Blueberry Hand Pies

Introduction

Capture summer in a portable, flaky package with these Blueberry Hand Pies. You get the classic comfort of blueberry pie without the fuss of a full-sized dessert. They’re perfect for picnics, lunchboxes, or a quick, satisfying sweet treat.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 9 hand pies

Ingredients

• 3/4 cup blueberry pie filling
• 2 refrigerated pie crusts
• 4 tablespoons powdered sugar
• 1 tablespoon milk

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Unroll the refrigerated pie crusts onto a lightly floured surface. Use a 3 to 4-inch round cutter (or a glass) to cut 9 circles from each crust, re-rolling the scraps as needed.
3. Place 1 heaping teaspoon (about 1 tablespoon) of blueberry pie filling in the center of 9 of the dough circles.
4. Brush a little water around the edge of each filled circle, then top with a second dough circle. Use a fork to firmly press and crimp the edges together to seal.
5. Transfer the sealed hand pies to the prepared baking sheet. Use a sharp knife to cut 2-3 small slits in the top of each pie for venting.
6. Bake for 13-16 minutes, or until the crusts are golden brown.
7. While the pies bake, make the glaze by whisking together the powdered sugar and milk in a small bowl until smooth.
8. Let the pies cool on the baking sheet for 5 minutes, then drizzle with the glaze while still warm.

Variations

• Sugar Topping: Skip the glaze and brush the unbaked pies with a beaten egg or milk, then sprinkle generously with coarse or granulated sugar.
• Fork Decoration: For a rustic look, press the edges together with a fork instead of crimping.
• Turnover Style: Use a square cutter, place filling on one half, fold into a triangle, and crimp the edges.
• Serve à la Mode: For a special dessert, serve a warm hand pie with a scoop of vanilla ice cream on the side.

Tips for Success

• Ensure your pie crusts are cold when you work with them; this helps keep the butter firm for a flaky result.
• Let the pies cool slightly before glazing; if they are too hot, the glaze will just melt and run off.
• For a glossy finish, brush the tops of the unbaked pies with an egg wash (1 egg beaten with 1 tbsp water) before baking.

Storage & Reheating

Store completely cooled hand pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat and restore crispness, warm them in a 350°F (175°C) oven or toaster oven for 5-8 minutes.

FAQ

Can I use fresh blueberries instead of pie filling?

This recipe is specifically designed for the thick consistency of canned pie filling. Fresh blueberries will release too much juice and cause the pies to burst open.

Why did my hand pies burst open in the oven?

This is usually due to overfilling or not sealing the edges tightly enough. Also, ensure you cut steam vents in the top crust.

Can I make these ahead of time?

Yes. You can assemble the unbaked hand pies, place them on a baking sheet, and freeze solid. Once frozen, transfer to a bag. Bake from frozen, adding 3-5 minutes to the baking time.

My glaze is too thick/too thin. How do I fix it?

If too thick, add milk 1/4 teaspoon at a time. If too thin, add powdered sugar 1 tablespoon at a time, until you reach a drizzling consistency.

Can I use homemade pie crust?

Absolutely. You will need enough dough for a double-crust pie, rolled out to about 1/8-inch thickness.

Can I use other types of pie filling?

Yes, cherry, apple, or peach pie filling all work wonderfully as substitutions in this versatile recipe.