If you’re a fan of easy, delicious desserts that combine the richness of fresh fruit with the crispiness of a pastry, then you’re going to love these Easy Mini Blueberry Hand Pies. These charming little pastries are perfect for a sweet treat on the go, making them ideal for back-to-school snacks, lunchboxes, or even a quick breakfast when you need something portable but satisfying. Full of luscious blueberries, they deliver a burst of flavor in every bite. What’s more, they’re incredibly easy to make, even for beginners in the kitchen.
But let me tell you, the best part? The blueberry filling. It’s the kind of filling that’s so irresistible, you’ll find yourself scraping every last bit of it out of the bowl—just ask anyone who’s made these before (and by anyone, I mean my very guilty, berry-stained family member). The blueberry filling itself is sweetened just right with a hint of lemon and vanilla, creating a balance of tart and sweet that makes it the perfect partner for flaky, buttery crust.
So, if you’ve been looking for a quick and easy dessert recipe that’s both kid-approved and parent-friendly, these mini hand pies are it! Plus, they’re great for meal prepping or making ahead for a busy week. You can even freeze them for later if you want a homemade treat ready to go whenever you need it. What could be better than that?
Why You’ll Love This Recipe
These mini blueberry hand pies are more than just a dessert—they’re a complete, fuss-free snack. You can make a batch and keep them on hand for the entire family to enjoy throughout the week. Packed with fresh blueberries, zesty lemon, and a touch of vanilla extract, they bring all the flavors of a fresh fruit pie into a portable, handheld pastry that’s perfect for any time of day.
The make-ahead nature of this recipe makes it a quick family meal favorite. The store-bought pie crusts make these pies incredibly easy to put together, while the filling—made from simple ingredients—packs a flavorful punch without the hassle. Whether you want to serve them as an after-school snack, as part of a healthy meal plan, or simply enjoy them as a treat, these hand pies check all the boxes.
And if you’re looking for a dessert that’s versatile, look no further. Not only can you fill them with blueberries, but you can also swap in other fruits like cherries, raspberries, or blackberries for a fun twist. The recipe is adaptable, easy to modify, and makes for a fun baking session with your kids or friends.
What Makes This Recipe Special?
What sets these hand pies apart from your standard fruit-filled pastry is their balance of flavors and textures. The flaky crust combined with the sweet-tart blueberry filling is a combination that never gets old. Every bite is the perfect bite, with the crunch of the pastry giving way to a smooth, juicy blueberry filling that bursts with flavor.
The use of lemon zest and vanilla extract in the filling takes these pies to a new level, making them brighter and more fragrant. It’s these little touches that make the difference between a regular fruit pie and something that truly feels special. And the fact that these hand pies are small means you can indulge without feeling guilty, making them a great option for those on-the-go or for parties.
With no messy pie cutting or extra steps, these mini pies are also easier to serve and eat than their full-sized counterparts. It’s all the joy of a classic fruit pie, with the convenience and portability of a hand-held snack.
Ingredients
- Blueberries
- Cornstarch
- Vanilla
- Lemon Zest
- Lemon Juice
- Granulated Sugar
- Kosher Salt
- Pre-made or homemade Pie Crusts
- Flour
- Egg
How to Make It Step-by-Step
Making Mini Blueberry Hand Pies is a simple, step-by-step process that anyone can follow. Here’s how you do it:
- Preheat the oven to 425°F (220°C). This will ensure the pies bake up to a perfect golden brown.
- In a medium-sized bowl, combine blueberries, cornstarch, lemon zest, lemon juice, granulated sugar, vanilla extract, and kosher salt. Stir the ingredients together to form the filling and set it aside to let the flavors meld together.
- Lightly flour a clean surface, such as a cutting board, and roll out the pie crusts. Using a 4-½ inch round cutter, cut out six circles (three from each crust). These will be the bases of your hand pies.
- Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Place each pastry circle on the baking sheet. Spoon one to two heaping tablespoons of the blueberry filling into the center of each circle. Be generous—these hand pies should be bursting with delicious fruit!
- Gently fold over the edges of the pastry to create a half-moon shape, and crimp the edges together to seal the pies. Be sure to pinch them tightly so they don’t unfold during baking.
- Prepare the egg wash by whisking the egg with one tablespoon of water. Use a pastry brush to brush the egg wash over the edges of each pie, then sprinkle a little sugar on top for an added touch of sweetness and crispiness.
- Bake the pies in the preheated oven for 15-20 minutes, or until they are golden brown and the filling is bubbling. Keep an eye on them towards the end to make sure they don’t over-bake.
- Once baked, remove them from the oven and let them cool for a few minutes. Serve them warm or at room temperature—either way, they’ll be delicious!
