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Blueberry Hand Pies

Delicious hand-held blueberry pies with a flaky crust and juicy filling, perfect for on-the-go snacking.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 45 minutes
Servings: 8 hand pies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Pies
  • 2 crusts Refrigerated pie crusts
  • 2 cups Blueberries, fresh or frozen Frozen blueberries can be used directly from the freezer.
  • 1/4 cup Granulated sugar
  • 1 tablespoon Lemon juice
  • 1 teaspoon Lemon zest
  • 1 tablespoon Cornstarch Helps to thicken the filling.
For the Finishing Touch
  • 1 large Egg For the egg wash.
  • 1 tablespoon Milk For the egg wash.
  • Coarse sugar For sprinkling on top.

Method
 

Preparation
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Lightly flour your work surface and roll out the refrigerated pie crusts until thin.
  3. Use a round cutter to cut out circles from the crust and reroll scraps as needed.
  4. In a medium bowl, mix blueberries, granulated sugar, lemon juice, lemon zest, and cornstarch. Let sit for 5 minutes.
Assembly
  1. Lay half of the dough circles flat. Spoon blueberry filling into the center of each, leaving a border.
  2. Whisk egg and milk together. Brush around the edges of the filling. Place a second dough circle on top and press edges together.
  3. Crimp edges with a fork and cut small slits on top for steam to escape.
Baking
  1. Place the assembled pies on the parchment-lined baking sheet and brush tops with the egg wash. Sprinkle coarse sugar on top.
  2. Bake for 15 to 18 minutes until golden brown and filling is bubbling.
Cooling and Serving
  1. Let the pies cool on the baking sheet for 10 minutes before serving.
  2. Enjoy warm or at room temperature.

Notes

These pies can be frozen unbaked and baked later. Store leftovers in an airtight container for up to 2 days.