Blueberry Hand Pies – Flaky, Sweet, and Easy to Bake
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Flaky blueberry hand pies filled with sweet, tangy berries. Perfect for desserts, gatherings, or a cozy afternoon treat.
- Prep time
- 15 minutes
- Cook time
- 30 minutes
- Total time
- 45 minutes
- Yield
- 10 hand pies
Ingredients
1 single pie crust recipe 2 cups blueberries (10 oz, 285 grams) 1 lemon , juice and zest ¼ cup granulated sugar (50 grams) 2 tablespoons cornstarch (14 grams) ¼ teaspoon salt 1 large egg + 1 tablespoon of water , for egg wash Coarse sugar , for sprinkling (optional)Instructions
- Preheat: Set oven to 400°F and line a sheet pan with parchment paper.
- Prepare Dough: Roll crust to ¼ inch thick, cut into 3–5 inch rounds.
- Make Filling: Cook half blueberries with sugar, cornstarch, salt, and lemon until thick, stir in rest.
- Assemble Pies: Spoon filling into rounds, brush edges with egg wash, fold, and crimp.
- Finish Tops: Brush with egg wash, sprinkle sugar, cut vents.
- Bake: Place pies on sheet pan, bake 25–30 minutes until golden and bubbling.
- Cool & Serve: Let cool slightly before serving warm or at room temperature.
Notes
Recipe adapted from Bon Appétit. Freeze unbaked pies for up to 2 months; bake directly from frozen.Nutrition
- Calories
- 142
- Fat
- 6g
- Saturated fat
- 2g
- Sugar
- 10g
- Sodium
- 160mg
- Protein
- 2g
- Carbohydrates
- 22g
- Fiber
- 1g