There’s something magical about biting into a warm, flaky blueberry hand pie, with its golden brown crust and juicy blueberry filling bursting with summer flavor.
These mini blueberry hand pies are my go-to for summer parties, picnics, potlucks, or just a good day at home when I’m craving the deliciousness of a blueberry pie without the fuss of a full-sized one.
They’re portable, adorable, and oh-so-easy to make—one of the perfect Pie Recipes for sharing with friends or sneaking as a treat straight from the wire rack.
I first made these blueberry hand pies for a backyard BBQ, and they were a hit! The buttery crust, spiked with a hint of lemon zest, paired perfectly with the sweet-tart blueberry mixture, making it one of our family’s favorite Easy Blueberry Desserts and Summer Recipes.
Table of Contents
Whether you’re using fresh blueberries from the farmers’ market or wild blueberries from your freezer, this blueberry hand pie recipe is a classic summer recipe that’s sure to impress. Plus, they’re make-ahead friendly, so you can prep them in advance and bake them fresh for any occasion.
Let’s dive into how to make these individual pies that fit right in the palm of your hand!
Why You’ll Love These Blueberry Hand Pies
- Portable Perfection: These fruit hand pies are ideal for picnics, lunchboxes, or summer parties—no plates or forks needed! If you love our Easy Blueberry Pie and Blueberry Crumb Pie but need portability, you’ll love this recipe.
- Flaky, Buttery Crust: A homemade or refrigerated pie dough yields a flaky pie crust that’s crisp and golden brown.
- Juicy Blueberry Filling: The cardamom-spiced blueberry filling (with an optional cinnamon twist) is sweet, tart, and bursting with flavor.
- Easy to Customize: Swap in different fruits or add a secret pocket of almond paste for a fun twist.
- Freezer-Friendly: Store unbaked pies in a freezer bag and bake straight from frozen for a quick dessert.
Ingredients
- All-Purpose Flour: Forms the flaky pie crust’s structure. For a gluten-free crust, substitute with a 1:1 gluten-free flour blend for gluten-free pies. Substitute half of the AP flour for whole wheat flour for a nuttier crust.
- Unsalted Butter: Creates flaky layers in the crust. Substitute vegan butter for dairy-free pies. Use shortening instead of butter for a crisper texture.
- Fresh or Frozen Blueberries: Either fresh or frozen blueberries can be used in this recipe. They both deliver the sweet-tart filling flavor. For variations, you can use either raspberries or a mix of berries to add a twist. Drained canned blueberries can also be used to reduce the amount of sugar.
- Granulated Sugar: Sweetens and thickens the filling. If you want a natural sweetener, try using 1/4 cup of honey instead. For a caramel-like flavor, try using coconut sugar instead.
Cornstarch: Thickens the filling for a jammy texture. Substitute arrowroot powder (1:1) as an alternative. - Lemon Juice and Zest: Brightens the filling with citrus notes. Lime juice and zest for a different citrus twist.
- Egg (for Egg Wash): Adds a golden shine to pies. Substitute Milk (either dairy or plant-based). Use plant-based ingredients for vegan pies.
Refer to the printable recipe card at the bottom of this post for the complete ingredient list, including quantities.
How To Make Blueberry Hand Pies
Step 1: Prepare the Flaky Pie Crust
Use a store-bought refrigerated pie crust, or:
- If using homemade pie dough:
- Place flour, salt, and sugar in a food processor.
- Add cold butter and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
- Divide the mixture into two disks, wrap them in plastic wrap, and chill for at least 30 minutes.
Step 2: Make the Juicy Blueberry Filling
In a small saucepan over medium heat, combine fresh blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, cinnamon, cardamom (if using), and salt.
Cook, stirring frequently, until the blueberry mixture thickens and becomes jammy, about 5–7 minutes.
Transfer to a medium bowl and let cool to room temperature. (Tip: Cool completely to avoid a soggy crust!)
Step 3: Assemble the Mini Blueberry Hand Pies
Preheat your oven to 400°F (200°C) and line a prepared baking sheet with parchment paper or a Silpat mat.
On a lightly floured surface, roll out half of the dough to about ⅛ inch thick using a rolling pin.
Use a 4-inch round cookie cutter (or mason jar lids) to cut out circles. Gather the dough scraps, re-roll them, and cut additional circles.
Place half of the circles on the prepared baking sheet. Spoon 1–2 tablespoons of cooled blueberry pie filling into the center of each circle, leaving an outer edge.
Using a sharp knife, cut small vents (like an “x”) in the top crusts.
Dampen the outer edge of each bottom crust with water, if desired, using your fingers or a pastry brush.
Place the top crusts over the filling and press edges with the tines of a fork to seal and crimp. (Tip: Press firmly to prevent leaks!)
In a small bowl, whisk the egg and water to make an egg wash.
