Mirage Recipe
Prep: 45 mins (+ 1.5 hours chilling time)
Cook: 30 mins
Serves: 6 handpies
Few treats capture the sweetness of summer quite like homemade Blueberry Handpies. Filled with juicy, bright blueberries and wrapped in a flaky, golden pastry, these charming little pies are the perfect way to enjoy the season’s most beloved berry. Whether packed for a picnic, shared at a family gathering, or enjoyed on a quiet afternoon, they bring a sense of comfort and nostalgia with every bite.
These handpies offer all the comforting flavours of a classic blueberry pie without the need for slicing or serving plates. The natural sweetness of the berries shines through, while a touch of lemon enhances their bright, fresh flavour. These pie’s individual size makes them easy to serve, easy to share, and even easier to love. Sweet, flaky, and bursting with blueberry goodness, these treats are a timeless homemade bite that everyone will be excited to reach for.
For more summer baking inspiration, visit @mirage_margarine on Instagram.
Ingredients
Puff Pastry Pie Crust
1 1/2 cups
all-purpose flour
pinch
salt
2 cups
Mirage Margarine, cold, cut into cubes
1 3/4 cups
35% cream
Sweet Blueberry Filling
1 1/2 cups
blueberries
2 tbsp
all-purpose flour
1/4 cup
sugar
1/3 cup
Mirage Margarine, melted
1 tbsp
fresh lemon juice
1 large
egg, whisked with 1 tsp of water
for dusting
Coarse brown sugar
Directions
Puff Pastry Pie Crust
In a large bowl, combine the flour and salt.
Toss the Mirage Margarine cubes into the flour mixture. Slightly flatten the Mirage Margarine but do not over work.
Pour in the cream and mix to form rough dough.
Turn dough out onto floured surface, and press into a square.
Using the rolling pin press down the dough, and roll out to the length of the pin.
Fold the dough gently into thirds, like a letter. Press down with the rolling pin and roll out once again. Fold into thirds once again. Rest 30 minutes in the refrigerator.
Pull the dough and repeat the rolling and folding two more times. Rest for 30 minutes in the refrigerator.
For a final time, pull the dough and repeat the rolling and folding two more times. Rest for 30 minutes in the refrigerator.
Blueberry Filling
In a large bowl, toss the blueberries with the flour, and sugar until they are fully coated.
Pour the melted margarine and lemon juice, over the berries and toss again.
Assembly
Preheat the oven to 375°F.
Roll out the puff pastry on a floured surface to a 15×12″ rectangle. Cut into 6 rounds.
Brush the edges of the pastry rounds with water, and scoop some blueberries in center of each.
Fold the dough over in half, and pinch the edges together to seal with a fork or your fingers.
Brush the pies generously with egg wash (egg mixed with water), and sprinkle with the coarse brown (Turbinado) sugar.
Cut 2 or 3 slits in the tops of each pie to allow steam to vent out, then transfer them to a baking sheet lined with parchment or a silicone mat.
Bake the hand pies, rotating the sheet halfway through, until juices are bubbling and the pastry is golden brown, about 25 to 30 minutes (the juices will run onto parchment).
Transfer them to a wire rack, for only a few minutes and serve warm or at room temperature.
