blueberry lime basil hand pies.


a pie in the hand is worth two in the bellay.

because when you can grab pie by the hand, it’s really easy to eat two. 😂


jeeeez how cute are hand pies though? now that i’ve made these, my head is spinning with all the possibilities. i want to shove nutella in there with something so badly.


these are a bit of a project, but you can totally use pre-made/pre-rolled pie dough and then this becomes super super duper easy.

i used alison roman’s “the only piecrust” again for this recipe - same that i used in the apple cheddar broccolini galette.

it’s my only piecrust recipe now. it’s just perfection.


these hand pies were inspired by a plum hand pie recipe i saw in the beautiful pcc cooking from scratch cookbook. pcc is a community grocery store throughout seattle and the northwest, and the cookbook is just stunning!


also inspired by the blueberry bourbon basil doughnut from blue star doughnuts in portland. have you seen it? have you had it? it is not only the most gorgeous color, but so soft & delicious.


(^ i took this pic because it looked like a perfect sunny side up egg. 🍳)

with all the inspirational powers combined, these cute little tasty hand pies were created. the flavors are so so good and fresh, and they have such a great texture! don’t forget the raw sugar or coarse sugar sprinkled on top!


if you make these, you should try to fit as much fruit in there as possible. i tried to add just enough to not have the pies exploding blue juices out everywhere. when they bake, a little pocket of air forms, leaving you wishing there were more blueberries inside. oh, science.


peter thinks these are really tasty and even said “i would buy this for $5.” which is just about a perfect recipe critique in my book. 😊


we’re both on christmas break now and popped these into the toaster oven on some tin foil this morning and had them nice and warm with coffee. sooo good! and felt so special to have a holly jolly hand pie for brekkie by the christmas tree. 🎄

you can totally enjoy them cold, too. they remind me of these mini apple pies some kid’s dad would bring into my first grade class and we’d always eat them cold, and they were amazing.


these particular pies are made with goat cheese, but if you don’t like the flavor of goat cheese, i think another soft mellow cheese or ricotta or even some cream cheese would work just as well!

i’m off to make allllllll the pie combos now. actually i’m off to make this freakin amazing looking cookie recipe from bon appétit….snickerdoodle party cookies with cornflakes & chocolate toffee barz… whoa. need.

hap hap happy holidays to you!!! ✨


Blueberry Lime Basil Hand Pies

Total Time: 1 - 3 hours (store bought pie dough vs. homemade), Active Time: 30 minutes

Makes about 8 large handpies + 3 mini pies


For the Dough: (Recipe from Alison Roman’s Dining In Cookbook, “The Only PIecrust”)

  • 2 1/2 cups all-purpose flour

  • 2 TB. granulated sugar

  • 1 tsp. kosher salt

  • 1 1/4 cups (2 1/2 sticks) unsalted butter, chilled & cubed

  • 1 TB. apple cider vinegar or white vinegar

  • 1/4 cup ice water

For the Filling:

  • 1 1/2 - 2 cups blueberries

  • 1/3 cup dark brown sugar

  • 1 TB. cornstarch

  • 1 TB. lime juice (half a lime)

  • 1 tsp. lime zest

  • 4 ounces goat cheese, room temperature

  • 1/4 cup fresh chopped basil

  • 1 egg + 1 TB water, for egg wash

  • all-purpose flour, for dusting

  • raw sugar or coarse sugar, for sprinkling


For the dough:

You can make the pie dough way in advance and keep in the freezer. Or make 1-4 days in advance and store flat rounds in plastic wrap in the fridge until you’re ready to bake. OR just use store bought pie dough!

In a large bowl, combine the flour, sugar & salt. Add the chilled butter cubes and toss to coat in the flour mixture, then use your hands to smash the butter between your fingers. Incorporate the butter into the flour mixture until it appears shaggy and flaky.

Combine the vinegar and the ice water and drizzle it over the flour + butter mixture. Run your fingers through the mixture to evenly distribute the water through the flour until the dough starts coming together.

On a lightly floured work surface, knead the combined dough a few times to gather up and incorporate any dry bits. It will not be smooth or shiny. Knead the shaggy mass with your palms a few more times, then pat into a flat disk about 1 inch thick. Wrap the disk with plastic wrap and refrigerate at least 2 hours.

For the filling:

In a bowl, combine the blueberries, brown sugar, cornstarch, lime juice and lime zest. Toss everything to coat.

In another small bowl, mix together the softened goat cheese and chopped fresh basil.

Preheat the oven to 400 degrees F and prepare a baking sheet with a piece of parchment.

