Blueberry Hand Pies

Juicy blueberry hand pies are everything you love about pie, but you can eat them with your hands! Mini blueberry hand pies only take 15 minutes of prep time.

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Golden brown and oozing with juicy blueberry filling, these individual Blueberry Hand Pies hand pies only take 15 minutes of prep time.

Much easier to make than a traditional blueberry pie, you don’t even need a fork to eat these pies, just your fingers!

MORE RECIPES: Blueberry Bread | No Bake Blueberry Cheesecake | Blueberry Angel Food Cake | Blueberry Delight

All of the deliciousness of a blueberry pie, baked into a handheld pastry crust. And they’re portable! No fork or plate is required, which means you can serve them anywhere or anytime. 

Loaded with blueberry filling, bring these mini pies on a picnic, to a barbecue, or your next get-together. When you don’t feel like making an entire pie, think of these sweet and flaky fruit-filled pastries as a pie shortcut. 

Enjoyed warm or cold, dessert hand pies would taste delicious with a scoop of ice cream. Hand pies also freeze really well, so you can make them in advance or make a double batch.

Blueberry Hand Pies Ingredients

• Butter - unsalted cold butter, cubed
• Flour - unbleached all-purpose flour
• Salt 
• Sugar - granulated white sugar
• Sugar - powdered sugar
• Water - ice water
• Blueberries -  fresh or frozen, if using frozen blueberries thaw them first and drain the excess liquid
• Cornstarch - helps to thicken the filling
• Lemon juice - balances the sweetness of the fruit
• Egg - for egg wash to make the tops nice and golden

To create a flaky crust for your hand pies, it’s important to keep the dough cold while you’re working. If your dough starts getting warm, cover it with plastic wrap and put it back inside the fridge. Also, don’t leave the dough sitting out if you aren’t using it, keep it in the fridge until you’re ready to bake. 

To keep the filling inside the hand pies, and prevent it from running out onto the baking sheet, it’s important to seal the hand pies well. To seal your hand pies you can dip a fingertip into some water or egg wash and coat the edges of your pastry circles before placing the second piece on top of the bottom piece. Then press the edges with the back of a fork to seal the pies and create a decorative edge. With the top crust in place, you will also want to add vents to the top which will help prevent the bottom crust from getting soggy. 

Blueberries are a delicious filling, but they aren’t your only option. Customize your hand help pie recipe by using any fruit you’d like. Try cherries, strawberries, apricot, or even lemon. You could also add a layer of sweetened cream cheese to go with your berry filling. 

How to Make Blueberry Hand Pies

FIRST STEP: In a food processor add the flour, salt, and sugar. Cube the cold butter into little cubes and add to the flour. Place the lid onto the food processor and pulse until the butter is the size of peas.

SECOND STEP: Fill a glass with water and add ice, then measure out ⅓ cup of cold water.

THIRD STEP: Slowly add to the food process a tablespoon at a time, pulsing in between each addition. Once it’s all been added, pulse until the dough comes together. If it’s still dry, pulse a little longer until the dough forms. Divide the dough in half.

FOURTH STEP: Place a piece of plastic wrap onto a clean surface and place half the dough onto the wrap. As you wrap the dough, form it into a disc. Repeat with the other half of the dough. Place in the refrigerator for at least 1 hour.

FIFTH STEP: Right before you pull the dough out of the refrigerator, prepare the blueberries. In a medium bowl toss the blueberries with sugar, corn starch, and lemon juice. Set aside.

SIXTH STEP: Make an egg wash by beating one egg in a small bowl, set aside.

SEVENTH STEP: Remove one disc of dough from the refrigerator. Sprinkle a few tablespoons of flour onto a clean surface. Roll out the dough until it’s ¼ inch thick. Using a 4-inch cookie cutter, cut out circles, place them on a baking sheet lined with parchment paper. Roll the leftover dough back out and cut out more pieces.

EIGHTH STEP: Brush the edges of each circle with egg wash. Place 1 to 2 tablespoons of blueberries in the middle of one piece of dough. Place the second piece on top. Use a fork to seal the edges. Brush the tops with egg wash.

NINTH STEP: Bake at 400°F for 15 to 20 minutes until golden brown. Remove from oven and transfer to a cooling rack.

