Forget about the forks and just use your hands for these Blueberry Hand Pies. With a golden, flaky crust and juicy blueberry filling, they’re just as good as traditional blueberry pie, but take less time to make, portable, and without the fuss!
Blueberry Hand Pies
Goodness, do I adore all things pie. Cream pies, fruit pies, chocolate pie. I can make pie, eat pie, stare at pictures of pie until the sun goes down. Is there anything more lovely than a braided lattice top crust with pockets of oozing filling poking through? But, alas, time consuming. So a lot of time I opt for mini pies. They’re easy, take less time to bake, portable, and irresistible.
If you’re intimidated to make pie, these Blueberry Hand Pies are a great recipe to try, because they’re super easy!
Blueberry Hand Pie Recipe
There are two parts to these pies – the crust and the filling. Ingredients you’ll need:
(Scroll below to the printable recipe card for details and measurements.)
- Blueberries: Fresh summer blueberries will give you the absolute best flavor, but if you’re in a pinch or desperately want to make these pies in winter (I get you!), frozen blueberries can be used. Make sure they are thawed and any excess liquid is drained.
- Coconut: Sweetened coconut flakes add another dimension of flavor and texture. If you hate coconut, simply omit.
- Jam: Jam is part of the filling, which adds moisture and sweetness. Blueberry or blackberry jam are both great in this recipe.
- Lemon juice: The acid in lemon juice balances the sweetness of the blueberries and also helps bring out the fruit’s natural flavor.
- Cornstarch: Used as a thickening agent for the filling.
- Salt: Just a little enhances all the other flavors.
- Egg and a splash of milk: These get combined to make a wash that is brushed on the crust, so it gets nice and golden during baking.
- Turbinado sugar: Sprinkled on the crust at the end, Turbinado sugar gives the baked pies a fantastic textural crunch and extra sweetness.
- Pie Crust: We highly recommend using our homemade pie crust (you’ll need 2), but you can also buy a 14 ounce box refrigerated pie crusts to make this recipe even easier.
Fruit Pie Recipe Tips
- Don’t overfill: Don’t overfill the pies or the seal can come undone.
- Crimp the crust edges together: Make sure to securely crimp the pie crust edges together, so the filling doesn’t leak.
- Cut vents: Make slits in the tops of each pie, so that steam from cooking can escape. Otherwise, the excess liquid turns the top crust soggy while causing the filling to get soupy.
Make Ahead / Storing Instructions
You can serve these while they’re warm or room temperature. Or store them until you’re ready to serve.
Store Baked and Cooled Hand Pies: store in an airtight container in the refrigerator for up to 3 days. Or frozen for up to 2 months (Thaw in the refrigerator, then bring to room temperature before eating.)
Store Assembled and Unbaked Hand Pies: can be tightly covered and refrigerated up to 2 days ahead or tightly wrapped and frozen for up to 2 months. Frozen hand pies can go directly into the oven (no need to thaw first), but they will require extra cooking time.
How to Make Blueberry Hand Pies
These fruit pies are the perfect portable dessert for all your summer gatherings! You could even pass them out in cups with a scoop of vanilla ice cream and a spoon. To make this Blueberry Hand Pie Recipe, follow the steps below included in the printable recipe card. Make sure to refer back to the article for more information and helpful tips.
Other Pie Recipes We Love
Blueberry Hand Pies
- 1/2 cup fresh blueberries
- 1/3 cup sweetened shredded coconut
- 1/2 tablespoon cornstarch
- 1/8 teaspoon salt
- 1/2 tablespoon lemon juice
- 1 egg
- splash of milk
- 2 homemade pie crusts (or a 14 ounce box refrigerated pie crusts)
- 2 tablespoons blueberry or blackberry jam
- turbinado sugar
- Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- In a medium bowl, toss together the blueberries, coconut, cornstarch, salt, and lemon juice.
- In another small bowl beat together the egg and milk.
- Sprinkle some flour on a large cutting board and carefully unroll the pie crusts and place on board. Using a cookie cutter or tumbler glass with a 4-inch circumference, cut dough into 8 circles. (Combine the scraps, roll out, and cut 4 more circles.)
- Spread a scant teaspoon of jam on one side of each dough circle, not quite to the edge.
- Place a tablespoon of the blueberry fruit mixture in the center of 6 of the dough rounds; place remaining 6 rounds on top of fruit to enclose. Using a fork, press to seal.
- Transfer pies to the parchment paper, about 2 inches apart. Brush the tops with the egg wash, sprinkle with the turbinado sugar, and slice two small vents in the tops.
- Bake for about 30 minutes until golden brown. Serve warm or at room temperature.