Roll out the pie crust on a well floured surface until it is 1/8 inch thick. I used the back of a plate to make 6 inch circles in the dough, and then cut out the circles with a knife. Re-roll out the dough scraps to make as many 6 inch rounds as you can. I made a few mini 3” ones with the final scraps.

In a small bowl, combine the egg and water to make the egg wash.

Place about 1 TB of the goat cheese basil mixture in the center of the pie dough, and cover with a scoop of the blueberry mixture.

You can practice folding the dough over to see how much fruit you can actually fit in there. Keep at least a half an inch border around the edges. Brush the half inch edge all the way around with the egg wash, and fold the dough over to create a half circle and enclose. Press the edges down firmly with your fingers, then crimp with the tongs of a fork to seal. Repeat these steps with all the pie dough rounds.

Transfer the pies to the prepared baking sheet as you go. Brush the top of the pie with the egg wash and sprinkle raw or coarse sugar all over. Cut a few 1/2 inch vents in the top of the pies.

Bake 25-30 minutes (mine came out at 29 minutes) until golden like a croissant and the fruit juices are bubbling out. Let them continue to cook on the hot pan a few minutes before serving.

Store in a covered or airtight container for up to 3 days. Reheat in the toaster oven if desired!




homemade pizza basics: simple margherita & pesto

pizza is a journey.

i've made a lot of homemade pizzas in my day, and i'm still trying to master my ideal recipes. homemade thin crust being my next endeavor...

but here are some 'zaws that are best because of their simplicity.

my friend whitney & i took a neapolitan pizza class from some real live neapolitans when we were in new york city, and i definitely have been following their advice on simpler toppings for homemade pizzas since then. if only i had a super hot woodfire oven and i could perfect that dough...

although i did just see some sort of goofy newfangled outdoor "pizza oven" at the hot tub store for $250. and the wheels were a'turning.

i mean there's really nothing to this. and yet so so simple and so great.

shoutout hot mama's pizza in the capitol hill neighborhood of seattle, who's incredible pesto pizza i aspire to recreate.

oh the imperfection of homemade pizza. so practically perfect in every way.

Homemade Pizza Basics: Margherita & Pesto

Total Active Time: 1 hour (2 hours inactive rising time)

Makes (2) 12" pizzas



Thick Pizza Dough - (Recipe adapted from How Sweet Eats go-to pizza dough!)

  • 1 1/4 cup warm water
  • 1 TB olive oil
  • 1 TB honey
  • 1 tsp. salt
  • 3 tsp. (one packet) active yeast
  • 3 cups all-purpose flour

Simple Margherita

  • 14 oz. San Marzano peeled tomatoes (1/2 a large can - specifically these tomatoes!)
  • 1/2 tsp. salt (this ratio of the San Marzano tomatoes to salt is ideal - you will have leftover tomato sauce)
  • 6 oz. fresh mozzarella, sliced into thin rounds
  • a few fresh basil leaves

Simple Pesto

Instructions -

Combine warm water, yeast packet, honey & olive oil in a large mixing bowl. Whisk and set aside until slightly bubbly, about 10 minutes. Add half of the flour and the salt, stir with a wooden spoon to combine. Add a bit more flour and mix the dough with your hands.  Lightly flour a large surface. Add the remainder of the flour into the dough and form into a ball, kneading it on the floured surface until the dough is plump and not sticky. Just add a TB of flour at a time if the dough is too sticky. 

Place the dough in a large bowl, greased with 1-2 TB of olive oil. Cover with a damp towel and let the dough rise for about 1.5-2 hours in a warm place.

Prepare your pesto as instructed. For the margherita pizza, either pulse the tomatoes and salt in a blender or food processor until smooth. Gently slice the mozzarella cheese. 

Once the dough has about doubled in size, knead the dough on a floured surface with your hands. Divide the dough into two equal halves. 

If baking on a baking sheet, preheat oven to 425 degrees F.  If baking on a pizza stone, preheat oven to 475 degrees F and bake the stone about 10 minutes to heat it up.

I generally like to roll the dough out on a piece of parchment paper, where I build the pizza if I am baking the pizza on a baking sheet. These pizzas were baked on a pizza stone, in which case sprinkle the pizza stone with some cornmeal and carefully place the rolled out pizza dough onto the pizza stone and add the toppings there. 

Prepare one pizza for baking at a time. Lightly brush the rolled out dough with a little olive oil. Spread about 1/2 cup of prepared tomato sauce or prepared pesto all over the dough - about 1/2 an inch from the edge. Top with 4-6 slices of fresh mozzarella and a few basil leaves.

On a baking sheet - Bake at 425 degrees F for about 20-25 minutes

On a pizza stone - Bake at 475 degrees F for 12-15 minutes 

until cheese is browned to your liking and crust is golden!

Slice while the cheese is still hot, and serve immediately.