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    Home » Recipes » Pies

    Simple Mini Blueberry Hand Pies

    Modified: May 12, 2025 · Published: Jul 19, 2022 by Karissa Parrish · This post may contain affiliate links

    Jump to Recipe Print Recipe

    These simple mini blueberry hand pies are filled with fresh and juicy blueberries to create the best blueberry pie filling. They are extremely easy to make with store bought pie dough and are ready in 1 hour!

    A small bowl of blueberries next to mini hand pies.

    These mini blueberry pies are a simpler version of a classic homemade blueberry pie. The recipe results in 10 mini pies that are cut using a circle cookie cutter and are topped with coarse sugar.

    They are a perfect summer treat because they are hand held and can be taken on the go. You can use either fresh or frozen blueberries for the pie filling too!

    I have other hand pie recipes that are just as good as these, including blackberry hand pies with pie crust and baked peach hand pies.

    Jump to:
    • Ingredients for Mini Blueberry Pies
    • How to Make Mini Blueberry Hand Pies
    • Storing & Freezing
    • Expert Baking Tips
    • Recipe FAQs
    • More Blueberry Desserts
    • 📖 Recipe

    Every summer I go blueberry picking and can't wait to bake all of the blueberry desserts. Besides these mini pies, I love this easy blueberry cheesecake recipe and blueberry crumble bars.

    You could definitely make your own homemade buttery pie crust, but if you're in a time crunch, use premade dough! As a home baker, I've used that trick when making frosted strawberry pop tarts for a quick breakfast treat.

    If you enjoy homemade pie but don't have the time to make a full-sized pie, these mini hand pies are the perfect choice! And, it's hard to resist a delicious blueberry filling.

    Ingredients for Mini Blueberry Pies

    Ingredients needed: blueberries, sugar, lemon juice, corn starch, salt, vanilla extract, and pie dough.
    • Pie dough: Either homemade pie crust or store bought.
    • Blueberries: I used fresh, but you could also use frozen blueberries.
    • Corn starch: This helps to thicken the filling.
    • Lemon juice: Adds a touch of sour to the sweet berries.
    • Egg: You need one egg and a splash of water for the egg wash.

    See the recipe card for the full ingredients list and the exact amounts.

    How to Make Mini Blueberry Hand Pies

    Here are the step by step instructions on how to make this pie recipe.

    A saucepan filled with blueberry pie filling.

    Step 1: In a medium saucepan, add the blueberries, sugar, corn starch, lemon juice, and water. Cook over medium heat until thickened.

    Once thickened, transfer the hot filling to a heat safe bowl and cool completely.

    Pie dough that has been rolled out with a rolling pin.

    Step 2: On a lightly floured work surface using a rolling pin, roll out the pie dough.

    Pie dough that has been cut out with a circle cookie cutter.

    Step 3: Use a 4-inch cookie cutter and cut out 10 circles. Repeat with the other pie dough. You'll need a total of 20 circles.

    Use a sharp knife or a small cookie cutter to cut two openings onto the top of 10 circle pie crusts (these will be the top crusts).

    Mini pies that have blueberry filling in the middle.

    Step 4: On a prepared baking sheet, place one circle on and lightly brush it with the egg wash (use a pastry brush for this). Then place 1 tablespoon of the filling in the center.

    10 mini blueberry pies that are ready to bake on a baking sheet.

    Top each pie with a top crust and use a fork to crimp down the edges until fully sealed. Repeat until all 10 of your fruit hand pies have been formed.

    Then place the baking pan in the freezer to chill.

    Baked and golden brown mini blueberry pies on a wire rack.

    Preheat the oven to 400 degrees. Once preheated, remove the pan from the freezer and lightly brush the tops with the egg wash. Add the coarse sugar to the top of each pie.

    Place the whole pan into the oven and bake for 15-20 minutes, or until golden brown.

    Storing & Freezing

    Keep any leftover pies in an airtight container in the refrigerator for up to 5 days.

    To freeze, wrap each individual baked pie (making sure they are completely cooled) in plastic wrap and place them in an airtight container or freezer-safe bag. Keep frozen for up to 2 months.

    Blueberry pie split in half so you can see the blueberry filling.

    Expert Baking Tips

    • Pie Dough: If you want to make your own, follow my recipe for mini strawberry pies in a muffin tin. If using store bought, follow the directions on the box for knowing how far in advance it should be sitting at room temperature before rolling it out.
    • Pie Filling: To cool the filling quickly, place it in the freezer and stir it every 10 minutes.
    • Cookie Cutter: Use a 4-inch round cookie cutter to cut out a total of 20 circles.

    Recipe FAQs

    Can I Use Flour Instead Of Corn Starch?

    I recommend using corn starch for the best results when it comes to the filling. If flour is all you have on hand, then it should be okay since you only need a little.

    Why Is My Blueberry Pie Filling Runny?

    Because you didn't cook it long enough. Be sure to cook until thick and then remove it from the heat.

    Can I Use Frozen Blueberries?

    Yes you can!

    More Blueberry Desserts

    • No Bake Blueberry Pie
    • No Churn Blueberry Pie Ice Cream
    • Mini Blueberry Cheesecakes
    • Lemon Blueberry Bread with Glaze

    If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

    It brings me so much joy to see you make my recipes. 🙂

    Happy Baking!

    📖 Recipe

    Simple Mini Blueberry Hand Pies

    Karissa Parrish
    These simple mini blueberry hand pies are filled with fresh and juicy blueberries to create the best blueberry pie filling. They are extremely easy to make with store bought pie dough and are ready in 1 hour!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 40 minutes mins
    Cook Time 20 minutes mins
    Total Time 1 hour hr
    Course Dessert
    Cuisine American
    Servings 10 mini pies

    Equipment

    • Baking Sheet
    • Saucepan
    • Round Cookie Cutter
    • Rolling Pin

    Ingredients:
     
     

    • 1 box refrigerated pie crust (2-count)
    • 1 ½ cups blueberries
    • 3 tablespoons sugar
    • 1 tablespoon corn starch
    • ½ tablespoon lemon juice
    • ½ tablespoon water
    • ½ teaspoon vanilla extract
    • 1 large egg with a splash of water, for the egg wash
    • coarse sugar (optional)

    Instructions:
     

    • In a medium-sized saucepan over medium heat, add the blueberries, sugar, corn starch, lemon juice, and water. Mix until combined. Occasionally stir the mixture with a silicone spatula until it starts to boil and thicken.
    • Once thickened, remove the pan from heat and transfer the filling to a heat safe bowl. Place it into the freezer and stir every 10 minutes until cooled.
    • Once the filling has cooled, roll the pie dough out on a lightly-floured surface using a rolling pin. Use a 4-inch cookie cutter and cut out 10 circles. Repeat with the other pie dough. You'll need a total of 20 circles.
    • Use a sharp knife or a small cookie cutter to cut two openings onto the top of 10 circle pie crusts.
    • On a baking sheet lined with a silicone baking mat, place one circle on and lightly brush it with the egg wash. Add 1 tablespoon of the blueberry filling directly to the center of the dough and top with one of the cut pie dough circles. Use a fork to crimp down all sides of the dough until fully sealed.
    • Repeat the step above until all 10 mini pies have been formed. Place the baking sheet into the freezer while the oven preheats.
    • Preheat the oven to 400 degrees. Once heated, lightly brush the tops with the egg wash and sprinkle on the coarse sugar. Place the whole pan into the oven and bake for 15-20 minutes, or once they are golden-brown on top.
    • Allow the pies to cool before serving. Keep any leftover pies in the refrigerator for up to 5 days.

    Notes:

    • Pie Dough: If you want to make your own, follow my recipe for mini strawberry pies in a muffin tin. If using store bought, follow the directions on the box for knowing how far in advance it should be sitting at room temperature before rolling it out.
    • Pie Filling: To cool the filling quickly, place it in the freezer and stir it every 10 minutes.
    • Cookie Cutter: Use a 4-inch round cookie cutter to cut out a total of 20 circles.
     
    Storing: Keep any leftover pies in an airtight container in the refrigerator for up to 5 days.
    Freezing: To freeze, wrap each individual baked pie (making sure they are completely cooled) in plastic wrap and place them in an airtight container or freezer-safe bag. Keep frozen for up to 2 months.

    Nutrition

    Serving: 1pieCalories: 47kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gTrans Fat: 0.002gCholesterol: 17mgSodium: 20mgPotassium: 24mgFiber: 1gSugar: 6gVitamin A: 36IUVitamin C: 2mgCalcium: 4mgIron: 0.2mg
    US Customary - Metric
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    Comments

    1. Karissa Parrish says

      April 10, 2025 at 10:11 am

      5 stars
      The fact that you can have mini blueberry hand pies by just using store-bought dough is huge! They're so delicious and easy for the kids to carry around.

      Reply
    5 from 5 votes (4 ratings without comment)

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    Hi, I'm Karissa! I am the professional home baker and food photographer here at Ginger Snap's Baking Affairs. I have 6+ years of experience creating easy desserts that every home baker can make in their own kitchens! You'll find many desserts here, including cakes, cupcakes, frostings, and cookies. I'm so glad you're here and happy baking!

    More about me →

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