Looking for a new way to perfect your pie game? Hand pies are easy to whip-up and my Mini Blueberry Hand Pies include an out-of-this-world blueberry filling.
Every time I tell my family that I’ll be making a batch of my mini blueberry hand pies, they’re ecstatic. I can’t blame them. Every component is perfect: from its flaky crust to its mouthwatering filling… I have to stop myself from eating the entire serving!
There’s something so fun about carrying your food around in your hand. If you love it as much as we do, you should also have a peek at our Irish Meat Pies or Sloppy Joe Hand Pies recipes. Or are you feeling like making all things blueberry (we don’t blame you one bit), you’ll love our Overnight Blueberry French Toast Bake, Blueberry Pie Baked Oats Recipe, blueberry biscuit recipe and our Saskatoon Berry or Blueberry Muffins.
Is a Hand Pie the Same as a Turnover?
It’s very easy to confuse the two. However, turnovers are usually made with puff pastry dough. A hand pie is exactly what it sounds like… it’s a pie (so it uses pie crust!) but in a smaller, handheld form!
Hand Pie versus Fried Pie
If you are from the South like me, you’ve probably eaten fried pies. These are very similar to this recipe except they are deep fried or fried in a cast iron skillet. I haven’t tested this recipe as a fried pie but I think it would work. If you decide to take the plunge, let me know!
What Ingredients do I Need To Make Your Famous Mini Blueberry Hand Pies?
Are you ready to jot these ingredients down? Come on now, you’ve got some hand pies to make! Be sure to keep scrolling so that you get the full recipe with exact ingredient measurements and step-by-step instructions.
- Blueberries (fresh or frozen)
- Granulated sugar
- Lemon
- Mascarpone cheese
- Corn starch
- Water
- Store-bought pie crust
- Egg
- Coarse sugar
Wondering about substituting Saskatoon Berries for the blueberries? You can definitely do that! You may want to cook the compote a tiny bit longer to make sure the berries are soft since Saskatoons are a firmer berry than a blueberry.
How To Make Mini Blueberry Hand Pies
Here it is: my famous Mini Blueberry Hand Pies that are simply irresistible.
If you end up making them, be sure to tag me on social media and comment below with your notes and/or questions!
Equipment
- Heavy bottom saucepan
- Parchment paper
- Baking sheet
- Cooling rack
- Small bowl
- Wooden spoon
Ingredients
- 2 cups fresh or frozen blueberries
- 2/3 cup granulated sugar
- Zest of one lemon
- Juice of one lemon
- 3 tbsp Mascarpone cheese
- 1 tbsp cornstarch + 1⁄4 cup water
- 1 store bought pie crust package (with 2 crusts)
- 1 egg + 1 tsp water
- 2 tablespoons raw or coarse sugar
Yields: 10-12 hand pies
Instructions
Begin by preheating the oven to 375 degrees F.
In a heavy-bottom skillet, cook berries, lemon juice, and granulated sugar over medium-high heat.
After the berry mixture has cooked for about 4-5 minutes, smash up the berries.
In a small bowl, mix together cornstarch and water to create a slurry. Pour into the pot of fruit and stir, lowering the heat to medium and allowing the mixture to reduce to a jam consistency.
Allow to sit for 7 to 10 minutes.
Using a small bowl and a knife, cut out circles of the pie crust. Make the circles as close together as possible.
Combine any additional dough and roll it out to make more circles. Place dough on parchment lined baking pans.
In a small bowl, whisk together egg and water to create an egg wash.
Fill each pie crust circle with 1 tsp of jam and 1 tsp of mascarpone cheese. Fold over and seal with a fork. Cut a small slit on top for ventilation.
Brush the top of each hand pie with egg wash and sprinkle with coarse sugar.
Bake for 20 to 25 minutes.
Notes
Be careful with the amount of filling you add to each pie crust. If you add to much then they will leak out everywhere.
It is expected that a bit of the filling will seep out of the crust during baking time.
The addition of mascarpone cheese is optional but it does help cut some of the sweetness of the blueberry compote.
Mini Blueberry Hand Pies
These Mini Blueberry Hand Pies boast a flavor profile that is out-of-this-world! Once you try them, you’ll want to bake a
batch every week! They’re the perfect combination of flakiness, sweetness and juiciness!
Ingredients
- 2 cups fresh or frozen blueberries
- 2/3 cup granulated sugar
- Zest of one lemon
- Juice of one lemon
- 3 tbsp Mascarpone cheese
- 1 tbsp cornstarch + 1⁄4 cup water
- 1 store bought pie crust package (with 2 crusts)
- 1 egg + 1 tsp water
- 2 tablespoons raw or coarse sugar
Instructions
- Begin by preheating the oven to 375 degrees F.
- In a heavy-bottom skillet, cook berries, lemon juice, and granulated sugar over medium-high heat.
- After the berry mixture has cooked for about 4-5 minutes, smash up the berries.
- In a small bowl, mix together cornstarch and water to create a slurry. Pour into the pot of fruit and stir, lowering the heat to medium and allowing the mixture to reduce to a jam consistency.
- Allow to sit for 7 to 10 minutes.
- 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.
- In a small bowl, whisk together egg and water to create an egg wash.
- Fill each pie crust circle with 1 tsp of jam and 1 tsp of mascarpone cheese. Fold over and seal with a fork. Cut a small slit on top for ventilation.
- Brush the top of each hand pie with egg wash and sprinkle with coarse sugar.
- Bake for 20 to 25 minutes
Notes
Be careful with the amount of filling you add to each pie crust.
It is expected that the filling will seep out of the crust during baking time.
The addition of mascarpone cheese is optional but it does help cut some of the sweetness of the blueberry compote.
