Blueberry Hand Pies – Flaky, Sweet & Perfectly Portable

Golden, buttery pockets filled with juicy blueberry filling and topped with a bright lemon glaze—these blueberry hand pies are the perfect handheld treat for picnics, parties, or cozy afternoons!

🎉 Introduction

These Blueberry Hand Pies combine a flaky, buttery crust with a sweet-tart blueberry filling for an irresistible dessert or snack. Finished with a zesty lemon glaze, they’re simple to make and impossible to resist. Perfect for sharing—or not! 🫐✨

🧰 Equipment Needed

• Mixing bowls (large & medium)
• Pastry cutter or food processor
• Rolling pin
• Baking sheet
• Parchment paper
• Pastry brush
• Whisk & spatula
• Measuring cups & spoons

🛒 Ingredients

🥧 Crust

• 2½ cups unbleached all-purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 1 cup cold butter, cubed
• ⅓ cup ice water

🫐 Filling

• 1½ cups blueberries (fresh or frozen)
• 2 tbsp sugar
• 3 tbsp cornstarch
• 1 tbsp lemon juice
• 1 egg, beaten (for egg wash)

🍋 Lemon Glaze

• 2 cups powdered sugar
• ¼ cup lemon juice

👩‍🍳 Directions

Step 1: Make the Crust

1. In a large bowl, whisk flour, salt, and sugar.
2. Cut in cold butter with a pastry cutter or food processor until mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until dough comes together.
4. Divide dough into 2 disks, wrap in plastic, and chill at least 30 minutes.

Step 2: Make the Blueberry Filling

1. In a bowl, combine blueberries, sugar, cornstarch, and lemon juice; toss until evenly coated.
2. Set aside.

Step 3: Roll & Cut Dough

1. On a floured surface, roll out one dough disk to about ⅛-inch thickness.
2. Cut into circles or rectangles (about 4–5 inches wide).
3. Repeat with second dough disk.

Step 4: Fill & Assemble

1. Place a spoonful of blueberry filling in the center of each piece.
2. Brush edges with beaten egg, fold over, and press to seal with a fork.
3. Cut small slits on top for steam to escape.

Step 5: Bake

1. Place pies on parchment-lined baking sheet.
2. Brush tops with egg wash.
3. Bake at 375°F (190°C) for 20–25 minutes, until golden brown.
4. Cool slightly on a wire rack.

Step 6: Glaze

1. Whisk powdered sugar and lemon juice until smooth.
2. Drizzle glaze over warm or cooled pies.

🍽️ Servings & Timing

• Servings: 8–10 pies
• Prep Time: 30 minutes
• Bake Time: 25 minutes
• Total Time: ~1 hour

🥄 Variations

• Other Fruits: Use cherries, peaches, or raspberries
• Spiced: Add cinnamon or cardamom to the filling
• Mini Pies: Make smaller pies for bite-sized treats
• Iced: Skip lemon glaze and dust with powdered sugar instead

🧊 Storage & Reheating

• Room Temp: Store in an airtight container up to 2 days
• Fridge: Keep up to 5 days; reheat in oven for crispness
• Freezer: Freeze baked or unbaked pies up to 2 months

❓ 10 FAQs

1. Can I use store-bought pie crust?
   Yes—great shortcut!
2. Can I use frozen blueberries?
   Yes—no need to thaw, but increase cornstarch to prevent sogginess.
3. Why add cornstarch?
   It thickens the filling so it doesn’t leak.
4. How do I seal pies well?
   Use egg wash and crimp edges firmly with a fork.
5. Can I make ahead?
   Assemble and freeze unbaked pies; bake from frozen.
6. Can I air fry?
   Yes—cook at 350°F for 10–12 minutes.
7. Can I skip the glaze?
   Yes—optional but adds bright flavor.
8. Do I need to vent pies?
   Yes—small slits release steam.
9. Can I double the recipe?
   Absolutely—great for parties.
10. What’s best to serve with them?
    Vanilla ice cream or whipped cream.

