Looking for a great recipe for easy blueberry hand pies? This recipe takes store-bought pie crust and turns it into an easy summer dessert. Serve alone or topped with vanilla bean ice cream – any way you chose will be delicious!
If there is one thing I love about summer it’s the ultimate access to the deliciousness that is fresh blueberries.
In fact, the blueberries I get from my local vegetable and fruit delivery box cannot be beaten. They are so tasty and delicious and legit fresh right off the bush.
I also found out this year that there is a local blueberry farm where you can pick your own berries. Next year it’s on my list of summer activities.
The thing about these easy blueberry hand pies that I love is that it all starts with simple store-bought pie crust.
Of course, you can make your own but sometimes we just need a little help in the kitchen. Plus, store-bought pie crust is really tasty and cuts down time spent in the kitchen.
What is a hand pie?
A hand pie is a simple dish that is literally a pie that can be held in your hand.
A great travel treat or lunch treat they are simple to make and delicious on the go.
Traditionally hand pies can be made with meat, vegetables, fruit, or custard.
For this recipe, we made a traditional fruit hand pie.
What do I need to make easy blueberry hand pies?
Making these hand pies could not be easier but you will need a few simple ingredients to help you along the way.
- Pie crust – I like to just pick up a double pack of pie crust from the grocery store. It really helps keep the “easy” part of the title of this recipe true to its name.
- Fresh blueberries – Obviously blueberries are the real star of the show here. If you’re lucky enough to live near a local farm grab some of those sweet little nuggets of delicious.
- Granulated sugar – This helps bring a little sweetness that you expect from a pie. If you don’t have any granulated sugar on hand you can replace it with brown sugar or coconut sugar.
- Lemon juice and lemon zest – These ingredients help to brighten the hand pies and bring out lots of fresh fruit flavor. Lemon and blueberry are a match made in heaven!
- Cornstarch – Pies need to be thickened and for this hand pie we used cornstarch so the fruit stays juicy but thick enough to not leak out.
- Egg and whole milk – This is mixed together to create an egg wash. You brush this on the dough so it browns up beautifully and gives a lovely sheen to the dough. Nut milk or water can be used in place of whole milk.
- Sanding sugar – Optional BUT I think it adds a little something to the tops of the hand pies and I love the added little crunch. If you can’t find sanding sugar you can also use sugar in the raw. You can also skip this step if not desired.
Can I use homemade pie crust?
Of course! I find using store-bought pie crust makes this recipe super simple and really lives up to the word “easy” in the title.
Can I freeze blueberry hand pies?
Yep – you’ll want to wrap them up gently in plastic wrap and store them in a freezer-safe zip-top bag for up to 3 months.
How do I store easy blueberry hand pies?
Store them in an airtight container for up to 1 week.
Using a different fruit
There are lots of delicious fruits that can be used in hand pies.
We used blueberries for this summer version, but peaches, cherries, strawberries, and raspberries are all delicious options.
For a fall version try an easy apple fruit pie!
Have lots of fruit to use up? Why not try this showstopping berry trifle!
More blueberry recipes
- Craving a classic dessert? Try my Blueberry Peach Cast Iron Crisp.
- Want a savory twist to berries? Try my Wild Blueberry BBQ Chicken Wings.
- Love an easy dessert? Try my No Bake Blueberry Cheesecake.
- Need a sweet and tart dessert? Try my Blueberry Rhubarb Crisp.
- 1 (14 ounce) package of refridgerated pie crust
- 1 cup fresh blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon cornstarch
- 1 large egg
- 2 tablespoons whole milk
- 2 tablespoons coarse sanding sugar
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper or a Silpat line, set aside.
- Lightly flour your work surface and unroll the crusts.
- Lightly flour a 2-inch cookie cooker and cut out as many circles as you can, 6-8 is the average amount you should be able to cut.
- In a small bowl stir together blueberries, granulates sugar, lemon juice, lemon zest, and cornstarch.
- Fill the center of half of the pie dough circles, making sure to leave at least a 1/4-inch border around the edges.
- In a small bowl whisk together egg and milk.
- Brush the edges of the filled circles with the egg/milk mixture and place the second dough round on top.
- Crimp the edges of the pies with a fork and cut a few slits in the middle of each pie, this will help to vent steam while the hand pies bake.
- Brush the top of the hand pies with the egg/milk mixture.
- Sprinkle the tops of each hand pie with sanding sugar.
- Place the pies onto the prepared baking sheet and bake until golden brown, about 15-18 minutes.
- Enjoy warm or room temperature.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 89Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 67mgCarbohydrates: 12gFiber: 1gSugar: 4gProtein: 2g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.