These Blueberry Hand Pies use store-bought pie crust, a homemade juicy blueberry filling, and mascarpone cheese to make a deliciously sweet semi-homemade treat that everyone will love.
If you love pie but don’t love spending a ton of time making the crust from scratch, then this is the recipe for you. We love this one because the filling is easy to make and the premade crust makes this recipe so fast.
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❤️ Why You’ll Love This Recipe
- It’s a semi-homemade recipe using premade crust, so it’s fast and easy.
- The homemade blueberry filling is sweet with a hint of citrus and when paired with a flaky pie crust you get a summer dessert that your entire family will love.
- Hand pies are always welcome at any event, we love to serve them at summer parties.
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- Fresh blueberries, you can also use frozen
- Lemon zest
- Lemon juice
- Mascarpone cheese
- Premade pie crust
**See the recipe card below for quantities.
🔪 How to Make Blueberry Hand Pies
This recipe looks completely homemade and rustic, but it’s actually very easy and fast to make!
Step 1: Make the Blueberry Filling
Cook the blueberries, lemon juice, and sugar in a heavy-bottom saucepan on medium-high heat for 4 to 5 minutes. Then, mash up the berries. Mix the cornstarch and water together to create a slurry, then mix it into the blueberry filling. Cook on medium-low heat for 7 to 10 minutes until it reaches a jam consistency.
Step 2: Cut out the Hand Pies
Using a small bowl and a sharp knife, cut circles out of the premade pie crusts, making the circles as close together as possible. Roll up any dough scraps to make a uniform dough, and roll it out to make more circles.
Step 3: Fill the Hand Pies
Place the hand pie circles on a prepared baking sheet lined with parchment paper, then add 1 teaspoon of jam and 1 teaspoon of mascarpone to the center of the circles and fold them over. Crimp the edge with the tines of a fork and cut a small slit in the crust to vent.
Step 4: Bake
Whisk the egg and water together to create an egg wash, then, brush it over each hand pie. Sprinkle the hand pies with a little sugar and bake for 20 to 25 minutes at 375 degrees until golden brown.
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Any Berries – You can use any of your favorite berries for this recipe. They’ll all work.
- Other Fruit – Dice apples, pears, or peaches to make your favorite fruit pie filling.
- No Mascarpone – To get that classic pie flavor, simply leave out the mascarpone cheese or you can use some cream cheese.
Check out our apple hand pies for a great example of how you can change up this recipe to suit your needs.
You’ll only need a handful of items to make this simple recipe.
- Heavy bottom saucepan
- Parchment paper
- Baking sheet
- Cooling rack
- Small bowl
- Wooden spoon
- Rolling Pin
Store these sweet treats in the refrigerator in an airtight container for up to 4 days. For longer storage, you can freeze them for up to 3 months. Be aware, however, that freezing any cooked pie will make the crust tougher and lose its flakiness. If you are freezing them I recommend laying a piece of plastic wrap in between them before freezing them in a storage bag.
- There aren’t many tips for this one. It’s just too darn easy to make. In fact, the only tip we have is that you take care not to overfill your hand pies. If you do, all that delicious fruit filling will ooze out of the pie. You don’t want that!
- If you don’t want to use a store-bought pie crust you can use your favorite homemade flaky pie crust recipe.
- Add some more sweetness to these little hand pies by topping them with a glaze made with powdered sugar and milk. A lemon glaze would be even better!
- We serve these mini pies warm with a scoop of vanilla ice cream on top of each pie.
- Make sure that you place the pies in a single layer with some space between them so that they cook evenly.
Do you have questions about this blueberry hand pies recipe? Here are the answers to the most commonly asked questions about this easy recipe.
The sweet hand pies we know today can actually be traced back to a savory dish used by 19th-century Cornish tin miners. They carried meat hand pies with them into the mines for an easy snack while they worked.
They’ll last for about 4 days in the refrigerator or about 3 months in the freezer.
The three main reasons that the filling oozes out of the hand pies are not adequately crimping the edges, not cutting a slit in the top to vent, or overfilling the hand pies.
🍽 More Recipes
Do you enjoy blueberries? Then, try these delicious recipes:
🧾Blueberry Hand Pies
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
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Blueberry Hand Pies
- Heavy bottom saucepan
- parchment paper
- baking sheet
- cooling rack
- small bowl
- Wooden spoon
- Rolling Pin
- 2 cups fresh or frozen blueberries
- 2/3 cup sugar
- Zest of one lemon
- Juice of one lemon
- 3 tablespoons Mascarpone cheese
- 1 tablespoon corn starch + ¼ cup water
- 1 store bought pie crust package with 2 crusts
- 1 egg + 1 tsp water
- 2 tablespoons Sugar in the raw or any sugar
- Preheat the oven to 375
- Cook berries, lemon juice, and sugar in a heavy bottom skillet on medium high heat. After about 4-5 mins, smash up the berries.
- Mix the cornstarch and water together creating a slurry.
- Pour that mixture over into the pot and stir.
- Cook on medium low heat allowing it to reduce to a jam consistency. Let sit for 7-10 mins.
- Using a small bowl and a knife, cut out circles of the pie crust.
- Make the circles as close together as possible.
- Roll up any additional dough and roll it out to make more circles.
- Place dough on parchment lined trays.
- Create an Egg wash (1 egg + 1 tsp water) to seal.
- Fill each circle with 1 tsp jam + 1 tsp mascarpone cheese.
- Fold over and close with fork
- Vent the top of the crust with a small slit.
- Brush the top with egg wash and Sprinkle with sugar.
- Bake at 375 to 20-25 mins.