Last Updated on September 21, 2024
These Vegan Blueberry Hand Pies make for a great on-the-go treat or breakfast.
And yes, these are very much like the nostalgic Pop-Tarts that most know and love from your childhood.
For me these really were a special treat growing up, because of my health conscious mother did not want to waste money on something with empty calories and little nutrition.
And because of this, I only got to enjoy Pop-Tarts at homes of relatives or friends.
So I decided to create my own Pop-Tart that is much healthier, vegan, and gluten-free.
I believe these pies taste better than the old Pop-Tarts I grew up enjoying.
In this recipe, I used my favorite berry for the filling, The Blueberry!
If you are not a fan of Blueberry, there are so many other berries that would make this pastry just as tasty.
These gluten-free portable pastries can be customized with any fruit filling of your choice.
Why not try strawberries, raspberries, blackberries, or a mix of berries to make a taste explosion!
Trust me, these mini pies are so much better than the store bought.
Vegan Blueberry Hand Pies
Filling Ingredients
2 Cups Blueberries – I used frozen.
1/4 Cup Real Maple Syrup
1 Tbsp Lemon Juice
1/2 tsp Real Vanilla Extract
1 Tbsp Cornstarch
1 tsp Water
Pastry Ingredients
2 1/2 Cups Gluten Free Flour
1 Tbsp Sugar
1 tsp Salt
1/2 Cup Vegan Margarine
1/2 Cup Cold Water
3 Tbsp Olive Oil
Powdered Egg Substitute equal to 1 Egg
1 to 2 Tbsp Almond Milk – This is to brush on the top of the pastries before baking.
Frosting Ingredients
1 Cup Powdered Sugar
2 tsp Almond Milk, or any plant based milk alternative of your choice.
1 tsp Real Vanilla Extract
1 tsp Water
Instructions for the pie filling
Add the blueberries and the maple syrup to a small sized saucepan.
In a small bowl combine the lemon juice, water, vanilla, and the cornstarch and mix until there are no lumps, add to the saucepan.
Stir and cook on a low heat, the blueberries will start to break down and thicken.
Cook for about 5 to 10 minutes and remove from heat and set aside to cool.
Pastry Instructions for the pies
Preheat the oven to 375° F.
Prepare a 13X9 baking sheet with parchment paper and set aside.
In a small mixing bowl, mix up the egg substitute and set aside.
Combine flour, sugar, and salt into a medium sized mixing bowl.
Add the vegan margarine, and mix until the margarine is well combined.
Next add the egg substitute and oil to the medium mixing bowl and blend.
Now add the water, 1 Tbsp at a time, mixing with each Tbsp.
If the dough will not stick together, add 1 to 2 Tbsp of Olive oil, mixing after each to make sure not to over moisten. Do not add more water.
Form the dough into a ball and cut in half.
Prepare a floured surface with a rolling pin.
Place 1/2 of the dough ball onto the floured surface and begin rolling out the dough.
Roll out the dough to about a 1/4 inch thickness.
Cut the dough into rectangles, about 2×3 inches in size. (You are more than welcome to cut your pastries into any shape or sizes you would prefer.)
Carefully place the rectangles onto the baking sheet.
These will not spread, no need to space them too far apart.
Continue rolling out the dough until the baking sheet is full.
After the first half is rolled out and placed on the baking sheet, set this aside.
Place the other half of the dough onto the floured surface and roll it out to about 1/4 inch thickness.
Cut the dough into rectangles, you will be using these on the top of the filling.
Assembling the hand pies
For easy assembly place the baking sheet next to the saucepan with the filling and spoon on 2 to 3 Tbsp. of the filling onto the center of each rectangle.
There will be left over fruit filling, just set this aside, we will be using some of this for the frosting.
Once all the rectangles are fulled, place another rolled out rectangles on top of each filled rectangles.
With a fork, press the prongs on the edges all the way around the sides to seal the sides.
Pour a little almond milk into a shallow bowl and, with a pastry brush, brush each pasty. This will slightly brown the tops while baking.
Place the pastries into the preheated oven for 25 to 30 minutes.
You will notice a slight golden color to your pastries.
Remove from the oven, let cool to touch and place onto a cooling rack.
Once the pastries have completely cooled, it is time to frost.
Frosting the pies
In a small mixing bowl, combine the powdered sugar, water, vanilla extract, and almond milk.
Add about a teaspoon of the filling to the bowl, you could add more, but start with a teaspoon first.
