Hand pies are portable and fun to serve at small parties, bake sales, potlucks, picnics, barbecues—pretty much anytime, anywhere. These blueberry hand pies have a flaky, buttery crust and are bursting with berry flavor. Their rectangular shape and bright and cheery glaze are reminiscent of a Pop-Tart—only much, much better.
Easier to make than a traditional blueberry pie, these hand pies come together and bake quicker, too. They’re great served warm or at room temperature, making them perfect for all of your summer gatherings.
Swapping Out the Berries
While this recipe calls for blueberries, other berries such as strawberries, blackberries, or raspberries can easily be substituted. Just use an equal amount of berries in place of the blueberries.
Since each of these berries has a slightly different water and sugar content, you may want to adjust the amount of sugar according to your taste and look for visual cues to see when the berries are cooked down to the right thickness (glossy and coats a spoon). I don’t recommend substituting other types of (non-berry) fruit in this recipe.
Pie Crust Tips and Tricks
Pie crust can be intimidating for some, but this one comes together in just a few minutes and with very few ingredients. Plus, the flaky and tender crust can all be made by hand in one bowl—no special equipment required.
The key here is to keep everything as cold as possible and to work quickly. When rolling out the dough, make sure to lightly flour your surface to ensure the dough doesn’t stick. The rectangular shape of these hand pies minimizes the scraps when cutting the pie dough, so there’s no need to re-roll.
Baking with Frozen Berries
During the peak of summer, if you can get your hands on fresh, sweet blueberries, they will make the most delicious hand pies. However, if you’re using frozen berries, you can use the berries straight from the freezer; do not thaw them before using.
When using frozen berries, increase the amount of cornstarch in the filling to 1 1/2 tablespoons to account for some of the water content the fruit releases as it thaws.
The crust and filling can be made ahead of time. Tightly wrapped pie dough will keep in the fridge for up to 3 days or in the freezer for up to 3 months. If freezing, allow it to thaw in the refrigerator overnight before you use it. The blueberry pie filling can be kept in an airtight container in the refrigerator for up to a week.
You can also assemble the pies up to the point right before egg washing the top and freeze all or some of the prepared pies on a baking sheet. Once frozen, the unbaked hand pies can be wrapped individually and transferred to a freezer bag.
When you’re ready to bake, arrange them on a parchment-lined baking sheet and continue with the recipe (brush with egg wash and sprinkle with sugar). Bake from frozen and add about 10 minutes to the total bake time.
How to Store Hand Pies
Blueberry hand pies are best eaten the day they’re baked for optimal taste and texture. However, they will keep at room temperature for up to 3 days or in the refrigerator for up to a week. To enjoy them warm, the un-glazed pies can be reheated in a 350°F oven for a few minutes until heated through.
- Blueberry Cake
- Baked Blueberry French Toast Casserole
- Blueberry Crumb Bars
- Blueberry Muffin Tops
- Lemon Blueberry Scones
Make the crust:
Cut the butter and cream cheese into 1/2-inch cubes and place them in the freezer while you measure out the dry ingredients.
In a large mixing bowl, whisk together the flour, sugar, and salt to combine. Add the cubed butter and cream cheese and rub between your fingers until there are coarse crumbs and the largest pieces of butter are the size of peas. Pour in the cold water and mix until the dough comes together.
Divide the dough into 2 pieces and form each piece into a disk. Wrap each disk tightly in plastic wrap. Refrigerate for at least 1 hour or ideally overnight.
Make the filling:
Place half of the blueberries and the sugar, cornstarch, salt, and lemon juice in a medium saucepan over medium heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until a few of the berries start to burst, about 5 minutes.
Remove from the heat, stir in the remaining blueberries, and let cool completely before using. Reserve 2 tablespoons of the liquid from the filling mixture and set aside. This will be used for the glaze.
Assemble the pies:
Preheat the oven to 400°F. Beat one egg in a small bowl to use for the egg wash. Roll each disk of pie dough out on a lightly floured surface into a rectangle measuring 16×12 inches. Cut each rectangle into 8 smaller rectangles, each measuring 4×6 inches.
Place about 2 heaping tablespoonsof the filling in the center of 8 of the rectangles. Brush the edges of the dough with the beaten egg. Top each of the rectangles with the remaining dough, pressing along the edges with the tines of a fork to ensure that the hand pie is sealed.
Set each pie on a baking sheet lined with parchment paper. Use a small knife or a decorative cutter to cut a vent in the top of each hand pie. Brush the top of each pie with egg wash and sprinkle with turbinado sugar, if using.
Bake until the tops are golden brown, rotating halfway through, 20 to 25 minutes. Remove from the oven and allow to cool for 10 minutes.
Make the glaze:
In a medium mixing bowl, whisk together the powdered sugar with the reserved blueberry liquid to create a glaze. Add water or milk as needed until you reach desired consistency (I only needed 1 tablespoon). It should be thick but pourable.
Spread on top of cooled hand pies and let sit for 15 minutes or more before serving.
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