blueberry hand pies

These Air Fryer Blueberry Hand Pies are delectable, adorable and portable.

Air Fryer Blueberry Hand Pies

(128 grams) blueberries

2.5 tbsp caster sugar

lemon juice

salt

(320 grams) refrigerated pie crust (or shortcrust pastry roll)

water

vanilla sugar (to sprinkle on top (optional))

Mix together the blueberries, sugar, lemon juice, and salt in a medium bowl.

Roll out the piecrusts (or shortcrust pastry roll) and cut out 6-8 (4-inch) individual circles.

Place about 1 tablespoon of the blueberry filling in the center of each circle.

Moisten edges of dough with water, and fold the dough over the filling to form a half moon shape.

Using a fork, gently crimp the edges of the piecrust together. Then cut three slits on the top of the hand pies.

Spray the hand pies with cooking spray and sprinkle with vanilla sugar (if using).

Preheat the air fryer to 350F / 180C.

Place 3-4 hand pies in single layer inside the air fryer basket.

Cook for 9-12 mins, or until golden brown.

Let the pies cool for at least 10 mins before serving.

Air Fryer version:

Mix together blueberries, sugar, lemon juice, and salt in medium bowl and set aside.

Roll out the piecrusts (or shortcrust pastry roll) and cut out into 6-8 (4-inch) circles.

Place about 1 tablespoon of the blueberry filling in center of each circle.

Moisten edges of dough with water and fold dough over the filling to form a half moon shape.

Use a fork and gently crimp the edges of the piecrust together. Then cut three slits on the top of the hand pies.

Preheat oven to fan assisted 180 C / 200C / 400F / gas 6.

Transfer hand pies to a lined baking sheet.

Bake in the preheated oven until the pies are golden brown and filling is bubbling, 25 to 30 mins.

Oven version:

Mini blueberry hand pies. Recipe makes 6 mini pies.

Mini Blueberry Hand Pies

all-purpose flour

sugar

fine sea salt

(16 tablespoons or 225 grams) unsalted butter, chilled

blueberries

corn starch

lemon

cinnamon

egg,

milk (or cream

sugar,

In the bowl of a food processor, add...

In the bowl of a food processor, add the flour, sugar and salt. Pulse a few times to combine.

Next, dice the cold butter and add it...

Next, dice the cold butter and add it to the food processor. Pulse it about 10 times to evenly incorporate it into the dough--the pieces should be about the size of peas.

Next, slowly stream in half the water, and...

Next, slowly stream in half the water, and pulse the dough a few times to bring it together. Stream in the remaining half of the water and pulse the dough until it comes together in a ball.

Remove the dough from the food processor. Divide...

Remove the dough from the food processor. Divide it in half, wrap each half in plastic wrap, and press it flat into a disk. Chill for about 15 minutes. You can chill it up to 2 days in advance, but let it rest on the counter for 30 minutes before attempting to roll it.

Flour a work surface very well, and flour...

Flour a work surface very well, and flour a rolling pin.

Roll out one dough disk into a rectangle...

Roll out one dough disk into a rectangle that measures roughly 15" x 8". Trim the edges into a perfect rectangle, and then cut out 6 small rectangles that measure roughly 5 x 3". If the dough seems overly wet, use extra flour to keep it from sticking.

Move the 6 rectangles to a baking sheet...

Move the 6 rectangles to a baking sheet lined with parchment paper.

Repeat with the other dough disk, but these...

Repeat with the other dough disk, but these 6 rectangles are your top crusts. Set them aside.

Next, preheat the oven to 425.

In a small bowl, combine the blueberries, corn...

In a small bowl, combine the blueberries, corn starch, sugar, lemon zest and juice, cinnamon and salt. Stir to combine. Set aside.

Next, (and this is the most important part):...

Next, (and this is the most important part): beat together the egg and milk mixture. Brush it on the bottom crusts evenly.

Then, divide the blueberry filling mixture on top...

Then, divide the blueberry filling mixture on top of 6 of the dough rectangles. Pile it in the center of the dough, leaving a 1/2" border on all sides.

Cut out a small shape from the top...

Cut out a small shape from the top crusts (I chose a star, but you could also just cut slits). Place the top crusts on top of the blueberry filling, and using your fingers, gently stretch the dough to make the edges meet. Press the edges of the pie together lightly to seal it. Then, use a fork to crimp them closed.

Finally, brush the remaining egg and milk mixture...

Finally, brush the remaining egg and milk mixture on top of the pies. Sprinkle with coarse sugar.

