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Blueberry Hand Pies

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close up shot of blueberry hand pies drizzled with glaze
Easy, delicious, and sweet, these simple blueberry hand pies are a homemade treat you'll love!
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Table of Contents
  1. Blueberry Hand Pies Ingredients
  2. How To Make This Blueberry Hand Pies Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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.

overhead shot of blueberry hand pies drizzled with glaze

Blueberry Hand Pies Ingredients

blueberry hand pies raw ingredients that are labeled

You’ll need:

For the Crust

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

For the Filling

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

For the Glaze

  • 2 cups powdered sugar
  • ¼ cup 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

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.

flour, sugar, and butter blended together

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.

OUR RECIPE DEVELOPER SAYS

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. 

dough disks placed into plastic wrap

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.

blueberries tossed with sugar, cornstarch, and lemon juice in a bowl

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

egg beaten in a bowl with a fork

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. 

dough disk rolled out and then cut

STEP NINE: Using a 4-inch cookie cutter, cut out circles, and then place 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. 

PRO TIP:

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

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

PRO 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.

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.

dough filled with the blueberry mixture then sealed shut

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

hand pies after being baked on a sheet tray

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.

hand pies drizzled with glaze on a sheet tray

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. And you can’t go wrong with blueberry treats. You must try our blueberry cobbler for a delicious classic.

Storage

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.

close up shot of blueberry hand pies drizzled with glaze

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.

FREQUENTLY ASKED QUESTIONS

What are hand pies?

Hand pies are pastry with either a sweet or savory filling. They’re known to be a Southern treat. You add a dollop of filling in the center and press the dough over. You can either bake hand pies or fry them.

Can I use frozen blueberries for these hand pies?

You can use frozen blueberries for the juicy blueberry filling. Just thaw them first.

Can I use store-bought pie crust for this recipe?

You can use store-bought pie crust to make this easy recipe even quicker to throw together.

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close up shot of blueberry hand pies drizzled with glaze

Blueberry Hand Pies

5 from 9 votes
Easy, delicious, and sweet, these simple blueberry hand pies are a homemade treat you'll love!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings 12

Ingredients
  

Crust

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

Filling

  • 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 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 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 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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  1. Melynda says

    Can you use this same recipe for a full size pie with a top and bottom crust or do you need to double it?

  2. Jessica Kramer says

    Hi there, I’m making a bunch of these what are your thoughts about freezing them first to bake at a later date? Thanks

    • Layne Kangas says

      Hi, Jessica! You can also freeze them for up to three months. After baking and cooling, freeze your hand pies, I recommend laying them out on a cookie sheet. Once frozen, wrap each pie in Reynolds Kitchens Quick Cut™ Plastic Wrap and place them in a freezer-safe container or bag. Enjoy! 🙂

  3. Donna says

    5 stars
    I made the Blueberry Hand Pies following the recipe exactly as written and they were awesome! My batch yielded 9 pies. My husband LOVED them! I will definitely be making this recipe again.

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