If you love pie or blueberry cobbler you'll love these blueberry hand pies that are like a traditional blueberry pie but way easier to make and eat! Use a flaky pie crust from your grocery store's refrigerator or freezer section to make this easy blueberry hand pie recipe.
With a sweet, flaky, buttery crust and a juicy blueberry filling you'll want to make a double batch and save some for later! These little hand pies are a great recipe to change up with different fillings for all your summer parties or winter comfort cooking.
BLUEBERRY HAND PIE INGREDIENTS
You may have all of these ingredients for this easy recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this delicious recipe you might want to read the possible variations before deciding on your ingredients.
- Crust: Use a refrigerated pie crust or a frozen pie crust (pie dough), defrosted. Or make your own with this great oil pie crust recipe. It makes a great, flaky crust.
- Filling: blueberry pie filling, unsalted butter
- Topping: egg, dusting sugar or coarse sugar
Click the tabs to see possible substitutions for each of these ingredients.
BLUEBERRY PIE FILLING:
Use any canned pie filling you like.
PREMADE PIE CRUST:
Substitute for a vegan butter or margarine if you don't have butter.
Enjoy this great recipe as an addition to a tasty meal, special family dinner or dinner party with these other recipes:
- Main Dish: Dutch Oven Pot Roast – This classic side dish is easy to make and full of flavor!
- Side Dish: Roasted Brussels Sprouts– This classic side dish is colorful and full of flavor!
- Bread: Pizza Dough Garlic Knots – Dip these in your marinara! YUM!
- Drink: Blackberry Cocktail – Delicious alcoholic or non-alcoholic versions.
- sharp knife or pastry cutter
- basting brush
- cutting board
- baking sheet (sheet pan)
- parchment paper (or use a floured work surface)
Follow the full instructions and kitchen tips and quick tips for the best way to make this recipe. Don't forget to check the prep time and cook time in the recipe card below before you begin.
PREHEAT OVEN: Preheat the oven to 450°F. Spray baking sheet with cooking spray.
PREPARE PIE CRUST: Remove pie crust from packaging and allow to sit on counter for about 30 minutes to come to room temperature. Unroll one crust on a lightly floured surface, maintaining the thickness it came in the package (do not roll thinner).
CUT PIE CRUST: Use a 6-inch bowl or giant round cookie cutter as a template for your dough disk; set it upside down on the crust and cut out two circles from the dough. Gently gather up the extra scraps and roll them out with a rolling pin just enough to cut two additional circles (you may even need to do one at a time to keep the dough thick enough). To make smaller pies, use a 4-inch bowl.
PLACE ON BAKING SHEET: Place two or three crust circles onto prepared baking sheet.
ADD PIE FILLING: Scoop a couple tablespoons of the canned pie berries (canned blueberry mixture if you're making mini blueberry hand pies) into the center of each crust. If desired, place a small piece of cold butter over the pie filling (this isn’t necessary, it adds creaminess to the finished hand pie).
USE EGG WASH TO SEAL: Whisk egg (including the egg yolk) in a small bowl to make an egg wash. Brush a bit of the egg wash around the edge of the circle. You want to brush edges to help the sides seal.
FOLD OVER PIES: Fold dough in half to form a crescent shape so the dough disk now makes the top and bottom crust.
SEAL EDGES: Press down (work from the outer edge in) and then crimp with your fingers or a fork to seal the edges.
FINISH: Brush the top of each hand pie with the egg wash. Sprinkle desired amount of coarse sugar over the egg wash on tops of the pies. Place unbaked hand pies on your baking sheet so they aren't touching while they back.
BAKING TIME: Bake for 10-12 minutes or until the top of each pie is golden brown and the crust is crispy. (The filling does not need to be cooked so we’re really just cooking the crust here.)
COOL: Remove little pies to a cooling rack to let the juices thicken. Eat these sweet mini pies while they're still warm or allow to cool to room temperature and save for later. Serve with ice cream, whipped cream or just pick up with your hands and enjoy the flaky pie crust and gooey sweet filling.
Storing your food properly is important to prevent spoiling or food poisoning.
Refrigerate: Store in an airtight container, ziploc bag or plastic wrap and refrigerate leftover pies or store on the counter for up to 3 days if you can't eat it the next day.
Freeze: Store in an airtight, freezer safe, container. If you're storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months.
Defrosting: A great way to defrost is in the refrigerator overnight.
FREQUENTLY ASKED QUESTIONS
Click the questions to see the answer.
- 1 21 oz. can blueberry pie filling
- 1 pkg. Refrigerated pie crust - double crust
- 2 tablespoons unsalted butter - optional
- 1 egg - slightly beaten
- 2 tablespoons sanding sugar or decorative coarse sugar - optional
- Preheat the oven to 450°F.
- Remove pie crust from packaging and allow to sit on counter for about 30 minutes to come to room temperature. Unroll one crust on a lightly floured surface, maintaining the thickness it came in the package (do not roll thinner). Use a 6-inch bowl as a template; set it upside down on the crust and cut out two circles from the dough. Gently gather up the extra scraps and roll them out just enough to cut two additional circles (you may even need to do one at a time to keep the dough thick enough).
- Place three crust circles onto a baking sheet sprayed with non-stick cooking spray.
- Scoop a couple tablespoons of the blueberry pie filling into the center of each crust.
- If desired, place a small piece of butter over the pie filling (this isn’t necessary, it adds creaminess to the finished hand pie).
- Use a fork to beat the egg lightly.
- Brush a bit of the egg wash around the edge of the circle to help the sides seal. Fold the pie crust in half to form a crescent shape. Press down (work from the outer edge in) and then crimp with your fingers or a fork to seal the edges.
- Brush the exposed sides of the hand pie with the egg wash. Sprinkle desired amount of coarse sugar over the egg wash.
- Bake for 10-12 minutes or until the pies are golden brown and the crust is crispy. (The filling does not need to be cooked so we’re really just cooking the crust here.)
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