Description

Flaky, golden, and bursting with juicy blueberries, these Blueberry Hand Pies are a sweet treat everyone will love. Perfect for dessert, snacks, or picnics, these portable pies are easy to make and even easier to devour. Whether you’re baking for a summer gathering or just craving something fruity and fun, these hand pies deliver buttery goodness and berry sweetness in every bite.

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Ingredients

Scale

For the Blueberry Filling:

1½ cups fresh or frozen blueberries
¼ cup granulated sugar
1 tbsp cornstarch
1 tbsp lemon juice
½ tsp lemon zest
¼ tsp ground cinnamon (optional)
Pinch of salt

For the Hand Pies:

1 package (2 rounds) refrigerated pie crusts (or homemade)
1 egg (beaten, for egg wash)
1 tbsp water
Coarse sugar for sprinkling (optional)

Optional Glaze:

½ cup powdered sugar
1–2 tbsp milk or lemon juice
¼ tsp vanilla extract

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Instructions

Step 1: Prepare the Filling
In a saucepan over medium heat, combine blueberries, sugar, cornstarch, lemon juice, zest, cinnamon, and salt.
Stir and cook for 5–7 minutes until the mixture thickens and becomes jammy.
Remove from heat and cool completely before using.

Step 2: Cut the Dough
Roll out the pie crusts on a floured surface if needed.
Use a round cutter or lid to cut out circles, re-rolling scraps to get about 10–12 rounds.

Step 3: Assemble the Pies
Spoon 1–2 teaspoons of cooled blueberry filling into the center of half the dough circles.
Place the remaining circles on top.
Seal the edges by pressing gently with a fork.
Cut a small slit or poke holes in the top to let steam escape.

Step 4: Brush with Egg Wash
Whisk the egg with water. Brush the tops of each pie with the egg wash.
Sprinkle with coarse sugar for a bakery-style finish.

Step 5: Bake
Preheat oven to 400°F (200°C).
Place pies on a parchment-lined baking sheet.
Bake for 18–22 minutes or until golden brown and bubbly.

Step 6: Glaze (Optional)
Let pies cool slightly before drizzling with glaze.
Mix powdered sugar, lemon juice or milk, and vanilla until smooth.
Drizzle over cooled pies and allow to set.

Notes

Cool the Filling – Hot filling can tear the dough.
Seal the Edges – Prevent leaks by pressing well with a fork.
Don’t Overfill – A little goes a long way in small pies.
Add Glaze When Cool – So it sets nicely and doesn’t melt.