Blueberry Hand Pies



3 words…Blueberry Hand Pies. These little pockets of deliciousness have a sweet, tart blueberry filling and a flaky crust. If you are looking for a recipe to make with the kids, this is the one. It’s simple and doesn’t take long to make. There will be none of these left over, for sure!

This hand pie recipe is versatile. How about trying it with strawberries instead of blueberries…I think I know what I’m trying next!




Pre-made pie crust dough, 2 sheets

1pt blueberries, washed and dried

2 tsp of white sugar

zest of ½ of a lemon

1 tsp cornstarch

1 egg beaten with 1 tsp water



Preheat oven to 400 degrees.

In a medium bowl, combine blueberries, sugar, lemon zest and cornstarch.

Roll open pie crust and use a knife to cut into rectangular shapes. The size you cut them into will determine the amount of blueberry hand pies you end up with.

Scoop blueberry mixture onto one half of the rectangle, leaving room around the corners to seal.


Fold the empty side over the side with the blueberry mixture and seal edges. Go along the edges with a fork to ensure the seal, and to make a pretty decorated edge. Add the pies to a baking sheet sprayed with non-stick spray. Brush the egg mixture over the top of the pies with a pastry brush.

Bake for 12-15 minutes, until crust has browned. Depending on how big or small you made your pies, you may have to adjust time a little less or more. So, just keep an eye on them. They may get a little messy while baking, with the juices coming out, but don’t worry, that’s normal.

If you would like to drizzle glaze on top of your pies:

Add 1/2 C. powdered sugar in a bowl and mix with milk, added a few drops at at time, until desired consistency is reached.