Home » Blog » Course » Desserts » Blueberry Hand PieBlueberry Hand Pie Pin RecipeRate RecipePublished: Nov 2, 2021 · Modified: Aug 21, 2022 by Andrea + Stef · This post may contain affiliate links. Please see our full Disclosure Policy for details. Warm, flakey pie crust filled with sweet blueberry pie filling make a nostalgic, hand-held treat. Jump to Recipe 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. Table of Contents BLUEBERRY HAND PIE INGREDIENTSSUBSTITUTIONSPOSSIBLE VARIATIONSSERVING SUGGESTIONSINSTRUCTIONSSTORAGE TIPSFREQUENTLY ASKED QUESTIONSBlueberry Hand PiesMORE RECIPES YOU MIGHT LIKE 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 butterTopping: egg, dusting sugar or coarse sugar SUBSTITUTIONS 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: Make your own pie crust or buy one already made. Try using a puff pastry crust to change it up a little. UNSALTED BUTTER: Substitute for a vegan butter or margarine if you don’t have butter. POSSIBLE VARIATIONS MAKE IT CHERRY, APPLE, PEACH OR STRAWBERRYUse any canned pie filling instead of the blueberry pie filling to make hand pies. MAKE IT SAVORYOmit the sugar and sweet pie filling and fill with your favorite savory toppings. Try chicken pot pie filling, taco filling, or add tomato and mozzarella and basil. DRIZZLE WITH GLAZEMix powdered sugar and a few drops of water together to make a glaze. Brush glaze over hot hand pies in lieu of the sanding sugar garnish. BLUEBERRY CREAM CHEESE HAND PIESHomemade hand pies can come in so many varieties. Try this one! Add a tablespoon of cream cheese to the piece of dough before adding the blueberry pie filling. Continue with recipe as directed in instructions. SERVING SUGGESTIONS 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. Blackberry Gin Cocktail Recipe This blackberry cocktail recipe, with sweetened fruit, a splash of bubbly, and a sprig of thyme, is delicious whether you make it with alcohol or without alcohol. See Recipe EssentialTOOLS AND SUPPLIESPrepare your work surface and gather these kitchen tools and supplies before you begin this delicious, easy-to-make recipe so you don’t waste extra time trying to find things you need. sharp knife or pastry cutterbasting brushcutting boardwhiskbaking sheet (sheet pan)parchment paper (or use a floured work surface) INSTRUCTIONS 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. KITCHEN TIPIf the crusts are too thin, the pie will split apart during baking. The crust should be thick enough (about ¼ inch thickness) that the folded pie can be lifted and handled before baking – this provides a good gauge for durability. If the crust is thick enough to handle, it should be thick enough to hold up during baking. If the pie splits apart during baking, it still tastes yummy! KITCHEN TIPThis recipe does not work well with a traditional fresh pie filling – if you wish to use fresh blueberries or fresh fruit, simmer it on the stovetop with plenty of sugar and a bit of water. Most recipes will have you thicken the sauce with cornstarch and toss in a medium bowl with lemon juice or lemon zest. You just can’t fit enough fruit inside the hand pies to have all that flavor without a good dose of sugary syrup in there as well. Filing needs to be thick enough to hold in place while sealing the hand pies. 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). KITCHEN TIPOnly a couple tablespoons of filling mixture will fit in the pie. Do not overfill. 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. KITCHEN TIPThe egg wash will give the hand pies a nice golden sheen. It is also helpful to seal the edges together. For best seal, be sure that the filling and/or any excess flour is away from the edge of the dough. For different sheens, try an egg white wash, an egg yolk+ a teaspoon of water wash, brush with milk, or brush with vodka. 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. KITCHEN TIPWe found that pinching the crust edges provides a better seal than crimping with the tines of a fork; just make sure you really press the edges together that they seal. If they’re not sealed well, the filling will leak during baking – it can be messy and burns easily and the finished pie will be sad and empty. 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. STORAGE TIPS 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. Granny Smith Apple Pie Recipe Pin Recipe Classic apple pie recipe with the perfect balance of tart apples and a sweet filling in a sugar-sprinkled crust. Make this delicious apple pie dessert to accompany any meal. 1 hour hour 15 minutes minutes Check out this recipe FREQUENTLY ASKED QUESTIONS Click the questions to see the answer. How do you make hand pies dairy free?Substitute the butter for a vegan butter, like margarine. Make sure your pie crust is dairy free. How do you make blueberry hand pies gluten free?Buy a gluten free pie crust, or make your own. If you’re using a regular pie crust recipe, substitute the all purpose flour for King Arthur’s Gluten Free Flour Mixture. Make sure your canned pie filling is gluten free. Can I bake hand pies in an air fryer?Yes, absolutely. You can bake your hand pies in an air fryer. Spray them with a little non-stick cooking spray and cook a 360°F for 5-7 minutes. hand pie 5 from 10 votes Blueberry Hand Pies Author Andrea + Stef Course Dessert Cuisine American Prep Time 15 minutes minutes Cook Time 12 minutes minutes Print Pin Rate 8 Warm, flakey pie crust filled with sweet blueberry pie filling make a nostalgic, hand-held treat. Cook ModePrevent your screen from going dark Ingredients 1x2x3x▢ 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 InstructionsPreheat 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.) NotesBest if eaten right away. Leftover hand pies can be stored in an airtight container on the countertop or in the refrigerator for 2-3 days. Reheat in the oven or in a toaster oven for best results. Notes: The egg wash will give the hand pies a nice golden sheen. It is also helpful to seal the edges together. For best seal, be sure that the filling and/or any excess flour is away from the edge of the dough. For different sheens, try an egg white wash, an egg yolk+ a teaspoon of water wash, brush with milk, or brush with vodka. Only a couple tablespoons of filling mixture will fit in the pie. Do not overfill. If the crusts are too thin, the pie will split apart during baking. The crust should be thick enough that the folded pie can be lifted and handled before baking – this provides a good gauge for durability. If the crust is thick enough to handle, it should be thick enough to hold up during baking. If the pie splits apart during baking, it still tastes yummy! I found that pinching the crust edges provides a better seal than crimping with a fork; just make sure you really press the edges together that they seal. If they’re not sealed well, the filling will leak during baking – it can be messy and burns easily and the finished pie will be sad and empty. There are so many pie fillings available – apply the same steps to make apple hand pies, lemon hand pies, cherry hand pies, etc. This recipe does not work well with a traditional fresh pie filling – if you wish to use fresh fruit, simmer it on the stovetop with plenty of sugar and a bit of water. You just can’t fit enough fruit inside the hand pies to have all that flavor without a good dose of sugary syrup in there as well. Filing needs to be thick enough to hold in place while sealing the hand pies. Mix powdered sugar and a few drops of water together to make a glaze. Brush glaze over hot hand pies in lieu of the sanding sugar garnish. NutritionCalories: 142kcal | Carbohydrates: 13g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 95mg | Potassium: 29mg | Fiber: 1g | Sugar: 3g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg Did you create this? Share it on Instagram and follow us on Pinterest for more cleverly simply recipes. 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Glenda says June 20, 2022June 20, 2022 at 9:13 pm Wow, these were spectacular! I made them half-size and took them to a backyard barbecue over the weekend! Every last one was eaten. Huge hit! Reply
Raquel says June 20, 2022June 20, 2022 at 10:40 pm These were so easy to make with prepared pie crust! The perfect summer dessert treat! Reply