold over and press the edges together to seal the pie.
  7. Cut a slit in the top of the pie and bake for 15-20 minutes, checking at 15.

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