Optional: cut out additional shapes with dough scraps...

Optional: cut out additional shapes with dough scraps to decorate the pies.

Bake the pies for 18 minutes, or until...

Bake the pies for 18 minutes, or until the crust is golden brown and the fruit filling is bubbly.

Let cool, and then enjoy!

A quick and easy handheld treat, these Air Blueberry Fryer Hand Pies are a fun and delicious single serving dessert that comes together in no time!

can blueberry pie filling

pie crust

Water

milk

light corn syrup

Preheat the air fryer to 350°F. If your air fryer does not have a pre-heat function, that&#39;s ok - you may need to cook your pies for just a minute longer.

Set out pie crusts at room temperature for about 30 minutes prior to preparing hand pies. Unroll one crust at a time onto a parchment lined or lightly floured surface.

Use a biscuit cutter or round cutter to cut out 4-inch round circles of pie crust. I used a fluted biscuit cutter for a decorative touch. Repeat with the other crust for a total of 12 pie crust circles.

Place a large tablespoon of blueberry pie filling in the very center of half of the pie crust pieces.

Cut small slits in the center of the remaining pie crust pieces to allow the pies to vent.

Brush over the crust with water to help it stick to its other half.

Place a vented pie crust piece of the crust with blueberry filling, stretching it gently to line up with the edges of the crust.

Press around the edges to seal the crusts and then curl the edges in to help them remain sealed.

Place 4 hand pies (or however many fit with adequate space between) into the basket of the air fryer. Spray the tops with non-stick cooking spray.

Bake for 10 minutes or until the hand pies are flaky and golden brown.

While the pies are cooking, whisk together the glaze ingredients until smooth.

Place the cooked hand pies on a cooling rack and brush with the glaze while they are still warm.

Allow the glaze to set unti hand pies are dry to the touch.

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!

Blueberry Hand Pies Recipe

recipe All Butter

blueberry pie filling

egg egg wash)

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.

https://embed.mediavine.com/videos/bwsbnisyejgucdwjsmtz

Homemade Blueberry Hand Pies are a super easy, single pie recipe! These look adorable on a serving plate and are perfect for parties.

Blueberry Hand Pies

Strawberry and Blueberry Hand Pies make the PERFECT summer dessert. Bursting with fresh blueberries and strawberries, these naturally sweet, handheld pies sing of seasonal flavors. Not only do they taste of the season, but they're wrapped in a decadent buttery crust. Perfect for a Memorial Day weekend picnic, July 4th or any other summertime get together, these Strawberry and Blueberry Hand Pies can be made in advance and will be adored by all!

Strawberry and Blueberry Hand Pies

milk, (whole, 2%, 1%, skim OK)

apple cider vinegar

½ cups unbleached all-purpose flour

cornstarch

unsalted butter,

strawberries,

raw/turbinado sugar

Shred the unsalted butter using a cheese grater....

Shred the unsalted butter using a cheese grater. Place on a plate, cover with plastic wrap, and transfer to the freezer until time to use.

Combine the milk with the apple cider vinegar...

Combine the milk with the apple cider vinegar in a liquid measuring cup. The vinegar will cause the milk to curdle, and we want this because it will give us a sour effect, like buttermilk, in the crust. (If you don't have ACV, white vinegar or freshly squeezed lemon or lime juice will create the same effect. You can also use buttermilk.) Refrigerate until ready to use.

In a large bowl, whisk together the flour...

In a large bowl, whisk together the flour with the sugar, cornstarch and salt until incorporated. 

Remove the shredded, frozen butter from the freezer...

Remove the shredded, frozen butter from the freezer and add it to the flour mixture. Stir gently until the ingredients are well-combined, and the butter appears to be the size of peas and the texture of wet sand.

Drizzle half of the milk mixture over the...

Drizzle half of the milk mixture over the dry ingredients. Using a plastic spatula, lightly mix the flour with the liquid. Repeat the process by drizzling a bit more in, repeating until the dough holds together when pressed against the side of the bowl. (You should still be able to see chunks of butter in it.) If necessary, add additional cold milk, 1 tablespoon at a time, until you find the desired consistency.

Form the dough into a disk, wrap tightly...

Form the dough into a disk, wrap tightly in plastic wrap and refrigerate for at least 1 hour. 

When the dough is done refrigerating, measure out...

When the dough is done refrigerating, measure out the chopped strawberries and blueberries in a medium-sized bowl.

Add the raw sugar and cornstarch. Toss until...

