This post was created as in partnership with Imperial Sugar. All thoughts and opinions are 100% my own.
Blueberry Hand Pies are a handheld version of your favorite classic American pie. Made with a buttery, flaky crust and easy homemade blueberry pie filling, these are always a hit at backyard BBQs and taste just like summer.
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Blueberry Pie is a classic summer recipe, but sometimes you want the pie without the mess. The solution is this easy blueberry hand pies recipe!
Use your favorite pie crust and a scaled down version of my homemade blueberry pie filling for the most delicious, flaky treat that you can hold in the palm of your hand! These are perfect for picnics and pool parties where you can set out a tray of them and anyone can enjoy them sans forks and plates.
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Unbaked pie crust - You can use a store bought refrigerated pie crust or make a homemade one from scratch.
- Blueberries - This recipe works just as well with fresh or frozen blueberries to make the homemade pie filling.
- Sugar - You'll need granulated sugar for the filling and some coarse sanding sugar for decorating the tops of the hand pies.
- Cornstarch - This is a thickening agent that helps create the gel part of the pie filling so it isn't too runny.
- Lemon juice - Keeps the flavor of the filling bright and fresh without being overwhelming.
- Salt - Just a pinch for balance.
- Egg wash - Make this by whisking a whole egg with a little cold water. It gives a beautiful golden sheen to the pie crust after it is baked.
How to Make Blueberry Hand Pies
- Make blueberry filling. Add blueberries to a large pot along with the sugar, corn starch, lemon juice, and salt.
- Cook until thickened. Cook over medium-high heat, stirring frequently, until blueberries have released their juices and corn starch thickens and turns translucent. Remove from heat and cool completely.
- Roll out pie crust. Roll out pie dough on a lightly floured surface until approximately ⅛-inch thick. Cut out large circles using a large round cutter.
- Fill & seal. Spoon 1-2 tablespoons pie filling into center of each circle of pie dough. Fold dough over and press with tines of a fork to seal. Transfer to baking sheets. Repeat with remaining pie dough and filling.
- Brush with egg wash. Whisk egg and cold water in a small bowl. Brush each hand pie with egg wash using a pastry brush. Cut a slit in top of each hand pie to vent. Sprinkle each hand pie with turbinado sugar for decoration if using.
- Bake. Bake for 20-25 minutes until golden brown on top. Remove from oven and cool before enjoying.
Be sure to visit Imperial Sugar's site for the FULL RECIPE and instructions.
Absolutely! You can swap the blueberry pie filling with cherry, pumpkin, apple, peach, mixed berry, or any flavor of pie filling you like and just use the same technique to make hand pies.
If you have a favorite canned pie filling, it can be used to make hand pies even easier.
I love making a simple vanilla glaze with powdered sugar, milk, and a little vanilla or almond extract to use to glaze hand pies. It's so simple and adds an extra element of sweetness.
Tips for Success
- Be sure to seal the hand pies. If you forget to press the edges of your hand pies with the tines of a fork, you will likely lose a lot of your pie filling which will seep out while baking.
- Vent the pies with a slit in the tops. The hand pies are likely to burst open if you forget to cut a slit to vent the pies while they bake.
- Don't skip the egg wash. It's an extra step, for sure, but it provides a beautiful golden brown color. The pies still taste good without it but they will be pale and not nearly as impressive. Also, the coarse sparkling sugar won't stick to the top of the hand pies without it.
Once the blueberry hand pies have cooled, store them in an airtight container with a piece of parchment paper between the layers. They are good kept at room temperature on the counter or in the fridge for up to about 5 days.
You can also freeze the hand pies, either before or after baking. If you freeze them before baking, you can bake directly from frozen by decreasing the oven temperature by about 25 degrees F and baking them for an extra 10 minutes longer. If you freeze them after baking, let them cool first, then store in an airtight container and freeze for up to 2 months. Thaw on the counter or in the fridge overnight before enjoying.
These reheat beautifully in the air fryer in just a couple minutes if you like enjoying them warm!
Be sure to stop by Imperial Sugar's site for the FULL RECIPE. I have partnered with them now for a few years and love their products for my baking needs!
More Blueberry Recipes
- Blueberry Cheesecake Bars
- Lemon Blueberry Bread
- Blueberry Sour Cream Coffee Cake
- Blueberry Cheesecake Ice Pops
- Blueberry Scones
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.