These rustic Blueberry Hand Pies are easy to make and incredibly delicious. What better way to enjoy fresh, summer blueberries than in these tasty little pie bites!
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A long time ago, I made a recipe that I had found for blueberry turnovers. All I really remember about them is that they had to be deep fried. It was not a simple recipe, but it was so good.
This recipe for Blueberry Hand Pies, sometimes referred to as “pasties,” is a much quicker and easier mini dessert option.
The filling is made with fresh blueberries and the finished pies are baked in the oven. There is no need to break out a deep fryer.
I love the term “rustic” because it’s pretty much permission to be messy and imperfectly perfect. These rustic Blueberry Hand Pies are just that. A little messy, but incredibly scrumptious!
Why This Recipe Works
Handheld Blueberry Pies are the perfect summer snack or dessert recipe. The filling is made with fresh blueberries and a hint of fresh lemon. They are a perfect combination of a sweet and tart blueberry pie filling in a flaky pie crust.
They are a great dessert recipe to bring to summer cookouts and barbecues. You can easily transport these mini blueberry pies much easier than a traditional blueberry pie. And, they are super easy for people, including children, to help themselves to.
To make this already easy dessert recipe even easier, you can use two pre-made store-bought pie crusts. You can make your own, if you prefer, of course.
You can swap out the blueberries for any other fruit that you’d prefer and enjoy these little pies all year long.
How to Make Blueberry Hand Pies
What You Need To Make This Recipe
To make this recipe, you will need:
- 1 1/2 cups of fresh blueberries (you can use frozen, if needed)
- 1/4 cup granulated sugar
- 1 tablespoon corn starch
- 1/2 lemon (zested and juiced)
- 1/4 teaspoon vanilla extract
- 2 pie crusts (can be homemade or store-bought) – only one shown in the image above
- 1 egg (lightly beaten)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Preheat your oven to 400°F.
Tip: I highly recommend lining a baking sheet with a Silpat Mat or parchment paper. Some of the juice from the blueberries will likely leak out. It’s much easier to wash off of a Silpat mat.
Create!
Add the blueberries, sugar, cornstarch, lemon zest and juice, and vanilla extract to a medium bowl. Toss gently until well combined.
Cut the pie crusts into 15 equally sized, circular mini pie crusts. You will have to re-roll the remaining pie crusts after cutting out the initial circles.
To cut evenly sized mini pie crusts, you can use a 4-inch circular cookie cutter.
Tip: For larger hand pies, you can cut each pie crust into just 4 equal size pieces. I like to use a round crust, so that each quarter looks like a single slice of pie once they are ready. You will get 8 hand pies with this method.
Divide the blueberry mixture evenly onto one half of each piece of mini pie crust, leaving 1/4″ space along the edge for sealing.
Lightly brush water along the edges of the crust and fold the empty crust over the top of the blueberries. Using the tines of a fork, seal the edges well and then cut two slits into the top each hand pie.
Place each hand pie onto the baking sheet and lightly brush the tops with the egg wash.
Bake for 12-15 minutes, or until golden brown.
As the blueberries get hot, they expand and burst. The blueberry juice will likely leak out some. Just seal them as best you can and remember it all adds to the rustic vibe!
There will be plenty of filling still inside.
Let the hand pies cool for a few minutes before removing from the baking sheet.
Present!
Pile your mini blueberry hand pies on a pretty serving plate, or serve alongside a scoop of ice cream.
Tips and Techniques
- It is highly recommend to line a baking sheet with a Silpat Mat or parchment paper. Some of the juice from the blueberries will likely leak out when baking. It’s much easier to wash off of a Silpat mat.
- For larger hand pies, cut each pie crust into just 4 equal size pieces. You will get 8 larger hand pies with this method.
- Store Blueberry Hand Pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
FAQ’s
What Is A Hand Pie?
A hand pie is pretty much exactly what it sounds like. It’s a pie that can be eaten with your hands.
The filling of a hand pie is completely enclosed in pie crust. Hand pies can be filled with sweet or savory fillings.
Hand pies are also commonly referred to as pasties or meat pies, depending on what’s inside.
How Do You Seal Hand Pies?
Sealing hand pies is pretty simple.
To seal hand pies, wet the edges of the pie crust, press together, then press the tines of a fork all the way around the edges to seal.
Can You Freeze Hand Pies?
Yes. You can freeze hand pies before or after baking them for up to 3 months.
For unbaked hand pies, prepare them up until the point of needing to bake them. Place them on a baking sheet and freeze until solid. Transfer to an airtight container or freezer bag. There is no need to defrost them before baking, but you will need to add a few minutes to the bake time.
For baked hand pies, allow them to cool then transfer them to an airtight container or freezer bag. Allow to thaw at room temperature for an hour or two before eating. You can warm them up in the oven or microwave, if preferred. The texture may be slightly different than a freshly baked pie.
More Blueberry Recipes To Try
Here are some more blueberry recipes that you might like:
- How to Make Blueberry Sauce
- Fluffy Blueberry Pancakes
- Blueberry Oat Muffins
- Blueberry Overnight Oats
- Mixed Berry Smoothie
- Mixed Berry Puff Pastry Tart
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Blueberry Hand Pies
Ingredients
- 1 1/2 cups blueberries * can use frozen
- 1/4 cup granulated sugar
- 1 tablespoon corn starch
- 1/2 lemon * zested and juiced
- 1/4 teaspoon vanilla extract
- 2 pie crusts * can use store bought
- 1 egg * lightly beaten
Instructions
- Preheat your oven to 400°F. Line a tray with a Silpat mat (highly recommended) or parchment paper.
- Add the blueberries, sugar, corn starch, lemon zest and juice, and vanilla extract to a medium bowl. Gently toss until well combined.
- Cut the pie crusts into 15 equally sized, circular mini pie crusts. You will have to re-roll the remaining pie crusts after cutting out the initial circles to get 15. (see notes below)
- Divide the blueberry mixture evenly onto one half of each piece of crust, leaving 1/4" space along the edge.
- Lightly brush water along the edges of the crust and fold the crust over the top. Using the tines of a fork, seal the edges well. Cut two slits into each hand pie.
- Brush the tops of the hand pies with the egg wash.
- Place on a baking sheet and bake for 12-15 minutes, until golden brown. The blueberry juice will likely leak out some.
- Let cool before removing from the tray.
Notes
Tips and Techniques
- It is highly recommend to line a baking sheet with a Silpat Mat or parchment paper. Some of the juice from the blueberries will likely leak out when baking. It’s much easier to wash off of a Silpat mat.
- For larger hand pies, cut each pie crust into just 4 equal size pieces. You will get 8 larger hand pies with this method.
- Store Blueberry Hand Pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Nutrition
This recipe was originally published on June 28, 2018. It was updated with an improved recipe, more thorough instructions, new images, tips, techniques, and FAQ’s in April 2020.
