Easy Blueberry Hand Pies Recipe

This Easy Blueberry Hand Pies Recipe is a flaky and buttery recipe, which is made with fresh blueberries and refrigerated pie crust. It’s a no-fuss take on the classic, ready in about 35 minutes.

Easy Blueberry Hand Pies Recipe Ingredients

• Flour, for dusting
• One 14.1-ounce box refrigerated pie crust (2 crusts total)
• 2 cups blueberries
• 3 tablespoons sugar
• 2 teaspoons lemon zest, plus 1 tablespoon fresh lemon juice
• 1 large egg
• Sanding sugar, for sprinkling (optional)

How To Make Easy Blueberry Hand Pies

1. Prep the oven and filling: Preheat the oven to 425°F. Line two rimmed baking sheets with parchment paper. In a medium bowl, gently stir together the blueberries, sugar, lemon zest, and lemon juice.
2. Cut the pie crusts: Lightly flour a work surface and unroll the two pie crusts. Using a 3- to 4-inch round cookie cutter, cut out as many circles as you can from each crust (you should get about 12-16 circles total).
3. Assemble the pies: Place a heaping tablespoon of the blueberry filling onto the center of half of the dough circles. Be careful not to overfill.
4. Create the egg wash: In a small bowl, whisk the egg with one tablespoon of water to create an egg wash.
5. Seal the pies: Brush the edges of the filled dough circles with the egg wash. Place a second dough circle on top and use a fork to crimp and seal the edges together.
6. Prepare for baking: Place the assembled hand pies on the prepared baking sheets. Brush the tops with the remaining egg wash. Use a paring knife to cut a small slit in the top of each pie to allow steam to escape. Sprinkle with sanding sugar, if using.
7. Bake the hand pies: Bake for 15 to 18 minutes, or until the crusts are golden brown and the filling is bubbly. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Recipe Tips

• How to prevent a soggy bottom: Ensure your filling isn’t too watery. If your blueberries are very juicy, you can toss them with a teaspoon of cornstarch before filling the pies to help thicken the juices as they bake.
• Can I use frozen blueberries? Yes, you can use frozen blueberries. Do not thaw them before mixing with the other filling ingredients to prevent them from becoming too mushy.
• How do I get a golden-brown crust? Don’t skip the egg wash! Brushing the tops of the pies with a whisked egg is the key to achieving that beautiful, shiny, golden-brown finish.
• What if my filling leaks out? A little bit of leakage is normal. To minimize it, make sure not to overfill the pies and ensure you have a tight seal by firmly crimping the edges with a fork.

What To Serve With Blueberry Hand Pies

These hand pies are delicious on their own, but they are even better with a simple topping.

• A scoop of vanilla bean ice cream
• A dollop of fresh whipped cream
• A light dusting of powdered sugar
• A drizzle of lemon glaze

How To Store Blueberry Hand Pies

• Refrigerate: Store cooled hand pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
• Freeze: You can freeze unbaked hand pies. Assemble them completely, place them on a baking sheet, and freeze until solid. Transfer to a freezer-safe bag and store for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time.

Blueberry Hand Pies Nutrition Facts

• Serving Size: 1 hand pie
• Calories: 180
• Protein: 2g
• Fat: 9g
• Carbohydrates: 23g
• Sodium: 150mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

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• Sunny’s Easy Kitchen Sink Clusters Recipe
• Easy to Gobble Cobbler Recipe