Because I did not have any filling left I used the sauce pan that I had used for cooking the blueberries (that I did not clean, but set aside) to mix my frosting.
This way I used up every little bit of the blueberry filling.
Blend everything together and drizzle over each of the pastries. Add as much frosting as you would like.
You can serve these Vegan Blueberry Hand Pies warm and freshly frosted or let the frosting set before storing in a air-tight container so you can enjoy them on the go.
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Vegan Blueberry Hand Pies
Ingredients
Filling Ingredients
- 2 Cups Blueberries I used frozen.
- 1/4 Cup Real Maple Syrup
- 1 Tbsp Lemon Juice
- 1/2 tsp Real Vanilla Extract
- 1 Tbsp Cornstarch
- 1 tsp Water
Pastry Ingredients
- 2 1/2 Cup Gluten Free Flour
- 1 Tbsp Sugar
- 1 tsp Salt
- 1/2 Cup Vegan Margarine
- 1/2 Cup Cold Water
- 3 Tbsp Olive Oil
- 1 Egg Substitute Equal to 1 egg.
- 1 to 2 Tbsp Almond Milk This is to brush on the top of the pastries before baking.
Frosting Ingredients
- 1 Cup Powdered Sugar
- 2 tsp Almond Milk Or any plant based milk alternative of your choice.
- 1 tsp Real Vanilla Extract
- 1 tsp Water
Instructions
Instructions for the pie filling
- Add the blueberries and the maple syrup to a small sized saucepan.
- In a small bowl combine the lemon juice, water, vanilla, and the cornstarch and mix until there are no lumps, add to the saucepan.
- Stir and cook on a low heat, the blueberries will start to break down and thicken.
- Cook for about 5 to 10 minutes and remove from heat and set aside to cool.
Pastry Instructions for the pies
- Preheat the oven to 375° F.
- Prepare a 13X9 baking sheet with parchment paper and set aside.
- In a small mixing bowl, mix up the egg substitute and set aside.
- Combine flour, sugar, and salt into a medium sized mixing bowl.
- Add the vegan margarine, and mix until the margarine is well combined.
- Next add the egg substitute and oil to the medium mixing bowl and blend.
- Now add the water, 1 Tbsp at a time, mixing with each Tbsp.
- If the dough will not stick together, add 1 to 2 Tbsp of Olive oil, mixing after each to make sure not to over moisten. Do not add more water.
- Form the dough into a ball and cut in half.
- Prepare a floured surface with a rolling pin.
- Place 1/2 of the dough ball onto the floured surface and begin rolling out the dough.
- Roll out the dough to about a 1/4 inch thickness.
- Cut the dough into rectangles, about 2×3 inches in size. (You are more than welcome to cut your pastries into any shape or sizes you would prefer.)
- Carefully place the rectangles onto the baking sheet. (These will not spread, no need to space them too far apart.)
- Continue rolling out the dough until the baking sheet is full.
- After the first half is rolled out and placed on the baking sheet, set this aside.
- Place the other half of the dough onto the floured surface and roll it out to about 1/4 inch thickness.
- Cut the dough into rectangles, you will be using these on the top of the filling.
Assembling the hand pies
- For easy assembly place the baking sheet next to the saucepan with the filling and spoon on 2 to 3 Tbsp. of the filling onto the center of each rectangle.
- There will be left over fruit filling, just set this aside, we will be using some of this for the frosting.
- Once all the rectangles are fulled, place another rolled out rectangles on top of each filled rectangles.
- With a fork, press the prongs on the edges all the way around the sides to seal the sides.
- Pour a little almond milk into a shallow bowl and, with a pastry brush, brush each pasty. This will slightly brown the tops while baking.
- Place the pastries into the preheated oven for 25 to 30 minutes.
- You will notice a slight golden color to your pastries.
- Remove from the oven, let cool to touch and place onto a cooling rack.
- Once the pastries have completely cooled, it is time to frost.
Frosting the pies
- In a small mixing bowl, combine the powdered sugar, water, vanilla extract, and almond milk.
- Add about a teaspoon of the filling to the bowl, you could add more, but start with a teaspoon first.
- Because I did not have any filling left I used the sauce pan that I had used for cooking the blueberries (that I did not clean, but set aside) to mix my frosting.
- This way I used up every little bit of the blueberry filling.
- Blend everything together and drizzle over each of the pastries. Add as much frosting as you would like.
- You can serve these Vegan Blueberry Hand Pies warm and freshly frosted or let the frosting set before storing in a air-tight container so you can enjoy them on the go.
