This Blueberry Hand Pies recipe features a sweet, fruity filling wrapped in a rich, flakey crust. Easy to make, it’s the perfect summertime treat!
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Pin RecipeThe Best Blueberry Hand Pie Recipe
Hand pies are such a simple way to turn messy, hard-to-eat pie into a fun handheld dessert. I love making blueberry hand pies to put on dessert buffets and to bring to summer barbecues. They transport so well, and there is no need for plates or forks. Just pick up a hand pie, and take a big bite!
These little pies are bursting with sweet blueberry filling. My recipe uses a bit of lemon zest and lemon extract, which enhances the taste of the blueberries. With a touch of sugar and a hint of vanilla, this may just be the best blueberry pie filling you have ever tried.
The flakey, buttery pie crust complements the filling perfectly. I use pre-made frozen pie crusts to save time. However, you can definitely make your own pie crusts as well (check out my homemade pie crust recipe!).
I like cutting my pie crust into squares, but you can also make circular hand pies or half-moon shapes. As long as that blueberry pie filling is sealed inside the dough, you can get creative with how your hand pies look! Just be sure to leave a picture in the comments below so I can see your creations.
(Love blueberries? Try my No-Bake Blueberry Cheesecake, Blueberry Crumble Bars, and Blueberry Cobbler, too!)
Ingredients for Blueberry Hand Pies
To print: see recipe card below
- 2 frozen pie crusts – Let the pie crusts sit out at room temperature for about an hour so they are soft and easy to work with.
- 2 cups blueberries – You can use fresh or frozen blueberries for this recipe. If you’re using frozen blueberries, measure and mix them while they are frozen.
- 2 tablespoons cornstarch – Cornstarch helps thicken the pie filling so that it is not too watery.
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon lemon extract
- 1 teaspoon lemon zest – One lemon will give you about 1 teaspoon of lemon zest
- 1 teaspoon vanilla extract
- 1 egg – We use egg wash to create a golden brown crust!
Variations
- Replace the lemon extract with one tablespoon of fresh lemon juice.
- Use tapioca starch in place of cornstarch to thicken the pie filling.
- Try using a mix of berries instead of all blueberries. Mixed berry hand pies are just as delicious!
- Replace the lemon zest with lime zest to make blueberry lime pies. This makes a great summer pie recipe!
Directions for How to Make Blueberry Hand Pies
My Favorite Tools
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- Prepare: Preheat your oven to 400 degrees Fahrenheit. Then, line a baking sheet with parchment paper, and set it aside.
- Make the filling: Add the cornstarch, sugar, and salt to a medium-sized pot, and stir to combine. Then, add the blueberries, and toss to coat them in the sugar mixture.
- Simmer: Place the pot over medium or medium-high heat, and bring the mixture to a simmer, stirring occasionally. Stir and simmer for five minutes or until the sauce begins to thicken. Then, remove it from the heat, and set it aside to cool. Add the lemon zest, lemon extract, and vanilla, stirring to combine.
- Shape the crusts: Roll the dough on a floured surface so they form 14×14 inch squares. Use a pizza cutter or sharp knife to cut the pie dough into 3 1/2 x 3 1/2 inch squares. You should get about 16 squares from each crust!
- Fill the dough: Divide the blueberry filling between eight squares of dough, scooping it into the center. You’ll use about a tablespoon of filling for each square.
- Top: Brush a bit of whisked egg around the edges. Then, top each square with a second layer of dough. Press the edges together to seal the blueberry hand pies. Or, use a fork to crimp the edges.
- Top the hand pies: Brush the top of each pie with egg wash, and sprinkle extra sugar on top.
- Bake: Arrange the pies on the prepared baking sheet, leaving space between each piece. Cut a slit about one inch long on top of each square. Bake for 18 minutes or until the tops are golden brown.
- Cool: Allow the pies to cool for a few minutes on the baking sheet. Then, transfer them to a wire rack to cool to room temperature before serving.
Serving Suggestions
These easy blueberry hand pies are plenty flavorful on their own. However, I love to serve them in a small bowl with a scoop of vanilla ice cream and whipped cream for an extra special treat!
How to Store Blueberry Hand Pies
- Store leftover hand pies in an airtight container at room temperature for two to three days. Or, transfer them to the fridge for up to one week.
- Reheat the pies in a toaster oven for a few minutes when you’re ready to eat. This will make the dough crisp and flakey once again!
Quick Tip
Try assembling the homemade hand pies and freezing them rather than baking them. When you want a freshly baked hand pie, you can just take one out of the freezer, and bake it as directed in the full recipe!
Adjust the baking time, adding roughly two to three minutes when baking from frozen. This is a great way to make desserts in advance and have easy hand pies on hand!
Blueberry Hand Pies
Equipment
- 1 Baking sheet
- 1 medium sized pot
- 1 Pizza cutter or sharp knife
Ingredients
- 2 Tablespoons cornstarch
- ⅓ cup sugar
- ¼ teaspoon salt
- 2 cups frozen or fresh blueberries
- 1 teaspoon lemon zest
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 2 frozen pie crusts, slightly thawed
- 1 egg, whisked
- Extra sugar
Instructions
- Preheat your oven to 400ºF and line a baking tray with parchment paper. Set the tray aside for now.
- Add the cornstarch, sugar, and salt to a medium sized pot and stir together.2 Tablespoons cornstarch, ⅓ cup sugar, ¼ teaspoon salt
- Add the blueberries to the pot and toss them in the sugar mixture.2 cups frozen or fresh blueberries
- Place the pot over medium heat and bring the mixture to a simmer, stirring occasionally. Stir and simmer for about 5 minutes or until the sauce begins to thicken. Remove from the stove and let cool.
- Add the lemon zest, lemon extract and vanilla extract to the cooked blueberries and stir.1 teaspoon lemon extract, 1 teaspoon lemon zest, 1 teaspoon vanilla extract
- Roll the pie crusts on a floured work surface, making them 14×14” squares. This can be tricky if your pie crusts were circular, but just work on rolling the edges and working the dough from the center outward toward the corners to make it square.2 frozen pie crusts, slightly thawed
- Use a pizza cutter or sharp knife to cut the dough into 3 ½ x 3 ½ inch squares. You should get about 16 squares from each pie crust.
- Divide the filling between 8 squares of dough, scooping the filling into the center of the square. You should be able to add about a tablespoon of blueberry filling to each square.
- Brush a little of the whisked egg around the edges of the squares that have the blueberry filling.1 egg, whisked
- Top each square with a second square of dough, laying the second piece right on top of the filling. Press the edges of the top dough on to the bottom, sealing it closed. You can even use a fork to go around the edges of the square and really seal them well.
- Place the stuffed dough squares on the prepared baking tray then cut a slit about 1 inch long in the top of each square.
- Brush the pastries with the remaining egg white then sprinkle each with a little extra sugar.Extra sugar
- Bake the hand pies for 18 minutes. They will be a light golden brown.
- Let the pies cool for about 15 minutes before serving.
Nutrition
Did you make this Blueberry Hand Pies recipe? Let us know how it turned out with a rating and comment!
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Can we use canned blueberry pie filling instead?
We haven’t tested it, but it should work just fine!