High altitude tested blueberry turnovers made with flaky homemade all butter pie dough, juicy blueberry pie filling and sweet vanilla icing. These blueberry hand pies are so fun to make and eat any time of year.
You might also love these almond frangipane hand pies, fresh peach hand pies, and mini apple pies with cinnamon sugar.
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Why You’ll Love This Recipe
Everything Homemade. From the blueberry filling to the buttery pie dough, these individual blueberry pies are completely made from scratch.
Quicker than Blueberry Pie. I love a homemade blueberry pie, but it does take longer to bake, and needs to cool for several hours. With blueberry turnovers, you can eat them when they’re warm from the oven.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude. Today’s recipe will work at any altitude, though.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Blueberries. When making blueberry pie filling, I always use frozen blueberries. They’re less expensive than fresh, and so convenient. The ice crystals on the frozen berries also help to get the filling simmering more quickly.
- Corn Starch. My preferred thickener for fruit pie filling.
- Pie Dough. My go to recipe for pie dough is this all butter pie dough. It’s easy to make, and always flavorful, flaky and delicious for every type of pie.
Instructions
Blueberry Filling
- In a saucepan, combine all the blueberry filling ingredients.
- Over low heat, slowly warm the mixture up to the thaw the blueberries.
- Once the mixture starts to get liquidy, turn the heat to medium. Stirring constantly, cook the filling until it bubbles and thickens, then remove from the heat.
- Scrape the filling into a bowl and refrigerate until needed to assemble the pies.
Pie Dough
- Make 1 recipe All Butter Pie Dough (enough for 2 pie crusts).
- Wrap the dough in plastic wrap and refrigerate for 20 minutes, before rolling out and assembling the pies.
Assembly
- Line a large baking sheet (or two 13×18 inch baking sheets) with parchment paper.
- Working with half the dough at a time, on a floured surface, roll the dough out thinly, to about 1/8 inch thick. Trim the edges so you have a 12×12 inch square of dough.
- Cut the dough into 4ths, so you have four 6×6 inch squares.
- Divide half the blueberry filling between the four squares, spooning it into the middle of each square.
- Use a pastry brush to lightly brush the edges of the dough with water, then fold the dough diagonally, to form a triangle with the filling inside.
- Use a fork dipped in flour to press together the edges, and prick several holes on top.
- Repeat with the other half of the dough and filling.
- Arrange the turnovers on the baking sheet, spaced several inches apart. Set in the refrigerator to chill for 20 minutes will you preheat the oven.
Bake
- Preheat the oven to 375 F, and position a rack in the center of the oven (or in the upper and lower thirds of the oven, if using two pans).
- Bake the pies for about 40-45 minutes, rotating the pans halfway through, until the edges are golden brown and the pastry is baked through and crisp.
- Let cool for several minutes while you make the icing.
Icing
- In a bowl, stir together the powdered sugar, vanilla and milk, until smooth. Drizzle the icing over the hot turnovers. It will set within a few minutes.
- For less icing, make half the icing recipe, using slightly more milk for a thinner, more drizzly consistency.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
As with most fruit pie, these blueberry turnovers are best the day they’re made. But you can keep leftover turnovers loosely covered at room temperature for up to 1-2 days.
You can make the pie dough, wrap it well, and keep it refrigerated for up to 3 days, or frozen for up to 3-6 months.
You can make the filling, keeping it refrigerated for up to 3 days in an airtight container.
After assembling the turnovers, you can refrigerate them overnight, then bake them the next morning. You can also freeze the unbaked turnovers and bake them from frozen, but they will need to bake for longer.
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Blueberry Turnovers with Vanilla Icing
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
Blueberry Filling
- 1 lb frozen blueberries
- ¼ cup granulated sugar
- 2 tbsp light brown sugar
- 3 tbsp corn starch
- ½ tbsp lemon juice
- â…› tsp coarse Kosher salt
- ½ tsp vanilla extract
Pie Dough
- 1 recipe All Butter Pie Dough
Icing
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- 3 tbsp whole milk
Instructions
Blueberry Filling
- In a saucepan, combine all the blueberry filling ingredients.
- Over low heat, slowly warm the mixture up to the thaw the blueberries.
- Once the mixture starts to get liquidy, turn the heat to medium. Stirring constantly, cook the filling until it bubbles and thickens, then remove from the heat.
- Scrape the filling into a bowl and refrigerate until needed to assemble the pies.
Pie Dough
- Make 1 recipe All Butter Pie Dough (enough for 2 pie crusts).
- Wrap the dough in plastic wrap and refrigerate for 20 minutes, before rolling out and assembling the pies.
Assembly
- Line a large baking sheet (or two 13×18 inch baking sheets) with parchment paper.
- Working with half the dough at a time, on a floured surface, roll the dough out thinly, to about 1/8 inch thick. Trim the edges so you have a 12×12 inch square of dough.
- Cut the dough into 4ths, so you have four 6×6 inch squares.
- Divide half the blueberry filling between the four squares, spooning it into the middle of each square.
- Use a pastry brush to lightly brush the edges of the dough with water, then fold the dough diagonally, to form a triangle with the filling inside.
- Use a fork dipped in flour to press together the edges, and prick several holes on top.
- Repeat with the other half of the dough and filling.
- Arrange the turnovers on the baking sheet, spaced several inches apart. Set in the refrigerator to chill for 20 minutes will you preheat the oven.
Bake
- Preheat the oven to 375 F, and position a rack in the center of the oven (or in the upper and lower thirds of the oven, if using two pans).
- Bake the pies for about 40-45 minutes, rotating the pans halfway through, until the edges are golden brown and the pastry is baked through and crisp.
- Let cool for several minutes while you make the icing.
Icing
- In a bowl, stir together the powdered sugar, vanilla and milk, until smooth. Drizzle the icing over the hot turnovers. It will set within a few minutes.
- For less icing, make half the icing recipe, using slightly more milk for a thinner, more drizzly consistency.
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