These decadent blueberry hand pies are a delicious bite-sized dessert bursting with flavor. Perfect for your next summer BBQ! Complete with a homemade crust and blueberry jam for a filling, these mini pies are a real treat!
After the hustle and bustle of the holiday season (hello, black walnut pound cake), I’ve just started finding my way back into the kitchen to do some baking. I decided to start with a simple recipe that I’ve done many times before. A couple of summers ago, I took a pie baking class at Sur La Table with a friend, where they taught us how to make hand pies. Over the years, I've tweaked this recipe, and I'm excited to share it with you today!
Why you'll love this recipe
- Delicious buttery and flakey homemade pie crust.
- Miniature pies are perfect for your next dessert tray.
- Completely customizable by using different types of jam.
Key ingredients and why we use them
These blueberry hand pies have simple ingredients you probably already have in your kitchen!! Read about some of these ingredients below.
Butter: You want to use chilled and diced butter in this recipe. It's one of the few times you do not want room-temperature butter. I always recommend unsalted butter in baking. However, if you have butter leftover that you want to make salted, check out my article on how much salt to add to unsalted butter.
Jam: Feel free to get creative here and use your favorite brand of jam. You can even switch up the flavor and pick something other than blueberry. I love strawberry, apricot, and cherry jam.
Cornstarch: Cornstarch helps thicken these little hand pies. I like it because it keeps your filling smooth and has a relatively clear color once combined.
Frequently asked questions
We bake these hand pies at a high temperature so you only need to keep them in the oven for 10-14 minutes. Keep a close eye on them to ensure they aren't browning too quickly.
First, always work with well-chilled pastry; otherwise, the dough will stick to the counter and tear. Second, never roll out the dough by rolling back and forth over the same section. Each time you press on the same spot, more gluten develops that can toughen the dough.
If you don't use all of your pie crust in this recipe, you can freeze it. Simply flatten the dough into a disc and wrap it in cling wrap and aluminum foil. Make sure you write the date on the pie crust because it will last up to three months in the freezer.
You can make your pie crust 2-3 days in advance and store the dough in the refrigerator. You will want to keep it tightly wrapped. You can also freeze the dough and store it for up to three months in the freezer. Allow the dough to defrost in the refrigerator overnight before using.
Equipment for Blueberry Hand Pies
A quality rolling pin is the main thing you want when working to make pie dough. I like to use a French rolling pin, but that is totally a personal preference. Make sure that you care for your rolling pin by washing it immediately and drying it completely with a towel. My favorite rolling pin is from Sur La Table and I've had it for years!
Try these other pie recipes
Don't stop baking with these blueberry hand pies! Check out some more of our delicious pie recipes linked below.
Our recipe index is a great place to search all My Sweet Precision recipes!
Blueberry Hand Pies
Pastry Dough Ingredients
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup butter chilled and diced
- ¼ cup ice water
Egg Wash Ingredients
- 1 egg large
- 1 tablespoon water
Jam Filling Ingredients
- ¾ cup jam
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- To make dough, combine flour and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Separate into two balls, wrap in plastic, and refrigerate for 4 hours or overnight.
- Place racks in the center of the oven and preheat to 400 degrees F. Line to baking sheets with parchment paper or silicone mats.
- Remove pie crusts from the refrigerator and roll out to about ⅛ inch thickness. Using a heart shaped cookie cutter, cut approximately 10 hearts from the crust. Place these hearts on a tray in the refrigerator while you’re working on the second crust. After rolling and cutting out each crust, you should have approximately 20 hearts.
- Beat your egg and water together to form the egg wash and lightly brush half of the hearts with the egg wash. Place a small amount of jam in the center of each heart. Gently place the remaining hearts over the top and use your fingers to seal the edges. Go over the edges with the tines of a fork for a final seal. Use a paring knife to cut three small vents on the top and brush each heart with the beaten egg.
- Place the hearts on your prepared baking sheet and bake for 10-14 minutes. You want the tops to be golden and the filling to be bubbling. Remove from the oven and let cool for 10 minutes before serving.
Notes and Tips
Did you make this recipe?! First, let me say THANK YOU for giving it a try!
Please leave us a rating and any feedback in the comments section at the bottom of this post. I always love to hear your thoughts and ideas on what went well — and didn't — with a recipe!