Blueberry Hand Pies are simple to assemble and bake until golden brown. This delicious and easy-to-make dessert can be enjoyed any time of the year.
This recipe utilizes refrigerated pie crust and frozen blueberries, so making these pies has never been easier.
This recipe is perfect for anyone who wants to impress their guests with a homemade dessert but doesn’t have a lot of time to spare.
To make these hand pies, all you need is a few simple ingredients.
The foundation of these easy blueberry hand pies is a package of refrigerated pie crust. I use Pillsbury refrigerated Pie Crusts – you will use both crusts.
It’s much easier to use a store-bought pie crust or you can make your own homemade pie crust.
The complete printable recipe card is at the end of this post!
The filling for these hand pies is a juicy blueberry filling made with frozen blueberries, butter, lemon juice, cornstarch, salt, dark brown sugar, and vanilla extract.
To make these hand pies, you will need an egg wash made with one beaten egg and a tablespoon of cold water. You will also need coarse sugar to sprinkle on top of the pies before baking.
For an extra touch of sweetness, you can drizzle a lemon glaze over the top of the hand pies once they are baked and cooled. You can also add a scoop of vanilla ice cream on top of the warm pies.
Tools Needed To Make Blueberry Hand Pies
To make these hand pies, you will need a rolling pin, a biscuit cutter, or a round cutter (3.5 inches), and a saucepan.
You will also need a piece of parchment paper, a prepared baking sheet, a cooling rack, and an airtight container or plastic wrap for storing leftovers.
Make The Blueberry Filling
Place blueberries and butter in a medium saucepan. Cook on medium heat until the blueberries release their juices.
Add in the brown sugar, vanilla extract, lemon juice, and salt. Mix together until combined and the blueberries have broken down. Cook for about 8-10 minutes.
Add the cornstarch. Stir together until combined and then remove from the heat. Let sit for a couple of minutes to cool and thicken.
Preparing the Dough
To make these Easy Blueberry Hand Pies, the first step is to prepare the dough. You don’t have to roll out the pie crusts. You only need to roll out the bits left over from cutting the dough with a round cookie cutter.
Next, dust the counter with a little flour, gather the scraps, and roll them out again to cut more circles. Repeat this step until all the dough has been used.
Assembling the Pies
To assemble the pies, spoon a small amount of the blueberry filling onto the center of half of the circles. Be careful not to overfill the pies. Use a pastry brush to brush the egg wash on the outside of the dough rounds.
Cover each filled circle with another circle of dough. Use a fork to press the edges of the pie together, sealing the filling inside. Brush with remaining egg wash and sprinkle with sanding sugar, if desired.
Make a few small slits on the top of each hand pie to allow steam to escape during baking.
Some of the juices from the blueberry pie filling may bubble up while baking. That’s perfectly fine. If you have any pie filling left over, it’s wonderful served over vanilla ice cream.
Place the pies on a baking sheet lined with parchment paper. Brush the tops of the pies with egg wash. Bake the pies in a preheated oven at 400°F for 15-20 minutes or until the crust turns golden brown.
Alternatively, these little pies can be made in an air fryer. Preheat the air fryer to 350°F and bake the mini blueberry hand pies for 8-10 minutes until the tops of the pies turn golden brown. You’ll need to air fry these in batches, being careful not to crowd the air fryer basket.
These Blueberry Hand Pies are a perfect treat for a quick snack or dessert. The flaky crust is buttery and delicious, and the sweet blueberry filling is the perfect complement.
Serving and Storage
Once the Easy Blueberry Hand Pies are baked, they can be served while still warm or at room temperature.
These pies are a great dessert option for any occasion, including summer events and sweet treats for a special occasion. They can be served as a standalone dessert or paired with a scoop of vanilla ice cream for an extra indulgent treat.
The hand pies can be stored for up to three days in an airtight container at room temperature.
For longer storage, they can be frozen for up to two months. To freeze, wrap each pie individually in plastic wrap and then place them in a freezer-safe container or bag.
When ready to serve, simply thaw the pies at room temperature for a few hours or warm them up in the oven for a few minutes.
Blueberry hand pies are a perfect dessert option if you want a classic blueberry pie taste without the fuss of making a big pie.
These hand pies are a great alternative to traditional blueberry pie and can be made in small batches. The refrigerated pie crust makes it easy to whip up a batch of these hand pies in no time, making them a go-to dessert option for anyone looking for a quick and easy dessert.
There are plenty of ways to switch up the flavors and ingredients in these easy hand pies. Here are a few ideas to get started:
Cherry Hand Pies
For a tart and sweet twist, swap out the blueberries for cherries. You can use fresh or frozen cherries, but be sure to remove the pits before using. To balance out the tartness of the cherries, you may want to add a little extra sugar to the filling.
If you’re looking for a flakier, more buttery crust, consider using puff pastry instead of refrigerated pie crust. You can find puff pastry in the freezer section of most grocery stores. You’ll need to thaw it before using it, but otherwise, the process is the same as with pie crust.
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- Blueberry Cheesecake Bars
- 1 package refrigerated pie crust (2 crusts - like Pillsbury Refrigerated Pie Crusts)
- 16 ounce bag of frozen blueberries
- 2 tablespoons unsalted butter
- ¼ cup dark brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- ⅛ teaspoon salt
- 1 teaspoon cornstarch
- 1 egg (egg wash)
- Preheat the oven to 400º F. Line a baking sheet with parchment paper and set aside. Remove the package of pie crusts from the fridge to thaw to room temperature.
- In a saucepan, add the blueberries and butter. Cook on medium heat until the blueberries release their juices.
- Add the brown sugar, vanilla extract, lemon juice and salt. Mix together until combined and the blueberries have broken down. Cook for about 8-10 minutes.
- To thicken this mixture, add the cornstarch. Stir together until combined and then remove from the heat. Let sit for a couple of minutes to cool and thicken.
- Place the refrigerated pie dough on a clean and floured surface. Use a large circular cookie cutter (3.5 inches) to cut out circles in the pie dough. Repeat with the second pie crust in the package. Take any scraps and combine them into a dough ball and roll out to a ¼-inch thick slab to cut out more circles, until you have 16 rounds of pie crust.
- Place these circles on the baking sheet. Fill the center of 8 circles with a large tablespoon of blueberry filling. In a small bowl, beat the egg with a whisk. With a pastry brush, brush a little of the egg wash around the edges of the dough. Place another circle piece of dough on top of the filling and use a fork to seal the edges.
- Place 3-4 slits in the center of the hand pie. Repeat until all hand pies are made. Brush each pie with egg wash and sprinkle with sanding sugar.
- Bake in the oven for 15-20 minutes, until golden brown.
- Remove the hand pies from the oven and let cool for 10 minutes. Enjoy!
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Amount Per Serving Calories 186Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 31mgSodium 134mgCarbohydrates 24gFiber 2gSugar 11gProtein 2g