Blueberry Hand Pies are an easy dessert that is portable and perfect for single servings! You can make them entirely from scratch with an all-butter crust or use premade dough if you’re short on time. Each hand pie is filled with blueberry pie filling that’s so perfect with the pastry.
I love to make hand pies because who doesn’t love a single-serving dessert they can eat with their hands? These blueberry hand pies are always a favorite and are so easy to make from scratch.
Easy Blueberry Hand Pies
I love this recipe because you can make hand pies from scratch, or you can use shortcuts to make it easy if you need a quick dessert. I’ve made these blueberry hand pies with Pillsbury pie crust and with my favorite all-butter crust. Both are great!
I also love that you can make these all year round. I’m showing you how to use blueberry pie filling made from scratch, which is great during the summer. I love fresh apple filling during the fall and during the winter, when most fruit is out of season, I use canned pie filling.
These little pies are freezer-friendly, and you can easily double the recipe if you want a bigger batch.
The only problem with this easy blueberry hand pie recipe is that it’s hard to eat just one – they are irresistible with the flaky crust and sweet fruit filling.
- Crust: For this recipe, you can make an All-Butter Pie Crust or use refrigerated Pillsbury crust.
- Filling: My Homemade Blueberry Pie Filling works great for this recipe! Or, use canned filling if you’re short on time.
- Egg wash – just beat an egg with a fork in a small bowl.
How to Make Blueberry Hand Pies
1. CRUST: Roll out the pie dough and use a 3” round cookie cutter to cut out circles. Cut out as many as you can, roll up the scraps, and roll them out, and cut again. Repeat this until you’ve used up the dough. You should end up with 16 rounds which will make eight hand pies.
2. FILL: Place half of the rounds on a prepared baking sheet. Spoon one tablespoon of the filling in the middle of each one.
3. TOP: Top them with the rest of the dough rounds and seal the pies by pressing a fork around the edges to seal. Cut slits in the top of each hand pie so steam can escape while they bake. Place the pan in the refrigerator to chill them and preheat the oven.
4. BAKE: Brush with egg wash, then bake the hand pies for 20 to 30 minutes or until they are lightly golden on top. Cool them on a wire rack before serving.
- Filling: Once you’ve tried these blueberry hand pies, you can switch the filling and make all kinds of fruit hand pies. I love using cherry filling and apple pie filling.
- Crust: Use a packaged refrigerated pie crust if you prefer.
- Size: Make these any size! I used a 3-inch cutter but you can use bigger or smaller, or even a mason jar lid!
Yes, cool them, place them in a single layer in a container, and freeze them for up to two months.
Drizzling them with icing or a simple glaze is a really easy way to dress them up.
Once they are cooled, store them in an airtight container. Keep them in the refrigerator for up to three days.
Hand pies have been around a long time – since the early 19th century!They are what they sound like – a filled pie that you can hold. There are many different kinds of hand pies with both sweet and savory fillings.
They are thought to have originated in England as a type of portable lunch for farmworkers. However, many cultures worldwide have their own kind of hand pies, and they are often called meat pies or pasties.
More Single Serve Desserts To Try
If using my all-butter homemade crust, roll the dough then chill for 15 minutes. If using store bought refrigerator crust, allow the crust to warm up on the counter until you can unroll it without it cracking.
Use a 3-inch round cookie cutter to cut circles of dough, re-rolling the dough as needed to use it all. You’ll get about 16 rounds (to make 8 pies).
Lay half the circles on a cookie sheet that’s been covered with parchment or a silpat baking mat.
Spoon about 1 tablespoon blueberry pie filling onto the center of each round. Top with remaining rounds. Use a fork to press the edges to seal. Use a knife to cut at least one or two slits in the top to allow steam to escape while baking. Chill assembled pies at least 20 minutes (while oven is preheating).
Preheat oven to 400°F. Brush cold hand pies with a bit of beaten egg. Bake 20-30 minutes, or until the pies are a light golden on top. Cool before handling.
Store in an airtight container in the refrigerator for up to 3 days or freeze in a single layer for up to 2 months.
- To double, just double my all butter pie crust recipe (using about 3 tablespoons water to make the dough) or use a package of 2 refrigerated crusts.
Serving: 1serving | Calories: 135kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 97mg | Potassium: 47mg | Fiber: 1g | Sugar: 6g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Homemade Blueberry Hand Pies are a super easy, single pie recipe! These look adorable on a serving plate and are perfect for parties.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: July 13, 2021