I enjoy this recipe because it comes together with just a handful of ingredients and very little prep work. The refrigerated pie crust keeps everything simple while still creating a wonderfully flaky texture. The blueberry filling adds the perfect amount of sweetness, and each hand pie is individually portioned, making them easy to serve and enjoy. I also like how easy they are to customize with different fruit fillings whenever I want something new.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 package refrigerated pie crust
1/4 cup blueberry pie filling
1/3 cup sugar
1 egg
Directions
I thaw the pie crust according to the package directions.
I preheat the oven to 425°F.
I roll out the pie crust on waxed paper or a lightly floured surface.
I cut circles from the dough using a 3-inch glass or cookie cutter.
I place half of the dough circles onto a parchment-lined baking sheet.
I spoon 1–2 teaspoons of blueberry pie filling onto each dough circle.
I top each one with another dough circle.
I seal the edges by pressing around them with a fork.
I carefully turn each pie over and seal the edges again.
I brush each pie with a light coating of beaten egg.
I sprinkle about 1/2 teaspoon of sugar over each pie.
I bake them for 12–14 minutes, or until they are golden brown.
I let the hand pies cool on a wire rack before serving.
Servings and Timing
Servings: 12 hand pies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Variations
I like changing the filling depending on the season. Cherry, apple, strawberry, peach, or raspberry pie filling all work beautifully. Sometimes I add a little lemon zest to brighten the blueberry flavor. I also enjoy sprinkling coarse sanding sugar on top for extra crunch or adding a simple powdered sugar glaze after the pies have cooled for a sweeter finish.
Storage/Reheating
I store leftover hand pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, I freeze them in a freezer-safe container for up to 2 months. When I want to enjoy one again, I reheat it in a 350°F oven or an air fryer for about 5–7 minutes until warm and crisp. I avoid using the microwave when possible because it softens the crust.
FAQs
Can I use homemade pie crust?
Yes. I can use homemade pie crust if I prefer, and it works just as well as refrigerated dough.
Can I use fresh blueberries instead of pie filling?
Yes. I simply cook fresh blueberries with a little sugar and cornstarch until thick before using them as the filling.
How do I keep the filling from leaking?
I avoid overfilling the pies and make sure to seal the edges well with a fork.
Can I make these ahead of time?
Yes. I prepare the pies in advance and refrigerate them until I am ready to bake.
Can I freeze the unbaked hand pies?
Yes. I freeze them on a baking sheet first, then transfer them to a freezer bag and bake directly from frozen with a few extra minutes added.
Why do I brush the pies with egg wash?
The egg wash helps create a shiny, beautifully golden crust.
Can I add spices?
Yes. I like adding a pinch of cinnamon or nutmeg for extra warmth and flavor.
What can I serve with these hand pies?
I enjoy serving them with vanilla ice cream, whipped cream, or a hot cup of coffee.
How do I know when they are done baking?
I look for a deep golden-brown color and a crisp crust.
Can I make these for parties?
Absolutely. I love serving these at parties because they are easy to grab, require no slicing, and are always a crowd favorite.
Conclusion
I enjoy making these Easy Blueberry Hand Pies because they deliver homemade flavor with minimal effort. The flaky crust, sweet blueberry filling, and quick preparation make them a dependable dessert for any occasion. Whether I bake them for a family gathering, a holiday tray, or a simple weekday treat, they always come out delicious and satisfying.
These easy blueberry hand pies feature a flaky golden crust wrapped around a sweet blueberry filling. They’re quick to make, perfect for parties, snacks, or enjoying with coffee or tea.
Author:Amy
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:12 hand pies
Category:Dessert
Method:Bake
Cuisine:American
Diet:Vegetarian
Ingredients
1 package refrigerated pie crust
1/4 cup blueberry pie filling
1/3 cup sugar, divided
1 egg, beaten
Instructions
Thaw the refrigerated pie crust according to the package directions.
Preheat the oven to 425°F.
Roll out the pie crust on waxed paper or a lightly floured surface.
Cut circles from the dough using a 3-inch glass or cookie cutter.
Place half of the dough circles onto a parchment-lined baking sheet.
Spoon 1 to 2 teaspoons of blueberry pie filling onto each dough circle.
Top each with another dough circle and seal the edges with a fork.
Turn each pie over and seal the edges again if desired.
Brush the tops with beaten egg and sprinkle about 1/2 teaspoon of sugar over each pie.
Bake for 12 to 14 minutes, or until golden brown.
Cool on a wire rack before serving.
Notes
Substitute cherry, apple, strawberry, peach, or raspberry pie filling for variety.
Add a little lemon zest to brighten the blueberry flavor.
Top with coarse sanding sugar or a simple powdered sugar glaze after cooling.
Store at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze baked or unbaked hand pies for up to 2 months.
Reheat in a 350°F oven or air fryer for 5 to 7 minutes to keep the crust crisp.
