Handheld Blueberry Pie Recipe

Handheld Blueberry Pie

You’re going to want to eat two of these. It’s okay, though — we ate three.

A little bit ago, we made this blueberry pie recipe. We fell completely in love and it seems a few of you have too. That love inspired us to shoot a video showing how to make the pie. It also nudged us to make this extra easy and quick version.

Our Secret for Our Handheld Blueberry Pie Recipe? Use Puff Pastry.

Have you used puff pastry before?

It’s genius. It’s lots and lots of dough layers separated by butter (lots of butter). So when you bake it, the butter puffs lifting the layers of dough above it. Leaving you with extra flaky dough. Fill that with blueberry goodness and you’ve got one amazing individual pie.

Handheld Blueberry Pie

These aren’t mini, either. You could make them that way, but we went big. You don’t mind, do you?

Handheld Blueberry Pie

We just love how the filling oozes out. So delicious.

Handheld Blueberry Pie

We should also probably mention that this is just a process. Just think of all the flavors you could add to these individual pies. Try blackberries or strawberries instead of blueberries. Or, change it altogether and add a layer of sweetened cream cheese as well as berries. (So good). Whatever you do, make sure you save an extra pie for yourself, you’ll be glad you did.

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5.0 from 1 reviews
Handheld Blueberry Pie Recipe
Prep time
Cook time
Total time
When we’re not feeling up to making an entire pie, we love to make these individual handheld 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.

What You Need to Know: We used Pepperidge Farm puff pastry for this. Use your favorite brand (or make your own). If using store-bought, check the package for how to thaw. This usually takes about 40 minutes (we included this in the prep time).
Created By:
Yield: 8 individual pies
You Will Need
  • 2 cups (300 g) blueberries (1 pint)
  • 3 tablespoons granulated sugar
  • 1 1/2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon kosher salt
  • 1 (17.3 oz) box puff pastry sheets (2 sheets per box), thawed
  • 1 egg yolk
  • 1 tablespoon cream
  • 2 tablespoons coarse sugar or granulated sugar for topping pies (optional)
  1. Heat oven to 400 degrees F (200C). Line two baking sheets with parchment paper or aluminum foil.
  2. In a medium bowl, combine blueberries, 3 tablespoons of sugar, cornstarch, lemon juice, almond extract and the salt. Stir then set aside.
  3. Unfold 1 thawed puff pastry sheet on a lightly floured work surface. Roll the pastry sheet into a 12-inch (30 cm) square. Using a knife or pizza cutter, cut into four 6-inch (15 cm) squares. Repeat with the remaining pastry sheet.
  4. Spoon a 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. (It is helpful to do this on the baking sheet so you don't need to move the pies once filled).
  5. 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 (this adds a nice crunch once baked). Cut two to three 1-inch slits (2.5 cm) into the top of each pie and transfer to baking sheet, if you have not already.Handheld-Blueberry-Pie-Recipe-Steps
  6. 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).
  7. Cool pies on baking sheets for 5 minutes then transfer to cooling racks to cool completely.

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34 comments… Leave a Comment
  • Elizabeth August 9, 2016, 7:17 pm

    Hi I just made these and put them in the oven when I relized I left out the corn starch, do you think they will come out o.k..

    • Joanne August 10, 2016, 12:50 pm

      Hi Elizabeth, the cornstarch helps to thicken the pie filling. You might find that the middle is a bit too runny.

  • Candace August 5, 2016, 6:16 pm

    I was looking online for a recipe that included fresh blueberries and puff pastry sheets. I intended to use the puff pastry sheets for an apple recipe that I never ended up making. Little did I know that THIS recipe would be the reason I waited! I thought this might be a little too much ‘work’, but it was easy and really fun!! AND SO DELICIOUS!! I just LOVE the addition of the almond extract!! I will make this one over and over again!! Thank you!!!

  • maria March 26, 2016, 6:31 am

    Hi! I happened to find this recipe today. Looks amazing! I have a can of blue berries and I didn’t know what to do with it until today. Also I was wondering if I just could use the egg white without the cream of seal the pastry? Have you use jam for the filling?



    • Joanne May 19, 2016, 1:09 pm

      Just using the egg white should work for sealing the pastry pockets.

  • Noreen March 5, 2016, 2:32 pm

    What do you recommend I substitute for cornstarch?

    • Joanne May 19, 2016, 1:11 pm

      Hi Noreen, Flour will work in a pinch as well as arrowroot, potato starch or tapioca flour.

