This easy blueberry hand pies recipe is perfect for a quick dessert or afternoon snack. With a golden, flaky crust and sweet, jammy filling, it’s a simple bake that feels extra special. You can use fresh or frozen berries and store-bought puff pastry—no fancy tools needed!
Recipe Ingredients
Filling:
- 3 cups blueberries
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 2 teaspoons lemon zest plus juice of 1/2 lemon
- 1 teaspoon vanilla extract
Pastry:
- 3 sheets frozen puff pastry (from two 17.3-ounce packages, such as Pepperidge Farm), thawed
- 1 large egg beaten with 2 tablespoons water
Glaze:
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
How To Make Blueberry Hand Pies
- Make the filling: In a medium saucepan, combine the blueberries and sugar over medium heat. Bring to a gentle boil, then reduce the heat and cook for 2–3 minutes, stirring often, until the berries begin to burst and the sugar has dissolved.
- Thicken the filling: In a small bowl, mix the cornstarch with the lemon juice until smooth. Stir this into the blueberry mixture along with the lemon zest and vanilla extract. Continue cooking for 2–3 minutes, until the mixture becomes thick and glossy. Remove from the heat and let cool completely.
- Preheat the oven and prep trays: Preheat your oven to 200°C (fan 180°C) / 400°F and line two baking trays with parchment paper.
- Prepare the pastry: Unfold the thawed puff pastry sheets. If needed, gently roll them out into 25cm / 10-inch squares. Cut each square into four equal squares (about 12.5cm / 5 inches each). You’ll end up with 12 squares in total.
- Fill and shape the pies: Spoon about 1½ tablespoons (around 25g) of the cooled blueberry filling onto one corner of each square. Brush the edges with the egg wash, then fold the pastry over into a triangle. Press out any air and crimp the edges with a fork to seal.
- Bake the pies: Place the hand pies on the lined trays, leaving space between them. Brush the tops with more egg wash and bake for 18–22 minutes, or until golden and puffed. Transfer to a wire rack set over a tray and let cool slightly.
- Make the glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, and cold water until smooth. Adjust the water as needed for a drizzle-able consistency.
- Glaze the pies: While the pies are still just warm, drizzle the glaze generously over the tops. Let set before serving—or dig in while they’re still a little gooey!
Recipe Tips
- Cool the filling before using: Warm filling will melt the pastry and make it soggy. Let it chill completely.
- Seal the edges well: Crimp with a fork to keep all the blueberry filling inside while baking.
- Don’t overfill: Use only about 1½ tablespoons of filling per pie to prevent leaking.
- Use cold pastry: Keep puff pastry cool while working to ensure it puffs up nicely in the oven.
- Bake until golden: Look for deep golden tops—this means the pastry is crisp and cooked through.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover blueberry hand pies cool until they reach room temperature. Then, place them in an airtight container and refrigerate for up to 3 days.
- Freeze: Let the hand pies cool fully, then freeze them in a single layer on a tray. Once frozen, transfer to a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the fridge or on the counter before serving.
- Reheat: Microwave on medium for 20–30 seconds, though the pastry may lose some crispness.
Nutrition Facts
- Calories: 723
- Total Fat: 36.5g
- Saturated Fat: 20.2g
- Cholesterol: 163mg
- Sodium: 179mg
- Potassium: 265mg
- Total Carbohydrate: 95.5g
- Dietary Fiber: 2.9g
- Sugars: 70g
- Protein: 7.9g
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Blueberry Hand Pies
Description
This easy blueberry hand pies recipe is perfect for a quick dessert or afternoon snack. With a golden, flaky crust and sweet, jammy filling, it’s a simple bake that feels extra special. You can use fresh or frozen berries and store-bought puff pastry—no fancy tools needed!
Ingredients
Filling:
Pastry:
Glaze:
Instructions
- Make the filling: In a medium saucepan, combine the blueberries and sugar over medium heat. Bring to a gentle boil, then reduce the heat and cook for 2–3 minutes, stirring often, until the berries begin to burst and the sugar has dissolved.
- Thicken the filling: In a small bowl, mix the cornstarch with the lemon juice until smooth. Stir this into the blueberry mixture along with the lemon zest and vanilla extract. Continue cooking for 2–3 minutes, until the mixture becomes thick and glossy. Remove from the heat and let cool completely.
- Preheat the oven and prep trays: Preheat your oven to 200°C (fan 180°C) / 400°F and line two baking trays with parchment paper.
- Prepare the pastry: Unfold the thawed puff pastry sheets. If needed, gently roll them out into 25cm / 10-inch squares. Cut each square into four equal squares (about 12.5cm / 5 inches each). You’ll end up with 12 squares in total.
- Fill and shape the pies: Spoon about 1½ tablespoons (around 25g) of the cooled blueberry filling onto one corner of each square. Brush the edges with the egg wash, then fold the pastry over into a triangle. Press out any air and crimp the edges with a fork to seal.
- Bake the pies: Place the hand pies on the lined trays, leaving space between them. Brush the tops with more egg wash and bake for 18–22 minutes, or until golden and puffed. Transfer to a wire rack set over a tray and let cool slightly.
- Make the glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, and cold water until smooth. Adjust the water as needed for a drizzle-able consistency.
- Glaze the pies: While the pies are still just warm, drizzle the glaze generously over the tops. Let set before serving—or dig in while they’re still a little gooey!
Notes
- Cool the filling before using: Warm filling will melt the pastry and make it soggy. Let it chill completely.
Seal the edges well: Crimp with a fork to keep all the blueberry filling inside while baking.
Don’t overfill: Use only about 1½ tablespoons of filling per pie to prevent leaking.
Use cold pastry: Keep puff pastry cool while working to ensure it puffs up nicely in the oven.
Bake until golden: Look for deep golden tops—this means the pastry is crisp and cooked through.
Blueberry Hand Pies