These beauties were a special request from my husband for his birthday. They require a few steps, but they are well worth it. I love the combination of lavender with the blueberries and citrus. It adds a lovely earthy note. The blueberry glaze is not necessary, but looks beautiful and adds an extra burst of blueberry flavor. Serve these pies with ice cream or on their own for a delicious dessert.

Yield about 20 hand pies


for dough:

  • 2 ½ cups all-purpose flour, plus more for work surface
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 2 sticks cold, unsalted butter, cut in 1/2 inch cubes
  • 2 tablespoons vodka (cold)
  • 1/4 – 1/2 cup ice-cold water

for filling:

  • 1 teaspoon culinary lavender, more for sprinkling
  • 4 tablespoons granulated sugar, divided
  • 2 tablespoons cornstarch
  • 2 cups fresh blueberries
  • 1 teaspoon vanilla extract
  • 1/2 squeezed lemon

for egg wash:

  • 1 egg yolk
  • 1 tablespoon cream or milk

for glaze:

  • 1/2 cup powdered sugar
  • 1/4 cup blueberries
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1/2 teaspoon pure vanilla extract


for dough:

Place flour, sugar, and salt in bowl of a food processor and pulse to combined. Add diced butter and pulse until mixture resembles coarse crumbs. Add vodka and ice water and process until mixture starts to gather together. Remove from mixer, divide in half and shape pastry dough into 2 disks. Wrap in plastic wrap and refrigerate for a few hours or overnight if making ahead.

for filling:

In your processor, process the lavender with Process lavender with the sugar until finely ground and then combine it with cornstarch and salt, Whisk in a half a cup of water, and bring to a simmer over medium heat until thickened (this will happen in less than a minute). Lower heat and stir in blueberries, crushing them a bit with the back of a wooden spoon to release their juices for about 30 seconds. Remove from heat and stir in vanilla and lemon. Allow blueberries to cook to room temperature

assemble pies:

Preheat oven to 400°F and line a large baking sheet with parchment paper. On a lightly floured service, roll out your dough to about An ⅛-inch thickness. Cut out 6-inch round circles with a cookie cutter and repeat procedure by rolling scraps into a ball and making more rounds. Repeat procedure with remaining disk. Spoon a heaping tablespoon of blueberry filling in the center of each circle. Using milk, gently rub your finger halfway around the edge each round and fold one side over the other, so you have a a half circle. Use the tines of a fork to crimp the edges and seal the pies. with water. Using a sharp knife, cut 3 slits on the top of each pie. Lightly brush the pies with egg wash and place on prepared baking sheet and refrigerate for 30 minutes. Bake pies in oven until golden on top and juices are bubbling (about 20 minutes).

for glaze:

Place blueberries, lemon juice and water in a small saucepan over medium heat. Just as the blueberries begin to burst and start releasing juices, remove from heat and vanilla and using an immersion blender or a regular blender, puree the blueberries. Whisk in the powdered sugar a little at a time until dissolved and no lumps remain until you have reached a nice drizzle consistency. Using the tines of the fork, drizzle glaze on top of slightly cooled hand pies. Serve warm or at room temp with a scoop of ice scream and garnished with a bit of lavender. Enjoy!