Go Back
+ servings
For the blueberry pie lovers we have handheld blueberry pies with a perfectly flaky crust and sweet real blueberry filling just for you. You are going to love it!
Print Recipe
0 from 0 votes

Handheld Blueberry Pie

For the blueberry pie lovers we have a handheld blueberry pie with a perfectly flaky crust and sweet real blueberry filling just for you. You are going to love it!
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Dessert
Servings: 8


PIe Crust

  • 2 cups all purpose flour (scooped)
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • 16 oz cold butter (2 sticks)
  • 1/2 cup sour cream
  • 1 large egg (beaten)
  • 2 TBS white sugar

Blueberry Filling

  • 2 cups blueberries (rinsed and drained)
  • 2 TBS cornstarch
  • 1/3 cup white sugar
  • 1/4 tsp salt
  • 1 TBS lemon juice (fresh squeezed)


Pie Crust

  • In a large bowl; stir together flour, salt, and baking powder
  • Using a cheese grater, grate the cold butter into the flour mixture
  • With a pastry cutter or a fork, cut the butter into the flour mixture until it is all cut in and you have pea size crumbs
  • Add the sour cream and mix in with your hands gently until the dough sticks together but only just until it is ready to roll out
  • Dust lightly with flour a space to roll out your dough, dust your rolling pin too with flour
  • Roll the pie crust dough to about 14 inches by 14 inches, then fold in 3rds like a letter
  • Turn the pie crust 90 degrees and roll out flat again
  • Fold pie crust into 3rds again like a business letter, than fold in 3rds again. Wrap in plastic wrap and put in fridge to chill for at least 30 minutes
  • Preheat oven to 425 degrees
  • 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 1/2 inch squares
  • Wash 8 squares with the beaten egg with a pastry brush
  • Add 1 1/2 TBS of blueberry filling into the center of the 8 egg wash squares
  • Lay the other 8 squares on top of the blueberry squares, crimp the edges together with a fork along all four sides of the square
  • Wash the top of the pie squares with more of the beaten egg, sprinkle the sugar on top of the pie squares
  • Cut vents into the top of each pie square
  • Lay parchment paper onto of a large cookie sheet, put each blueberry square on the cookie sheet
  • Bake for 20 minutes until golden brown, remove from oven, and let cool for 20 minutes
  • Serve or store wrapped in parchment paper and put into a ziploc bag

Blueberry filling

  • In a medium saucepan add the well-drained blueberries
  • Sprinkle the sugar, cornstarch, and salt onto the blueberries
  • Add the lemon juice
  • Stirring the blueberries constantly over medium heat, bring the little bit of liquid to a simmer
  • Lower the heat slightly, and continue to stir for about 2 to 5 minutes until the blueberries and liquid have thickened
  • Remove from heat, transfer to another bowl, and let cool completely before using as the blueberry pie filling