These adorable mini hand pie are filled with delicious blueberry fillings and baked to perfection. Imagine the best blueberry pie surrounded by bite-sized buttery flake pie crusts. You can also make your favorite stuffing. I share some of my favourites below. Apricots, apples, cherry, pumpkin, and even…yeah, pineapple.
My Grammy Awards always made homemade hand pie. I love how adorable these are.
What is a hand pie?
Hand pie is a must-have pie crust cut into rings and stuffed with stuffing. The fabric is folded and then closed. The filling can be flavorful or sweet.
Once the hand pie is filled, they are either baked or fried.
This blueberry hand pie recipe combines a Grammy Awards super flake pie crust with a blueberry pie filling.
I usually bake these hand pie in the oven, but I can definitely make fried fruit hand pie.
Like this hand pie recipe
Ultra Frakukey Pie Crust Sweet Fruity Filled Portable Pie
You can use the flavor of pie filling to make these hand pie. Blueberries were one of my favorites and my Grammy Awards loved the apricot stuffing. Imagine a filling of peaches, apples, cherry or pumpkin pie.
Necessary materials
How to make a blueberry hand pie
Make the pie dough. It is recommended to chill in the fridge overnight. Stuff the pie. The pie will be completely full before use. Roll out the pie dough and use rolling pins to cut it into circles. Fill in 1-2 tablespoons of pie filling. Bake or fry until golden brown.
Make the perfect hand pie crust
The pie crust I used is my flake-like all-butter pie crust recipe.
Or my buttermilk pie crust.
Both complete pie crusts are made in a food processor and are very easy.
Expert Tips for Making Flake-Shaped Homemade Pie Crust
Use fresh, high quality flour European butter, as it is high in butter fat. Store the butter very cold Dough refrigerate the pie dough overnight, then refrigerate the hand pie (or pie) before baking before baking
I usually make the crust the night before and put it in the fridge overnight. This technique produces the flexier crust. Ensuring that the pie crust is cold before entering the oven is one way to make the pie crust burn very much.
How to make the best blueberry pie stuffing
I don’t want to boast, but this blueberry pie filling recipe is the Keeper. I’m definitely going to make it again and put it in a full size double covered pie.
Pro Tip: If fresh blueberries aren’t in season, you can make blueberry pie with frozen berries.
Step 1: Start with 6 cups of blueberries. You can use fresh or frozen berries. Add them to a large frying pan.
Step 2: Add sugar to the frying pan and cook in medium. Continue cooking the berries until the sugar dissolves and all the fruits collapse. Depending on how you want to fill “jammy” into a filling, you can cook the berries in a longer or shorter time. The longer you cook them, the thicker the filling will become.
Step 3: Add the cornstarch slurry to the berries and bring the berry filling to a boil. You can also use Arrowroot powder for this step.
Step 4: Remove the berries from the heat. Next, add the lemon, lemon zest and cinnamon.
How to make a mini blueberry hand pie
Roll the pie crust about an eighth inch thick. Use a circular cutter (Affiliate link)Cut each circle of the pie crust. (3-inch round) Fill each small hand pie with 1 teaspoon of filling. Use a handy scoop. Brush the edges with an egg wash and pastry brush and close. Use a fork to push down the edge. Once closed, apply egg wash to each pie and sprinkle a little turbinado sugar before baking.
If you don’t have a pastry cutter, you can pick up a set of round pastry cutters (Affiliate link) On Amazon.
Variations of recipes
The instructions for these baked hand pies are the same regardless of the type of stuffing you choose.
This recipe requires about 2 cups of pie filling. Here are some simple variations: swap different fruits and spices.
Apricot stuffing. Apricots + 1/4 tsp cinnamon + 1 tsp of cilantro. Apple pie filling. Apple + Cinnamon + Cardamom. Pumpkin pie filling. Pumpkin + Pumpkin pie spice + Sugar. Cherry Pie Filling. Cherry + 1/2 tsp almond extract. Pineapple stuffing. Crushed pineapple. See Sweet Rolls of Pineapple for complete instructions.
FAQs and Expert Tips
Yes, definitely! Frozen berries are the perfect way to have berry pie all year round.
Yes, puff pastries make a great alternative to pie crust.
Yes, cook the frozen blueberries with sugar to ensure a rich blueberries filling.
Yes, refrigerate the blueberry pie if you have any leftovers. Refrigeration increases the shelf life of the pie.
The filling of blueberry pie is mostly thickened with cornstarch. Arrow powder or tapioca starch are two other options.
