Blueberry Hand Pies

These Blueberry Hand Pies have a delicious buttery crust and a sweet blueberry filling.

You have never made a Blueberry Hand Pie before? Don’t worry. This is really one of the easiest recipes ever. The crust is super forgiving and the filling is really easy to make. In fact, hand pies usually look rustic, so don’t try to make them perfect. They will all look a little different and that’s okay.

See Also

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You will love making these Spring Whoopie Pies.

Tips to make Blueberry Hand Pies:

The crust needs to chill in the fridge for at least 2 hours. So make sure to make the crust first!
Let the blueberry filling cool down before adding it to the crust. Hot filling will melt the butter in the dough, making it less flaky.
Make sure not to overfill the hand pies. You don’t want to add more than one tablespoon full to each pie. If you add too much filling, your pies will be soggy.
You can also use use fresh blueberries to make this recipe.

Blueberry Hand Pie Ingredients you will need:

For the dough:

2 ¼ all-purpose flour, sifted
2 tbsp sugar
½ cup shortening
½ cup butter, cold
¼ – ½ cup ice cold water

For the blueberry filling:

2 cups frozen wild blueberries
3 tbsp sugar
1 tbsp cornstarch
Juice of half a lemon

How to make the Blueberry Hand Pies

Small bowl of water

Yields: 13 to 15 hand pies

Start by making the dough: mix together flour and sugar in a large bowl.

Add shortening and slices of cold butter. Use a pastry cutter to combine all ingredients.

Add ice water one tablespoon at a time (4 tbsp = ¼ cup) and mix until your dough forms. Use your hands to shape it into a ball but avoid touching it too much.

Wrap in plastic and let chill for at least two hours.

Remove dough from refrigerator and start cooking your blueberry filling.

In a saucepan, cook blueberries and sugar over medium heat.

Add cornstarch and mix until blueberry filling is nice and thick.

Remove from heat and add lemon juice.

Preheat oven to 425 degrees and line a baking sheet with parchment paper. Set aside.

Add flour to your rolling pin and a clean, smooth working surface. Roll out pie dough so that it’s about ¼ of an inch thick.

Using a round cookie cutter, about 3 inches in diameter, cut out about 26 to 30 circles. Place half of the circles on your baking sheet.

Add about 1 tbsp of filling in the center of each dough circle. Use your finger to add water onto the circumference of each hand pie and place another dough circle on top. Crimp with a fork.