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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! 🫐✨
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
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. 🫐🥧