Interestingly, I was a bit shocked when I looked into this. Technically, the turnover is made of folded fabric. It can be made with pie dough, puff pastries, or even pizza crust dough, or yeast dough, like calzone.
So, apparently, this recipe is technically a blueberry turnover recipe.
Hand pie is usually round. Who knew?
What to serve with blueberry hand pie
It is always recommended to warm these hand pie with a bowl of ice cream.
Storage + Freezing Tips
Storage method
At room temperature: Store hand pie in an airtight container for several days at room temperature.
In the fridge, you can store your hand pie in a fridge airtight container for up to a week. Reheat according to the instructions below.
How to freeze
You can freeze these adorable hand pie before and after baking.
Freeze before baking:
Assemble the pie and place it on a baking sheet with a parchment lined lining. Place uncooked hand pie in the freezer until frozen. Store in an airtight container in the freezer until ready to bake. When ready to bake, leave room temperature for about an hour and then follow the instructions.
Freeze after baking:
Follow the instructions to assemble and bake the pie. Place the pie on a baking sheet with parchment lining. Freeze until solid. Store in an airtight container until ready to reheat.
How to reheat
When ready to reheat, bring the pie to room temperature and then reheat at 350°C for 10-15 minutes. (I like using a toaster oven for this.)
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Mini Blueberry Hand Pie
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Cute little bite-sized blueberry pie. They’re half an empanada and half a pop tart. Filled with rich blueberry pie filling.
Pie Crust
Follow the instructions to make a batch of pie crust. Refrigerate overnight.
Alternatively, you can make this recipe with store-bought pie crusts.
Blueberry Pie Filling
Place the blueberries, sugar, lemon juice and crust in a large frying pan.
Note: Replace for 3 cups or apples, apricots, cherry or peaches.
Heat over medium-high heat until the mixture boils.
Continue heating until the sugar melts and the berries break. Reduce heat if necessary.
Once the mixture starts to thicken, add a cornstarch slurry. (Add water to the corn starch and mix it until it becomes a thin paste and there are no lumps to create a slurry.)
Bring the mixture to a boil. Increase the heat if necessary.
Bring to a boil until the fruit mixture begins to thicken.
Remove from heat and allow the fruit mixture to cool.
Place in an airtight container and refrigerate overnight.
assembly
Remove the pie crust from the fridge. It will warm a little for about 10-20 minutes before rolling out.
Prepare some baking sheets, lined up with parchment or silpatto.
Tear or cut the pie crust into two equal parts. Roll one section into a ball and bring it out to about an inch thick.
Use a round pastry cutter to cut the dough into round pieces and place it on parchment.
Add 1 teaspoon of filling to each mini pie.
Wash the edges with egg wash using a finger or a small brush.
Fold on top of the pie crust and crimp with a fork.
Wash the entire surface of the pastry with egg wash and sprinkle with turbinad sugar.
Place the hand pie in the fridge and preheat the oven. The more the pie crust gets colder when it enters the oven, the more it becomes flexied after the pie crust is baked.
Baking
Preheat oven to 450
As you bake, vent the top of each hand pie by drilling holes with a sharp knife.
Bake for 12-15 minutes. The oven temperatures vary, so take a careful look at the first batch
You can make these hand pie with almost all fruits. A few of the things that come to mind: apple, apricots, cherry, pumpkin.
Simply replace three cups of blueberries with your chosen fruit.
For my Hawaiian hand pie, use pineapple caramel in a sweet roll of pineapple. Extra Ono!!!
How to freeze your hand pie
You can freeze these adorable hand pie before and after baking.
Freeze before baking:
Assemble the pie and place it on a baking sheet with a parchment lined lining.
Place the uncooked hand pie in the freezer and freeze until the solids freeze.
Store in an airtight container in the freezer until ready to bake.
When ready to bake, let it sit at room temperature for about an hour, then bake as directed above.
Freeze after baking:
Follow the instructions to assemble and bake the pie.
Place the pie on a baking sheet with parchment lining.
Freeze until solid.
Store in an airtight container until ready to reheat.
How to reheat your hand pie:
Bring the pie to room temperature and reheat at 350°C for 10-15 minutes. (I like using a toaster oven for this.)
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calorie: 55kcalcarbohydrates: 9gprotein: 1gfat: 2gSaturated fat: 1gcholesterol: 3mgsodium: 31mgfiber: 1gsugar: 4gcalcium: 4mgiron: 0.3mg
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