Mini Blueberry Hand Pies

These adorable mini hand pies are filled with scrumptious blueberry filling and baked to perfection. Imagine the best blueberry pie filling nestled in a bite-sized, buttery, flaky pie crust. You can also make any filling you like. I share a few of my favorites below. Apricot, apple, cherry, pumpkin, and even…Yep, 🍍 pineapple.

My Grammy always made homemade hand pies. I love how adorable these are.

What is a hand pie?

A hand pie is essential pie dough cut into a circle and then stuffed with filling. The dough is folded over and then crimped shut. The filling can be savory or sweet.

After the hand pies are filled, they are either baked or fried.

This blueberry hand pie recipe combines my Grammy’s super flaky pie crust with her blueberry pie filling.

I usually bake these hand pies in the oven, but you can definitely make fried fruit hand pies.

You can use any flavor of pie filling to make these hand pies. Blueberry is one of my favorites, and my Grammy loved apricot filling. Just imagine peaches, apples, cherries, or even pumpkin pie filling.

Ingredients You’ll Need

• Pie crust. Use one of my two pie crust recipes, they are both completely fail proof. Flaky Buttermilk Pie Crust OR Simple All-Butter Pie Crust.
• Pie filling. I like to use homemade pie filling.
• Turbinado sugar. To add a lovely crunch to the crust.

How to make blueberry hand pies

1. Make the pie dough. I recommend chilling it in the fridge overnight.
2. Make the pie filling. Cool the pie flilling completely before using.
3. Roll out the pie dough and cut it into circles using a rolling pin.
4. Fill with 1 to 2 tablespoons of pie filling.
5. Bake or fry until they are golden brown.

Making perfect hand pie Crust

The pie dough that I used is my Flaky All-Butter Pie Crust recipe.

Or my Buttermilk Pie Crust.

Both foolproof pie crusts are made in the food processor and are super easy.

Expert Tips for making flaky homemade pie crust

• Use fresh, high-quality flour
• European butter because it is higher in butter fat.
• Keep the butter very cold
• Do not overwork the dough
• Refrigerate the pie dough overnight before rolling it out
• Refrigerate the hand pies (or pie) before baking

I usually make the crust the night before, letting it rest in the fridge overnight. This technique yields a flakier crust. Making sure the pie dough is cold before it goes into the oven is one way to ensure that your pie crust will be super flakey.

How to make the best blueberry pie filling

I don’t want to brag, but this blueberry pie filling recipe is a keeper. I am definitely going to make it again and put it into a full-sized double-crusted pie.

PRO TIP: You can make a blueberry pie with frozen berries if fresh blueberries aren’t in season. 

STEP 1: Start with 6 cups of blueberries. You can use fresh or frozen berries. Add them to a large skillet.

STEP 2: Add the sugar to the skillet and cook on medium. Continue to cook the berries until the sugar is dissolved and all of the berries have broken down. Depending on how “jammy” you want your filling to be, you can cook the berries for a longer or shorter time. The longer you let them cook, the thicker the filling will be.

STEP 3: Add the cornstarch slurry to the berries and bring the berry filling to a boil. You can also use arrowroot powder for this step.

STEP 4: Remove the berries from the heat. Then add the lemon, the lemon zest, and the cinnamon.

How to make mini blueberry hand pies

1. Roll the pie crust to about an eighth of an inch thick.
2. Use a circular cutter (affiliate link)to cut each circle of pie crust. (3-inch round)
3. Fill each little hand pie with about a teaspoon of filling. Use a handy scoop.
4. Brush the edges with an egg wash and pastry brush to seal them closed.
5. Use a fork to crimp down the edges.
6. Once closed, each pie is brushed with an egg wash and sprinkled with a little turbinado sugar before baking.

If you don’t have a pastry cutter, you can pick up a set of round pastry cutters (affiliate link) on Amazon.

Recipe Variations

The instructions for these baked hand pies are the same regardless of the type of filling you choose.

For this recipe, you’ll need about 2 cups of pie filling. Here are a few easy variations: Swap in different fruits and spices.

• Apricot filling. Apricots + 1/4 teaspoon of cinnamon + 1 teaspoon of coriander.
• Apple Pie Filling. Apples + cinnamon + cardamom.
• Pumpkin Pie Filling. Pumpkin + pumpkin pie spice + sugar.
• Cherry Pie Filling. Cherries + ½ teaspoon of almond extract.
• Pineapple Filling. Crushed pineapple. See my Pineapple Sweet Rolls for complete instructions.

FAQs and Expert Tips

What to Serve with Blueberry Hand Pies

I always recommend serving these hand pies warm with a bowl of ice cream.

Storage + Freezing Tips

How to store

At room temperature: Store hand pies in an air-tight container for several days at room temperature.

In the fridge: You can store hand pies in an airtight container in the fridge for up to a week. Reheat according to the directions below.

How to freeze

You can freeze these adorable hand pies before or after baking.

To freeze before baking: 

1. Assemble the pies and then place them on a parchment-lined baking sheet. 
2. Place the uncooked hand pies in the freezer until they are frozen solid. 
3. Store in an airtight container in the freezer until you are ready to bake. 
4. When you are ready to bake, bring them to room temperature for about an hour and then bake according to the directions

To freeze after baking: 

1. Assemble and bake the pies according to the instructions. 
2. Let the pies come to room temperature and then place them on a parchment-lined baking sheet. 
3. Freeze until solid. 
4. Store in an airtight container until ready to reheat. 

How to reheat

When you are ready to reheat, bring the pies to room temperature and then reheat at 350℉ for 10 to 15 minutes. [I like to use my toaster oven for this.]

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