The perfect portable treat, these Blueberry Hand Pies are made with a flaky pie crust and filled with juicy berries. A perfect dessert for the 4th of July or any summer party!
What would you say if I told you that you could have your own hand pies in just a few easy steps? Blueberry hand pies are a perfect treat for the season.
You won’t believe just how easy these are to make – plus they are SUPER DELICIOUS! They are definitely a summertime favorite.
If you are looking for a delicious summer dessert, these blueberry hand pies are the perfect treat! These individual pies are packed with sweet blueberries and have a flaky, buttery crust.
Serve them warm with a scoop of ice cream or enjoy them straight from the fridge. Either way, these hand pies will be a hit!
Here are some commonly asked questions
What is a hand pie?
A hand pie is a type of turnover made with a pie crust or biscuit dough that is filled with fruit, meat, or other fillings. They can be baked or fried and are usually small enough to be held in one hand.
Hand pies are believed to have originated in the British Isles, but they are now popular all over the world.
What is the difference between a hand pie and a turnover?
A turnover is similar to a hand pie, but it is usually made with dough that is more like a biscuit or pastry. Turnovers are also usually larger than hand pies.
Can these be made in the air fryer?
Yes, they can! To make them in the air fryer – Place the filled pies in the air fryer basket and at 375F until golden brown– about 5 minutes. Repeat with the remaining hand pies that didn’t fit in the basket the first round.
What are some other fillings for hand pies?
In addition to blueberries, other popular fruit fillings for hand pies include apples, cherries, and peaches. For savory hand pies, common fillings include meat, cheese, and vegetables.
Can these be made with canned pie filling?
Yes – but because it already has a lit of liquid as the base, you might want to reduce the amount of filling you add before baking. If you over-fill them with a filling like that, they are likely to bake out and make a huge mess.
You can also use my homemade blueberry pie filling if you wish.
Can these hand pies be frozen?
For unbaked hand pies, Prepare them up to the point of needing to bake them. Freeze them on a baking sheet until solid. Transfer to an airtight container or freezer bag for storage. You don’t need to thaw them before baking, but you will have to add a few minutes to the bake time.
For baked hand pies, Allow them to cool, then transfer them to an airtight container or freezer bag. Allow them to thaw at room temperature for an hour or two before eating. If you like, you may warm them in the oven or microwave. The texture of a freshly baked pie may be different than that of one that has been frozen and defrosted.
Ingredients for Blueberry Hand Pies
- refrigerated pie crusts or homemade
- fresh blueberries
- granulated sugar
- lemon juice
- cornstarch
- lemon zest
- egg
- milk
Coarse sugar can be lightly sprinkled over the crusts before baking.
Do I have to use a refrigerated pie crust?
Nope, not at all. I used the refrigerated crust just to show how easy it is to whip these together with just a handful of ingredients. But most of the time I make my famous never fail homemade pie crust and they turn out AMAZING!
How to Make Blueberry Hand Pies
- Preheat the oven to 400F.
- Line a baking sheet with parchment paper. Set aside.
- Lightly flour a smooth, flat work surface and unroll the crusts. Or make your dough and roll it out.
- Using a lightly floured 2” round cookie cutter, cut out as many circles as possible (usually 8 per crust).
- In a small bowl, stir together the blueberries, sugar, lemon juice, cornstarch, and lemon zest.
- Fill the center of half of the cutout dough with the blueberry mixture, making sure to leave a ¼” border around the edges.
- In a small bowl, whisk together the egg and milk until well combined.
- Brush the edges of the filled circles with the egg wash and place the second (unfilled) dough rounds on top.
- Crimp the edges of all the pies with a fork and cut a few slits in the middle of each pie.
- Brush the top of the pies with the egg wash.
- Place the pies on the prepared baking sheet and then bake the pies until golden brown– about 15-18 minutes.
- Enjoy while warm!
- Store any leftover pies in an airtight container in the fridge for up to one week.
Can hand pies be made ahead of time?
Yes! Hand pies can be baked or fried ahead of time and then frozen. When you’re ready to enjoy them, simply thaw the hand pies and reheat them in the oven or microwave.
What else can I make with blueberries?
We usually have a ton of blueberries from the garden this time of year. Here are some of our favorite recipes to make with them.
- Blueberry Streusel Muffins
- Blueberry Crumble Bars
- Cheesecake Bars
- Baked French Toast
- Blueberry Pie Bars
- 3-Ingredient Blueberry Cobbler
- Lemon Blueberry Swirl Bundt Cake
- Blueberry Swirl Pound Cake
- Homemade Blueberry Syrup
- Blueberry Pie Filling
Products I love when making blueberry hand pies…
This easy hand pie recipe is SUPER SIMPLE and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made something like hand pies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this quick dessert recipe. (you can also SHOP MY FAVORITES in my store)
- mixing bowls
- measuring cups
- measuring spoons
- pastry blender
- rolling pin
- biscuit cutters
- baking sheet
- cooling rack
If you love this easy hand pies recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Blueberry Hand Pies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH TASTE OF THE FRONTIER!
Be sure to follow me on my social media, so you never miss a post!
PIN THIS TO SAVE FOR LATER
Blueberry Hand Pies
Ingredients
- 14 ounces refrigerated pie crusts or homemade
- 1 cup fresh blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- ½ teaspoon lemon zest
- 1 large egg
- 2 tablespoons milk
Instructions
- Preheat the oven to 400F.
- Line a baking sheet with parchment paper. Set aside.
- Lightly flour a smooth, flat work surface and unroll the crusts. Or make your dough and roll it out.
- Using a lightly floured 2” round cookie cutter, cut out as many circles as possible (usually 8 per crust).
- In a small bowl, stir together the blueberries, sugar, lemon juice, cornstarch, and lemon zest.
- Fill the center of half of the cutout dough with the blueberry mixture, making sure to leave a ¼” border around the edges.
- In a small bowl, whisk together the egg and milk until well combined.
- Brush the edges of the filled circles with the egg wash and place the second (unfilled) dough rounds on top.
- Crimp the edges of all the pies with a fork and cut a few slits in the middle of each pie.
- Brush the top of the pies with the egg wash.
- Place the pies on the prepared baking sheet and then bake the pies until golden brown– about 15-18 minutes.
- Enjoy while warm!
- Store any leftover pies in an airtight container in the fridge for up to one week.
Notes
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Reader Interactions
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Share Your Thoughts