First, let me just say thank you. Thank you for showing up with your love for cozy bakes and blueberry goodness — you’re in for a real treat today. 💙 These Mini Blueberry Hand Pies are small in size but BIG on flavor, and they’re the kind of dessert that makes you stop mid-bite and say, “Wait… did I make these?”
Golden, buttery pastry. Juicy, bubbling blueberries. A hand-held, no-fork-required bite of summer wrapped in flaky perfection. Whether you’re making these for a holiday table, afternoon tea, or a Sunday baking session — they never fail to impress.
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What Are Mini Blueberry Hand Pies?
Mini hand pies are just what they sound like — adorable, palm-sized versions of your favorite fruit pie. These are filled with a sweet-tart blueberry filling that bursts with flavor, wrapped in golden pastry and baked to perfection.
And the best part? No need for slicing or fancy pie skills. These little gems are rustic, forgiving, and seriously fun to make.
Why You’ll Love These Little Pies
- Perfectly portioned for snacking or serving
- No soggy bottoms thanks to a thickened berry filling
- Freezer-friendly — bake now, enjoy later
- Great for parties, lunchboxes, or picnics
- Just the right balance of sweet and tart
- They’re as cute as they are crave-worthy!
What Do They Taste Like?
Imagine a buttery pie crust that shatters slightly with each bite, giving way to warm, syrupy blueberries that burst with real fruit flavor. They’re rich and comforting, with a bright berry zing that keeps you coming back for more. Serve warm or cold — they’re equally irresistible.
Benefits of This Recipe
- Easy to make in batches
- Customizable filling — switch the fruit or spice it up
- Egg wash gives them that bakery-style golden sheen
- Minimal mess — perfect for kids and gatherings
- Simple pantry ingredients
Ingredients You’ll Need
For the Dough:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup unsalted butter, cold and cubed
- 6–8 tbsp ice water
OR use store-bought pie dough for a shortcut — I won’t tell!
For the Filling:
- 2 cups fresh or frozen blueberries
- ⅓ cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- ½ tsp lemon zest (optional)
- ½ tsp vanilla extract
- Pinch of salt
For Assembly:
- 1 egg + 1 tbsp water (egg wash)
- Extra sugar for sprinkling (optional)
Tools You’ll Need
- Mixing bowls
- Rolling pin
- 3–4 inch round cookie cutter or jar lid
- Muffin tin or baking sheet
- Pastry brush
- Fork for sealing edges
Possible Additions & Substitutions
- Fruit swaps: Try raspberries, blackberries, or chopped strawberries
- Spice it up: Add cinnamon or nutmeg for a cozy twist
- Make it dairy-free: Use vegan butter and plant-based egg wash
- Lemon-lovers: Add extra zest for a citrusy zing
- Sweeter crust: Sprinkle with raw sugar before baking for a lovely crunch
How to Make Mini Blueberry Hand Pies
1. Make the Dough
In a bowl, whisk flour, salt, and sugar. Cut in cold butter until it resembles coarse crumbs. Slowly add ice water, mixing just until it holds together. Divide into two discs, wrap, and chill for 30–60 minutes.
2. Prepare the Filling
In a saucepan, combine blueberries, sugar, lemon juice, zest, cornstarch, vanilla, and salt. Cook over medium heat for 5–7 minutes, stirring until thick and bubbly. Let cool.
3. Roll & Cut
Roll chilled dough on a floured surface to about 1/8-inch thick. Use a cutter to cut out circles. Place half in a greased muffin tin or on a baking sheet.
4. Fill & Seal
Spoon a small amount of cooled blueberry filling into the center of each round. Top with another dough circle. Crimp edges with a fork to seal and cut a small slit on top for steam.
5. Brush & Bake
Brush tops with egg wash and sprinkle with sugar if desired. Bake at 375°F (190°C) for 20–25 minutes until golden and bubbling.
6. Cool & Enjoy!
Let them cool slightly before removing from the pan. Best served warm, with a scoop of vanilla ice cream or just as they are.
What to Serve With Mini Blueberry Pies
- A scoop of vanilla ice cream
- Fresh whipped cream
- A drizzle of lemon glaze
- Hot coffee or iced tea
- A picnic basket and sunshine 🌞
Tips for the Best Hand Pies
- Keep the dough cold for the flakiest crust
- Don’t overfill or they’ll burst open during baking
- Seal well with a fork or pinch edges tightly
- Bake on parchment to catch any juicy drips
- Make ahead: Freeze before or after baking for an easy treat later
Storage Instructions
- Room Temp: 1–2 days in an airtight container
- Fridge: Store up to 5 days
- Freezer: Freeze baked or unbaked for up to 2 months
- Reheat: Warm in the oven at 350°F for 10–15 minutes
Frequently Asked Questions
Can I use frozen blueberries?
Yes! No need to thaw — just increase the cornstarch to 1½ tbsp to prevent excess moisture.
Can I use store-bought dough?
Absolutely. It’s a great shortcut and still tastes amazing.
Can I make these gluten-free?
Yes! Use your favorite gluten-free pie crust recipe or store-bought GF dough.
How do I keep the filling from leaking?
Chill the pies before baking and make sure edges are sealed tightly.
Conclusion
These Mini Blueberry Hand Pies are everything I love in a dessert — simple, beautiful, delicious, and made to share. Whether you’re baking with your kids, prepping for a party, or just craving a sweet bite of something homemade, these pies deliver every single time.
One bite and you’ll see — they’re the kind of treat that makes people go, “You made these?!”
Spoiler: Yes, you did. And you totally nailed it.
More Fruity Bakes to Love:
- Mini Peach Cobbler Cups
- Lemon Raspberry Crumble Bars
- Easy Apple Hand Pies
- Blueberry Muffin Cookies
Let’s See Your Hand Pies! 🫐🥧
Tried the recipe? I’d love to see your bakes!
📸 Share a pic, tag me on Pinterest, and leave a review below.
Every pie tells a story — and I can’t wait to hear yours.
Approximate Nutrition (Per Hand Pie)
- Calories: 220
- Fat: 11g
- Carbs: 28g
- Sugar: 10g
- Fiber: 1g
- Protein: 2g
Based on a batch of 12 hand pies with homemade crust.
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