Why You’ll Love Blueberry Hand Pies: A Classic Summer RecipeRecipe
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No fork needed — ideal for parties, lunchboxes, or casual gatherings.
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Flaky, golden crust with a buttery finish.
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Sweet‑tart blueberry filling with a hint of citrus brightness.
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Make‑ahead friendly — freeze unbaked for fresh treats anytime.
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Customizable size — full‑sized or mini hand pies.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
• 1 refrigerated pie crust
For the filling:
• 2 cups fresh or frozen blueberries
• ⅓ cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• ½ teaspoon lemon zest
• ¼ teaspoon cinnamon (optional)
• ¼ teaspoon salt
For assembly:
• 1 egg
• 1 tablespoon water
• Coarse sugar, optional for topping
Directions
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Make the filling: In a saucepan over medium heat, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Cook, stirring, until the mixture becomes thick and jammy. Let cool completely.
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Prep the dough: Roll out the pie crust on a floured surface to about ⅛‑inch thickness. Cut into 4‑ to 5‑inch circles or rectangles. Place half of the cut pieces on a parchment‑lined baking sheet.
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Fill and seal: Spoon 1–2 tablespoons of cooled blueberry filling into the center of each bottom crust piece. Dampen edges with water if desired, top with remaining dough pieces, and press edges with a fork to seal. Cut small slits in the top for steam.
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Egg wash: Whisk together the egg and water; brush the tops of the hand pies. Sprinkle coarse sugar on top if using.
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Bake: Bake at 400°F (200°C) until the crust is golden and the filling bubbles, about 20–25 minutes. Let cool on a wire rack before serving.
Servings and timing
• Servings: 8 hand pies
• Prep time: about 25 minutes
• Cook time: about 20–25 minutes
• Chill time (for filling/assembly): about 30 minutes
Variations
• Mini hand pies: Use a smaller cutter for bite‑sized treats.
• Alternative fruits: Swap blueberries for peaches, raspberries, cherries, or mixed berries.
• Spice twist: Add cardamom or ginger to the filling for extra depth.
• Homemade crust: Use your favorite homemade pie dough instead of store‑bought.
Storage/Reheating
• Refrigerator: Store baked pies in an airtight container for up to 3 days.
• Freezer (unbaked): Freeze assembled hand pies flat, then transfer to a bag; bake directly from frozen, adding extra bake time.
• Reheat: Warm in a 350°F oven or air fryer to crisp the crust.
FAQs
How do I prevent a soggy bottom?
Ensure the filling is cooled before assembling and seal the edges tightly; vent the tops to allow steam to escape.
Can I use frozen blueberries?
Yes — frozen blueberries work well; just spoon carefully so the juices don’t make the dough too wet.
Can I make these ahead of time?
Yes — assemble them and freeze unbaked; bake from frozen when ready.
What can I substitute for cornstarch?
Arrowroot powder can be used 1:1 as a thickener.
Can I make these dairy‑free?
Use a plant‑based pie crust and plant‑based milk for the egg wash.
How do I store leftover pies?
Place in an airtight container in the fridge for up to 3 days.
Can I use puff pastry instead of pie crust?
Yes, store‑bought puff pastry is a delicious alternative for a flakier texture.
What’s a good topping?
A sprinkle of coarse sugar before baking adds crunch and sparkle.
Can I add other flavors to the filling?
Try adding a pinch of cinnamon or cardamom for warmth and complexity.
What’s the best way to reheat hand pies?
Reheat in a 350°F oven or air fryer to restore crispness.
Conclusion
These blueberry hand pies deliver all the joys of a classic blueberry pie in a convenient, handheld format. With a golden, flaky crust and juicy, bright filling, they’re a versatile dessert that’s easy to make, customizable, and perfect for any occasion. Enjoy them warm from the oven or pack them for picnics and gatherings — they’re sure to be a hit.
