Spiced Blueberry Hand Pies
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There's something special about a hand pie; they’re portable, flaky, and brimming with fruit. These Spiced Blueberry Hand Pies are a delicious nod to summer's sweetest berries, gently kissed with warm spices that hint at the season to come.
If you love blueberry desserts, you’ll also love this easy blueberry cobbler recipe or for a delightful treat, baked blueberry donuts.
About this Recipe
Years ago-more than two decades now-I was given a small jar of spiced blueberry jam and a hand-printed recipe. The jam was unlike anything I'd tasted: sweet and jammy, yes, but also subtly spiced with cinnamon and clove. It's lingered in my memory ever since.
That jam inspires this recipe. Tucked inside a buttery pie crust, these hand pies carry all the essence of that spiced blueberry filling in a format perfect for summer picnics, lunchboxes, or a simple dessert on the porch with a scoop of vanilla ice cream.
If you’re a fan of hand pies, try our puff pastry apple hand pies, or for a fall twist, this apple hand pie recipe includes instructions for both the oven and air fryer.
Why You'll Love These Hand Pies
- Celebrates summer blueberries at their juiciest peak
- Warmly spiced with cinnamon and cloves-perfect for late-summer baking
- Easy to make with store-bought or homemade pie crust
- Perfectly portable for picnics, potlucks, and summer snacking
Key Ingredients
- Fresh Blueberries: Bursting with juice and naturally sweet
- Brown Sugar: Adds rich, molasses-like depth to the filling
- Warm Spices: Cinnamon and cloves evoke a cozy, jammy flavor
- Butter: For extra silkiness in the filling
- Pie Crust: Use homemade or store-bought for ease
- Egg Wash: Gives that beautiful golden finish
Tip: Be sure your pie crust stays chilled until you're ready to bake-it helps create those perfectly crisp, flaky edges.
How to Make Spiced Blueberry Hand Pies
- Make the filling: Simmer blueberries, brown sugar, spices, and butter until thick and jammy. Let cool.
- Roll and cut the crust: Cut the pie dough into 4 rectangles or use a round cutter or glass to cut the dough into circles.
- Assemble the pies: Spoon filling onto the pastry, fold, crimp, and brush with egg wash.
- Bake until golden: About 15-20 minutes at 400°F, or until bubbly and golden.
Air Fryer Option:
For a quicker method, you can bake these hand pies in the air fryer at 350°F for 10-12 minutes. They'll be golden and crisp-just be sure not to overcrowd the basket.
Serving Ideas
Serve warm or at room temperature, optionally dusted with powdered sugar or served alongside:
- A scoop of vanilla ice cream
- A dollop of whipped cream
- A mug of tea or cold brew coffee
Make-Ahead & Storage
- Make ahead: The filling can be prepared 2-3 days in advance and refrigerated.
- Freeze: Assembled, unbaked hand pies can be frozen on a baking sheet and then transferred to a freezer bag. They can be baked from frozen, adding a few minutes to the baking time.
- Store: Keep baked pies at room temperature for up to 2 days or refrigerate for 4-5 days.
Frequently Asked Questions
Yes, frozen blueberries work well-just don't thaw them before cooking the filling.
You can, but puff pastry won't seal as well as pie crust. If you try it, use a bit less filling and seal with a fork and egg wash.
Yes! A small slit or two in the top of the pie helps steam escape and prevents bursting.
Absolutely. Feel free to increase or reduce the cinnamon and clove to your taste-or try a pinch of cardamom or nutmeg for variation.
More Blueberry Recipes You'll Love
If you enjoy these hand pies, you might also love:
- Fresh Blueberry Crostata – Rustic and oozing with summer flavor.
- Open Faced Blueberry Pie – The easiest blueberry pie ever.
- Skillet Blueberry Cobbler – A simple and easy cobbler recipe readers love
- Traditional Blueberry Cobbler – Sometimes it’s the familiar that is most delicious!
- Baked Blueberry Donuts – Bursting with summer flavor, easy, healthier, and scrumptious.
- Blueberry Lemon Pudding Cake – Sweet and simple, a dessert that’s part cake, part pudding.
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Spiced Blueberry Hand Pies Recipe
Ingredients
Blueberry Filling
- 1 ½ cups fresh blueberries
- 1 tablespoon unsalted butter
- 3 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon water
Pastry
- 1 unbaked pie crust homemade or prepared, rolled into a 10×13-inch rectangle
- 1 egg
- 2 teaspoons water
Instructions
For the Filling:
- In a large skillet, add blueberries, butter, sugar, cinnamon, cloves, salt, vanilla, and water. Cook over medium heat, stirring frequently, until the mixture creates a thick jam consistency; about 15 to 20 minutes. Let cool completely on the counter or in the refrigerator.
For the Pastry:
- Roll the pie crust into a 10×13-inch rectangle. Use a pizza wheel or pastry cutter to trim the edges of the dough, making them even. Then, cut the dough into 4 equal rectangles and transfer them to a parchment-lined baking sheet.
- Make an egg wash by whisking the egg and water together in a small bowl. This will serve as the glue that holds the hand pies together and will also act as an egg wash for the tops.
Assemble the Hand Pies:
- Spoon a dollop of the filling on the bottom half of each pastry rectangle (about 2 tablespoons). Brush the outer edge of each pastry with the egg mixture, fold the dough over the filling, and seal around the outer edges. Use fork tines to seal the two layers together. Make slits in the top of each hand pie. Refrigerate for a few minutes if the pastry has warmed. Just before baking, brush the tops with egg wash.
For the Oven:
- Preheat the oven to 400℉ and bake for 15 minutes, or until the pastry is golden and the filling is bubbling.
For the Air Fryer:
- Add handpies to the air fryer basket, cook at 350℉ for 12 minutes, or until the pastry is golden.
Notes
- Blueberry filling: The filling can be made up to 2-3 days in advance. Refrigerate in a tightly covered container. It can also be frozen for up to 3 months. And if you happen to have extra filling, it’s delicious on toast!
- Pastry: If making your pie crust, you can make it ahead and refrigerate, wrapped in plastic, for up to 2 days or freeze for up to 3 months. If frozen, thaw in the refrigerator overnight.
- Freeze: Assembled unbaked hand pies can be frozen on a baking sheet, then transferred to a freezer bag and baked from frozen-add a few minutes to the baking time.
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Store: Keep baked pies at room temperature for up to 2 days or refrigerate for 4-5 days.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Sounds deelish! Do you think packaged puff pastry would hold up for these?
They are so good! Puff pastry should work just fine– bake at 400 degrees F for 18-20 minutes, and prepare as directed in the recipe. I’d love to hear how they turn out!
My family is in love with these easy blueberry hand pies. They are the perfect size with flaky crust but the sliced filling is what keeps them coming back for more!