Store-bought puff pastry is the secret to these blueberry filled hand pies. Jump to the Blueberry Hand Pies Recipe or read on to see our tips for making it.
We have already shared our favorite blueberry pie recipe — there’s even a recipe video showing you how to make it. We loved it so much that we wanted to also share this quick and easy version. They’ve got everything you love about blueberry pie, but are handheld. You’re going to want to eat two of these. It’s okay though, we ate three.
YOU MAY ALSO LIKE: This easy blueberry pie with blueberries, warm spices, lemon and an easy lattice crust. Blueberries shine in this pie! Jump to the full Blueberry Pie Recipe.
How to Make Handheld Blueberry Pies
Have you used puff pastry before? It’s genius. It is made with multiple layers of dough separated by butter. When you bake it, the butter puffs and lifts the layers of dough above it. That’s why puff pastry becomes so flaky.
Puff pastry is the secret to these easy individual hand pies. Fill it with blueberries and bake. Easy! We just love how the filling oozes out. Blueberries are excellent, but blackberries, cherries or strawberries would be incredible. You could even change it altogether and add a layer of sweetened cream cheese as well as berries. The possibilities are endless.
YOU MAY ALSO LIKE: How to make cherry pie from scratch with a lightly sweetened filling of fresh (or frozen) cherries, vanilla, and almond extract. It’s to die for. Jump to the Cherry Pie Recipe.
Recipe updated, originally posted August 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne
Easy, Blueberry Hand Pies Recipe
When we’re not feeling up to making an entire pie, we love to make these individual pies. You’ll notice that the filling bubbles out a bit during baking — this is perfectly fine. Plenty of filling will be left in the middle.
You Will Need
1 (17.3 ounce) box puff pastry sheets, thawed (2 sheets)
2 cups fresh blueberries
3 tablespoons granulated sugar
1 1/2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
1/8 teaspoon salt
1 egg yolk
1 tablespoon cream
2 tablespoons coarse sugar, for topping pies
- Prepare Pastry
- To Finish
Heat oven to 400 degrees F. Line two baking sheets with parchment paper or aluminum foil.
In a medium bowl, combine blueberries, 3 tablespoons of sugar, cornstarch, lemon juice, almond extract, and the salt. Stir then set aside.
Unfold one of the thawed puff pastry sheets on a lightly floured work surface. Roll the pastry sheet into a 12-inch square. Cut into four 6-inch squares. Repeat with the remaining pastry sheet. Transfer pastry squares to the baking sheets.
Spoon 1/4 cup of the blueberry filling onto one half of each pastry square. Spoon liquid accumulated on the bottom of the bowl over blueberries.
In a small bowl, make egg wash by whisking egg yolk and cream. Brush edges of pastry with egg wash, fold the half of pastry without filling over blueberries then use a fork to press edges and seal. Brush tops with more egg wash and top with coarse sugar. Cut two 1-inch slits into the top of each pie.
Bake 15 to 20 minutes until golden brown and filling is bubbling out of the slits on top. (Don’t worry, plenty of filling is left inside). Cool pies on baking sheets for 5 minutes then transfer to cooling racks to cool completely.
Adam and Joanne's Tips
- Blueberries are excellent, but blackberries, cherries or strawberries would be incredible. You could even change it altogether and add a layer of sweetened cream cheese as well as berries. The possibilities are endless.