Blueberry Hand Pies

Easy, delicious, and sweet, these simple blueberry hand pies are a homemade treat you'll love!

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Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time1 hour hr 35 minutes mins

Servings12

This easy, delicious blueberry hand pies recipe will leave your mouth watering for more. The dough creates the perfect flaky crust that is the ideal partner for fresh blueberries along with a sweet glaze that tops the pies for a favorite mini treat that everyone will love.

Blueberry Hand Pies Ingredients

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These delectable pastries are the perfect combination of a flaky crust and a sweet, tangy filling. With every bite, you’ll experience the juicy and fresh taste of blueberries, coupled with the rich buttery flavor of the crust.

The handheld nature of these tasty treats makes them perfect for a quick snack or a portable dessert on the go.

You’ll need:

For The Crust:

• 2½ cups of unbleached all-purpose flour
• 1 teaspoon of salt
• 1 tablespoon of sugar
• 1 cup of cold butter, cubed
• ⅓ cup of ice water

For The Filling:

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

For The Glaze:

• 2 cups of powdered sugar
• ¼ cup of lemon juice

Substitutions And Additions

FRUIT FILLING: There are so many great options for filling. Try raspberry, strawberry, apple, peach, or cherry fruit filling for more sweet pies.

SAVORY FILLING: For savory options, you could make spiced beef, chicken, or even samosa filling.

PIE CRUST: If you prefer, you could make these with store-bought refrigerated pie crust dough.

How To Make This Blueberry Hand Pies Recipe

The first step in making these adorable little pies is to make the pastry from scratch. We will walk you through the steps here. Once it is made, you can fill each one with pie filling before baking.

STEP ONE: Add the flour, salt, and sugar to the bowl of a food processor. Cut the cold butter into little cubes and add to the flour mixture. Place the lid onto the food processor and pulse until the butter is the size of peas.

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

STEP THREE: Slowly add the cold water to the food processor 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.

STEP FOUR: 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.

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

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

STEP SEVEN: Remove one disc of dough from the refrigerator and remove it from the plastic wrap. 

STEP EIGHT: Sprinkle a few tablespoons of flour onto a clean surface and then roll the dough out with a rolling pin on the floured work surface until it’s ¼ inch thick. 

STEP NINE: Using a 4-inch cookie cutter, cut out circles, and then place them on a baking sheet lined with parchment paper. 

STEP TEN: Once you create your first set of circles, roll the leftover dough back out so you can cut out more pieces. 

STEP ELEVEN: Brush the edges of each circle with egg wash.

STEP TWELVE: Place 1 to 2 tablespoons of the filling in the middle of one piece of dough. Place the second piece on top. Use the tines of a fork to seal edges and brush the top of the pies with egg wash.

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

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

How To Serve

These fruit hand pies are delicious on their own but you could serve them with a scoop of vanilla ice cream on the side as well.

You could also serve them with our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side to wash them down.

Check out our yummy s’mores hand pies for an ooey-gooey treat. You can’t go wrong with blueberry treats. You must try our blueberry cobbler for a delicious classic.

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Storing These Easy Mini Blueberry Pies

You can keep leftovers of these pies either short term on the counter or longer term in the freezer. Here’s how to store them properly.

ON THE COUNTER: On the very off chance that you have any of these little hand pies left, you can place them on a dish wrapped with plastic wrap if you’ll be eating them soon.

IN THE FREEZER: You can also freeze these mini blueberry hand pies for up to three months.

After baking and cooling, freeze your hand pies in a single layer on a baking sheet. Once frozen, wrap each pie in plastic wrap and place it in a freezer-safe container or bag.

Your entire family will love these easy blueberry hand pies. Filled with juicy blueberries wrapped in a delicious homemade pie crust, they are a perfect option the next time you are craving blueberry pie.

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Blueberry Hand Pies

5 from 10 votes

Easy, delicious, and sweet, these simple blueberry hand pies are a homemade treat you'll love!

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 12

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Ingredients

  

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Crust

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

Filling

• 1½ 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

Instructions

 

• In a food processor, add the flour, salt, and sugar. Cut 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.
• Fill a glass with water and add ice, then measure out ⅓ cup of cold water.
• Slowly add the water to the food processor 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 them on a baking sheet lined with parchment paper. Roll the leftover dough back out and cut out more pieces.
• 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 the 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.

Video

Notes

• 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.
• I would recommend rolling out the second disc of dough right before they’re ready to go into the oven. 
• 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: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 336mg | Potassium: 59mg | Fiber: 1g | Sugar: 25g | Vitamin A: 503IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg

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