Blueberry Hand Pies

 

close up shot of blueberry hand pies drizzled with glaze
Blueberry hand pies with a flaky pastry crust, juicy blueberry filling, and sweet glaze topping are a delicious dessert you can eat with just your hands.
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Table of Contents
  1. Blueberry Hand Pies Ingredients
  2. Substitutions and Additions
  3. How to Make This Blueberry Hand Pies
  4. How to Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

Blueberry hand pies are golden brown, oozing with juicy blueberry filling, and a sweet treat that you can eat with your hands. Easy and delicious, these simple hand pies are perfect for serving at a potluck or picnic and are a homemade treat everyone will enjoy. 

If you love blueberry desserts you’ll want to make Blueberry Delight, no-bake Blueberry Angel Food Cake, or Blueberry Cookies.

overhead shot of blueberry hand pies drizzled with glaze

Blueberry Hand Pies Ingredients

blueberry hand pies raw ingredients that are labeled

You will need:

Crust

  • 1 cup cold butter cubed
  • 2 ½ cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • ⅓ cup ice water

Filling

  • 1 ½ cups blueberries
  • 2 tablespoons sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 egg for egg wash

Glaze

  • 2 cups powdered sugar
  • ¼ cup lemon juice

Substitutions and Additions

FRUIT FILLING: There are so many great options for filling. Try raspberry, strawberry, apple, peach, or cherry fruit filling for other sweet pies.  

SAVORY FILLING: For savory options, you could make spiced beef, chicken, or even samosa filling. 

How to Make This Blueberry Hand Pies

STEP ONE: In a food processor add the flour, salt, and sugar. Cube the cold butter into little cubes and add to the flour. Place the lid onto the food processor and pulse until the butter is the size of peas.

flour, sugar, and butter blended together

STEP TWO: Fill a glass with water and add ice, then measure out ⅓ cup of cold water.

STEP THREE: Slowly add to the food process a tablespoon at a time, pulsing in between each addition. Once it’s all been added, pulse until the dough comes together. If it’s still dry, pulse a little longer until the dough forms. Divide the dough in half.

STEP FOUR: Place a piece of plastic wrap onto a clean surface and place half the dough onto the wrap. As you wrap the dough, form it into a disc. Repeat with the other half of the dough. Place in the refrigerator for at least 1 hour.

PRO TIP: It’s really important that the dough stays cold as you’re working, so if you have to pause while making this treat, make sure to keep your dough covered in plastic wrap inside the fridge.

dough disks placed into plastic wrap

STEP FIVE: Right before you pull the dough out of the refrigerator, prepare the blueberries. In a medium bowl toss the blueberries with sugar, corn starch, and lemon juice. Set aside.

blueberries tossed with sugar, cornstarch, and lemon juice in a bowl

STEP SIX: Make an egg wash by beating one egg in a small bowl, set aside.

egg beaten in a bowl with a fork

STEP SEVEN: Remove one disc of dough from the refrigerator. Sprinkle a few tablespoons of flour onto a clean surface. Roll out the dough until it’s ¼ inch thick. Using a 4-inch cookie cutter, cut out circles, place them on a baking sheet lined with parchment paper. Roll the leftover dough back out and cut out more pieces.

PRO TIP: I would recommend rolling out the second disc of dough right before they’re ready to go into the oven. 

dough disk rolled out and then cut

STEP EIGHT: Brush the edges of each circle with egg wash. Place 1 to 2 tablespoons of blueberries in the middle of one piece of dough. Place the second piece on top. Use a fork to seal the edges. Brush the tops with egg wash.

PRO TIP:  If you have any lag time, don’t leave your dough sitting out. Cover with a sheet of plastic wrap and pop them back in the fridge until you’re ready to bake

dough filled with the blueberry mixture then sealed shut

STEP NINE: Bake at 400°F for 15 to 20 minutes until golden brown. Remove from oven and transfer to a cooling rack.

hand pies after being baked on a sheet tray

STEP TEN: To make the glaze, whisk the powdered sugar and lemon juice together. Drizzle over the top of each pie. Let cool before serving.

hand pies drizzled with glaze on a sheet tray

How to Serve

No fork required, these mini blueberry pies can be eaten with your hands, which means they can be served at picnics, potlucks, or anywhere you want to bring dessert. Of course, you could make these blueberry hand pies even more delectable by serving them with a scoop of vanilla ice cream on the side. Enjoy them with a tall glass of iced tea. 

