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.