Blueberry Hand Pies
Blueberry hand pies are your favorite summer pie in a cute single-serving that’s perfect for taking on the go!
The combination of fresh summer blueberries and flaky homemade butter pie crust is one that can’t be beat. These blueberry hand pies are sweet, tart, gooey and flaky all at the same time in a single bite!
The perfect summer treat on the go
Blueberry hand pies are exactly what they sound like— individual pies that you can eat with your hands. They’re the perfect dessert for backyard cook-outs, picnics in the park, or heading out anywhere on the go.
They’re also delicious served a scoop of vanilla ice cream and a spoon. Really, there’s no wrong way to enjoy a hand pie!
Ingredients you’ll need
Here’s what you’ll need to bake these blueberry hand pies (full recipe at the bottom of this post):
How to make blueberry hand pies
These hand pies are so easy and fun to make!
1. Prepare pie crust. This is the perfect way to to up a leftover disk of pie crust dough! If you don’t have one at the ready, follow my recipe for flaky pie crust.
2. Prepare filling. Add half of the blueberries to a small saucepan along with the sugar, cornstarch, salt, and juice and zest of 1 lemon. Cook over medium-high heat until berries soften, sugar dissolves, and mixture is smooth and thick, about 5-6 minutes. Stir in the remaining blueberries and let cool slightly.
3. Roll out pie crust. Roll pie crust out to about ¼-inch thick. Use a large (I used a 4-inch) round cutter to make about 8-12 rounds, depending on the size of your cutter and pie crust you’re using.
4. Add filling. Spoon a heaping tablespoon of filling into the center of the pie crust rounds.
5. Crimp closed. Brush edges of the rounds with egg wash, then fold over and press edges together. Use a fork to make sure edges are sealed. Place on a parchment-lined sheet pan and cut a few small vents in the hand pies with a paring knife.
6. Bake. Brush the hand pies with more egg wash and sprinkle with coarse sugar (optional) and bake at 400°F for about 25 minutes until crust is golden brown and filling has bubbled up through the vents.
Tips for making this recipe
- This recipe can be used with just about any summer fruit. Use whole raspberries and blackberries, or slice strawberries, peaches, or nectarines into small pieces before preparing the filling.
- You can use frozen blueberries or other fruit in this recipe too. Don’t thaw before using and increase cornstarch to 3 tablespoons.
- Make sure the filling isn’t too hot when you spoon it onto the pie crust. It should be room temperature or slightly warm.
- If hand pies get too warm or soft while you’re assembling them, I recommend a quick freeze for 15 minutes in the freezer before baking. This will help them hold their shape in the oven.
- Most pie crust recipes make enough for 2 crusts, so even if I only need 1, I stash the other in the freezer just for recipes like this!
- To make these hand pies ahead, assemble, crimp edges, and cut vents. Then freeze on a parchment lined sheet pan for 30 minutes before transferring to a ziplock plastic bag to store for about a month. Bake from frozen, adding a few minutes of baking time.
More summer pie recipes
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This recipe was originally published July 2013. Small improvements to the recipe have been made and photos have been updated.
Blueberry Hand Pies
- 1 single pie crust recipe
- 2 cups blueberries (10 oz, 285 grams)
- 1 lemon , juice and zest
- ¼ cup granulated sugar (50 grams)
- 2 tablespoons cornstarch (14 grams)
- ¼ teaspoon salt
- 1 large egg + 1 tablespoon of water , for egg wash
- Coarse sugar , for sprinkling (optional)
- Preheat oven to 400°F and line a sheet pan with parchment paper.
- Roll out pie crust dough to about ¼ inch thick. Use a large round cutter to cut into rounds. I used a 4-inch round cutter, but any size from 3 to 5 inches will work. You should have about 8-12 rounds depending on size.
- Add half of the blueberries to a small saucepan along with the sugar, cornstarch, salt, and juice and zest of 1 lemon. Cook over medium-high heat until berries soften, sugar dissolves, and mixture is smooth and thick, about 5-6 minutes. Add the remaining blueberries and let cool slightly.
- Place a large spoonful (about a heaping tablespoon) of the mixture into the center of each round. Brush the edges of the round with egg wash or cold water. Fold half of the round over on top of itself (creating a half-moon shape) and press the edges firmly together. Use the back of a fork to crimp and seal.
- Brush each hand pie with the egg wash and sprinkle with the coarse sugar. Use a sharp knife to cut 2 vents in each pie.
- Place on prepared sheet pan. If hand pies get too warm or soft while you're assembling them, I recommend a quick freeze for 15 minutes in the freezer before baking. This will help them hold their shape in the oven.
- Bake hand pies until they are golden brown and filling is bubbling through the edges, 25-30 minutes (time will vary depending on the size of your hand pies).
- Let cool slightly before removing from the pan. Serve warm or at room temperature.
45 Comments on “Blueberry Hand Pies”
Oh my, these look sooo good! I’ve recently developed a true obsession, ehm, I mean passion for blueberries and these little pies make for the perfect shell to wrap them into! Thanks for the inspiration 🙂
Thanks Elisa! Blueberries are totally worth the obsession!
Hand pies are so cute! Your pastry is to dye for, I can not believe how flaky it looks!
Thank you! It’s a killer pie crust recipe. Let me know what you think if you get a chance to try it!
You know I don’t make pies, but I DO make hand pies:) Love these!
Greeting from the White Nights!
These home handmade pies are
delicious and very fragrant!I often
bake these pies…And yes,of course…
Friends!)))Congratulations on your
holiday!And let it be your country
richer nature,people and soul!!!
