easy blueberry hand pies recipe

Blueberry Hand Pies
Recipe for Easy Blueberry Hand Pies at Coop&Home

I had a hankering for some tasty baked goods this past weekend, but as usual when I have a hankering, it was 9 at night on a Saturday with no bakeries open. So I rummaged through the fridge, found an unexpired Pillsbury pie crust and a cup of blueberries and got to work coming up with a little something using only the ingredients in the pantry. They turned out to be quite lovely, super easy, and perfect for coffee on Sunday morning! (If I do say so myself…)

Blueberry Hand Pies with Coffee
Breakfast berry hand pies with coffee. Perfect for Sunday brunch.

Recipe (makes four hand pies)


  • 1 heaping cup of blueberries
  • 1 pie crust
  • 1/4 cup sugar (I use a bit less than this)
  • 1 Tbsp. corn starch
  • 1 Tbsp. water
  • 1 Tbsp. butter, chopped into little bits
  • A dash of cinnamon
  • 1 egg, well beaten, for the egg wash
  • A few tablespoons of raw sugar for the topping


  1. Preheat oven to 375F.
  2. Cut ~3″ circles from the pie crust. (I used the top of a Talenti ice cream pint.) You should be able to get ~9 circles with a little left over, and you’ll only need 8 circles for 4 pies.
  3. In a bowl, mix the blueberries, sugar, cinnamon, and chopped butter.
  4. Pop the mixture into the microwave for 15-20 seconds to soften the butter.
  5. In a separate small bowl, mix 1 Tbsp. corn starch into 1 Tbsp. water until the corn starch is fully dissolved, and the mixture is a milky substance.
  6. Add the corn starch to the blueberries and give the mixture a good stir.
  7. Cook the whole mixture on low heat until the blueberries have started to disintegrate and looks like blueberry jam. It will be a bit sticky due to the corn starch. After the berries have cooked down some, place it back into the bowl.
  8. Spoon a few tablespoons of blueberry mixture onto the middle of each of 4 of the dough circles. Try to avoid the edges as you’ll be pinching the edges together.
  9. Gently center an unused pastry circle on top of each of the blueberry pastry circles.
  10. With a fork, pinch the edges of the top and bottom crusts together. Start by pinching opposite sides of each hand pie together and then fill in.
  11. After the pies are sealed, make a small slit into the top of each hand pie to allow steam to escape.
  12. Brush the top of each pie with an egg wash. Sprinkle the top with raw or turbinado sugar.
  13. Bake for 20-25 minutes or until the tops are golden brown.
Blueberry Hand Pies Recipe
4 (and a half!) little hand pies

Recipe for Blueberry Hand Pies.jpg

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