Ditch the forks in favor of your fingers with a quick-fix recipe for Easy Blueberry Hand Pies.
Last week, I received a message on Instagram asking, “Is it shameful to use store-bought pie crust?”
Shameful? Heck no! Practical? Heck yes!
I am all for a homemade pie dough (especially when it involves a not-so-secret ingredient!) but sometimes the store-bought stuff can do the trick in a pinch.
Easy Blueberry Hand Pies let the fruit filling do all of the talking, so the lack of a DIY crust isn’t even noticeable.
These miniature sweets transform a roll of ordinary store-bought pie crusts into something oh-so-extraordinary.
The edible pockets are loaded with fresh, juicy blueberries tossed simply with a little sugar and citrus.
With one crust on the bottom and a second on top, there’s plenty of room to get creative when it comes to adding vents to the tops (which prevents the bottom crust from getting soggy).
I’ve opted for a polka dot pattern, but a few slits with a sharp knife also serves the same purpose and saves you a few extra minutes.
As simple as this recipe is, it has quickly become my go-to template for hand pies in a flash, allowing you to customize the flavor with whatever fruit is in season.
Do I love the taste and texture of homemade pie dough? Without a doubt, yes. But I also love a quick shortcut in the kitchen to save me a minute … or in this case, an hour!
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- 1 (14.1-oz.) package store-bought pie crust (2 pie crusts total)
- 2 cups blueberries
- 3 Tablespoons sugar
- 2 teaspoons lemon zest
- 1 Tablespoon lemon juice
- 1 large egg
- Sanding sugar (optional)
- Preheat the oven to 425°F and line two baking sheets with parchment paper or Silpat baking mats.
- Lightly flour your work surface then unroll the pie crusts. Using a 3- or 4-inch circular cookie cutter, cut out circles from each crust, re-rolling and re-cutting the scraps as needed.
- Arrange half of the pie crust circles on the baking sheets, spacing them at least 1 inch apart. Set the remaining pie crust circles aside.
- In a medium bowl, stir together the blueberries, sugar, lemon zest and lemon juice. Divide the blueberry mixture among the pie crust circles on the baking sheets, centering the filling in each circle and leaving a 1/4-inch space around the edges.
- Top each pie crust circle with an additional pie crust circle, using a fork to crimp together the edges. Cut small slits atop each hand pie. (Alternately, use a smaller cookie cutter to cut out a shape from each top crust.)
- Beat together the egg with 1 tablespoon water then brush the tops of the hand pies with the eggwash. Sprinkle the sanding sugar on top (optional) then bake the hand pies for about 15 minutes or until they're golden brown and the blueberry juice is bubbling.
- Remove the hand pies from the oven and allow them to cool completely on the baking sheets before serving. (See Kelly's Note.)
- The blueberry juice will likely leak from the hand pies while they are baking, but have no fear! Allow the hand pies to cool completely on the baking sheets so the juice has a chance to thicken before you serve them.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Have you frozen these before baking them?
I’ve only ever frozen them after baking them, but it worked great!
Do you think frozen blueberries would work? My fear is that they would be too liquidy
I recommend you thaw the fruit and drain it first. :)
So very yummy!!! I had no time for little hand pies so we made one round Single pie crust recipe from scratch with butter and then filled it and used milk for our sealer and folded it over for a extra extra large Crescent shaped pie… baked on a large rectangle stone from Pampered Chef!!! So very delicious… we got 4 lovely servings out of it!
I was nervous about my pie over bubbling… so I added a little flour and a little arrowroot in the mix with the blueberries… cake our so lovely!!!
I’m thrilled you enjoyed the recipe!
So good! I didn’t have any lemons on hand so I just added a splash of fresh OJ for some acidity, and we’re low on eggs so I brushed the tops with heavy cream instead- they turned out beautifully. My 5 year old cant get enough!
Awesome! I’m so thrilled you enjoyed the recipe, Danielle!
Tasted great and were easy to make. Thought I’d have a problem without a round 3-4″cookie cutter, but a glass worked just fine. Looked horrible while cooling, but once they were removed from the Silpat (essential) they looked great.
I’m so thrilled you enjoyed the recipe, Kate!
I was curious how long these will store for?
Will they last on the counter overnight?
Hi Rachel! Yes, they’ll still be good the next day if you store them in an airtight container at room temp.
Have you ever tried freezing these after baking?
I have not, but it should work great!
Can’t wait to sink my teeth into the mini blueberry pies!
I hope you enjoy them!