Easy, Blueberry Hand Pies Recipe

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.

Easy, Blueberry Hand Pies Recipe

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.

Easy, Homemade Blueberry Pie RecipeYOU 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.

How to Make a Handheld Blueberry Pie

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.

Easy Homemade Cherry Pie RecipeYOU 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.

Puff pastry is the secret to these handheld pies

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

  • PREP
  • COOK

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.

Makes 8 individual handheld pies

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
  • 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.

    • To Finish
    • 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.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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33 comments… Leave a Comment
  • 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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