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Wild Huckleberry Cream Cheese Hand Pies

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Tender, flaky hand pies filled with a creamy blend of cream cheese and wild huckleberries, perfect for a quiet summer treat. These easy homemade pies balance sweet-tart berries with a rich, buttery crust.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (312 g), sifted
  • 1 cup unsalted butter (226 g), cold and cubed
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 6 to 8 tablespoons ice water
  • 2 cups wild huckleberries (fresh or frozen, thawed and drained)
  • 8 ounces cream cheese (226 g), softened
  • ¼ cup granulated sugar (50 g), adjust to taste
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 tablespoon cornstarch
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (optional, for sprinkling)

Instructions

  1. In a large bowl, whisk together sifted flour, sugar, and salt. Add cold, cubed butter and cut into flour using a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized pieces.
  2. Drizzle in 6 tablespoons ice water and gently mix with a fork. Add additional water, one tablespoon at a time, until dough starts to clump together. Avoid overworking. Dough should hold together but not be sticky.
  3. Form dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. In a medium bowl, combine softened cream cheese, sugar, vanilla extract, and lemon zest. Beat until smooth and creamy.
  5. Toss huckleberries with cornstarch and 1 tablespoon sugar if desired. Let sit for 10 minutes to release juice and thicken slightly.
  6. On a lightly floured surface, roll chilled dough to about ⅛ inch (3 mm) thick. Use a 4-inch round cutter to cut out circles. Gather scraps and reroll as needed.
  7. Place about 1 tablespoon cream cheese mixture in center of each dough circle, followed by about 1 tablespoon huckleberry filling. Avoid overfilling.
  8. Brush edges with beaten egg, fold dough over to form half-moon shape, and press edges firmly with a fork to seal.
  9. Place pies on parchment-lined baking sheet. Brush tops with beaten egg and sprinkle with coarse sugar if using.
  10. Preheat oven to 375°F (190°C). Bake pies for 20-25 minutes or until golden brown and bubbly. Rotate tray halfway through baking.
  11. Let pies cool on a wire rack for at least 10 minutes before serving.

Notes

Keep ingredients and dough cold to ensure a flaky crust. Avoid overfilling pies to prevent leaking. Rotate baking sheet halfway through baking for even browning. Let pies cool before serving to allow filling to set. For gluten-free, use gluten-free flour blend and handle dough gently. For vegan, substitute cream cheese and butter with plant-based alternatives and use almond milk/maple syrup for egg wash.

Nutrition

Keywords: wild huckleberry, hand pies, cream cheese, summer dessert, flaky crust, homemade, easy recipe, berry pies

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