Blueberry Hand Pies

Updated: Aug 7


There are pies, and then there are hand pies. There is nothing better than these handheld packages filled with your favorite fruity filling. Since I love all things blueberry this time of the year, I filled them with my favorite berry. I mixed the fruit with sugar, cinnamon, and a dash of nutmeg, which gives them just the right amount of sweet and tart with delicate spice. And since I couldn't resist using premade puff pastry, these yummy pies come together so quickly. My family eats them right out of the oven, but I like to wait until they cool off a bit. No matter how you slice it, these are irresistible.


Ingredients for Blueberry Hand Pies:

makes 12 pies


4 sheets of frozen puff pastry, this is 2 boxes

1 granny smith apples, peeled, cored, and diced

3 cups blueberries

3/4 cup granulated sugar

1/2 cup flour

3/4 teaspoon cinnamon

pinch of kosher salt

pinch of nutmeg

4 1/2 teaspoons raw sugar

1 egg + 5 teaspoons water, beaten


Time-Saving Tip: The pies can be made ahead and frozen before baking.


Let's see what we need.

We're ready to bake.


In a bowl, combine the blueberries, diced apple, granulated sugar, cinnamon, flour, salt, and nutmeg; set aside.


Place a sheet of parchment paper on the counter. Unwrap 1 sheet of puff pastry at a time. Using the creases as a guide, cut each puff pastry into 6 pieces. You will have a total of 24 pieces.


Place about 1/3 cup of the mixture on half of the cutouts and leave a slight border. Paint the edges of the fruit-filled pastry with the egg mixture. Place an unfilled piece of pastry on top and press the edges together to seal. Transfer to a parchment-lined sheet pan. Once assembled, use a fork to press the edges together to seal gently. Brush with the egg mixture, sprinkle each pie with some of the raw sugar, and then cut three slits on top of each pie. Bake in a preheated 400-degree oven until golden.


If preparing ahead, place the sheet pan in the freezer with the pies. When frozen, transfer the pies to a container making sure to separate them with parchment paper. Frozen pies can take about 30-40 minutes to bake and unfrozen pies about 20 minutes.


They're ready! I love these Blueberry Hand Pies. They are so delicious, and I love how no fork is needed. You can eat them warm on their own or with some ice cream. These are so easy to make that I'm sure they'll become a new favorite in your home.

Enjoy!


Blueberry Hand Pies:

makes 12 pies

  • 4 sheets of frozen puff pastry, this is 2 boxes

  • 1 granny smith apples, peeled, cored, and diced

  • 3 cups blueberries

  • 1 granny smith apple, peeled seeded and diced

  • 3/4 cup granulated sugar

  • 1/2 cup flour

  • 3/4 teaspoon cinnamon

  • pinch of kosher salt

  • pinch of nutmeg

  • 4 1/2 teaspoons raw sugar

  • 1 egg + 5 teaspoons water, beaten

  • In a bowl, combine the blueberries, diced apple, granulated sugar, cinnamon, flour, salt, and nutmeg; set aside.

  • Place a sheet of parchment paper on the counter. Unwrap 1 sheet of puff pastry at a time. Using the creases as a guide, cut each puff pastry into 6 pieces. You will have a total of 24 pieces.

  • Place about 1/3 cup of the mixture on half of the cutouts and leave a slight border. Paint the edges of the fruit-filled pastry with the egg mixture. Place an unfilled piece of pastry on top and press the edges together to seal. Transfer to a parchment-lined sheet pan. Once assembled, use a fork to press the edges together to seal gently. Brush with the egg mixture, sprinkle each pie with some of the raw sugar, and then cut three slits on top of each pie. Bake in a preheated 400-degree oven until golden.

  • If preparing ahead, place the sheet pan in the freezer with the pies. When frozen, transfer the pies to a container making sure to separate them with parchment paper. Frozen pies can take about 30-40 minutes to bake and unfrozen pies about 20 minutes.

  • Time-Saving Tip: The pies can be made ahead and frozen before baking.


2018 Cranberry Walk