Brush the tops of the pies with the egg mixture using a pastry brush.
Sprinkle with coarse sugar or turbinado sugar for extra crunch.
Optional: Chill assembled pies for 15 minutes to help them hold their shape.
Step 4: Bake to Golden Brown Perfection
Bake the hand pies for 20–25 minutes, or until the tops of the pies are golden brown and the blueberry juice starts to ooze slightly.
Transfer to a cooling rack and let cool for 5–10 minutes before serving. Pair with a scoop of vanilla ice cream for an extra treat!
Refer to the printable recipe card at the bottom of this post for the complete ingredient list, including quantities, and detailed recipe instructions.
Storing Blueberry Hand Pies
Store leftover hand pies in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or air fryer for a few minutes to restore the flaky crust.
For more extended storage, freeze unbaked pies in a freezer bag and bake from frozen, adding 3–5 minutes to the bake time.
Tips for the Best Blueberry Hand Pies
- Keep It Cold: Use cold butter and chill the pie dough for a flaky crust. If the dough becomes too soft, return it to the refrigerator.
- Cool the Filling: Warm filling can cause the butter pie crust to melt, so let it reach room temperature before assembling.
- Seal Tightly: Use the tines of a fork to press the edges firmly, preventing the juicy blueberry filling from leaking.
- Get Creative: Try adding a small dollop of lemon curd or cream cheese to the filling for a tangy twist.
- Make It Mini: Use a smaller round cookie cutter for bite-sized mini blueberry hand pies, perfect for parties.
- Use Leftovers: Any leftover filling can be used as a topping for yogurt or ice cream.
- Air Fryer Option: Bake in an air fryer at 350°F for 8–12 minutes for a quick, crispy result.
Serving Suggestions
These blueberry hand pies are perfect for:
- Summer Parties: Serve on a platter alongside other blueberry recipes, such as muffins or scones.
- Picnics: Pack in an airtight container for a mess-free dessert.
- Dessert with a Twist: Drizzle with a simple glaze or serve with a scoop of vanilla ice cream.
- Kids’ Treats: Make smaller pies for lunchboxes or after-school snacks.
Frequently Asked Questions
Yes! Frozen wild blueberries work beautifully and don’t need to be thawed. They may release more blueberry juice, so use a slotted spoon to control the liquid.
Cool the filling completely, seal the edges well, and cut small vents in the top of each hand pie to let steam escape.
Absolutely! Assemble and freeze unbaked pies, then bake straight from the freezer. Or store baked pies in an airtight container for up to 3 days.
Swap in your favorite fruits, such as cherries, peaches, or mixed berries, for delicious fruit hand pies.
Why This Recipe Works
This blueberry hand pie recipe captures the deliciousness of a traditional blueberry pie in a portable, easy-to-eat package.
The buttery crust shatters with every bite, while the juicy blueberry filling, brightened with lemon juice and zest, delivers a perfect balance of sweet and tart.
Whether you’re a pie novice or a seasoned baker, this recipe allows you to set aside notions of perfectionism and embrace the rustic charm of homemade individual pies.
Ready to bake these delightful hand pies? Scroll down for the full recipe card and complete instructions.
For more blueberry recipes, check out our Blueberry Dessert Category for more pies, muffins, scones, and more, including Blueberry Puff Pastry Danish, Blueberry Muffin Cookies, Sugar Coated Lemon Blueberry Cookies, Blueberry Yum Yum Dessert, and more!
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Recipe
Homemade Blueberry Hand Pies Recipe
Ingredients
For the crust:
For the filling:
- 2 cups fresh or frozen blueberries
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- ¼ teaspoon cinnamon optional
- ¼ teaspoon salt
For assembly:
- 1 egg
- 1 tablespoon water
- Coarse sugar optional, for topping
Instructions
For The Crust:
- If you choose to make your dough, make it now and refrigerate while you make the filling.
Make the filling:
- In a saucepan over medium heat, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Stir frequently and cook until thick and jammy, about 5–7 minutes. Set aside to cool completely.
Assemble the hand pies:
- Preheat your oven to 400°F (200°C). Roll out the dough on a floured surface to about ⅛ inch thick. Cut into circles or rectangles, about 4–5 inches in size. Place half of the pieces on a parchment-lined baking sheet. I like to cut a little x in the middle of the tops before I fill them, but you can do this after they are filled as well.
- Spoon 1–2 tablespoons of the cooled blueberry filling into the center of each bottom crust. You can dampen the edges with a little water on your fingers(optional), then place the remaining dough pieces over the top. Press edges with a fork to seal and crimp.
- Cut small slits in the tops for steam. Brush each pie with egg wash and sprinkle with coarse sugar if desired.
- Bake for 20–25 minutes until golden brown. Let the pies cool on a wire rack.
- Store leftover pies in an airtight container in the refrigerator.
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