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blueberry handpies featured

Blueberry Hand Pies

Prep Time 30 mins
Cook Time 20 mins
Chilling Time 2 hrs
Total Time 50 mins
Course Dessert
Servings 15 pies
Calories 207 kcal


Pie Crust

  • 2 sticks butter very cold, cubed
  • 2 cups flour
  • 4 tbsp. water ice water
  • 1 tsp. sugar plus more for sprinkling
  • pinch of salt


  • 3 cups blueberries fresh or frozen
  • 1 tbsp. corn starch
  • 1 tsp. lemon juice
  • ¼ cup sugar
  • 1 tsp. vanilla
  • 1 egg beaten


For pie crust:

  • In a Kitchen-aid mixer combine flour, salt, and sugar. On a low speed add in cubes of butter, a few at a time.  
  • Once all butter has been added, add in water, a tablespoon at a time. The dough is ready when it is just able to be formed together in a ball--Do not over mix! (Adjust water as needed)
  • Divide dough into two parts and form them into 1-inch thick discs. Chill for 2 hours.

For blueberry filling:

  • In a mixing bowl, combine blueberries, lemon juice, sugar, cornstarch, and vanilla. Stir to combine. 

Assembling the pies:

  • Preheat oven to 375 degrees. 
  • Roll out dough to ⅛-inch thick. Using a cookie cutter or a knife, cut the dough into your desired shape. Roll out your other disc and repeat.
  • To make a pie, take a top piece and bottom piece of dough. Brush egg wash along the edge of the bottom piece. Add about a tablespoon of filling. Place top piece on and securely press edges together all the way around. Repeat for rest of pies.
  • Brush egg wash over the top of the pies and sprinkle with sugar.
  • Bake for 20 minutes or until golden brown.