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.
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:
More blueberry recipes:
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.
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.
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.
Place the pastry circles on a baking sheet covered with parchment paper or a silicone non-stick 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).
Whisk the egg and one 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.
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:
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Grits and Pinecones.
Easy Mini Blueberry Hand Pies Recipe - A Sweet and Fruit Filled Pastry
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.
Dianne Roberts
Can you use phyllo dough instead of pie crust?
Sharon Rigsby
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