Blueberry Hand Pies

Jump to Recipe

Blueberry Hand Pies

Few things rival the charm of blueberry hand pies. Their portable size, buttery pastry, and bright blueberry filling make them a favorite—whether at a picnic, tucked into a lunchbox, or served warm as dessert on a summer night.

These hand pies capture all the appeal of a classic blueberry pie in a form that fits right in your palm. You get flaky crust with every bite, a sweet-tart burst of berries, and just a hint of citrus. Let’s walk through everything you need to know to make them from scratch at home.

Why Blueberry Hand Pies Stand Out

Blueberry hand pies are both practical and irresistible. They fit in one hand, leave no messy plates behind, and don’t require a fork or knife. The filling brings out the best in blueberries, and the crust offers the perfect golden crunch.

What makes blueberry hand pies so appealing?

• Portability: Easy to pack and eat on the go
• Taste: Classic blueberry pie flavors, concentrated in a small package
• Versatility: Swap in other berries or fillings based on the season
• Ease: No pie dish needed, and assembly is beginner-friendly

They’ve become a summer dessert staple for many, but also work year-round with store-bought or frozen blueberries.

Ingredients for Blueberry Hand Pies

Each hand pie needs only a handful of simple ingredients. Here’s what goes into the best blueberry hand pies, along with a few notes on how to pick ingredients for maximum flavor and texture.

Dough

• Refrigerated pie crusts (or homemade dough): Flaky, buttery pastry forms the hand pies. While homemade pie dough offers great flavor, high-quality store-bought crust yields great results and saves time.

Filling

• Fresh blueberries: Sweet, plump, and juicy. Choose berries that are firm and not overly soft. Both wild and cultivated blueberries work.
• Granulated sugar: Draws out berry juices and sweetens the filling.
• Cornstarch: Thickens the filling and keeps it from running out of the crust.
• Lemon zest and juice: The acidity brightens the blueberry flavor and keeps the filling balanced.
• Pure vanilla extract (optional): Adds warmth and complexity.

For Finishing

• Egg: Brushed on top for sheen and color.
• Milk or cream: Mixed with egg to encourage browning.
• Coarse sugar: Sprinkled for crunch and sparkle.

Ingredient Table

Making the Blueberry Filling

Start with the filling, so it has time to cool before you assemble the pies.

• Mix the blueberries, sugar, cornstarch, lemon zest, and lemon juice in a saucepan.
• Heat over medium until the mixture starts to bubble. Stir often so berries release their juices.
• Simmer until the mixture thickens. This usually takes 5–8 minutes. The filling should coat a spoon and look glossy.
• Cool by spreading in a shallow dish. Chilling the filling prevents a soggy crust and makes assembly easier.

Tip: If you like a chunky filling, mash a few berries with the back of a spoon, but leave most whole for bursts of flavor.

Preparing and Shaping the Crust

While the filling cools, get the dough ready. Store-bought or homemade both work—just make sure it’s cold.

• Unroll the pie crust on a lightly floured surface.
• Cut circles using a 3-inch cookie cutter, biscuit cutter, or glass. Reroll scraps one time for more rounds.
• Chill the circles on a baking sheet. Cold dough bakes up flakier.

Pro Tip: If you want larger hand pies, use a 4-inch cutter and add a bit more filling.

Assembling Blueberry Hand Pies

Once the filling is cool and dough circles are chilled, it’s time to assemble.

• Spoon about 1 tablespoon of blueberry filling onto half of the dough circles. Leave a border for sealing.
• Brush the edge of each filled circle with egg wash (one beaten egg with a splash of milk or cream).
• Fold the circles into half-moon shapes, pressing the edges to seal. Use a fork to crimp all around for a tight seal.
• Transfer the assembled hand pies to a parchment-lined baking sheet.
• Cut a small slit or poke a hole in each pie’s top, allowing steam to escape during baking.

Baking for Flaky, Golden Results

Baking blueberry hand pies well means unlocking a crisp crust and juicy interior.

• Preheat your oven to 400°F (200°C). The high heat encourages better layering and browning.
• Brush more egg wash over the tops. Sprinkle with coarse sugar for sparkle and crunch.
• Bake for 15–20 minutes, turning the sheet halfway for even color. They’re done when deeply golden and you see bubbling filling through the vents.
• Cool briefly on the sheet, then move to a rack. You can eat them warm or let them cool to room temperature.

Tips for the Perfect Hand Pie

Even small tweaks can improve your hand pies:

• Keep pastry cold: Warm dough can get sticky and tough. Always chill before cutting and after shaping.
• Don’t overfill: Extra filling leaks out and prevents a tight seal. About 1 tablespoon per pie is plenty.
• Seal well: Moisten the edge and crimp with a fork to minimize gaps.
• Chilled filling works best: Hot or runny filling makes the dough hard to handle.
• Experiment: Try mixing blueberries with blackberries or raspberries for a twist.

Filling Variations

Blueberry might be classic, but you can use this dough and technique for nearly any fruit.

• Strawberry-rhubarb: Dice fruit small, cook with sugar and lemon.
• Apple-cinnamon: Peel and dice apples. Toss with brown sugar and cinnamon, sauté, then cool.
• Peach or cherry: Use the same method as for blueberry.

Bought canned pie fillings work, too. Just drain off any excess liquid first.

Serving Suggestions

Serve blueberry hand pies in many ways:

• As-is: Perfect for snacks, picnics, or breakfast on the go.
• Warm with ice cream: The contrast of warm pie and cold, creamy ice cream is hard to beat.
• Sugared tops: Dust with powdered sugar or glaze with a simple icing after baking.

Storing Your Blueberry Hand Pies

Blueberry hand pies taste best fresh, but they keep well if you handle them right.

• Room temperature: Best the day they’re baked. Store uncovered for a few hours.
• Refrigerate: Once cool, place in an airtight container. Eat within 2–3 days for best taste. Warm briefly in an oven or toaster before serving.
• Freezer: Cool completely, then freeze on a tray. Transfer to a freezer bag or airtight box. Freeze for up to 3 months.
• Reheating: Bake frozen or chilled pies at 350°F (175°C) for 10–15 minutes, or until warmed through and crust is crisp.

Frequently Asked Questions

Can I use frozen blueberries?
Yes, but thaw and drain off excess liquid. The filling may be a little more runny, so use a bit more cornstarch.

Can I make these ahead?
You can assemble and freeze unbaked pies. Bake straight from the freezer and add a few minutes to the baking time.

Can I glaze instead of sprinkle sugar?
Mix powdered sugar with a little milk or lemon juice and drizzle over cooled pies for a sweet finish.

Blueberry hand pies deliver the summer berry pie experience in a form that’s shareable, crisp, and quick to make. With simple ingredients and a straightforward process, you can turn fresh blueberries into a treat that tastes both nostalgic and new. Whether for a group or an afternoon snack, these hand pies are a surefire hit.