Be happy and healthy!
Until next time,…
These are gorgeous, Annalise! I love all the hand pies. I need to try my hand at them one of these days!
Love all of the pictures! They look absolutely perfect 🙂
This is such a down home treat, I adore handpies. Perfect crust ratio.
These look fabulous. I currently have blueberries and strawberries in my fridge. My plans for this afternoon just got settled. 🙂
These hand pies are beautiful!!! Need to try these!
OMG yes please!!!
So sweet, Annalise! I am still catching up on your blog. Just adorable little summer blueberry pies. My blog is new, but I will not let summer pass without making some pies! Thank you for inspiring me. Have a wonderful weekend! Pinning! xo
Pies in the summer are a must! And your blog doesn’t seem new, it’s so beautiful! It seemed like it took forever for me to figure out what I was doing on my blog. You’ll have to let me know if you try this recipe! Love to hear what you think.
These were truly amazing! The buttermilk in the dough was a really great touch as it gave it a better flavor. I mixed the blueberries with nectarines for extra flavor. They are superb and pretty easy to make.
What a fun combo! I’m so glad to hear you liked the recipe!
Made these wonderful treats today! The crust recipe is officially my new favorite! A four inch round yielded 13 hand pies, about half of which are gone already. The only adjustment that I would make for next time is less lemon zest.
I’m so glad you enjoyed them! Thanks so much for coming back to tell me about it! 🙂
Do you happen to have a calorie/fat content? I am baking them as I type this but don’t want to get too carried away when they come out of the oven!
Sorry, I have no idea! Sometimes it’s best not to know those things. 🙂
This is one of the best pie dough recipes I’ve ever made! It must have been the dough, and I only chilled it just below room temp because I was too impatient even though I’m meticulous about everything about the dough having to be super cold! I habitually added vanilla to the local, in season blueberries (still drooling just thinking about them), used coconut palm sugar and plan to make them again for my visiting family.
Our family tradition is making perogies, mainly around winter holidays, so they were a breeze to assemble and maybe the guests can help make them or I can start a new pie-rogie tradition for the summer visits, hehe. Thanks so much for sharing this 🙂
Thanks so much for the comment Audrey! I’m so glad you enjoyed them. Love the idea of adding vanilla!
I just made these and while they are super yummy, they don’t look the same. Mine aren’t flakey, they are a smooth shiney crust. Any idea what I did to make them turn out this way? Thanks for the recipe!
Hi Ashley, thanks so much for the comment! I hope they at least tasted good. 🙂 It’s hard to know exactly what advice to give since I wasn’t there with you to see exactly how you prepared it. But my first guess is that the pie crust was handled too much, maybe too much liquid or mixed too much. Start there if you make these again (or a similar pie recipe) and let me know how it goes! Happy baking! 🙂
This does look so Delicious & so easy!
can u use premaid pie crust
Could you use frozen blueberries for this recipe?
Yes, you can. But since frozen blueberries contain more water than fresh berries I would maybe add 1-2 teaspoons of flour to the berry filling mix and don’t thaw the berries beforehand. I haven’t tested this recipe with frozen berries so I can’t give you more specific instructions.
These pies look great, and I wanted to make them as favors for my upcoming wedding. I was wondering how long you think they will keep for? My wedding is on a Saturday, but I would have to make them on Wednesday night because we’ll be traveling to our destination after that. I’m going to wrap them in parchment paper and then put them inside little cardboard pastry boxes. My thought was to try and keep them refrigerated as much as possible until we have to put them out on Saturday afternoon. What do you think?
They probably will be fine, but I would definitely store them in the fridge from Wednesday to Saturday. Congrats on your upcoming wedding!
I use to make fried pies for a living.as many as 500 in one day. I fried mine in butter crisco. It gave them a better crust and taste.i never tried baking them before. Think I’ll make some for dinner tonight.
Hello again what is your recipe for the dough I don’t see it with your recipe for the filling.
I’ve linked to it in the ingredient list. You can find it here: http://www.completelydelicious.com/2014/11/how-to-make-perfectly-flaky-pie-crust.html.
Can you freeze these? If so, would you recommend freezing them baked or unbaked?
I think you could freeze them either baked or unbaked, per your preference. If unbaked: freeze on a lined sheet pan, then double wrap in plastic and freeze for up to 2 months, bake from frozen at same temp, baking time may be a little longer. If baked: double wrap in plastic, thaw at room temp in wrappings, and warm in a 350 degree oven until hot. Hope this helps!
Made these for a party and they were a huge hit! I confess I used Pillsbury pie dough and they turned out great.
Can you make these with puff pastry?
I made these with your buttermilk pie crust recipe and they were delicious! I found that rolling the dough on the thinner side (but not super thin) rather than thick helped and my circles were closer to 5″ so I could fit more filling inside. Also, I put them back in the refrigerator before baking for about 5 min, and it gave me a lighter, sweeter crust. I blended and boiled the leftover filling to make a jelly glaze, and I added powdered sugar to half of the glaze to also make an icing. Thanks for the recipe! I’ll definitely make it again!
I cheated I used ready made pie crust and placed them open faced in muffin pan😉 they are delicious and look so appetizing. Thak you
Love that adaptation, I bet they were delicious!
Sounds delish and I really want to make! Can I freeze a portion of the finish product without ruining the handpies?
Yes, the hand pies can be frozen either before or after baking. If freezing before baking, bake straight from frozen and add a few minutes of baking time.
They are delectable and appear to be so appealing. geometry dash lite
This pie turned out delicious and your pie crust made it flaky and perfect. 🙂