Blueberry Hand Pies

Blueberry hand pies are your favorite summer pie in a cute single-serving that’s perfect for taking on the go!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings hand pies

Calories 142

Author Annalise Sandberg

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.

Recipe adapted from Bon Appetit.