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    Grits and Pinecones » Recipes » Snack

    Easy Mini Blueberry Hand Pies – A Sweet and Fruit Filled Pastry

    August 4, 2017 by Sharon Rigsby, Updated February 5, 2022 2 Comments

    Jump to Recipe Print Recipe
    Pinterest pin for Blueberry Hand Pies showing them on a white serving plate.

    Full of fresh, nutritious blueberries, these cute, simple, and tasty mini blueberry hand pies are just the thing for a make-ahead, back-to-school snack, a lunchbox treat, or even a quick breakfast on the run.

    Easy Mini Blueberry Hand Pies on a plate ready for a back to school snack.

    These flavorful fruit hand pies are a perfect snack or dessert for the big and little kids in your house. Full of luscious blueberries and easy to eat, you will love how easy they are to make!

    Store-bought pie crusts make these tasty little gems a breeze to prepare, and if you have any leftover blueberry filling, well, let’s say you won’t have any leftovers after they get through; it’s irresistible!

    Someone in our house, and I’m not saying who, ate all of the leftover blueberries, and even though he vigorously denied it, the evidence was there, a small purple smear on his chin… Hmm, wonder who it could have been?

    More back-to-school-recipes:

    Looking for more back-to-school snack ideas, check out these yummy recipes:

    • Butter Pecan Cookies
    • No-Bake Oatmeal Balls
    • Easy Lemon Madeleine Cakes.

    More blueberry recipes:

    • Blueberry Delight – An Easy Blueberry Dessert
    • Easy Buttermilk Banana Bread with Blueberries

    Pastry Ingredients:

    Easy Mini Blueberry Hand Pies have a shortlist of ingredients which are: fresh blueberries, lemon juice, lemon zest, cornstarch, vanilla, sugar, salt, two pre-made or homemade pie crusts, flour, and an egg.

    Ingredients corn starch, vanilla, blueberries, lemon, pie crusts and a lemon on a kitchen counter.

    How to make:

    To make these tasty pastries, gather your ingredients and preheat the oven to 425 degrees F.

    Add the blueberries, cornstarch, lemon zest, lemon juice, sugar, vanilla extract, and salt to a medium-sized bowl and stir to combine. Set aside.

    Blueberries, cornstarch, sugar and lemon zest in a clear glass bowl.

    Sprinkle the flour evenly on a cutting board and roll out the pie crusts. Use a 4-½ inch cutter and cut out three circles from each crust or six circles total.

    Using a round biscuit cutter to cut circles out of pastry dough.

    Place the pastry circles on a baking sheet covered with parchment paper or a silicone non-stick baking mat.

    Pastry circles on a slip mat silicone baking mat.

    Spoon one-two heaping tablespoon(s) of the blueberry mixture into the center of each pastry circle.

    Gently fold over the edges of the pastry and crimp them gently (otherwise, they will unfold while baking, and you will end up with a blueberry mess).

    Small circle of pastry with a dollop of blueberry filling in the middle.

    Whisk the egg and one tablespoon of water together. Use a pastry brush and brush the egg wash around the edge of each pastry.

    Brushing an egg wash with a pastry brush on an unbaked hand pie.

    Sprinkle the pastry crusts with a small amount of sugar and bake until they are golden brown and the filling is bubbly, which should take approximately 15-20 minutes.

    Easy Mini Blueberry Hand Pies ready to bake on a baking sheet ready for the oven.

    Remove from the oven and let cool. Serve warm or at room temperature.

    A white serving platter with four mini blueberry hand pies.

    Sharon’s Tips:

    You can substitute other fruit for the blueberries. Try cherries, strawberries, raspberries, or blackberries. 

    You can also make one delicious pie instead of the hand pies. To do this, place the pie crust in a pie tin and fill it with the blueberry filling. Add about 10 minutes to the baking time. 

    ★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

    Thank you so much for visiting Grits and Pinecones!

    📋 Recipe:

    Easy Mini Blueberry Hand Pies ready for a back to school snack

    Easy Mini Blueberry Hand Pies Recipe - A Sweet and Fruit Filled Pastry

    Sharon Rigsby
    Mini Blueberry Hand Pies are an easy back to school snack for your kids. Full of flavorful and nutritious blueberries, these simple pastries are a delicious treat.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Appetizer, Breakfast/Brunch, Dessert
    Cuisine American
    Servings 6 hand pies
    Calories 224 kcal

    Ingredients
      

    • 1 pint blueberries rinsed and drained
    • 2 tablespoon cornstarch
    • 1 teaspoon vanilla
    • lemon zest from 1 lemon
    • 1 tablespoon lemon juice
    • ½ cup granulated sugar
    • ¼ teaspoon kosher salt
    • 2 refrigerated pie crusts purchased, or two homemade pie crusts
    • 1 tablespoon flour
    • 1 egg

    Instructions
     

    • Preheat oven to 425 degrees.
    • Add the blueberries, cornstarch, lemon zest, lemon juice, sugar, vanilla extract, and salt to a medium-size bowl and stir to combine. Set aside.
    • Sprinkle the flour evenly on a cutting board and roll out the pie crusts. Use a 4-½ inch cutter and cut out 3 circles from each crust or 6 circles total.
    • Place the pastry circles on a baking sheet covered with parchment paper or a silicone non-stick baking mat.
    • Spoon 1-2 heaping tablespoon(s) of the blueberry mixture into the center of each pastry circle.
    • Gently fold over the edges of the pastry and crimp them gently, otherwise, they will unfold while baking and you will end up with a blueberry mess.
    • Whisk the egg and 1 tablespoon of water together. Use a pastry brush and brush the egg wash around the edge of each pastry. Sprinkle the pastry crusts with a small amount of sugar and bake until they are golden brown and the filling is bubbly, which should take approximately 15-20 minutes.
    • Remove from the oven and let cool. Serve warm or at room temperature.

    Notes

    You can substitute other fruit for the blueberries. Try cherries, strawberries, raspberries or blackberries. 
    You can also make one delicious pie instead of the hand pies. To do this, place the pie crust in a pie tin and fill it with the blueberry filling. Add about 10 minutes to the baking time. 

    Nutrition

    Calories: 224kcalCarbohydrates: 37gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 559mgPotassium: 76mgFiber: 1gSugar: 23gVitamin A: 100IUVitamin C: 8.3mgCalcium: 10mgIron: 0.7mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    1. Dianne Roberts

      November 21, 2021 at 11:03 am

      Can you use phyllo dough instead of pie crust?

      Reply
      • Sharon Rigsby

        November 21, 2021 at 6:25 pm

        Hi Dianne, I have never used phyllo dough in this recipe, but I can’t think of any reason it wouldn’t work. There might be a slight difference in the baking time so just keep an eye on it. If you do decide to do it, please let me know how it goes.
        All the best,
        Sharon

        Reply

    Primary Sidebar

    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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