Hand pies are such a comforting treat, and these blueberry hand pies are a personal favorite. With frozen blueberries and store-bought pie crust, you’ll have these little pies ready in no time.

Ingredients You Will Need

Refrigerated pie crust
Frozen blueberries
Unsalted butter
Dark brown sugar
Vanilla extract
Lemon juice
Salt
Cornstarch
Egg (for egg wash)
Sanding sugar (optional)

a bowl of blueberries and ingredients for Blueberry Hand Pies

Tips & Tricks

Perfect Crimping: For a tight seal, make sure to press the fork down firmly when crimping the edges, and don’t forget the egg wash—it helps the dough stick!
Avoid Leaks: Be careful not to overfill the pies, as too much filling can cause them to burst while baking.
Make Ahead: You can prepare the blueberry filling ahead of time and store it in the fridge for up to 2 days. Just reheat it slightly before using to make filling the pies easier.
Fresh vs. Frozen Blueberries: This recipe works beautifully with either frozen or fresh blueberries, depending on the season.

Storage

These hand pies are best enjoyed the day they’re made, but if you have leftovers:

Room Temperature: Store in an airtight container for up to 2 days.
Freezer: Freeze unbaked pies for 2 months and bake directly, adding a few extra minutes.

If you love these blueberry hand pies, be sure to check out my cherry cheesecake tarts, plum tart, and Mixed Berry Tart for even more delicious and easy-to-make treats!

Variations

Mixed Berry Hand Pies: Swap out half of the blueberries for raspberries or blackberries for a more complex flavor.
Apple Hand Pies: For a fall twist, try using diced apples, cinnamon, and a bit of caramel sauce instead of blueberries.
Glazed Finish: Instead of sanding sugar, you can drizzle a simple powdered sugar glaze over the baked pies for an extra sweet touch.

Easy Blueberry Hand Pies

Lisa

These blueberry hand pies are the perfect balance of sweet and tart, with a juicy blueberry filling encased in a flaky, buttery crust. Perfect for when you want something homemade without the fuss, these hand pies are a simple yet irresistible dessert.

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Prep Time 20

Cook Time 20

Total Time 40

Course Dessert

Servings

Calories 171 kcal

Ingredients

For the Dough:

1 package refrigerated pie crust (2 slabs of crust)

For the Blueberry Filling:

16 oz bag of frozen blueberries
2 Tbsp unsalted butter
¼ cup dark brown sugar
1 tsp vanilla extract
2 Tbsp lemon juice
⅛ tsp salt
1 tsp cornstarch

For Assembly:

1 egg (for egg wash)
Sanding sugar (optional)

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside. Let the pie crust thaw to room temperature.
In a saucepan, melt the butter and add the blueberries. Cook on medium heat until the blueberries release their juices, about 5 minutes.
Add the brown sugar, vanilla extract, lemon juice, and salt. Simmer for 8-10 minutes.
Stir in the cornstarch until thickened, then let the mixture cool slightly.
Roll out the pie crusts and cut circles with a 3.5-inch cookie cutter. Gather scraps and re-roll to cut out more circles.
Place the circles on your baking sheet. Add 1 tablespoon of filling in the center of each. Brush edges with egg wash, fold into half-moons, and crimp with a fork.
Cut small slits on top of each pie. Brush with more egg wash and sprinkle with sanding sugar.
Bake for 15-20 minutes or until golden. Let cool for 10 minutes before serving.

Nutrition

Calories: 171kcalCarbohydrates: 26gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 32mgSodium: 127mgPotassium: 81mgFiber: 2gSugar: 12gVitamin A: 151IUVitamin C: 7mgCalcium: 17mgIron: 1mg

Keyword Blueberry Hand Pies

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