Vegan Gluten Free Blueberry Handpies

June 26, 2022 at 2:07 pm / by

Its blueberry season! And this is my first attempt at blueberry handpies.



  • 2 1/2 cups Gluten Free All Purpose flour
  • 2 tablespoons coconut sugar
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 12 tablespoons earth balance butter, cold
  • 6 Tbs aquafaba
  • 1 tablespoon + 1 teaspoon lemon juice


  • 2 1/2 cups blueberries, fresh or frozen
  • 1/2 cup coconut sugar
  • 2 1/2 tablespoons Gluten Free All Purpose Flour
  • pinch of salt
  • 4 teaspoons lemon juice


  • 3 Tbs aquafaba
  • coconut sugar optional


  1. To make the crust: Whisk together the flour or flour blend, sugar, xanthan gum, and salt.
  2. Cut the cold butter into pats, then work the pats into the flour mixture until it’s crumbly, with some larger, pea-sized chunks of butter remaining. 
  3. Whisk the aquafaba and lemon juice together till very foamy. Mix into the dry ingredients. Stir until the mixture holds together, adding additional cold water if necessary.
  4. Divide in half, shape each half into a flattened rectangle, wrap well, and chill for an hour, or up to overnight.
  5. Allow the dough to rest at room temperature for 10 to 15 minutes before rolling. 
  6. To make the filling: If you’re using fresh berries, rinse and drain them. Place the fresh (or frozen) blueberries in a saucepan. Whisk together the sugar, flour and salt, and add to the berries along with the lemon juice, stirring to combine. Set the pan over medium heat. Cook until the mixture starts to thicken, about 5 minutes. Transfer the cooked berries to a bowl and let cool to room temperature.
  7. Preheat the oven to 425°F; place a rack on the middle shelf. Line a baking sheet with parchment paper.
  8. To assemble the pies: Roll first piece of dough into a rectangle on a piece of plastic wrap, or on a silicone rolling mat that’s been heavily sprinkled with flour. Then with a straight edge and pastry wheel, cut out aprox 3.5 inch squares from each piece.
  9. Divide the filling among the squares, using about a heaping tablespoon for each. Brush some of the aquafaba along the edges of each filled square.
  10. Roll the second dough out, create equal squares. Cut a vent into the each of the remaining squares, using a decorative cutter, if desired.
  11. Top each filled square with a vented square, and press along the edges with the tines of a fork or a pie crust crimper to seal.
  12. Brush the top of each pie with some of the remaining aquafaba, and sprinkle with sugar. Transfer the pies to the prepared baking sheet.
  13. Bake the pies for 18 to 20 minutes. Remove them from the oven, and let cool for 20 minutes before serving.
  14. Serve alone or with vegan ice cream.

The kids agree, they are pretty good, especially with coconut vanilla ice cream, yum.


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