Blueberry Hand Pies

Blueberry hand pies are easy to make and incredibly delicious. There’s no better way to enjoy fresh fruit than served up in tasty hand pies.

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Blueberry hand pies taste just as good as regular blueberry pie, but with the added bonus of being individually sized and ready to wrap up and pack for a picnic,  a snack, or in a school lunch bag. Blueberry hand pies are among the best types to bake because sweet blueberries look so appetizing when a little blueberry juice oozes out when they bake. 

Blueberry Hand Pies Ingredients

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 

FILLING: Try raspberry, strawberry, apple, peach, or cherry fruit filling as other tasty options. You could make spiced beef, chicken, or even samosa filling for a savory version.

PIE CRUST: Use store-bought, refrigerated pie crust if you prefer.

How to Make This Blueberry Hand Pies Recipe

STEP ONE: 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. 

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

STEP THREE: 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.

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: To make your dough even easier to work with, make it the night before and keep it in the refrigerator.

STEP FIVE: Prepare the blueberries before pulling the dough out of the refrigerator. In a medium bowl, toss the blueberries with sugar, cornstarch, and lemon juice. Set aside.

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

STEP SEVEN: 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.

STEP EIGHT: Using a 4-inch cookie cutter, cut out circles, and place them on a baking sheet lined with parchment paper. Roll the leftover dough back out and cut out more pieces.

STEP NINE: 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.

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

PRO TIP: Oven temperatures may vary. Check your pies during the last few minutes of baking so that they don’t overbake and come out perfectly golden brown.

STEP ELEVEN: Whisk the powdered sugar and lemon juice together to make the glaze. Drizzle over the top of each pie. Let cool before serving.

How To Serve

These tasty blueberry hand pies are perfect on their own but are great served with a scoop of ice cream alongside them. They make an easy-to-serve dessert or an easy-to-grab snack so you can enjoy them whenever your sweet tooth is calling.

Storage 

ON THE COUNTER: Simply cover blueberry hand pies and keep them on the counter to enjoy for the next 2-3 days or for up to a week in the refrigerator.

IN THE FREEZER: Freeze hand pies on a baking sheet. Individually wrap them and place them in an airtight container to enjoy anytime the urge for blueberry pie hits you.

REHEATING INSTRUCTIONS: Re-heating is not necessary, but if you prefer, heat them in the microwave before serving.

You’ll want to double up on this recipe just to have some to freeze for later. These amazing blueberry hand pies are so flakey and delicious; the best part is how easy they assemble.

FAQ:

Q? Can I use canned pie filling instead of making it fresh?

A: Yes, canned filling would work fine and be a time saver in a pinch, but nothing beats fresh blueberries!

Q? Can I leave off the glaze?

A: In my opinion, the glaze is like “the icing on the cake” and sends these blueberry hand pies over the top, but they are certainly enjoyable without it as well.

Q? What makes hand pies different from turnovers?

A: Hand pies are round, individual pies, while turnovers are pie crust that is folded over a filling, sealed, and baked.

Blueberry Hand Pies

Blueberry hand pies are easy to make and incredibly delicious. There’s no better way to enjoy fresh fruit than served up in tasty hand pies.

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 Dessert

Cuisine American

Servings 12

Ingredients

  

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 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.

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.

Keyword Blueberry Hand Pies Recipe