Buttery, flaky, and bursting with fresh blueberry flavor, these homemade Blueberry Hand Pies are everything you love about pie, and wrapped in a golden, portable pastry. With a hint of lemon and a crisp, sugar-dusted crust, they’re the kind of amazing treat that disappears quickly.

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There’s something so comforting about warm hand pies fresh out of the oven. These flaky pastries are filled with an easy blueberry filling that’s just the right amount of sweet, with a pop of citrus to bring it all together. I use my favorite all-butter pie crust recipe for that extra tender, crisp bite–no shortening here!

One of my favorite parts about making these is that the blueberries come straight from our garden. In the summer, the kids love running to our berry batch to pick the ripest ones–it has become a sweet tradition we all look forward to. And if you’re as hooked on pies as we are you can try my apple blueberry pie for a classic full-size dessert that’s perfect any time of year.

Ingredient Notes

Butter: Cold butter is essential for a flaky, tender pie crust. Make sure your butter is straight from the fridge and cut into small cubes before incorporating it into the flour.
Water: Just like the butter, the water must be cold to prevent the butter from melting as you mix the dough. I recommend adding ice to your water and measuring it out just before using. This helps keep the dough cool and manageable.
Blueberries - Fresh, ripe blueberries work best in this recipe. If using frozen blueberries, don’t thaw them beforehand–this helps prevent the filling from becoming too runny.
Egg: A simple egg wash gives these hand pies their gorgeous golden hue and slight shine. Whisk the egg with a tablespoon of milk or water for easy brushing.

Please see the recipe card for the complete list of ingredients and measurements.

Note: You can substitute the pie dough with a store-bought one. You will need one box to make this recipe. Instead of cutting the dough into rectangular shapes, you can use a round cookie cutter and fold the small pies into half moons.

How to Make Blueberry Hand Pies

Start with the butter pie dough. Work with one disc of chilled dough at a time, roll it out on a lightly floured surface into a rectangle about 12x8 inches. Use a sharp knife or pastry wheel to cut the dough into eight equal rectangles. Transfer the dough to a parchment-lined baking sheet and place the pan in the fridge to chill while you repeat the process with the second disc.

For the filling, mix the blueberries, sugar, cornstarch, lemon zest and juice, cinnamon, and salt. The mixture should look glossy and evenly coated–this is what helps the filling stay juicy but not runny once baked.

To assemble the hand pies, take the first tray of chilled rectangles and brush with egg wash. Divide the blueberry filling evenly between the eight crusts, leaving a ½-inch border, and top with the remaining dough. Crimp the edges (a small fork works perfectly for this). Chill the pies for about 15 minutes.

Brush each hand pie with egg wash and sprinkle with coarse sugar for a delicious, crunchy finish. Don’t forget to cut small slits in each pie so that the steam can escape during baking. Bake for 18-22 minutes until the crust is golden brown and crisp. Let cool on the hot pan for about 10 minutes before handling.

Blueberry Hand Pies on dish and cake stand

Tips for the Perfect Hand Pie Crust

My go-to for pie crusts is always butter! It adds a rich flavor and creates crisp layers for the perfect crust. Here are some tips to ensure you have the best results:

Visible butter = flaky crust. When you roll out the dough, you should still see little specks of butter throughout–that’s a very good thing (not too big though otherwise you will have pools of butter in your pan). Pea-size is perfect! If your butter is fully blended in, your crust might turn out dense or tough.
Don’t skip the rest time. After you make your dough and again after assembling the hand pies, the dough needs time to chill. This helps relax the gluten so your crust doesn’t shrink in the oven–and it makes the dough much easier to roll out.
Handle with care. It’s okay if your dough looks a little rustic. You don’t need to knead it smooth like bread–just gently press it together until it holds. Overworking the dough can lead to a tough crust, so keep a light hand and trust the process.
Seal it tight. Crimp the edges all the way around–this keeps the filling tucked inside and gives your hand pies that classic bakery-style finish.

Make Ahead Instructions

Both the pie dough and the assembled hand pies can be made ahead of time. The dough can be prepped up to 3 days in advance and stored tightly wrapped in the fridge. When you’re ready to bake, just let it sit at room temperature for about 10 minutes to soften slightly before rolling.

To make the full hand pies ahead of time, assemble them completely (filling, sealing, crimping) and place them on a parchment-lined baking sheet. Chill in the fridge for up to 24 hours, or freeze for later. If freezing, transfer to a freezer-safe bag once solid and bake straight from frozen – just add an extra 3-5 minutes to the baking time.

Storage Tips

Once baked and cooled, store the hand pies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. Reheat in a 300°F (149°C) oven for about 8-10 minutes to bring back that golden, crisp crust.

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