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7 blueberry hand pies in a parchment lined sheet pan with fresh blueberries in a bowl in the back.
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Blueberry Hand Pies

Blueberry Hand Pies are the perfect handheld treat! Golden brown with a juicy blueberry filling. So much easier than a blueberry pie!
Course Dessert
Cuisine American
Keyword blueberry hand pies
Prep Time 10 minutes
Cook Time 15 minutes
Servings 12
Author Trish - Mom On Timeout


  • 1 14 ounce package of refrigerated pie crusts
  • 1 cup blueberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • ½ teaspoon lemon zest
  • 1 teaspoon cornstarch
  • 1 large egg
  • 2 tablespoons milk
  • 2 tablespoons coarse sugar turbinado or sanding sugar will also work


  • Preheat the oven to 400°F. Line a large sheet pan with parchment paper and set aside.
  • Lightly flour a smooth work surface and roll out the crusts.
  • Use a 2 inch round cutter to cut out as many circles as you can. Lightly flour the cutter to avoid sticking. Gather the leftover crust and roll out. Cut as many circles as you can again. Don't reroll scraps more than once.
  • In a medium bowl, stir together the blueberries, sugar, lemon juice, lemon zest and cornstarch.
  • Spoon the filling onto the center of half of the pie circles. You want to make sure to leave a ¼” border around the edge of each circle.
  • Whisk together the egg and milk in small bowl until well combined.
  • Brush the edges of the circles with the blueberry filling with the egg wash and then place another circle on top. Working around the perimeter, use a fork to crimp the edges of all the pies with a fork. Cut a few slits in the top of each pie to allow steam to escape.
  • Brush the top of the pies with egg wash and sprinkle with sugar. Place the pies on the prepared baking sheet and bake for 15 to 18 minutes or until golden brown. Enjoy warm with ice cream or let cool.


Leftover pies can be stored in an airtight container in the fridge for up to 4 days.