Have lots of fresh blueberries on hand? Looking for a not-too-complicated way to create a homemade blueberry treat? These Quick & Easy Blueberry Hand Pies are for you.
We’re taking a shortcut here by using refrigerated ready-to-roll piecrusts to form the hand pies. It is a real time saver and the results are delicious.
The first step is to prepare the blueberry pie filling.
Such an easy process. A generous portion of the blueberries are combined with the sugar and lemon juice in a medium skillet.
After a few minutes over low heat, the blueberries will burst. At that time, the cornstarch slurry is added to the mix and cooked for another minute until the filling is thickened.
- In a medium-sized saucepan, combine 1 1/2 cups blueberries, 1/4 cup sugar and the lemon juice.
- Cook over medium heat for about 5 minutes, stirring occasionally.
- Reduce heat to medium-low and cook 3 minutes, until all berries have burst.
- Meanwhile, in a small bowl, stir cornstarch and 2 tablespoons water until smooth.
- Add the cornstarch slurry to the berries.
- Cook for just 1 minute, until thickened.
- Remove from heat and stir in the remaining 1/2 cup of blueberries.
- Place saucepan in a bowl of ice water.
- Stir mixture frequently, until cooled.
Let’s continue on with the pie crust…
We’ll work with one crust at a time, making a total of eight hand pies. Each crust will yield four rounds of dough.
You’ll need to use something that measures 4 1/2-inch rounds. If you don’t have a cookie cutter in that size, use anything from your cabinet of that diameter.
I use a plastic container and it works perfectly.
- Preheat oven to 375°F.
- Unroll one pie crust on a lightly floured work surface.
- Then roll it out to 1/16-inch thickness.
- Using a 4 1/2-inch round cutter, cut out four rounds.
- Place 2 tablespoons of the blueberry filling on half of each round, leaving a 1/2-inch border.
- Dampen the edges with a fingertip dipped into water.
- Fold dough over filling, pressing the edges to seal.
- Crimp with the tines of a fork that has been dipped in flour.
- Refrigerate for 15 minutes.
- Repeat with remaining piecrust and filling.
- Some filling may ooze out during the baking process.
- It’s okay – these are still delicious when rustic.
I find that if I stand the pie on its side (like an upright clamshell) then pinch the edges, it helps to keep the filling inside where it belongs.
Then place it flat down to seal the edges with the floured tines of a fork.
While you’re working on the second batch of four pies, place the tray with the first four in the fridge.
Then add the second batch to that tray so that they all refrigerate for at least 15 minutes.
They all will need a few slits on top to allow the steam to escape during baking. Then a brushing of the egg wash along with a sprinkling of sugar will have them ready for the oven.
I use a layer of parchment paper on the baking sheet. Not necessary but it will make them less likely to stick. Not to mention an easier cleanup. Always a good thing, right?
- Brush pies with the egg wash.
- Make 2 slits in the center of each for steam to escape.
- Sprinkle evenly with a tablespoon of sugar.
- Bake for 20 minutes, until golden.
- Let cool.
After 20 minutes in the oven, you have a delicious treat.
Some of the filling may have leaked out. It’s okay. When you lift the hand pies off the tray, any spillover will stay on the tray.
At this point, your Quick & Easy Blueberry Hand Pies are ready to enjoy.
Of course, they’re great to eat just as they are. They are called hand pies, after all.
But if you want to fancy them up a bit, try serving them with a fork and a side of whipped cream. Or with a spoon and a scoop of vanilla ice cream.
quick & easy blueberry hand pies
Use ready-to-roll refrigerated piecrusts to make this super easy & super yummy blueberry hand pie treat.
Ingredients
- 2 cups fresh blueberries, divided
- 1/4 cup granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1 package ready-to-roll (2 per package) refrigerated piecrust (14.1 ounces)
- all-purpose flour (for work surface and fork)
- 1 large egg, beaten with 1 teaspoon water
- 1 tablespoon turbinado sugar or granulated sugar (for sprinkling)
- whipped cream or ice cream for serving (optional)
Instructions
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In a medium-sized saucepan, combine 1 1/2 cups blueberries, 1/4 cup sugar and the lemon juice. Cook over medium heat for about 5 minutes, stirring occasionally. Reduce heat to medium-low and cook 3 minutes, until all berries have burst.
-
Meanwhile, in a small bowl, stir the cornstarch and 2 tablespoons of water until smooth. Add the cornstarch slurry to the berries and cook for just 1 minute, until thickened. Remove from heat and stir in the remaining 1/2 cup of blueberries.
-
Place saucepan in a bowl of ice water. Stir mixture frequently, until cooled.
-
Preheat oven to 375°F.
-
Unroll 1 pie crust on a lightly floured work surface, then roll out to 1/16-inch thickness. Using a 4 1/2-inch round cutter, cut out 4 rounds.
-
Place 2 tablespoons of the blueberry filling on half of each round, leaving a 1/2-inch border. Dampen the edges with a fingertip dipped into water. Fold dough over filling, pressing the edges to seal. Crimp with the tines of a fork that has been dipped in flour. Refrigerate for 15 minutes. Repeat with remaining piecrust and filling.
-
Brush pies with the egg wash and make 2 slits in the center of each (for steam to escape). Sprinkle evenly with 1 tablespoon of sugar. Bake for 20 minutes, until golden. Let cool.
-
If desired, serve with a side of whipped cream or a scoop of vanilla ice cream.
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Love blueberries?