🏁 Conclusion

These Blueberry Hand Pies are the perfect mix of buttery crust, sweet-tart blueberry filling, and zesty glaze—ideal for picnics, parties, or a cozy treat at home. 🫐🥧

Adam

Blueberry Hand Pies – Flaky, Sweet & Perfectly Portable

Golden, buttery pockets filled with juicy blueberry filling and topped with a bright lemon glaze—these blueberry hand pies are the perfect handheld treat for picnics, parties, or cozy afternoons! 🎉 Introduction These Blueberry Hand Pies combine a flaky, buttery crust with a sweet-tart blueberry filling for an irresistible dessert or snack. Finished with a zesty lemon glaze, they’re simple to make and impossible to resist. Perfect for sharing—or not! 🫐✨

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 10 pies

Ingredients Equipment Method Notes

Ingredients

  

🥧 Crust

• 2½ cups unbleached all-purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 1 cup cold butter cubed
• ⅓ cup ice water

🫐 Filling

• 1½ cups blueberries fresh or frozen
• 2 tbsp sugar
• 3 tbsp cornstarch
• 1 tbsp lemon juice
• 1 egg beaten (for egg wash)

🍋 Lemon Glaze

• 2 cups powdered sugar
• ¼ cup lemon juice

Equipment

• Mixing bowls (large & medium)
• Pastry cutter or food processor
• Rolling Pin
• Baking sheet
• Parchment paper
• Pastry brush
• Whisk & spatula
• Measuring cups & spoons

Method

 

Step 1: Make the Crust

1. In a large bowl, whisk flour, salt, and sugar.
2. Cut in cold butter with a pastry cutter or food processor until mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until dough comes together.
4. Divide dough into 2 disks, wrap in plastic, and chill at least 30 minutes.

Step 2: Make the Blueberry Filling

1. In a bowl, combine blueberries, sugar, cornstarch, and lemon juice; toss until evenly coated.
2. Set aside.

Step 3: Roll & Cut Dough

1. On a floured surface, roll out one dough disk to about ⅛-inch thickness.
2. Cut into circles or rectangles (about 4–5 inches wide).
3. Repeat with second dough disk.

Step 4: Fill & Assemble

1. Place a spoonful of blueberry filling in the center of each piece.
2. Brush edges with beaten egg, fold over, and press to seal with a fork.
3. Cut small slits on top for steam to escape.

Step 5: Bake

1. Place pies on parchment-lined baking sheet.
2. Brush tops with egg wash.
3. Bake at 375°F (190°C) for 20–25 minutes, until golden brown.
4. Cool slightly on a wire rack.

Step 6: Glaze

1. Whisk powdered sugar and lemon juice until smooth.
2. Drizzle glaze over warm or cooled pies.

Notes

🥄 Variations
Other Fruits: Use cherries, peaches, or raspberries

Spiced: Add cinnamon or cardamom to the filling

Mini Pies: Make smaller pies for bite-sized treats

Iced: Skip lemon glaze and dust with powdered sugar instead

🧊 Storage & Reheating
Room Temp: Store in an airtight container up to 2 days

Fridge: Keep up to 5 days; reheat in oven for crispness

Freezer: Freeze baked or unbaked pies up to 2 months

❓ 10 FAQs
Can I use store-bought pie crust?
Yes—great shortcut!

Can I use frozen blueberries?
Yes—no need to thaw, but increase cornstarch to prevent sogginess.

Why add cornstarch?
It thickens the filling so it doesn’t leak.

How do I seal pies well?
Use egg wash and crimp edges firmly with a fork.

Can I make ahead?
Assemble and freeze unbaked pies; bake from frozen.

Can I air fry?
Yes—cook at 350°F for 10–12 minutes.

Can I skip the glaze?
Yes—optional but adds bright flavor.

Do I need to vent pies?
Yes—small slits release steam.

Can I double the recipe?
Absolutely—great for parties.

What’s best to serve with them?
Vanilla ice cream or whipped cream.

🏁 Conclusion
These Blueberry Hand Pies are the perfect mix of buttery crust, sweet-tart blueberry filling, and zesty glaze—ideal for picnics, parties, or a cozy treat at home. 🫐🥧