Single serving Blueberry Hand Pies are the perfect treat for a crowd! Golden brown with a juicy blueberry filling that is so much easier to make than a blueberry pie! Love blueberries? Try my Blueberry Corn Muffins, Blueberry Pie Crumb Bars and Lemon Blueberry Scones!
Summer desserts are just the best – especially when you can use in season fruit to create the most delicious Blueberry Hand Pies! Golden, flaky crust with juicy blueberry pie filling inside that is just screaming for a scoop of no churn vanilla ice cream.
This easy recipe uses store bought pie crust for a quick and easy shortcut that will have you reaching for one of these hand pies in no time. Prefer to make your own crust? Go for it! Homemade is always best!
Handheld, portable desserts are a must for picnics, BBQs and parties and these hand pies deliver on all fronts. Make this easy blueberry hand pie recipe once and you’ll be making it all summer long!
More Pie Recipes
Any day is a good day for pie! Whether you’re doing summer baking or prepping for the holidays, here are some of our favorite pie recipes:
What You’ll Need
This recipe is really so incredibly simple. The blueberry pie filling isn’t even cooked before it goes in the oven so we’re saving tons of time. Let’s take a quick look at what you’ll need and, as always, you can find the full printable recipe card at the end of this post.
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- pie crusts – you’ll need either homemade pie crusts (a double crust) or save time with and grab a package of refrigerated pie crusts.
- blueberries – the star of the show! If you aren’t a blueberry fan, try chopped strawberries, cherries, or another favorite fruit.
- granulated sugar – to sweeten the pie filling.
- lemon juice – for flavor, brightness and to bring out the flavors in the other ingredients.
- lemon zest – I love lemon and blueberry together (No Bake Blueberry Lemon Cream Pie, Blueberry Lemon Cream Cheese Muffins, Lemon Blueberry Scones) and these hand pies are no exception.
- cornstarch – this will slightly thicken our blueberry filling.
- egg – this is for the egg wash on top of the pies to give them a little sheen and help them brown.
- milk – also for the egg wash. Works to thin out the egg. Can use water instead.
- coarse sugar – if you have it, this really gives these hand pies a bakery finish. Turbinado or sanding sugar also work.
If you aren’t a blueberry fan, try chopped strawberries, cherries, or another favorite fruit in this easy hand pie recipe.
How To Make Blueberry Hand Pies
Let’s take a quick look at how easy these individual pies are to make:
Leftover pies can be stored in an airtight container in the fridge for up to 4 days.
Hand Pie FAQs
Can these hand pies be frozen?Yes. Just let cool and then wrap in plastic, then foil and place in a freezer safe ziploc bag for up to 3 months.
Can hand pies be made in advance?Yes, up to 4 days in advance. Store in fridge, then bring to room temperature before serving.
I don’t like blueberries, can I use other fruits?Yes. Try strawberries, cherries, peaches or plums or even a combination of fruits.
Trish’s Tips
These blueberry hand pies can be made in advance. This is a great dessert to make ahead of time for summer parties and get togethers. Bake the pies up, let them cool and then store in an airtight container in the fridge for up to 4 days.
Serve warm with ice cream. These pies are SENSATIONAL with a scoop of vanilla ice cream – you’re going to love it!
Try different fruits for new hand pie flavors. We love this simple blueberry hand pie recipe with strawberries, peaches, cherries and more! Easy to try something new, just grab a new fruit.
More Blueberry Recipes
Love blueberries? Try these favorites:
How To Make Blueberry Hand Pies
Blueberry Hand Pies
Blueberry Hand Pies are the perfect handheld treat! Golden brown with a juicy blueberry filling. So much easier than a blueberry pie!
Course Dessert Cuisine American Keyword blueberry hand pies Prep Time 10 minutes Cook Time 15 minutes Servings 12Ingredients
- 1 14 ounce package of refrigerated pie crusts
- 1 cup blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- 1 teaspoon cornstarch
- 1 large egg
- 2 tablespoons milk
- 2 tablespoons coarse sugar turbinado or sanding sugar will also work
Instructions
Preheat the oven to 400°F. Line a large sheet pan with parchment paper and set aside.
Lightly flour a smooth work surface and roll out the crusts.
Use a 2 inch round cutter to cut out as many circles as you can. Lightly flour the cutter to avoid sticking. Gather the leftover crust and roll out. Cut as many circles as you can again. Don't reroll scraps more than once.
In a medium bowl, stir together the blueberries, sugar, lemon juice, lemon zest and cornstarch.
Spoon the filling onto the center of half of the pie circles. You want to make sure to leave a ¼” border around the edge of each circle.
Whisk together the egg and milk in small bowl until well combined.
Brush the edges of the circles with the blueberry filling with the egg wash and then place another circle on top. Working around the perimeter, use a fork to crimp the edges of all the pies with a fork. Cut a few slits in the top of each pie to allow steam to escape.
Brush the top of the pies with egg wash and sprinkle with sugar. Place the pies on the prepared baking sheet and bake for 15 to 18 minutes or until golden brown. Enjoy warm with ice cream or let cool.
Notes
Leftover pies can be stored in an airtight container in the fridge for up to 4 days.
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