Ravenclaw Blueberry Hand Pies
For my sweet menu item in this months Theme of the Month Menu Hogwarts Tea Party, I decided on Ravenclaw Blueberry Hand Pies. There really isn’t a lot of naturally occurring blue in food, so blueberries were the obvious choice here. Store bought pie crust is a real time saver and they turned out really yummy, but I’m sure a home made crust would be even better. These are very easy desserts to make that go together quickly. They can be made in the morning of your tea party and will be perfect by the time your guests try them in the afternoon. This is an easy recipe with only a few steps. First, mix together the filling, which can also be made ahead and cooled. Next, roll the crust, fill and seal, then sprinkle with sugar and bake. I enjoy having easy menu option when putting together many home made items to keep the prep easy and focus on the fun.
You can learn a lot about the Ravenclaw house at Wizarding World.
Ravenclaw Blueberry Hand Pies Recipe
- Refrigerator pie crust
- 2 cups blueberries, frozen
- 2 1/2 tbsp. cornstarch
- 1/3 cup sugar
- 1/8 tsp. salt
- 1 tbsp. lemon juice
- 2 tbsp. white sparkling sugar
- Place berries in a saucepan. Whisk the cornstarch with the sugar, and pour over the berries. Add the salt and lemon juice, stirring to combine.
- Place the saucepan on a burner set to medium-high heat and cook, stirring, until the small amount of liquid in the bottom of the pan comes to a simmer. Reduce the heat to medium and continue to cook, stirring frequently, until the mixture starts to thicken, about 5 minutes. Transfer the cooked berries to a bowl and let cool to room temperature. It's fine to make the filling ahead of time, and refrigerate until you're ready to use it.
- Preheat the oven to 425°F; place a rack on the middle shelf. Line a baking sheet with parchment paper.
- Roll the dough into a 14" x 14" square. With a straight edge and pastry wheel, or a 3 1/2" square cutter, cut out sixteen 3 1/2" squares.
- Divide the filling among eight of the squares, using about a heaping tablespoon for each; a slightly heaped tablespoon cookie scoop works well here. Brush some water along the edges of each filled square.
- Use a knife to cut a vent into each of the remaining eight squares.
- Top each filled square with a vented square, and press along the edges with the tines of a fork to seal.
- Brush the top of each pie with water, and sprinkle with sparkling sugar. Transfer the pies to the prepared baking sheet. Note: If at any time during this process the pies become sticky and hard to work with, simply refrigerate them for about 20 minutes, until firm.
- Bake the pies for 18 to 20 minutes, until they're a light golden brown. Remove them from the oven, and let cool for 20 minutes before serving.
- Store pies, lightly wrapped, at room temperature for a couple of days; freeze for longer storage.
Recipe from King Arthur Flour
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