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The Easiest & Most Delicious Blueberry Hand Pies

These Blueberry Hand Pies are like a little hug in pastry form – all the goodness of a traditional fruit pie, but in a perfectly portable package. Unbelievably easy and shockingly quick to make, they're perfect for creating sweet memories with every bite.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 sheets frozen puff pastry 2 boxes, thawed but still cold
  • 1 Granny Smith apple peeled, cored, and diced
  • 3 cups blueberries fresh or frozen
  • 0.75 cup granulated sugar
  • 0.5 cup all-purpose flour
  • 0.75 tsp cinnamon
  • Pinch kosher salt
  • Pinch nutmeg
  • 4.5 tsp raw sugar for topping
  • 1 egg beaten with 5 teaspoons water (for egg wash)

Equipment

  • Large Baking Sheet
  • Parchment Paper
  • Large bowl
  • Fork
  • Oven

Method
 

  1. Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Step 2: In a large bowl, combine blueberries, diced Granny Smith apple, granulated sugar, flour, cinnamon, salt, and nutmeg. Mix well until all fruit is coated.
  3. Step 3: Lay a piece of parchment paper on your counter. Gently unwrap one puff pastry sheet at a time, keeping others in the fridge until ready to use.
  4. Step 4: Cut each pastry sheet into 6 equal pieces, using natural folds as a guide or eyeballing to get three rows down and two across. This will yield 24 squares total from four sheets.
  5. Step 5: Place 12 of your pastry squares on the counter. Place approximately ⅓ cup of the fruit filling onto the center of each, leaving a clear border around the edges.
  6. Step 6: Brush the edges of the filled pastry squares with the prepared egg wash. Carefully place a second, plain pastry square on top of each filled one. Gently press the edges together with your fingers to seal them securely.
  7. Step 7: Firmly press around the sealed edges of each pie with a fork to create a classic crimp and ensure a secure seal. Carefully transfer the assembled pies to your parchment-lined baking sheet, ensuring not to overcrowd (you may need two sheets).
  8. Step 8: Brush the tops of all pies with the remaining egg wash. Sprinkle evenly with raw sugar. Cut three small slits into the top of each pie to allow steam to escape during baking.
  9. Step 9: Bake in the preheated oven until the pies are golden brown and beautifully puffed. Baking times may vary. Remove from oven and let cool slightly before serving, as the filling will be hot.

Notes

This recipe is incredibly versatile! You can swap blueberries for other fruits like sliced peaches, mixed berries, or cherries. Experiment with spices like cardamom or allspice, or add a teaspoon of lemon zest to the fruit filling for a brighter flavor. If you want to skip the raw sugar topping, drizzle a simple glaze made from powdered sugar and milk/lemon juice over the cooled pies. For a savory twist, fill them with cooked ground beef and cheese, or a spinach and feta mixture. To ensure the best flaky texture, always keep puff pastry cold while working. Avoid overfilling to prevent messy leaks during baking. Ensure edges are securely sealed with egg wash and fork crimping. The three small slits on top are crucial for steam release, preventing the pies from bursting. These pies are great for making ahead; you can assemble and freeze them unbaked, then bake directly from frozen, adding a few extra minutes to the baking time. Store completely cooled baked hand pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. To re-crisp, pop them in a toaster oven or regular oven at 300°F (150°C) for about 5-10 minutes. Baked hand pies can also be frozen in an airtight freezer-safe container for 2-3 months.