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Blueberry-Thyme Hand Pies Gluten-Free Recipe



  • Brown rice flour, for dusting
  • 1 recipe Gluten-Free Piecrust Dough (see below)
  • 6 ounces fresh blueberries
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1-1/2 teaspoons fresh thyme leaves, minced
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • Pinch of kosher salt
  • 1 egg, beaten
  • Coarse sugar, for sprinkling


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. Dust a work surface with brown rice flour. Roll out the dough 1/8 inch thick. Using a 3-1/2-inch diameter cookie cutter or glass, cut 16 rounds out of the dough (if needed, reroll the dough 1/8 inch thick and cut out more rounds). Transfer the dough rounds to a parchment paper-lined plate, stacking them between sheets of parchment, and reserve in the refrigerator while making the filling.
  3. In a large bowl, combine the blueberries, sugar, cornstarch, thyme, lemon zest and juice, and salt.
  4. Transfer 8 of the dough rounds to the prepared baking sheet and brush their edges with water. Place a heaping tablespoonful of the blueberry mixture in each center, place another dough round on top of each, and crimp the edge with a fork. Brush the top of each hand pie with the beaten egg, sprinkle with some coarse sugar, and cut a small slit on the top.
  5. Bake until the filling is bubbling and the crust is browned and crisp, about 40 minutes. Cool for 20 minutes before serving.