This summer we have found several you-pick farms to go get produce from. One of the first places we went to was a you-pick blueberry field. It was the first time my daughters (and me!) had even done that. We picked a ton of blueberries and then I came back and found some recipes to try and even put together a few things I learned to create this blueberry hand pies recipe. I have made it multiple times, playing around with different aspects until I had it down to exactly what I wanted. I was inspired by this Simple Blueberry Syrup by My Frugal Adventures and love how it is a great filling for these hand pies.
*Scroll to bottom to get full recipe*
The blueberry hand pies call for simple ingredients: blueberries, white sugar, water, cornstarch, 2 pre-made refrigerated pie crusts, and an egg.
The first thing you do is mix the cornstarch with one of the tbsp. of water.
Then you add that, the blueberries, and sugar to a sauce pan. You cook it on medium high until it is boiling, then you let it boil for 1-2 minutes. After that, you turn it down to low to let it simmer 5-6 minutes, mixing occasionally. Next you let it cool and then stick it in the fridge for at least 30 minutes. You want it nice and cold for cooking.
Once the filling is cooled, pull out the refrigerated pie crusts and place on top of each other. Then cut it into eighths. I start by cutting it in half, then fourths, then eights.
Place 8 of the pieces on a parchment paper lined baking pan. (Make sure the pan has short sides in case the sauce leaks.) Then mix one egg with 1 tbsp. of water to create an egg wash. Brush the egg wash onto the edges of each piece.
Pull out the blueberry mixture and add a spoonful to each piece. I personally like this amount (as do many others who have tried these) and it uses up all of the sauce. However, my husband would prefer more filling. The problem I had with that is they seemed to leak a ton more when I really tried to cram a lot in there. So, you can totally double the blueberry mixture so you can add more and then have some leftover if you like.
Then you place the other 8 pieces on top and push down all the edges. You can use a fork to add a pretty pattern on the edge and help secure the layers together. Then brush on the egg wash on top of each piece and sprinkle on a little bit of sugar.
I baked mine for 22 minutes at 375 degrees/F, but I suggest starting to keep an eye on them around the 15 minute mark to make sure they aren’t cooking too fast.
Once they have cooled, they are such a great snack to eat by hand. We have toted these around with us on summer adventures and we have also put them on plates and topped with ice cream and whipped cream. It’s also a great recipe to make and give to others. Be inspired to use local ingredients and share with those around you. Happy baking 🙂
Blueberry Hand Pies Recipe
An easy recipe to create 8 individual blueberry hand pies.
- 1 cup blueberries (can be fresh or frozen)
- 1/8 cup white sugar (plus a little extra for sprinkling)
- 2 tbsp water
- 1 tsp cornstarch
- 2 round pre-made pie crusts
- 1 egg
1. Mix the cornstarch with 1 tbsp of water.
2. Add cornstarch/water mixture, blueberries, and sugar to sauce pan. Cook on medium high until boiling. Let boil 1-2 minutes and then turn down to low for it to simmer for 5-6 minutes, stirring occasionally.
3. Allow blueberry mixture to cool completely and then chill in the fridge for at least 30 minutes.
4. Once chilled, place some parchment paper onto baking tray with edges. Then turn on oven to 375 degrees/F.
5. While oven is warming up, take out the two refrigerated pie crusts and lay on top of each other. Cut into halves, then into fourths, then into eighths.
6. Place 8 of the the pieces on the parchment paper. Mix one egg with one tbsp. of water. Brush egg wash onto top edges of these 8 pieces.
7. Get blueberry mixture from fridge and add one spoonful to the middle of each piece. Then place the other 8 pieces on top of these and push down the edges all around to seal in the blueberries. Use a fork to add a decorative touch to all the edges.
8. Brush egg wash on top of all 8 hand pies and sprinkle on a little bit of sugar. Place in oven to cook for around 22 minutes. *I suggest keeping an eye on them once at 15 minutes and on until they are light brown as each oven can cook differently.* Allow to cool before handling. Eat by hand or serve with ice cream and/or whipped cream. Yum!
If you desire more filling, simply double the blueberry mixture recipe to: 2 cups blueberries, 1/4 cup sugar, 2 tbsp. water, and 2 tsp. cornstarch.I have found that they tend to leak more with the more filling in each one, but some might desire more blueberry/dough ratio.