Homemade Blueberry Hand Pies Recipe

These Blueberry Hand Pies are the perfect little pockets of joy—flaky, golden pastry filled with a sweet, juicy blueberry filling that bursts with flavor in every bite. Whether you enjoy them warm from the oven or packed up for an on-the-go treat, these hand pies are as adorable as they are delicious. They’re simple to make, fun to eat, and ideal for picnics, lunchboxes, or anytime you’re craving a homemade fruity dessert with minimal fuss.

Course Dessert

Cuisine American

Keyword Blueberry Hand Pies

Prep Time 25

Cook Time 25

Chill Time: 30

Total Time 1 20

Servings

Calories 163kcal

Author Michele @ Flavor Mosaic

Ingredients

For the crust:

1 refrigerated pie 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.

Video

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