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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 pre-made pie dough if you’re short on time. These are the perfect little mini blueberry pies – but you can use any pie filling you want.
Easy Blueberry Hand Pies
I love to make this hand pies recipe because who doesn’t love a single-serving dessert they can eat with their hands? These are always a favorite and are so easy to make from scratch.
Why you’ll love this recipe
- 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 pie 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.
Ingredients
- Pie Crust Recipe: 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
- 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.
- FILL: Place half of the rounds on a prepared baking sheet. I like using silicone baking mats or parchment paper for easy clean up. Spoon one tablespoon of the filling in the middle of each one.
- 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.
- BAKE: Brush with egg wash and a sprinkling of sugar if you want, then bake the hand pies for 20 to 30 minutes or until they are lightly golden brown on top. Cool them on a wire rack before serving.
FAQ
Yes, cool them, place them in a single layer in a container, and freeze them for up to two months.
Once they are cooled, store them in an airtight container. Keep them in the refrigerator for up to three days.
You can make air fried blueberry hand pies easily – just preheat your air fryer basket for 5 minutes at 350°F. Spray the basket with nonstick spray and then air fry 2-3 pies (depending on size of basket) for about 4-8 minutes, or until light golden brown.
Blueberry Hand Pies Recipe
Ingredients
- 1 recipe All Butter Pie Crust or use a refrigerated crust
- ½ cup blueberry pie filling
- 1 egg for egg wash
Instructions
- 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.
Recipe Video
Recipe Notes
- 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.
Recipe Nutrition
More Single Serve Desserts To Try
Homemade Blueberry Hand Pies are a super easy, single pie recipe! These look adorable on a serving plate and are perfect for parties.
I made these twice – the second go is in the oven right now!
The issue with the first batch was I was in too much of a hurry to enjoy deliciousness and did not let the blueberry sauce cool down enough so it was runnier than optimal. Fortunately, the sauce recipe makes plenty so today’s batch will be much better!
I’ve been making a shortening/butter pie crust for a while but it has never made satisfactory hand pies. All butter is definitely better for this purpose.
I cannot recommend these hand pies enough! They are so good!
Today I’m making my third go except I’m switching it up. I made pineapple sauce due to an overabundance of fresh pineapple, so I’m making a batch of hand pies using your butter crust and the pineapple sauce. I should make two batches because eight hand pies don’t go very far!
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