These blueberry hand pies are made with a buttery, flaky pie crust, and filled with fresh, and sweet, juicy blueberries.
These hand pies are delicious with their combination of sweet and tangy flavors, and are such a great dessert option for blueberry lovers. They have the best golden brown, buttery crust that is bursting with sweet blueberries in the middle. You might also love these amazing Blueberry Tartlets.
They’re a great dessert for anytime, or anywhere, especially thanks to their portability. And are such a great option for a single serving summer dessert that is great on the go.
Why are Hand Pies the best?
- They are portable, and easier to eat than a slice of pie
- They bake up in half the time as a regular pie.
Ingredients Needed:
This is a quick overview of the ingredients you’ll need for this Blueberry Hand Pies recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- all purpose flour – for the pie crust
- baking powder – helps give the crust a little lift, making it extra tender
- salt – to balance out the sweet flavors
- unsalted butter – makes the crust nice and flaky
- sour cream – keeps the crust extra tender
- blueberries
- granulated sugar – for sweetening the blueberry filling and the pie crust
- cornstarch – for thickening the berry filling
- lemon juice – balances the sweetness of the berries, and elevates the flavor
- egg – for an egg wash
How to make Blueberry Hand Pies?
- Make the pie crust. Add the flour, salt, and baking powder to a large bowl and whisk them together.
- Add the butter into the flour mixture, in slices, and cut it into the flour mixture with a pastry cutter, or a couple of forks, until it is like a sandy mixture with some pea sized crumbs.
- Add the sour cream and mix it into the dough until it all holds itself together, but only just until it’s one solid form.
- Lightly dust a counter top, or other flat surface with flour, and roll it out to be about 14×14 inches. Then fold it up onto itself, into thirds. Rotate the pie crust and roll it out again, then fold it out again. Wrap it up in plastic wrap and place it in the fridge to chill for at least 30 minutes.
- Make the blueberry pie filling. Add the blueberries to a sauce pan, and sprinkle the sugar, cornstarch, salt, and lemon juice over the top of them. Heat the mixture over medium, stirring the berries, and bring the berry liquid to a simmer. Let it cook for a couple of minutes until the liquid has thickened into a sticky mixture. Remove it from the heat and let it cool to room temperature.
- Assemble the hand pies. Flour your working surface again and roll your pie crust out again. Cut the crust into 3 inch squares or circles.
- Add about 1 1/2 TBS of the blueberry pie filling to the center of each of the pie cut outs. Then lay another cut out on top, or fold them in half. Crimp the edges together with a fork. And brush the pies with the beaten egg wash. Sprinkle coarse sugar over the top, if desired. Cut vents into each of the mini pies. And lay them out onto a lined cookie sheet.
- Bake the pies. Cook the pies until the pie crusts are golden brown, and the filling is bubbly. Remove the pies from the oven, and let them cool for about 20 minutes. Then enjoy warm, or store them until needed.
Storage and Make Ahead Instructions:
These are a great dessert to make ahead of time since they can be stored for a few days before serving.
You can store any leftover pies, in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. I recommend placing parchment paper between each pie to keep them from sticking together.
You can also freeze the pies, for a longer time. Flash freeze them by spreading them out on a cookie sheet lined with parchment paper then freezing them for 1 hour. Wrap them in plastic wrap, then transfer them to a freezer safe bag or container and freeze them for up to 3 months.
You can also freeze the unbaked pies in the same manner, bake them at the same temperature from frozen and add a few minutes extra to the baking time.
Tips and Tricks:
- You can use your favorite summer fruit for these hand pies, use raspberries, blackberries, sliced strawberries, peaches, or nectarines.
- If you want to substitute frozen blueberries to make these all year long, don’t thaw the berries, add them to the pot from frozen and increase the cornstarch to 3 TBS (instead of 2)
- Make sure to let the blueberry filling to room temperature before using it in the pies, otherwise you’ll end up with a soggy crust, and a big mess.
- You can make these handheld blueberry pies in any shape you want, you can cut the dough with a pizza wheel into rectangles, or use a cookie cutter to make circular pies, or fold the dough in half for half circles.
- You can still eat them with your favorite vanilla ice cream – just throw them in a bowl, microwave for a few seconds to enjoy them warm and add a scoop of ice cream on top.
These blueberry hand pies are such a fresh summer dessert. They’re easy, with such great textures, and delicious flavors! I hope you love them as much as we do!
More blueberry desserts:
If you make this blueberry hand pie recipe, please let me know! Leave a 
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Blueberry Hand Pies
Ingredients
For the Pie Crust:
- 2 cups all purpose flour (scooped)
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1 cup cold unsalted butter (2 sticks)
- 1/2 cup sour cream
For the Blueberry Filling:
- 2 cups blueberries (rinsed and drained)
- 1/3 cup granulated sugar
- 2 TBS cornstarch
- 1/4 tsp salt
- 1 TBS lemon juice (fresh squeezed)
For Assembling the Pies:
- 1 large egg (beaten)
- 1 TBS water
- 2 TBS granulated sugar or coarse sugar
Equipment
- Large Mixing Bowl
Instructions
For the Pie Crust:
- Add the flour, salt, and baking powder to a large bowl and stir them together.
- Add in the cold butter, in small slices, and cut the butter into the flour mixture with a pastry cutter, or a couple of forks, until it is a sandy mixture and you have some pea sized crumbs.
- Add the sour cream into the bowl and mix it together with your hands, until the dough all sticks together, and it is just combined.
- Light flour a surface and roll out the dough to be about 14x14inches.
- Then fold it into thirds like a letter. Turn the crust at a 90 degree angle and roll it out flat again. Fold into thirds again. Then wrap it in plastic wrap and put it in the fridge to chill for at least 30 minutes.
For the Blueberry Filling:
- Add the blueberries to a medium sauce pan. Sprinkle the sugar, cornstarch, salt, and lemon juice over the top. Stir them together.
- Heat the blueberries over medium heat, and bring the little bit of liquid to a simmer.
- Lower the heat slightly, and continue to stir for about 3 to 5 minutes until the blueberries and liquid have thickened.
- Remove from the heat, and transfer to another bowl. Let it cool to room temperature.
For Assembling the Pies:
- Preheat the oven to 425 degrees. Line a large cookie sheet with parchment paper and set it aside.
- Remove the pie crust from the fridge after 30 minutes, dust lightly with flour again a rolling pin and space
- Roll the pie crust flat to a rectangle 14 inches x 14 inches, dust the flour off the pie crust
- Cut the pie crust into 3-4 inch circles.
- Add 1 1/2 TBS of blueberry filling into the center of the 8 circles.
- Lay the other 8 circles on top of the bottom circles, or fold them in half. Crimp the edges together with a fork to seal.
- Beat the egg in a small bowl with 1 TBS of water. Brush the top of each pie crust with the egg wash. Sprinkle sugar over the top of the egg wash.
- Cut vents into the top of each hand pie.
- Place the hand pies onto the prepared baking sheet.
- Bake the pies for 20 minutes until golden brown, and the filling is bubbly. Remove from oven, and let cool for 20 minutes.
- Serve warm or store wrapped in parchment paper and then in an airtight container.
Nutrition
These blueberry hand pies were first posted on June 29, 2018. The photos and blog text were updated for clarity on April 29, 2023.
P. Le says
This recipes is amazing! I’m shocked that no one has commented on it. The crust was so easy and very flaky and yummy. Blueberry was good but next time I’d would add less lemon juice-I like my filling a little sweeter. It’s a keeper! Thank you for this recipe!
Ellen says
thank you for your kind words of praise, we are so glad you liked this recipe