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Blueberry hand pies on a plate with one split in half to show blueberry filling
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5 from 9 votes

Blueberry Hand Pies Recipe

Blueberry Hand Pies are an easy single serve pie recipe! Made from scratch this homemade hand pie recipe uses blueberry pie filling and an easy pie crust!
Prep Time1 hour
Cook Time25 minutes
Chill Time35 minutes
Course: Dessert
Cuisine: American
Servings: 8 pies
Author: Dorothy Kern
Cost: 15

Ingredients

Instructions

  • If using my all-butter homemade crust, roll the dough then chill for 15 minutes. If using store bought refrigerator crust, allow the crust to warm up on the counter until you can unroll it without it cracking.
  • Use a 3-inch round cookie cutter to cut circles of dough, re-rolling the dough as needed to use it all. You’ll get about 16 rounds (to make 8 pies).
  • Lay half the circles on a cookie sheet that’s been covered with parchment or a silpat baking mat.
  • Spoon about 1 tablespoon blueberry pie filling onto the center of each round. Top with remaining rounds. Use a fork to press the edges to seal. Use a knife to cut at least one or two slits in the top to allow steam to escape while baking. Chill assembled pies at least 20 minutes (while oven is preheating).
  • Preheat oven to 400°F. Brush cold hand pies with a bit of beaten egg. Bake 20-30 minutes, or until the pies are a light golden on top. Cool before handling.
  • Store in an airtight container in the refrigerator for up to 3 days or freeze in a single layer for up to 2 months.

Video

Notes

  • To double, just double my all butter pie crust recipe (using about 3 tablespoons water to make the dough) or use a package of 2 refrigerated crusts.

Nutrition

Serving: 1serving | Calories: 135kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 97mg | Potassium: 47mg | Fiber: 1g | Sugar: 6g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

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