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Blueberry Hand Pies

close up shot of blueberry hand pies topped 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. FAQ
  6. MORE RECIPES YOU'LL LOVE
  7. JUMP TO RECIPE

This easy, delicious blueberry hand pies recipe will leave your mouth watering for more. We’re using a blueberry filling for these hand pies — but you could easily change up the filling to your favorite fruit or berry: apple, cherry, or peach are also great ideas. The dough creates the perfect flaky crust that is the perfect partner for fresh blueberries. After baking, add a sweet glaze to the tops of the pies for a favorite mini treat that everyone will love.

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 and blueberry angel food cake recipes.


MORE PIES RECIPES:
Apple Pie Cookies | No Bake Oreo Pie


BLUEBERRY HAND PIES INGREDIENTS

You will need:

For the Crust

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

For the Filling

  • 1 ½ 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 other sweet pies.

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

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HOW TO MAKE THIS BLUEBERRY HAND PIES RECIPE

STEP ONE: Add the flour, salt, and sugar to the bowl of a food processor. Cube 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.

PRO 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. 

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 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 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 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. 

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 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 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 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.

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.

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.

FAQ

What are hand pies?

Hand pies are a 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 this 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.

MORE RECIPES YOU’LL LOVE

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close up shot of blueberry hand pies topped with glaze

Blueberry Hand Pies

5 from 8 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

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

Instructions
 

  • 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.

Video

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: 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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Proudly Prepared by the Spaceships Kitchen

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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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