Blueberry hand pies are everything you love about classic homemade blueberry pie, wrapped up in a perfectly portable little package. Made with flaky butter pie crust and a sweet-tart blueberry filling made from fresh berries, so it’s a perfect summertime recipe!

blueberry pie bars arranged on plate with one pulled open

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!

closeup of blueberry pie filling inside hand pie

Quick summary (why you’ll love this recipe!)

  • Perfectly portable and great for picnics, lunchboxes, parties, and road trips.
  • Highlights fresh blueberries, so it’s great for the summer. Or you can use frozen blueberries year-round.
  • Flaky homemade pie crust is the best pairing for the jammy fruit filling.
  • Easy to make ahead! Assemble and freeze, then bake fresh when you want them.

Hand pies are a 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):

blueberry hand pie ingredients

Key ingredients

  • Pie crust: I will always recommend homemade pie crust over store-bought!
  • Blueberries: Fresh blueberries give the filling the best texture because some berries stay whole while others cook down into a jammy sauce. If using frozen, don’t thaw them first and increase the cornstarch slightly.
  • Lemon juice and zest: Brighten up the flavor of the blueberries.
  • Cornstarch: Used to thicken the berry filling.
  • Egg wash: Brushing the pies with egg wash creates a beautifully shiny, golden crust and helps coarse sugar stick to the tops.

How to make blueberry hand pies

chilled pie crust dough with flour on counter
Step 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.
blueberries and filling ingredients in a white bowl
Step 2: Prepare filling. Cook half of the blueberries with sugar, cornstarch, salt, and lemon until thick and jammy. Stir in the remaining blueberries and let cool slightly.
cutting pie dough for blueberry hand pies
Step 3: Roll and cut pie crust. Use a large (I used a 4-inch) round cutter to make about 8-12 rounds.
filling pie dough circles with blueberry pie filling
Step 4: Add filling and crimp edges. Add a heaping tablespoon of filling onto cut pie crust, then brush edges with egg wash, fold over, and seal with a fork.
baked blueberry hand pies on a sheet pan
Step 5: Bake. Put in a 400°F for about 25 minutes until crust is golden brown and filling has bubbled up through the vents.

baking tip:How to keep hand pies sealed

Use egg wash and a fork to simply seal the hand pies and ensures they won’t burst open in the oven! Here’s how:
  1. Place filling on one-half of the cut-out pastry, leaving a half-inch edge.
  2. Dip a fingertip or small pastry brush into the egg wash (1 egg beaten with 1 tablespoon water) and coat the edges of the pastry.
  3. Top with the remaining cut-out pastry and press the edges to seal with your fingers.
  4. Use the back of a fork to create a decorative edge, pressing to make sure edges are well-sealed.
More Baking Tips »

Recipe tips

  • 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.
  • Make-ahead instructions: Assemble as directed, 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

This recipe was originally published July 2013. Small improvements to the recipe have been made and photos have been updated.

closeup of blueberry pie filling inside hand pie
5 from 4 reviews

Blueberry Hand Pies

Servings: 10 hand pies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Blueberry hand pies are your favorite summer pie in a cute single-serving that’s perfect for taking on the go!
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Ingredients
 

  • 1 single pie crust recipe
  • 2 cups (285 grams) blueberries
  • 1 lemon , juice and zest
  • ¼ cup (50 grams) granulated sugar
  • 2 tablespoons (14 grams) cornstarch
  • ¼ teaspoon salt
  • 1 large egg + 1 tablespoon of water , for egg wash
  • Coarse sugar , for sprinkling (optional)

Instructions
 

  • 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 (4-5 inches) to cut into rounds. 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.

Notes

  • If using frozen blueberries, do not thaw before using and increase cornstarch to 3 tablespoons. 
  • Make-ahead instructions: Assemble as directed, 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.
Recipe adapted from Bon Appetit.
Calories: 142kcal, Carbohydrates: 22g, Protein: 2g, Fat: 6g, Saturated Fat: 2g, Sodium: 160mg, Potassium: 49mg, Fiber: 1g, Sugar: 10g, Vitamin A: 20IU, Vitamin C: 4mg, Calcium: 6mg, Iron: 1mg
Cuisine: American
Course: Breakfast, Dessert, Main Course, Snack
Author: Annalise Sandberg
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