Gluten Free Blueberry Handheld Pies

Blueberry Handheld Pies

Blueberry Handheld Pies



A gluten free twist of my childhood food memories. Super easy, using fresh ingredients makes this a winner. Breakfast on the run, afternoon stack or paired with your favorite ice cream as an evening dessert. Good to go anytime anywhere!


  • 1 package of Geefree Puff Pastry Dough (thawed)

  • 3 cups fresh blueberries – washed and picked over

  • 1/3 cup granulated sugar

  • 3 tablespoons cornstarch

  • 1 tbs fresh lemon juice

  • ½ tsp vanilla extract

  • 2 eggs beaten

  • Powder Sugar (for dusting)

  • approx 1 cup of granulated Sugar for rolling the dough/dusting


  • Preheat oven to 400 degrees.

  • Filling
  • In a large mixing bowl, mix the blueberries, 1/3 cup granulated sugar, cornstarch, lemon juice and vanilla extract.

  • Mix well and by using the back of a spoon smash ¼ of the berries. (this will help activate the cornstarch and create a sauce.)

  • Making the pie
  • Roll out the GeeFree dough to 1/3” thickness using sugar instead of flour (to keep from sticking to the board). Cut into 8”x 8” squares.

  • Deposit 2-3 tablespoons of blueberry filling on each cut out square, spread out a bit.

  • Brush with egg wash on the open ends of the dough squares. The fold over the dough and crimp with a fork to seal.

  • Gently move to a parchment lined sheet-pan. Brush with egg wash, and dust with granulated sugar.

  • Bake for 20 minutes or until the pastry is golden and the filling is bubbling.

  • Allow to cool, and sprinkle with powdered sugar.

  • Yum! A 24/7 Gluten Free snack!