Blueberry Hand Pies
Like most things I bake, these Blueberry Hand Pies are SO easy!!! If you need a quick, easy to make, homemade dessert that everyone will love, make these hand pies! You can add a little fancy vanilla ice cream if you feel they need to be dressed up, but really, they can stand on their own two feet….just look at how pretty they are. They kind of remind me of the Hostess fruit pies we had as kids way back when….but so much better!!
Begin by mixing in a large bowl the blueberries, sugar, cinnamon and lemon juice. Stir to combine and set aside. On a floured surface, roll out your pie crust. Using a cereal bowl (because I don’t have a 6″ cookie cutter), cut the pie crust into circles. You should end up with 6-8 circles.
Put the pie crust circles on a parchment lined cookie sheet and fill each half of the circles with a few tablespoons of the blueberry mixture. Fold the crust over to form a half circle. Using a fork, crimp the ends.
Brush the top of each hand pie with an egg wash and sprinkle with raw sugar. Vent each hand pie with a knife and bake at 375º for 30 minutes, or until perfectly browned. There you have it!! That’s it. Told you it was easy!
Ingredients:
1 pie crust (I use refrigerated ready to use pie crust)
1½ cup fresh or frozen blueberries
1 tablespoon lemon juice
¼ cup raw sugar
1 teaspoon cinnamon
Egg wash (1 egg whisked with a teaspoon of cold water)
Raw sugar to dust the tops of the pies
Makes 6-8 hand pies
Tips for Success
Hand pies are simple, but the one thing you want to avoid is filling leaking out all over the baking sheet. The trick is not to overfill. A couple of heaping tablespoons is plenty for each circle. Leave a little border around the edge so the crust can seal properly.
- Brush the edge of each circle lightly with egg wash before folding. It works like glue and helps the crust seal.
- Press the edges together firmly with your fingers first, then crimp with a fork.
- If using frozen blueberries, do not thaw them. Use them straight from the freezer so they do not bleed and make the dough soggy.
- If your kitchen is warm, pop the filled pies in the refrigerator for 15 minutes before baking. Cold dough bakes up flakier.
- Gather the scraps and roll them out once more to get an extra pie or two.
Ingredient Swaps and Variations
These are fun to change up with the seasons. Try raspberries, chopped strawberries, blackberries or a mix of berries in summer. In the fall, finely diced apples or peaches work wonderfully. You can also add a little lemon zest to the blueberry filling for a brighter flavor, or swap the cinnamon for a pinch of nutmeg. If you love a homemade crust, feel free to use your favorite pie dough recipe instead of the refrigerated one.
For an extra sweet treat, drizzle the cooled pies with a simple glaze made from powdered sugar and a splash of milk or lemon juice.
How to Serve Them
Serve them warm with a scoop of vanilla ice cream, or let them cool and pack them for picnics and lunch boxes. They are just as good for breakfast with a cup of coffee. Let them cool for at least 10 minutes before biting in, because the filling is very hot right out of the oven.
Make Ahead and Storage
Store baked hand pies loosely covered at room temperature for up to 2 days, or in an airtight container in the refrigerator for up to 5 days. Warm them in a 350 degree oven for about 10 minutes to crisp the crust back up. The microwave makes the crust soft.
You can also freeze unbaked hand pies. Freeze them on the baking sheet until firm, then transfer them to a freezer bag for up to 3 months. Bake straight from frozen, adding 5 to 10 minutes to the baking time.
Frequently Asked Questions
Why are my hand pies leaking?
Usually it is too much filling or an edge that was not sealed well. Venting the tops also gives the steam somewhere to escape.
Can I use canned pie filling?
You can in a pinch, but fresh or frozen berries taste so much better and are just as easy.
Blueberry Hand Pies
Ingredients
Method
- Preheat the oven to 375 degrees F and line a cookie sheet with parchment paper.
- In a large bowl, combine the blueberries, sugar, cinnamon and lemon juice. Stir and set aside.
- Roll out the pie crust on a floured surface and cut it into 6 inch circles, using a cereal bowl as a guide. You should get 6 to 8 circles.
- Place the circles on the prepared cookie sheet and spoon a few tablespoons of the blueberry mixture onto one half of each circle.
- Fold the crust over to form a half circle and crimp the edges with a fork.
- Brush the tops with egg wash, sprinkle with raw sugar and cut a small vent in each pie with a knife.
- Bake for 30 minutes, or until golden brown.
Notes
Mandy
I started this blog after my daughter came home from a year in Paris and reunited me with my passion for cooking. Here you will find what comes out of our weekly test kitchen plus my tried and true favorites.
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