I love handheld treats, and these Blueberry Hand Pies are one of my favorites. I made them one Friday evening after clearing space in my freezer and fridge for a fresh grocery run. With leftover pie dough, a bag of frozen blueberries, a lemon, butter, cinnamon, and some granulated sugar, I knew a quick dessert was in order. These hand pies take about 20 minutes to assemble and 20 minutes to bake, so you won’t be waiting long for a warm, fruity treat.
I used frozen blueberries for this recipe, which hold extra moisture. If you prefer to skip the extra prep, use fresh berries instead. Since frozen fruit releases more liquid as it thaws, I let the berries defrost and then patted them dry to remove excess moisture. Even with dry berries, the filling will release juices while baking, so it’s helpful to remove as much surface moisture as possible before mixing in the sugar, lemon, and cinnamon.
Blueberry Hand Pies
3
servings
20
minutes
20
minutes
Ingredients
-
1 cup blueberries
-
1/3 cup granulated sugar
-
1 teaspoon lemon juice
-
1 1/2 teaspoons cinnamon
-
1 tablespoon butter, melted (to brush the tops of each hand pie)
-
1 pre-made pie dough
Directions
- Preheat oven to 400ºF. In a bowl, combine blueberries, sugar, lemon juice, and cinnamon.
- Roll out the dough into a 12×10 inch rectangle. Slice it evenly into 6 rectangles (3 for the tops, 3 for the bottoms) and arrange them on a baking sheet.
- Spoon a heaping tablespoon of the blueberry filling into the center of three rectangles (these are the bottoms).
- Score the remaining three rectangles with a knife to create vents, then place them over the filled bottoms. Seal the edges by pressing with the tines of a fork.
- Brush the tops with melted butter and bake for 20 minutes, until golden.
- Let the hand pies cool for about 20 minutes to set before serving. They’re excellent with whipped cream or ice cream.
Notes
- This recipe scales easily—double or triple the ingredients for more pies.
- The pre-made pie dough I used is the kind that’s enough to make a 9-inch pie; it’s convenient when you don’t want to make crust from scratch.
For convenience I used store-bought pie crust and rolled it out myself. Pre-made dough saves time and avoids the extra chilling step, which is perfect when you decide to bake on a whim.
Appearance doesn’t need to be perfect to taste great. To prevent the pies from falling apart, firmly press the top and bottom edges together with a fork. Scoring the top also helps vent steam and keeps the filling from making the crust soggy.
These hand pies are delicious on their own or with a scoop of ice cream or a dollop of whipped cream. You can swap the blueberries for other fruits to make a variety of flavors—great for feeding a crowd or offering choices. Allow the pies to rest for about 20 minutes after baking so the filling firms up and the pies hold together when served.
These truly are a perfect, quick treat. Whether they inspire you to clean out your fridge or simply use what you already have, I hope you enjoy making and sharing them.
Enjoy!
-Madison