  • Kim Birdsall August 15, 2015, 5:46 pm

    Thank you for taking the time to post this. Explained beautifully -. Tomorrow I will be using up apples blueberries raspberries blackberry and strawberries (we’ve been blessed outdoors this year)I guess that means “Apple-multi-Berry pies” lol

  • Lexi July 22, 2015, 4:16 pm

    How would I swap the blueberries for apples? Would the rest of the ingredients change any? This is a super awesome idea. I thought it would be cute and delicious to make some.

    • Joanne August 10, 2015, 1:46 pm

      Swapping apples for blueberries should be fine. Nothing should need to change.

  • Mary September 7, 2014, 2:54 pm

    Omg!! I had a bunch of blueberries on hand & needed to use them quick… I’d also bought frozen puff pastry like a year ago & had never used it (never used the stuff ever in life actually). This was the most gratifying recipe EVER!! I feel like a master pastry chef! Kinda feel like it can’t be messed up. I used regular sugar on top– fine (but I’ll be getting some coarse)! My vents weren’t quite big enough– no big deal! Just so fun to pull them out of the oven on a fall Sunday. Will DEFINITELY be making them again soon… Thanks for sharing this!!

    PS: The stars below won’t work to rate the recipe, but I’d give it a solid 5!

  • Denise August 9, 2014, 9:13 pm

    These are so good. I made them the night before my dinner party. How do I store them overnight?

    • Joanne August 11, 2014, 12:08 pm

      We’d wrap them in some plastic wrap and keep in the fridge. Then warm them up a little the next day.

  • sally March 19, 2014, 3:20 pm

    I just made these with rasperries instead of blueberry, the sides didnt stay sealed and the raspberry leaked allover! any advice 🙁

    • Joanne March 20, 2014, 11:25 am

      Hmm, the filling does bubble out of the slits a little (you can see that in our photos). Most of the filling should have stayed inside, though. You could increase the cornstarch a little, which will help thicken the juices a bit more.

  • N_ter March 14, 2014, 7:39 pm

    Do you think it would be possible to freeze those? Would I have to throw them in the oven again after unfreezing not to have them go soft and weird?

    • Joanne March 17, 2014, 3:05 pm

      Yes, you can definitely freeze these. We’d reheat them in the oven to bring them back to life a bit before serving.

  • Mary November 4, 2013, 10:54 am

    Your recipe doesn’t say fresh or frozen but the picture looks to be fresh blueberries. How could I use all the frozen blueberries, raspberries & blackberries I have in my freezer?

    • Joanne November 4, 2013, 10:59 am

      You can use frozen – just thaw them first. Drain some of the liquid after thawing then use our recipe as stated above. Hope that helps.

  • Merle Handfinger November 3, 2013, 9:11 pm

    This looks delicious! I have two questions.
    1) Can I use vanilla extract instead of almond extract? Family members have nut allergies.
    2) Instead of 6″ squares, I would like to make them bite size. Can I cut them into 3×6″ pieces?
    If so, will they bake in the same amount of time, or do I need to decrease the baking time?

    • Joanne November 4, 2013, 10:41 am

      Hi Merie, Yes vanilla extract will be delicious. For size, you can make them smaller. The baking time might need to decrease a little. We suggest you check 10 minutes before the recipe states and go from there. Just look for the dough to be golden brown. Enjoy!

  • Pat Drouillard November 3, 2013, 10:38 am

    Can I use a can of pie filling instead. Would that work?

    • Joanne November 3, 2013, 3:40 pm

      While we have not tried it, we’re pretty confident that it will work well.

  • Natalia @ Ideas That Spark August 28, 2013, 12:32 pm

    Absolutely love this, Joanne! Where do I get almond extract, though? Don’t think I’ve seen it at the grocery store …

    • Joanne August 28, 2013, 12:42 pm

      Hi Natalia, Look near the vanilla extract in the store — McCormick brand has both “pure almond extract” and “imitation almond extract.” Go for the “pure” if you can. Also, if you have a Whole Foods near you, they have quite a few options.

  • Wendi @ Bon Appetit Hon August 8, 2013, 3:39 pm

    Oh my….yes please and thank you.

    • Joanne August 9, 2013, 9:54 am

      You’re the best 🙂

  • Katrina @ Warm Vanilla Sugar August 8, 2013, 3:29 pm

    A solid handheld pie like this is pure gold. Yum!

    • Joanne August 9, 2013, 9:53 am

      Thanks Katrinia 🙂


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