Blueberry Hand Pies Recipe
Blueberry Hand Pies truly are little bundles of joy—think of them as personalized pockets overflowing with juicy blueberries and wrapped in a flaky, golden pastry. Each bite combines the sweet-tart pop of real fruit with a buttery crust that’s nowhere near as fussy as a full-sized pie. Whether you’re packing a picnic basket, prepping a weeknight treat, or simply want a sweet that’s easy to share, Blueberry Hand Pies transform everyday ingredients into something you’ll absolutely crave.
Ingredients You’ll Need
-
Filling:
- 2 cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- ½ teaspoon vanilla extract
Crust and Assembly:
- 1 package refrigerated pie crusts (2 crusts), thawed
- 1 egg, beaten (for egg wash)
- Coarse sugar for sprinkling (optional)
How to Make Blueberry Hand Pies
Step 1: Make the Blueberry Filling
Start by combining the blueberries, sugar, cornstarch, lemon juice, lemon zest, and vanilla extract in a small saucepan over medium heat. Stir frequently as the mixture cooks—within just a few minutes, the berries will burst, the juices will thicken, and the whole pot will fill your kitchen with the scent of summer. This step ensures the filling won’t leak out and stays deliciously jammy inside each pastry. Let the mixture cool completely before moving to the next step—patience pays off here!
Step 2: Prepare the Pie Crusts
While your filling cools, unroll the pie crusts on a lightly floured surface. Grab a round cookie cutter about four inches across (or cut rectangles, about 3×4 inches for a more rustic look). Each circle or rectangle will soon hold a generous spoonful of blueberry goodness. Gently reroll scraps to get the most out of your dough—zero waste, all flavor!
Step 3: Fill and Seal the Hand Pies
Spoon one to two tablespoons of cooled blueberry filling into the center of half of your dough shapes, making sure to leave a border for sealing. Brush the edges with beaten egg (your secret glue), then place the remaining pieces of dough on top. Use a fork to crimp the edges securely, creating those classic pie marks, and don’t be shy—they also look adorable! Place each pie onto a parchment-lined baking sheet as you finish.
Step 4: Add the Finishing Touches
Gently cut a small slit on top of each hand pie to allow steam to escape—this step keeps them from bursting in the oven. Brush the surfaces with more egg wash for that golden hue. If you love a bit of sparkle and subtle crunch, sprinkle a pinch of coarse sugar over the tops. Your Blueberry Hand Pies are now ready for the oven!
Step 5: Bake Until Golden and Bubbly
Slide the hand pies into a preheated 400°F (200°C) oven and bake for 18 to 22 minutes. The tops will turn beautifully golden and you might see a little blueberry filling peeking out—perfection! Let them cool on the baking sheet for a few minutes before moving to a wire rack. Enjoy them slightly warm for maximum gooeyness, or room temperature if you prefer a firmer filling.
How to Serve Blueberry Hand Pies
Garnishes
You don’t need much to make Blueberry Hand Pies shine, but a little dusting of powdered sugar, a drizzle of simple lemon glaze, or a scoop of vanilla ice cream truly elevates them. A few fresh blueberries or a twist of lemon zest on the side makes things feel extra special.
Side Dishes
Pair your hand pies with a refreshing fruit salad, a dollop of whipped cream, or a tangy yogurt parfait for a well-rounded dessert plate. If you’re hosting brunch, serve them alongside coffee, strong tea, or a light sparkling beverage to balance the hand pies’ rich filling.
Creative Ways to Present
Stack Blueberry Hand Pies on a rustic cake stand for an eye-catching centerpiece, tuck each into parchment sleeves for grab-and-go snacking, or wrap them with twine for picnic baskets. If serving a crowd, arrange them on a platter with other berry hand pies for a festive, colorful look.
Make Ahead and Storage
Storing Leftovers
If you have any Blueberry Hand Pies left (which is rare!), simply cool them completely and store in an airtight container at room temperature for up to two days. For even longer freshness, keep them in the fridge where they’ll stay tasty up to four days.
Freezing
These hand pies freeze like a dream! Wrap each cooled pie individually in plastic wrap, then place them in a zip-top freezer bag. They’ll keep perfectly for up to three months. Thaw at room temperature before reheating for best texture and flavor.
Reheating
To enjoy Blueberry Hand Pies warm again, pop them in a 350°F (175°C) oven for 8–10 minutes. This crisps up the crust and revives that just-baked flavor. Avoid microwaving if possible, since that can make the pastry a little chewy.
FAQs
Can I use other berries in this recipe?
Absolutely! Raspberries, blackberries, or even a mixed berry combo work beautifully. Just keep the ratio of fruit to cornstarch the same for consistent filling texture.
What’s the best way to get a flaky crust?
Chill your dough (and even your baking sheet) before assembling and baking. This helps keep the fat in the pastry from melting too fast, resulting in a seriously flaky, crisp crust.
How do I avoid soggy bottoms in my hand pies?
Let the blueberry filling cool down completely before filling the pies. If it’s too warm or runny, it can make the dough soggy before baking. A thicker filling is key!
Can I make Blueberry Hand Pies ahead for a party?
Definitely! You can fully bake the pies a day in advance, or assemble them and keep them in the fridge (unbaked) for a few hours before baking fresh just before serving.
Is it possible to make these hand pies gluten free?
Yes, just swap the regular pie crust for your favorite gluten-free pastry dough—store-bought or homemade. Everything else in the recipe is naturally gluten free!
Final Thoughts
There’s something truly joyful about sharing a batch of homemade Blueberry Hand Pies with friends, family, or simply savoring one all to yourself. I hope you give this recipe a try and experience the magic of that first warm, berry-packed bite. Happy baking!
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Blueberry Hand Pies Recipe
- Total Time: 40 minutes
- Yield: 8 hand pies 1x
- Diet: Vegetarian
Description
These delightful Blueberry Hand Pies are the perfect portable dessert. Made with a flaky crust and a sweet blueberry filling, these mini pies are easy to make and even easier to enjoy. They are a great treat for picnics, parties, or simply as a sweet snack.
Ingredients
Filling:
- 2 cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- ½ teaspoon vanilla extract
Crust and Assembly:
- 1 package refrigerated pie crusts (2 crusts), thawed
- 1 egg, beaten (for egg wash)
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the filling: In a saucepan, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, and vanilla. Cook until thickened, then cool.
- Assemble the hand pies: Roll out the pie crusts, cut into circles or rectangles, fill with the blueberry mixture, seal, and vent.
- Bake: Brush with egg wash, sprinkle with sugar, and bake for 18–22 minutes until golden.
- Serve: Allow to cool slightly before serving.
Notes
- You can substitute other berries like raspberries or blackberries.
- For added flavor, consider adding a pinch of cinnamon or using a homemade pie crust.
- To enhance the pies, you can glaze them with a simple icing after cooling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 220
- Sugar: 10g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
