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blueberry hand pies

blueberry hand pies

help our world stampout pie tools

Help Our World StampOut Tools

Blueberry hand pies are the perfect summer treat, but making hand pies can sometimes be tedious and time-consuming. I find it so much easier and convenient to use a hand pie tool to cut out the crusts in uniform size and crimp the edges. Every time I make hand pies, I’ve started to use Help Our World’s StampOut tools, because not only are they easy to use, they also benefit a good cause. All profits made from the sale of their product go to organizations that help to free and aid victims of human trafficking. You can find the product in their Etsy store. One set of StampOut Tools contains four pieces: the rectangle I used in this recipe, a large circle, a small circle, and a heart.

You can buy the StampOut Tools on Etsy here.

blueberry hand pies

blueberry hand pies

Ingredients for Blueberry Hand Pies

Blueberries – This recipe will work with either fresh or frozen blueberries. I used large blueberries; smaller varieties of blueberries may produce less juice and need less thickener.

Lemon juice – The lemon juice will help sharpen the flavor of the blueberries.

Oil – The pie crust in this recipe is an oil and butter crust. It is my favorite way to make pie crust. The oil coats the flour, which will help prevent gluten chains from forming and keep the pie crust tender and flaky. Meanwhile, the butter will provide the pie crust with flavor. Use a neutral tasting oil, such as peanut, sunflower, or refined coconut oil. Unrefined coconut oil, on the other hand, will give the crust a faint coconutty taste which will be compatible with the blueberries.

Butter – Use cold butter straight from the refrigerator. You can also make a great pie crust by freezing your butter and grating it into the flour.

Cold Water – Make sure to use very cold water so that it won’t melt the butter.

blueberry hand pies

blueberry hand pies

Notes on Technique

  • Make sure to stir the cornstarch well with the sugar before cooking the filling. This will prevent lumps.
  • The length of time needed to cook the filling will depend on how much juice the berries have. The sugar and juice mixture may start to thicken before the berries are fully cooked. Cook until the berries seem to have burst or shrunk, and the filling is a little thinner than the desired thickness. It will continue to thicken as it cools.
  • In the crust, make sure the oil is mixed well with the flour. The food processor does not work very well for this, so I recommend stirring it in with a spoon or mixing it in with your hands.
  • Make sure the butter and water for the crust are very cold. Work quickly to break up the butter into pea-sized pieces without allowing it to melt.
  • When stirring in the water, be careful not to mix too long, or the crust could become tough.
  • Make sure to brush the egg wash around the edges of the bottom crust before adding the filling. Try to keep the filling in the middle of the crust so that it won’t leak around on the edges.
  • As you seal the top and bottom crusts together, make sure to press only on the edges, and not the middle, to keep the filling from squeezing out.
  • Cutting slits into the upper crust will allow steam to escape and prevent the pies from leaking from the sides.
blueberry hand pies

Blueberry Hand Pies

Prep Time 45 mins
Cook Time 20 mins
Chilling Time 1 hr
Total Time 2 hrs 5 mins
Course Dessert
Servings 8 Hand Pies


For the Filling:

  • 1/3 cup sugar (70 g)
  • 1 tablespoon cornstarch
  • 1 pinch salt
  • 1 1/3 cups blueberries
  • 2 teaspoons lemon juice

For the Pie Crust:

  • 3 cups flour (375 g)
  • 2 teaspoons sugar
  • 3/4 teaspoon salt
  • 1/4 cup oil (60 ml)
  • 14 tablespoons cold butter, cubed (200 g)
  • 3/4 cup cold water

For Assembly:

  • 1 large egg, room temp
  • 2 teaspoons water
  • coarse sugar


Make the Blueberry Filling:

  • In a 2 qt saucepan, add the sugar, cornstarch, and salt, and stir until well combined. Add the blueberries and stir until they are coated with the sugar mixture. Finally, add the lemon juice.
  • Cook on medium heat until the sugar dissolves and the mixture begins to boil. Turn heat to low and continue boiling for about 5 more minutes, until the blueberries have shrunk and the juice has become very thick. Remove from the heat and transfer to a bowl. Chill in the refrigerator for about 1 hour.

Make the Crust:

  • In a large bowl, stir together the flour, sugar, and salt until well combined. Next, add the oil and stir at first, then mix by hand, making sure the oil is thoroughly incorporated.
  • Next, add the cubed butter and use a pastry blender or your hands to mix it in, breaking it into smaller pieces until they are the size of peas. Finally, add the cold water and mix gently until the dough comes together into a large mass. Cover in plastic wrap and chill for about 30 minutes.

Assemble and Bake:

  • Whisk the egg and water to make the egg wash. Line two baking sheets with parchment paper. Roll the pie crust into a 12x18 inch (30x48 cm) rectangle. If not using the pie tool, from the smaller side, cut the rectangles into four 3-inch (7.5 cm) strips. From the long side, cut into four 4.5-inch (12 cm) strips.
  • Space 8 of the crusts out evenly on the baking sheets. Brush the edges of the crusts with the egg wash. Add about 1 1/2 tablespoons of filling to the centers of 8 crusts. One by one, gently place the 8 top crusts on top and seal at the edges by pressing them with the crimping edge of the pie tool, or a fork. Chill in the refrigerator for about 20 minutes.
  • Preheat the oven to 425° F (220° C.) Cut slits into the top crusts of each pie. Brush the tops of the pies with the egg wash and sprinkle with coarse sugar. Bake for 10 minutes, then turn the oven tempreature down to 375° F (190° C) and bake for 10 more minutes. The pies can be stored at room temperature for 2 days or in the refrigerator for about 4-5 days. They will also freeze well for about 3 months.
Keyword blueberries, hand pies, pie, spring, summer