Blueberry Hand Pies with a Cinnamon Sugar Crust and Maine!!

Hey my friends!!! I know it’s been a few weeks, but my life has been crazier than usual and I was also under the weather for quite a while.  I just couldn’t wait to get home from our unbelievable trip to Maine so I could share my experience and photos with you!!  I could have driven you crazy with way more shots then I already have, but I decided to pull out the ones that really made me smile, and had a feeling you would love them too.

My darling husband decided to semi surprise me with a trip to Maine for my birthday a few weeks ago.  Living in Florida, I miss the change of seasons terribly, and my husband and I are both pretty tired of the constant heat and humidity that seems to hang around most of the year here.  While looking at airfares, Michael realized that we could fly up north for a ticket that costs much less than flying to North Carolina, so when he told me about it, I opted for going as far up north as we could get!! Maine was the perfect place for us to see the leaves change, visit Acadia National Park, and feel the chill in the air once again.

I have to say…for a person that has been fortunate enough to have traveled the world, I know when I visit a place that gives me a feeling that few places do.  It’s almost hard to put into words the feeling of peace and serenity that came over me while I was standing looking at the cliffs in the park.  As you all know, this year has been one of the most physically challenging of my life with my surgery recovery. Even though I am still dealing with the issues that make it harder for me to walk without pain, I didn’t think of it for one minute while I was surrounded by such beauty. Being in the cool, crisp air felt so good on my skin and in my bones.  There is a lot to be said for the toll stress plays on your body, and dealing with chronic pain is extremely difficult, but when these moments come to me, I feel such a sense of gratitude and peace… I really do try every day to say a prayer of thanks for all of the amazing people and experiences in my life.  I am indeed blessed…

Let me know if you have ever been to in Maine or want to visit Maine 🙂  And eat your weight in my blueberry pies because you deserve to 🙂

We stepped off the plane and it was 40 degrees with very gusty winds so it felt like it was 30 degrees outside. It was 85 when we left Florida 🙂

Our lunch as soon as we arrived in Bar Harbor!! And YES, this lobster roll tasted as good as it looked!! Those fries were ridiculously good too!!We stayed right on the bay at the Bar Harbor Inn.  The views were spectacular!

Bar Harbor is such a cute town.  Lots of tourists, but it is still really beautiful and charming.

My husband and I went specifically to see the leaves change, and WOW, were they ever gorgeous.  This shot was from Acadia National Park!!

I was in absolute heaven with the weather, the scenery and how great it felt just getting away!!

Everything in Acadia National Park looked like something out of a National Geographic Magazine.  My husband also happens to be a great photographer 🙂

This photo is almost surreal 🙂 Shot at Jordan Pond in Acadia National Park!

The Bar Harbor Inn had a great restaurant and bar overlooking the water! It felt amazing to feel the cool air…if only for a few days 🙂

I ate my weight in blueberry pie, and this one inspired me to make my hand pies!! I had pie every day while we were away and I wasn’t one bit sorry about it 🙂 There was a stop in the park called, Thunder Hole…the waves crashing against the rocks made a huge sound like thunder and could go as high as 40 feet!!

We had the best time taking photos all over the place.  The park was so picturesque that we couldn’t help ourselves 🙂

I truly felt completely at peace here. I know you can understand why 🙂

My husband shot this photo at sunrise the day we left. What a perfect way to capture our last day! 🙂

So, let’s get on with these incredibly delectable Blueberry Hand Pies with a Cinnamon Sugar Crust…

You are going to need a food processor to make the dough. It took me a few times to get it right, but a food processor is really an essential tool for these pies.

What makes the crust so special? It’s made with only real butter and cinnamon sugar in it!!
I used 3 and 1/2 inch round cookie cutters to cut the dough and it ended up being the perfect size.

I decided to use frozen blueberries because the fresh ones were so hard to find and so expensive. They came out just as perfectly using the frozen ones.

I added lemon juice, lemon zest, sugar and flour to the blueberries to make the filling.

I used a 3 and 1/2 inch round cookie cutter to cut the dough. DO NOT chill this dough. It will break if you do.  It’s a tender dough, so you need to handle it gently 🙂

Add a couple of tablespoons of blueberry mixture to the top of each round of dough.  You’ll cover that with another round and press the edges down to seal, then crimp with a fork.

This is how they will look when they are ready for the oven.

Straight from the oven, bubbling away on the pan…these pies will knock your pie loving socks off 🙂

How good do they look cut open and ready to eat? 🙂

Add some of your favorite flavor ice cream, some whipped cream, and give yourself the dessert you deserve 🙂

I do think life would be better if we would all bake the world a better place 🙂

Yes, I ate this whole plate 🙂

Blueberry Hand Pies with a Cinnamon Sugar Crust and Maine!!

Makes: 12 hand pies Prep time: 1 hour Bake time: 20 minutes



4 cups all purpose flour

3/4 teaspoon salt

1/2 cup Dixie Crystals Cinnamon Sugar

1 and 1/2 cups cold, cubed, unsalted butter

4 tablespoons ice water

Blueberry Filling

3 cups frozen blueberries

1/2 cup of Dixie Crystals Granulated Sugar, or a bit more if you like the filling extra sweet

The juice and zest of one lemon

1/4 cup flour

2 egg yolks for brushing the pastry

Dixie Crystals Turbinado Sugar  for sprinkling on top of the unbaked pies


Preheat your oven to 400 degrees.  Line 2 baking sheets with parchment paper or silicone baking mats.

Make your blueberry filling by adding all of the filling ingredients together in a medium sized bowl.  Stir them together gently so the blueberries don’t break.  Set the mixture aside while you make the crust.

In the bowl of your food processor, add all of the crust ingredients. Make sure your butter is cut into small cubes and is VERY cold.  Cold butter makes for flakier pie crusts!!

Pulse all of the ingredients until the dough comes together into a ball.  The dough is very soft and can be a bit tricky to work with, but chilling it makes it break so make sure NOT to chill it!   You can begin working with it right away.

Flour your board and rolling pin very well.  You want to make sure your pie dough doesn’t stick to the board.

Roll the dough into about 1/4 inch thickness.  You will be able to cut 24 circles with your cookie cutter.

Place 6 circles of dough a few inches apart on each mat.

Place about 2 tablespoons of filling in the middle of each dough round.

Take the other dough rounds and GENTLY cover the filling.  If the dough breaks and splits a bit, just take some of the leftover dough and patch it up.

Gently press down around the edges to seal.  Crimp the edges with a fork.  Again, the dough is soft and a bit tricky to work with, so allow yourself some time and patience to make these.  I promise you they are SO worth it!!

Poke holes with a fork in the tops of the pies. I did it about 5 times per pie, so the steam could escape while they are baking.

Beat your egg yolks and brush on top of each pie.

Sprinkle the tops of each pie generously with the Turbinado sugar.

Bake the sheets of pie for 10 minutes.  Rotate the pans and bake for another 10 minutes.

Let them rest on the baking pan for a few minutes before eating them.  I scorched my mouth because I couldn’t wait 🙂

The best way to eat these is warm from the oven with your favorite flavor of ice cream and whipped cream.  I had it with blueberry ice cream in Maine 🙂

Store any extra pies in containers and heat them for about 12 seconds in the microwave to warm them up.

If you have any leftovers, wrap each individually with wax paper and foil and freeze them for up to 4 months.

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