Add the raw sugar and cornstarch. Toss until combined, then set aside in the refrigerator.

Preheat the oven to 350°F. Line a large...

Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a nonstick baking mat. Set aside.

Lightly flour a clean, flat surface, and roll...

Lightly flour a clean, flat surface, and roll out the cold pie crust quickly.

Use a 4 ½" to 5" round cookie...

Use a 4 ½" to 5" round cookie cutter, cut rounds into the dough for the individual pies.

Transfer the dough rounds to the prepared baking...

Transfer the dough rounds to the prepared baking sheet, then measure out about 2 tablespoons of the filling into them. Do not add extra liquid to the hand pies, as this will cause them to become soggy.

Brush egg around the edges of half the...

Brush egg around the edges of half the round, then seal with your fingers or a fork. 

Repeat the process until all 10 pies have...

Repeat the process until all 10 pies have been made.

Brush the tops of the hand pies with...

Brush the tops of the hand pies with the egg, then gently cut two vents in the top of each.

Transfer the baking sheet to the oven, and...

Transfer the baking sheet to the oven, and bake for 35-45 minutes, or until the tops are golden brown. (Please note that my oven is crazy old, and if you have a new oven, you need to check on your hand pies when they reach the 20 minute mark to confirm you don't burn them.)

When cooked, remove from the oven, and let...

When cooked, remove from the oven, and let cool for 5 minutes before devouring!

Fresh and lightly spiced blueberry hand pies are the perfect portable dessert for summer, Memorial Day, and Fourth of July parties.

unbleached all-purpose flour (plus more for dusting)

Diamond Crystal kosher salt

(115 grams) cold unsalted butter

¼ cup (60 mL) ice water

blueberries (roughly 2 cups)

(50 grams) granulated sugar

(15 mL) fresh lemon juice

sparkling sugar (for sprinkling)

Prepare Pie Dough (At Least 2-3 Hours Before Baking): Combine the flour, sugar, and salt in the bowl of a large food processor. Pulse several times to mix thoroughly.

Add the cold cubed butter and pulse several times until the butter is thoroughly incorporated and the texture resembles that of a coarse meal. The butter pieces should be in varying sizes, some small and others slightly larger. This will result in the flakiest crust.

While pulsing, slowly add the ice water and continue to pulse until the dough just begins to clump together loosely. Transfer the dough to a clean counter top, shape together with your hands into a square disc, and wrap tightly in plastic wrap. Refrigerate the dough for 1½ –to 2 hours (or overnight).

Prepare and Assemble Hand Pies: Preheat the oven to 375°F (190°C) with a rack in the center position. Line a half sheet pan with parchment paper and set aside.

In a large bowl, combine the blueberries, lemon zest, granulated sugar, lemon juice, cinnamon, and salt. Mix thoroughly. In a separate bowl, prepare the egg wash by whisking together the egg and 1 teaspoon water. Set aside.

Remove the chilled pie dough from the fridge and allow it to rest at room temperature for 5 to 10 minutes. Unwrap and set on a lightly floured countertop. Using a rolling pin, roll the dough into a 12 x 15-inch (30 x 38 cm) rectangle. Using a pastry cutter or knife, cut the pie dough into six equal-sized rectangles. Don’t worry if the edges are not perfectly straight.

Brush the edges of each pie dough rectangle with egg wash. Distribute the blueberry filling into the left-hand center of each rectangle, and fold the opposite dough edge over, draping over the filling. Use a fork to crimp and seal the edges of the hand pie. Trim and discard rough edges with a pastry cutter.

Set the hand pies onto the lined sheet pan. Brush the the tops of the pies evenly with egg wash and sprinkle with sparkling sugar. Using a sharp knife, cut two to three small slits into the top of the hand pie. This will allow steam to escape during baking.

Bake and Serve: Bake for 35 to 40 minutes, rotating halfway into baking, or until the pies are golden brown. Do not worry if some of filling spills out during baking, this is to be expected.

Set on a wire rack to cool slightly. Serve warm or at room temperature. Leftover hand pies can be wrapped tightly and stored at room temperature for up to 2 days.

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Top 6 blueberry hand pies recipes from across the web

The most viewed blueberry hand pies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Air Fryer Blueberry Hand Pies

Mini Blueberry Hand Pies

Air Fryer Blueberry Hand Pies

Blueberry Hand Pies Recipe

Strawberry and Blueberry Hand Pies

Blueberry Hand Pies

The most viewed blueberry hand pies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine