Spiced Blueberry Hand Pies Recipe

Golden-brown blueberry hand pies filled with sweet jam are stacked on parchment paper, surrounded by fresh blueberries, small daisies, and purple flowers on a wooden board near a bowl of blueberries.

Spiced Blueberry Hand Pies Recipe

Old-fashioned and just sweet enough, these Spiced Blueberry Hand Pies wrap juicy summer berries and warm spices into a golden, flaky crust. A nostalgic treat that’s as perfect for picnics as it is for cozy afternoon teas.

Prep Time20

Cook Time15

Total Time35

Servings: servings

Calories: 292kcal

Author: Stephanie Wilson

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 10x13-inch rectangle
1 egg
2 teaspoons water

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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 10x13-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.
Store: Keep baked pies at room temperature for up to 2 days or refrigerate for 4–5 days.

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