There’s something heartwarming about the smell of buttery pastry and bubbling fruit filling wafting through the kitchen. These Mini Blueberry Hand Pies are the kind of treat that make you feel at home — even if you’re far from it.
Each bite combines flaky, golden crust with a burst of sweet-tart blueberries that taste like sunshine and summer memories. Whether you serve them warm with ice cream or pack them for a picnic, they’re little pockets of happiness you’ll want to make again and again.
I still remember my grandmother’s version: no measuring cups, no timers — just instinct and love. She’d roll the dough by hand, spoon the berries in, and say, “If a little juice spills out, that’s how you know they’re perfect.”
💜 Why You’ll Love These Mini Blueberry Hand Pies
- Buttery, flaky, golden crust — bakery-style at home
- Juicy blueberry filling that’s not too sweet
- Perfect for parties, tea time, or gifting
- Portable, easy to store, and freezer-friendly
- No fancy equipment needed — just a muffin tin and a rolling pin!
🫐 Ingredients
For the Pastry Dough
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 ½ cups (315g) |
| Unsalted butter, cold & cubed | 1 cup (225g) |
| Salt | ½ tsp |
| Granulated sugar | 2 tbsp |
| Ice-cold water | 6–8 tbsp (as needed) |
| Egg (for egg wash) | 1 large, beaten |
For the Blueberry Filling
| Ingredient | Amount |
|---|---|
| Fresh or frozen blueberries | 2 cups |
| Granulated sugar | ½ cup |
| Cornstarch | 1 tbsp |
| Lemon juice | 1 tbsp |
| Lemon zest | ½ tsp |
| Vanilla extract | ½ tsp |
| Pinch of salt | — |
🥣 Instructions
Step 1: Make the Pastry Dough
In a large bowl, mix flour, sugar, and salt.
Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs (pea-sized pieces are ideal).
Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
Do not overwork the dough — that’s the secret to flakiness!
Divide into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Prepare the Blueberry Filling
In a small saucepan over medium heat, combine blueberries, sugar, cornstarch, lemon juice, zest, vanilla, and salt.
Cook, stirring often, until the berries start to release their juices and the mixture thickens — about 5–7 minutes.
Remove from heat and cool completely before using.
Step 3: Assemble the Hand Pies
Preheat oven to 375°F (190°C).
Roll out the chilled dough on a lightly floured surface to about ⅛ inch thick.
Use a round cookie cutter (or a glass) to cut circles about 3–3½ inches wide.
Line a muffin tin or baking sheet with parchment paper.
Place half of the dough circles in the muffin cups (or on the tray).
Spoon about 1 tablespoon of blueberry filling into the center of each.
Top with another dough circle and press the edges together with a fork to seal.
Brush the tops with beaten egg wash for that golden shine.
Step 4: Bake
Bake in the preheated oven for 20–25 minutes, or until golden brown and crisp.
Let them cool for 10 minutes before serving — the filling will be hot and gooey!
🍽 Serving Suggestions
Serve your Mini Blueberry Hand Pies warm or at room temperature. They’re delightful on their own, but even better when paired with:
- A scoop of vanilla ice cream 🍦
- Whipped cream and a drizzle of honey 🍯
- A dusting of powdered sugar for a classic bakery look 🍰
- A mug of tea or coffee ☕
💡 Tips for Success
- Cold butter = flaky crust. Always chill your dough before rolling.
- Don’t overfill: Too much filling can cause leaks (though a little spill means love).
- Try other fruits: Substitute blueberries with apples, cherries, or peaches!
- Make ahead: Both the dough and filling can be made 1–2 days in advance.
- Egg wash: For extra shine, brush with a mix of egg and 1 tbsp milk.
🧊 Storage & Freezing
- Room Temperature: Store cooled pies in an airtight container for up to 2 days.
- Refrigerate: Keeps fresh for 4–5 days. Reheat in the oven at 300°F (150°C).
- Freeze: Place cooled pies in a single layer on a baking sheet until firm, then store in freezer bags for up to 2 months.
To serve, reheat directly from frozen at 350°F (175°C) for 10–12 minutes.
🕒 Recipe Details
| Prep Time | Cook Time | Chill Time | Total Time | Servings |
|---|---|---|---|---|
| 20 minutes | 25 minutes | 30 minutes | 1 hour 15 minutes | 12 hand pies |
❓ Frequently Asked Questions
Can I use frozen blueberries?
Yes! No need to thaw — just add a few extra minutes of cooking time for the filling.
Can I make them gluten-free?
Use a 1:1 gluten-free flour blend and keep the butter cold for structure.
Can I use store-bought pie crust?
Absolutely. It saves time and still tastes delicious — just make sure to chill before baking.
Why did my pies leak?
A bit of juice escaping is totally normal — but if too much leaks, try sealing edges with a light brush of beaten egg before pressing.
✨ Conclusion
These Mini Blueberry Hand Pies are pure comfort in bite-sized form — golden, buttery, and bursting with flavor. Whether you’re baking for family, friends, or just yourself, they bring the cozy essence of homemade goodness straight to your table.
They’re simple to make, beautiful to serve, and guaranteed to make your kitchen smell like a dream. One bite, and you’ll understand why homemade always tastes better. 💙
📸 Share Your Creations!
Did you try this recipe? Tag your photos with #DailyDoseOfStory or #BlueberryHandPies — we’d love to feature your delicious creations!
🥄 Nutritional Information (Approx. per pie)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 210 | 27g | 10g | 3g |
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