TENTH STEP: To make the glaze, whisk the powdered sugar and lemon juice together. Drizzle over the top of each pie. Let cool before serving.

Can I use store-bought pie crust? 

You can use store-bought pie crust or store-bought puff pastry dough to make these Blueberry Hand Pies. 

Can I freeze hand pies? 

You can freeze fruit-filled hand pies for up to three months. Freeze pies in a single layer on a baking sheet, then wrap in plastic wrap and place in an airtight container in the freezer. 

How do I seal hand pies? 

After placing the filling in the center of the bottom pastry piece, dip a fingertip into some water or egg wash and coat the edges of your pastry circles. Place the top circle over the filling and then press the edges of both pieces of pastry together using the tines of a fork to seal the pies and create a decorative edge.

How to Store Blueberry Hand Pies? 

IN THE FRIDGE: Leftover hand pies can be covered and left on the counter or stored in the refrigerator for 2 to 3 days.

IN THE FREEZER: Freeze any leftover pies in a single layer on a baking sheet. Once frozen, wrap individual pies with plastic wrap and store them in an airtight container or plastic freezer bag. Pies can be frozen for up to 3 months. Thaw pies before eating. 

Blueberry Hand Pies

Juicy blueberry hand pies are everything you love about pie, but you can eat them with your hands! Mini blueberry hand pies only take 15 minutes of prep time.

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5 from 5 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12

Calories 345 kcal

Ingredients

  

1x2x3x

Crust

• 1 cup cold butter cubed
• 2 ½ cups unbleached all purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• ⅓ cup ice water

Filling

• 1 ½ cups blueberries
• 2 tablespoons sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 egg for egg wash

Glaze

• 2 cups powdered sugar
• ¼ cup lemon juice

DIRECTIONS

 

• In a food processor add the flour, salt, and sugar. Cube the cold butter into little cubes and add to the flour. Place the lid onto food processor and pulse until the butter is the size of peas.
• Fill a glass with water and add ice, then measure out ⅓ cup of cold water.
• Slowly add to the food process a tablespoon at a time, pulsing in between each addition. Once it’s all been added, pulse until the dough comes together. If it’s still dry, pulse a little longer until the dough forms. Divide the dough in half.
• Place a piece of plastic wrap onto a clean surface and place half the dough onto the wrap. As you wrap the dough, form it into a disc. Repeat with the other half of the dough. Place in the refrigerator for at least 1 hour.
• Right before you pull the dough out of the refrigerator, prepare the blueberries. In a medium bowl toss the blueberries with sugar, corn starch, and lemon juice. Set aside.
• Make an egg wash by beating one egg a small bowl, set aside.
• Remove one disc of dough from the refrigerator. Sprinkle a few tablespoons of flour onto a clean surface. Roll out the dough until it’s ¼ inch thick. Using a 4-inch cookie cutter, cut out circles, place on a baking sheet lined with parchment paper. Roll the leftover dough back out and cut out more pieces.

  Pro Tip: I recommend rolling out the second disc of dough right before they are ready to go into the oven. If you choose to roll them out all at once, keep the pieces in the refrigerator until they are ready to bake.
• Brush the edges of each circle with egg wash. Place 1 to 2 tablespoons of blueberries in the middle of one piece of dough. Place the second piece on top. Use a fork to seal the edges. Brush the tops with egg wash.
• Bake at 400°F for 15 to 20 minutes until golden brown. Remove from oven and transfer to a cooling rack.
• To make the glaze, whisk the powdered sugar and lemon juice together. Drizzle over the top of each pie. Let cool before serving.

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Notes

TIP: It’s really important that the dough stays cold as you’re working, so if you have to pause while making this treat, make sure to keep your dough covered in plastic wrap inside the fridge.

TIP: I would recommend rolling out the second disc of dough right before they’re ready to go into the oven

TIP: If you have any lag time, don’t leave your dough sitting out. Cover with a sheet of plastic wrap and pop them back in the fridge until you’re ready to bake.

Nutrition

Calories: 345kcal | Carbohydrates: 48g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 379mg | Potassium: 62mg | Fiber: 1g | Sugar: 25g | Vitamin A: 707IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg

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