Tips for Best Results
- Don’t Overfill: While you might be tempted to add a lot of filling, keep in mind that too much blueberry filling can cause the pies to burst open during baking. A heaping tablespoon per pie is the perfect amount.
- Use a Sharp Cutter: To get clean edges on your hand pies, use a sharp cutter to ensure the pastry shapes are neat and even.
- Chill the Dough: If you have time, chilling the pie dough for about 15 minutes before rolling it out can help it hold its shape better and lead to flakier, crisper crusts.
- Experiment with Other Fruits: While blueberries are the star of this recipe, don’t hesitate to mix things up. Try blackberries, strawberries, or even a combo of your favorite berries. You can also experiment with stone fruits like peaches or cherries for a fun twist.
Ingredient Substitutions & Variations
This recipe is easy to customize based on what you have on hand or your personal preferences:
- Fruit Substitutes: Use other berries like raspberries, strawberries, or cherries. You could even add a mix of berries for a variety of flavors in every bite.
- Dough: If you want a flakier crust, try making your own pie dough from scratch. If you’re short on time, store-bought dough will work just fine and make this recipe even quicker.
- Sweetener Substitutes: You can substitute the granulated sugar with honey or maple syrup for a natural sweetener option.
Serving Suggestions
These mini blueberry hand pies are perfect for serving at breakfast, brunch, or as a light snack. If you’re serving them for dessert, consider pairing them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
They also go well with coffee or tea. Serve them as part of a full English breakfast or a light brunch spread. If you’re entertaining guests, these hand pies are a charming addition to any spread and will likely be a crowd favorite!
Pairing Ideas (Drinks, Sides, etc.)
- Coffee: Whether it’s a classic black coffee or something like a vanilla latte, the coffee’s warmth pairs wonderfully with the fruity sweetness of the pies.
- Ice Cream: A scoop of vanilla ice cream or frozen yogurt makes these hand pies feel like an indulgent dessert, perfect for a special occasion.
- Salad: A fresh green salad with a tangy vinaigrette will balance the sweetness of these pies and make for a delightful meal when served together.
How to Store and Reheat Leftovers
These mini blueberry hand pies store well, making them a great option for make-ahead snacks or desserts. Store them in an airtight container at room temperature for up to 3 days.
To reheat them, simply pop them in the oven at 350°F (175°C) for about 10 minutes to warm them up and crisp the crust.
Make-Ahead and Freezer Tips
You can also make these pies ahead of time and freeze them for later. To freeze, prepare the pies up to the point of baking. Arrange them on a baking sheet and freeze until solid, then transfer them to a zip-top bag or airtight container. When you’re ready to bake them, simply pop them in the oven straight from the freezer, adding an extra 5-10 minutes to the baking time.
Common Mistakes to Avoid
- Overfilling: Overfilling the pies can cause the filling to spill out while baking, making a mess. Stick to the recommended amount of filling.
- Not Sealing Properly: Be sure to crimp the edges tightly. If the edges aren’t sealed, the pies may open up during baking, and you’ll lose that precious blueberry filling!
- Skipping the Egg Wash: The egg wash adds a beautiful golden color to the crust and gives it a crisp, flaky texture. Don’t skip it!
Frequently Asked Questions (FAQ)
Can I use phyllo dough instead of pie crust?
Yes, you can use phyllo dough, but keep an eye on the baking time as it may cook faster. It will give the pies an even crispier texture.
Can I make these pies larger?
Yes, you can adjust the size of the pies, but be sure to adjust the baking time accordingly. Larger pies may need an additional 10 minutes in the oven.
Cooking Tools You’ll Need
- Rolling Pin
- 4-½ inch round cutter
- Pastry brush
- Baking sheet
- Parchment paper or silicone mat
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Easy Mini Blueberry Hand Pies
Ingredients
- 1 pint blueberries, rinsed and drained
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 1/4 teaspoon kosher salt
- 2 refrigerated pie crusts store-bought or homemade
- 1 tablespoon flour
- 1 egg beaten
Instructions
- Preheat the oven to 425°F (220°C).
- In a medium bowl, combine blueberries, cornstarch, vanilla extract, lemon zest, lemon juice, sugar, and salt. Stir until well combined and set aside.
- On a floured surface, roll out the pie crusts. Use a 4-½ inch cutter to cut out 6 circles (3 from each crust). Arrange them on a baking sheet lined with parchment paper.
- Spoon 1-2 heaping tablespoons of the blueberry filling into the center of each pastry circle.
- Fold the pastry over to create a half-moon shape and gently crimp the edges to seal.
- Whisk the egg with 1 tablespoon of water. Brush the egg wash over the edges of each pie and sprinkle a small amount of sugar on top.
- Bake for 15-20 minutes or until golden brown and the filling is bubbling. Remove from the oven and let cool before serving.
