Blueberry hand pies are the perfect blend of buttery, flaky crust and juicy, sweet-tart blueberry filling. These charming, individually portioned pies are ideal for summer picnics, cozy winter afternoons, or any time you crave a portable dessert bursting with flavor. Unlike a full pie, hand pies require no slicing or special serving tools—just grab one and enjoy. With a hint of lemon to brighten the blueberries and a golden crust dusted with sugar, each bite offers a delightful mix of textures and flavors. This recipe is simple to follow, beginner-friendly, and delivers results that look and taste like they came straight from a bakery.
Why You’ll Love These Blueberry Hand Pies
The crust is rich, buttery, and tender, thanks to the addition of sour cream, while the filling bursts with natural sweetness and a bright, tangy finish. Perfect for any occasion—whether you’re hosting a sunny summer barbecue, tucking treats into school lunchboxes, or adding elegance to a holiday dessert table—these hand pies are sure to be the star of the spread.
Ingredients
For the Crust:
2 cups all-purpose flour
½ teaspoon salt
¾ teaspoon baking powder
1½ tablespoons granulated sugar
8 ounces (2 sticks) unsalted butter, very cold and cubed
½ cup cold full-fat sour cream
For the Filling:
2 cups blueberries (fresh or frozen)
¼ cup granulated sugar
1½ tablespoons cornstarch
1 tablespoon fresh lemon juice
For the Topping:
1 large egg, beaten
Turbinado sugar (optional, for extra crunch)
Step-by-Step: How to Make Blueberry Hand Pies
1. Make the Crust
In a large mixing bowl, whisk together the flour, salt, baking powder, and sugar. Add the chilled butter, cutting it into the dry ingredients with a pastry cutter or your fingertips until the mixture forms coarse crumbs with visible pea-sized pieces of butter. Stir in the sour cream with a spatula until the dough begins to come together. Transfer it to a floured surface, knead briefly until smooth, then wrap tightly in plastic wrap and refrigerate for 1 hour.
2. Prepare the Filling
Place blueberries, sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until thickened—about 6 minutes. Transfer to a bowl and allow to cool completely.
3. Assemble the Pies
Preheat the oven to 425°F and line a baking sheet with parchment paper. Roll the chilled dough into a 16″ x 16″ square. Cut into 16 equal squares for a rustic look, or use a 4-inch round cutter for circles. Spoon about 2 tablespoons of cooled filling onto half of the dough pieces. Brush edges with beaten egg, top with the remaining dough pieces, and press to seal using a fork. Cut small vents in the top for steam to escape.
4. Bake and Serve
Brush the tops with egg wash and sprinkle with turbinado sugar if desired. Arrange the pies on the prepared baking sheet and bake for 20 minutes, or until golden brown. Let cool for at least 20 minutes before serving.
Helpful Tips
Keep all ingredients cold—especially the butter and sour cream—to ensure a perfectly flaky crust.
Avoid overfilling the pies; too much filling can cause leaks during baking.
Seal the edges firmly with a fork and a bit of egg wash for best results.
Cool the filling completely before assembling to prevent soggy crusts.
Substitutions and Variations
Fruit Swap: Try raspberries, strawberries, or chopped peaches instead of blueberries.
Spice it up: Add cinnamon or nutmeg to the filling for a warm flavor.
Gluten-Free: Use a 1:1 gluten-free flour blend.
Dairy-Free: Replace butter with dairy-free baking sticks and sour cream with coconut yogurt.
Savory Version: Swap the blueberry filling for a cheese and herb mixture for a unique appetizer.
Storage Instructions
Room Temperature: Store cooled pies in an airtight container for up to 2 days.
Refrigerator: Keep in the fridge for up to 5 days; reheat at 350°F for 5–7 minutes.
Freezer: These pies freeze beautifully for up to 3 months—simply bake from frozen, adding a few extra minutes to the bake time.
