Blueberry Hand Pies – Easy, Flaky Desserts You Eat In The Car.

Ever wish you had a dessert while stuck in traffic, waiting for the bus or pretending to enjoy jogging? Ok, maybe not jogging, but regardless, I got you covered. My ridiculously easy blueberry hand pies are flaky as all get out, totally delicious, and best of all, they don’t chain you to making a whole pie.

Because honestly, who wants to eat their dessert while trying to balance a whole pie on their lap without looking like a complete lunatic?

❗Important to Know Before You Make These

• I call this a 2-ingredient recipe because you’re using store-bought pie crust and blueberry pie filling. I have made them a few times using my low-sugar blueberry filling, and it works just as well; they are just a little more sugar-friendly.
• I have also been testing a pie crust recipe that’s not quite perfected yet (that doesn’t require ice-cold everything!), but until I get that up on the blog here, this 4 ingredient pie crust recipe from Crazy For Crust is a great option.
• A note about filling the handpies. DO NOT try and stuff these beauties beyond what they can hold. A few tablespoons will do the trick, or they will blow holes in the dough and leak absolutely everywhere – and then they will be empty. And then you will have the sads. You can guess how I know.

🛒Ingredient Notes

• ✅Blueberry pie filling – Just like my sweet cherry hand pies, I used pie filling but making your own filling is a breeze if you have the motivation and energy to do it.
• ✅Pie Dough – Seriously, why make things more work if you can just buy the dough and it’s super duper flaky and delicious? Again, for those of you who feel like you have the hootzpa to make your own crust, please by all means go to town!
• ✅Cream – I know. I said two ingredients. This is optional. I used cream to brush on top of the pies for browning, but you can also use an egg wash or, be a rebel and not use any ‘wash’ at all on top.
• ✅Sugar – ….which brings me to the sugar part. I’m a texture gal, so I love that little bit o’crunch the dusting of sugar gives on the pies. Again, totally optional, and if you don’t use a ‘wash’ on tops of the pies, you might find the sugar doesn’t want to go along for the ride that well.

Photo Directions To Make Cherry Handpies

Please refer to the printable recipe card below for exact amounts, detailed instructions, and helpful tips to make this recipe perfect every time.

Recipe Tips

• Prep: These are great for dessert prep (yes, that is a THING…….. and a wonderful thing at that). Wrap in foil and freeze after cooling and baking. Reheat in the air fryer or toaster oven – just be careful of the hot as lava filling! I freeze my strawberry rhubarb hand pies in the same way.
• Sealing: Don’t skip on using water to seal the dough together, or the crimping part. The crimping makes them cuter than they should be, and along with the water, helps in keeping those dough slices nice and sealed during baking.
• Browning: If you find they are browning too fast, grab some foil and tent the hand pies to prevent any further browning.
• Pie shapes: I love the “pie slice” shape of these hand pies and use that shape, so it’s an easy cut on the circle-shaped pie dough. This way, you don’t have to cut out rounds and then re-roll the dough to cut more – it cuts down on your effort and any dough wasting.
• Soggy Bottoms – No soggy bottoms allowed! It’s easily preventable by cooling the mini-pies on a cooling rack and not leaving them on the baking sheet to cool.

Desserts don’t need to be fancy to be delicious. I love this recipe because it’s easy, they fit into any schedule at home or on the go, and seriously, who doesn’t love pie?

Thanks so much for stopping by The Salty Pot today. If you make this recipe, please tag me on Facebook or Instagram or let me know in the comments where you ate your blueberry hand pies at!

~Joanne