Storage

IN THE FRIDGE: On the very off chance that you have any of these little hand pies left, you can place them on a dish wrapped with plastic wrap if you’ll be eating them soon. 

IN THE FREEZER: You can also freeze these mini blueberry hand pies for up to three months. After baking and cooling, freeze your hand pies in a single layer on a baking sheet. Once frozen, wrap each pie in plastic wrap and place it in a freezer-safe container or bag.

close up shot of blueberry hand pies drizzled with glaze

Yummy blueberry hand pies with a flaky pastry crust, juicy blueberry filling, and sweet glaze topping are a mini treat you’ll love to make and eat, and they only take 15 minutes of prep time. While these hand pies were made with fresh blueberries, you could easily change up the filling to your favorite fruit or berry. Apple, cherry, or peach would all make delicious fruity fillings for hand pies. 

Frequently Asked Questions

What are hand pies? 

Hand pies are a pastry with either a sweet or savory filling. They’re known to be a Southern treat. You add a dollop of filling in the center and press the dough over. You can either bake hand pies or fry them.

Can I use frozen blueberries for these hand pies? 

You can use frozen blueberries for this juicy blueberry filling. Just thaw them first.

Can I use store-bought pie crust for this recipe? 

You can use store-bought pie crust to make this easy recipe even quicker to throw together.

More Recipes You’ll Love

close up shot of blueberry hand pies drizzled with glaze

Blueberry Hand Pies

Blueberry hand pies with a flaky pastry crust, juicy blueberry filling, and sweet glaze topping are a delicious dessert you can eat with just your hands.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Chill Time 1 hr
Total Time 1 hr 35 mins
Course Dessert
Cuisine American
Servings 12

Ingredients
  

Crust

  • 1 cup cold butter cubed
  • 2 ½ cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • cup ice water

Filling

  • 1 ½ cups blueberries
  • 2 tablespoons sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 egg for egg wash

Glaze

  • 2 cups powdered sugar
  • ¼ cup lemon juice

Instructions
 

  • In a food processor add the flour, salt, and sugar. Cube the cold butter into little cubes and add to the flour. Place the lid onto the food processor and pulse until the butter is the size of peas.
  • Fill a glass with water and add ice, then measure out ⅓ cup of cold water.
  • Slowly add to the food process a tablespoon at a time, pulsing in between each addition. Once it’s all been added, pulse until the dough comes together. If it’s still dry, pulse a little longer until the dough forms. Divide the dough in half.
  • Place a piece of plastic wrap onto a clean surface and place half the dough onto the wrap. As you wrap the dough, form it into a disc. Repeat with the other half of the dough. Place in the refrigerator for at least 1 hour.
  • Right before you pull the dough out of the refrigerator, prepare the blueberries. In a medium bowl toss the blueberries with sugar, corn starch, and lemon juice. Set aside.
  • Make an egg wash by beating one egg in a small bowl, set aside.
  • Remove one disc of dough from the refrigerator. Sprinkle a few tablespoons of flour onto a clean surface. Roll out the dough until it’s ¼ inch thick. Using a 4-inch cookie cutter, cut out circles, place them on a baking sheet lined with parchment paper. Roll the leftover dough back out and cut out more pieces.
  • Brush the edges of each circle with egg wash. Place 1 to 2 tablespoons of blueberries in the middle of one piece of dough. Place the second piece on top. Use a fork to seal the edges. Brush the tops with egg wash.
  • Bake at 400°F for 15 to 20 minutes until golden brown. Remove from oven and transfer to a cooling rack.
  • To make the glaze, whisk the powdered sugar and lemon juice together. Drizzle over the top of each pie. Let cool before serving.

Video

Notes

  • It’s really important that the dough stays cold as you’re working, so if you have to pause while making this treat, make sure to keep your dough covered in plastic wrap inside the fridge.
  • I would recommend rolling out the second disc of dough right before they’re ready to go into the oven.
  • If you have any lag time, don’t leave your dough sitting out. Cover with a sheet of plastic wrap and pop them back in the fridge until you’re ready to bake.

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