Nutritional Information (Per Pie)
Calories: 290
Total Fat: 17g
Saturated Fat: 10g
Cholesterol: 55mg
Sodium: 110mg
Carbohydrates: 32g
Fiber: 2g
Sugar: 10g
Protein: 4g
Serving Suggestions
Enjoy warm with a scoop of vanilla ice cream for an indulgent dessert.
Add to a fruit platter for a vibrant brunch display.
Drizzle with a light lemon glaze for extra brightness.
Frequently Asked Questions About Blueberry Hand Pies
Can I make the dough ahead of time?
Yes, you can prepare the dough up to 3 days in advance and store it wrapped in the fridge. It can also be frozen for up to 3 months.
Do I have to use fresh blueberries?
No, frozen blueberries work perfectly. Just don’t thaw them before cooking the filling.
Why do my pies leak filling?
This usually happens when they are overfilled or not sealed tightly enough. Use egg wash and press edges firmly with a fork.
Can I reheat leftover pies?
Yes! Place them in a 350°F oven for 5–7 minutes to restore crispness.
What other toppings can I use?
A simple powdered sugar dusting or a light glaze can add extra sweetness and visual appeal.
Conclusion
Thank you for joining me in baking these blueberry hand pies—a recipe close to my heart for its simplicity, versatility, and irresistible flavor. I love how each pie is a perfect little package of flaky pastry and juicy blueberries, making them ideal for both casual snacking and special gatherings. They’re easy to prepare, store beautifully, and taste like something straight from a bakery. I hope these bring as much joy to your kitchen as they do to mine. Happy baking, and thank you for being part of this food-loving community—may your hand pies always bake golden and delicious!
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Blueberry Hand Pies
- Total Time: 1 hour 50 minutes
- Yield: 8 hand pies 1x
Description
These blueberry hand pies have a tender, buttery crust and a sweet-tart blueberry filling. Perfect for any occasion, they’re easy to make, freezer-friendly, and taste just like they came from a bakery.
Ingredients
2 cups all-purpose flour
½ teaspoon salt
¾ teaspoon baking powder
1½ tablespoons granulated sugar
8 ounces (2 sticks) unsalted butter, very cold, cubed
½ cup cold full-fat sour cream
2 cups blueberries (fresh or frozen)
¼ cup granulated sugar
1½ tablespoons cornstarch
1 tablespoon fresh lemon juice
1 large egg, beaten
Turbinado sugar (optional)
Instructions
In a large mixing bowl, whisk together the flour, salt, baking powder, and sugar. Add the chilled butter, cutting it into the dry ingredients with a pastry cutter or your fingertips until the mixture forms coarse crumbs with visible pea-sized pieces of butter. Stir in the sour cream with a spatula until the dough begins to come together. Transfer it to a floured surface, knead briefly until smooth, then wrap tightly in plastic wrap and refrigerate for 1 hour.
Place blueberries, sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until thickened—about 6 minutes. Transfer to a bowl and allow to cool completely.
Preheat the oven to 425°F and line a baking sheet with parchment paper. Roll the chilled dough into a 16″ x 16″ square. Cut into 16 equal squares for a rustic look, or use a 4-inch round cutter for circles. Spoon about 2 tablespoons of cooled filling onto half of the dough pieces. Brush edges with beaten egg, top with the remaining dough pieces, and press to seal using a fork. Cut small vents in the top for steam to escape.
Brush the tops with egg wash and sprinkle with turbinado sugar if desired. Arrange the pies on the prepared baking sheet and bake for 20 minutes, or until golden brown. Let cool for at least 20 minutes before serving.
Notes
Keep ingredients cold for a flaky crust.
Avoid overfilling to prevent leaks.
Freeze unbaked pies for up to 3 months; bake from frozen with a few extra minutes.
- Prep Time: 30 minutes (+ 1 hour chill time)
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 hand pie
- Calories: 290
- Sugar: 10g
- Carbohydrates: 32g
- Protein: 4g