Blueberry Hand Pie Recipe

Blueberry Hand Pie RecipeThis delicious blueberry pie recipe is a perfect weekend treat for your loved ones. If you like it, you can apply a basic glaze after baking these pies. If blueberries are not available, one can use strawberries or blackberries too. You can keep these pies for up to 2 to 3 days at room temperature. Feel free to give your desired shape to these pies. One can even mix both blueberries and blackberries to make a different version of this recipe. Believe it or not, these lip-smacking pies taste better when served lukewarm or a bit hot. At the room temperature, the crust is crisper than the hot serving. These pies are addictive, so make sure you're making extra servings of the same. Let's quickly make these flavorful pies.

Blueberry Hand Pie Recipe
Blueberry Hand Pie Recipe

Blueberry Hand Pie Recipe

Do once try these delicious, fulfilling, and flavorful hand pies loaded with fresh blueberries and baked to perfection giving you an irresistible flavor.

Preparation Time: 25 minutes
Cooking Time: 20 minutes
Servings: 12
Nutrition: (per serving)
Calories: 307 calories
Fat: 16 grams
Carbohydrates: 38 grams
Sodium: 165 milligrams
Protein: 4 grams
Sugar: 6 grams

    Pie crust ingredients:
  • 3 cups all-purpose flour
  • 1 cup unsalted butter (at room temperature)
  • 1 tsp sugar
  • 1/2 tsp salt
  • Filling ingredients:
  • 3-1/2 cups fresh blueberries
  • 2/3 cup granulated sugar
  • 4 tsp cornstarch
  • 1-1/2 tsp lemon zest
  • 1 egg yolk
  • 1 tsp vanilla extract


  1. Sift flour, sugar, and salt for half a minute and transfer to a food blender.
  2. Melt unsalted butter and add it to the blender.
  3. Pulse for half a minute.
  4. Start adding a quarter cup of water at a time to the blender and pulse continuously till you get the pie dough in a single lump.
  5. Wrap the pie dough base in a food grade plastic sheet and refrigerate for an hour.
  6. Preheat oven to 200 °C.
  7. Line 2 baking sheets with parchment.
  8. Put a saucepan on a medium flame.
  9. Add blueberries and granulated sugar to the pan.
  10. Cook until blueberries and sugar are just combined.
  11. Lower the flame and add cornstarch, vanilla extract, and lemon zest to the saucepan.
  12. Stir for about two minutes and bring down from the flame.
  13. Let it cool down to the room temperature.
  14. Take out pie dough from the refrigerator and wait till it reaches the room temperature.
  15. Divide the dough base into two equal parts.
  16. Roll each part on a floured surface and cut each part into 6 equal squares or triangles.
  17. Add a generous spoonful of blueberry filling at the center of each pie sheet.
  18. Fold it in your desired shape and seal all the openings.
  19. Add 2 tbsp water to the egg yolk and whip it for a minute.
  20. Gently transfer all the pies to the baking sheet.
  21. Brush all the pies with the egg wash.
  22. Make 1 or 2 cuts on the sides of each pie with a sharp knife.
  23. Bake for about 20 minutes.
  24. Transfer the pies to the cooling rack.
  25. Serve with coffee or tea.