Who needs a to-die-for Labor Day dessert to serve this weekend?  Jess here, and for today’s Perfect Bite I’ve got a sweet little hand-held treat, perfect for bidding summer farewell. Traditional pies are beautiful, but they can get really messy, and these little bundles are a neat and sweet solution.

The flaky, buttery crust holds a rich blueberry filling, and I can’t think of anything more perfect for a Labor Day Barbecue! Follow the jump for more drooling and the recipe…

Blueberry Hand Pies

Yields 8 hand pies

  • 1 recipe for 9-inch pie dough (such as the {World’s Best Pie Crust*}), or store-bought
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 2 cups fresh blueberries
  • 1 egg yolk + 1 tablespoon, for egg wash
  • Heavy sprinkle of crystal sugar, for garnish
  1. (Chill the pie dough for at least 1 hour before making hand pies.)  In a small bowl, whisk together the sugar, cornstarch, cinnamon and lemon zest; Set aside.
  2. In separate bowl, coat the blueberries with lemon juice. Sprinkle sugar mixture over blueberries and stir until they are evenly coated.
  3. Roll out chilled pie dough to 1/8 inch thickness. Cut out circles approximately 5-6 inches in diameter (I simply used the rim of a round bowl to cut out circles). Fill the center of dough circle with blueberry filling. The amount you can fit inside will be dependent upon the size of your blueberries.  It should be approximately 2 tablespoons of filling per pie.
  4. Prepare your egg wash by whisking together the egg yolk with a tablespoon of water. Brush egg wash on edge of dough circles, fold filled dough in half and seal the edges with a fork.
  5. Chill hand pies for at least 30 minutes before baking.
  6. Preheat oven to 375 degrees F.
  7. Remove pies from refrigerator and brush with remaining egg wash. Sprinkle on crystal sugar and cut a small slit in the top of each pie to let out steam.
  8. Bake about 20 minutes. When done, pies should be golden brown and flaky.
  9. Cool to room temperature before serving.  Store in an airtight container at room temperature.

{World’s Best Pie Crust} 

(Yields 1 double crust or 2 single 9″ pie crusts)

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup unsalted butter, cut into small cubes & chilled
  • 1/4 -1/2 cup ice water
Food processor method (preferred!)

  1. Using a food processor, process the flour, sugar, and salt and pulse to combine.
  2. Add the chilled butter and pulse until the mixture resembles a coarse sand.
  3. Add 1/4 cup water and pulse until the dough holds together when squeezed. If needed, add more ice water by the tablespoon until the dough reaches desired consistency. (Be careful not to over-process.)
  4. Form dough into 2 disks, wrap individually in plastic wrap, and refrigerate at least 1 hour before using.

By hand (if you must)

  1. In a large bowl, whisk together flour, salt, and sugar.
  2. Add the chilled, cubed butter and cut in using a pastry blender.
  3. Blend butter and flour until it resembles coarse meal.  (Refrain from using your hands to mix because the heat will melt the butter, which will cause your crust to loose its flakiness.)
  4. Add 1/4 cup of ice water and mix together the dough with your hands until it holds together when squeezed. If needed, add more ice water by the tablespoon until the dough reaches this consistency.
  5. Form dough into 2 disks, wrap individually in plastic wrap, and refrigerate at least 1 hour before using.


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Comments (14)
  1. 1
    Laura Trevey September 1, 2011 at 9:15 am

    I feel like I can taste the delicious-ness right from these photos!!!


  2. 2
    Sallie Humphrey September 1, 2011 at 10:47 am

    “Hand pies” are so much fun. Once you find a dough that works well, it’s fun to come up with different filling ideas. I have 3 kids and they love to help me make the dough and decide on a filling. It’s really a homemade version of hot pockets. Our favorite is an Amish recipe for a home made bratwurst filling wrapped in dough un-cooked and then baked in the oven. Since the meat is cooked at the same time as the dough, it has a different texture than pre-cooked ground beef, and isn’t as messy.

    BTW, I am a.k.a. Sallie Coleman, Camille’s cousin from Missouri!

  3. 3
    Camille Styles September 2, 2011 at 2:46 pm

    OMG Sallie! So great to hear from you – and what a fun surprise! Love the idea of a savory hand pie too…we’ll have to ask Jess to create savory and fall-ish version for one of her upcoming posts! xoxo

  4. 4
    Kristie L. September 2, 2011 at 8:12 pm

    Oh my goodness, this looks amazing! The pictures really capture how delicious they must be, I wish you could share one with me right now:P At least I have the recipe and can try it on my own!

  5. 5
    Annie @ Naturally Sweet Recipes September 3, 2011 at 5:26 pm

    Oh YUM! What a perfect way to celebrate the long weekend!
    They truly do look like they are to die for…

  6. 6
    Annie Hall September 12, 2011 at 10:11 am

    These are wonderful! Mom and I always tried to make this,she wanted to taste like her mothers (Annie)! Oh Camillle how she would have loved these. We did!!

  7. 7
    Maggie June 2, 2013 at 5:25 pm

    OMG this was so good. I will be making these agin

  8. 8
    Malauna October 18, 2014 at 10:44 pm

    Malauna: Th e recipe worked wonderfully the hand pies tasted amazing ,can’t wait to use this site again.

  9. 9
    John Bunnell May 7, 2015 at 8:56 am

    There is a mistake on the recipe. The ingredients list calls for nutmeg, but the instructions never call for you to put it in. I assume it goes in the sugar mixture with the cinnamon. We did not identify this problem until it was too late, and you could detect the oversight in the final product. Also, much of the fluid spilled out of the pies during baking, in spite of a concerted effort to ensure they were sealed. My family still gave the dish a four out of five, but it could have been better.

  10. 10
    marilyn manley July 12, 2016 at 5:23 pm

    your recipe is just what i am looking for. is there any way to print out just the recipe. dont want to have to write it all out my hand.

  11. 11
    Katie Peet July 13, 2017 at 2:10 pm

    Great recipe! It’s my first time working with an all butter crust, I made boysenberry and raspberry ones and will get blueberries this weekend. I also made a blueberry pie with your dough. It gets easier each batch.

  12. 12
    Belinda Burch April 10, 2019 at 2:16 pm

    SO on the blueberry step; Can you coat them with the lemon juice and cover with the sugar mixture and refrigerate while waiting on the dough to chill? Or is it better to wait until te dough is ready?



Jess Simpson