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!
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.
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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
- 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.
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.
Step 2: On a lightly floured work surface using a rolling pin, roll out the pie dough.
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).
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.
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.
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.
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
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.
Because you didn't cook it long enough. Be sure to cook until thick and then remove it from the heat.
Yes you can!
📖 Recipe
Simple Mini Blueberry Hand 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.
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.