These blueberry hand pies are so easy to make, and bake in under 10 minutes! They’re a perfect way to use fresh summer fruit in dessert, without needing to turn on the oven.
15Ouncebox refrigerated pie crusts(2 crusts total)
1Cupfresh blueberries
3Tbspgranulated sugar
1Tspfresh lemon juice
½Tspcornstarch
For the Lemon Glaze
1Cuppowdered confectioner's sugar
3Tbsplemon juice
Instructions
In a small bowl, combine the blueberries, sugar, lemon juice, and cornstarch. Mix to coat well and set aside
1 Cup fresh blueberries, 3 Tbsp granulated sugar, 1 Tsp fresh lemon juice, ½ Tsp cornstarch
Unroll your pie dough. Use a cookie cutter or a glass to cut rounds from each (usually 6-8 per crust, depending on the specific size of your cutter)
15 Ounce box refrigerated pie crusts
Place about 1 ½ Tbsp of blueberry filling into the center of each dough round, being careful to leave about ¼” clean edge all the way around
Use your finger or a brush to wet the outside edge of the pie dough with water
Fold the dough in half, bringing the edges together so that it forms a half moon shape
Use a fork to and press down along the edges of the crust to seal the two halves together
Preheat your air fryer to 350°F
Use a knife to cut a small (about ½” long) slit into the top crust of each pie
(Optional) if you’re planning to use coarse sugar instead of a glaze, brush the top of each pie with egg wash or melted butter, then sprinkle on the sugar
Place the hand pies into the preheated air fryer basket in a single layer (work in batches if needed)
Cook on the air fry setting for 9 minutes, or until pies are golden brown. Add additional time in small increments if needed
While pies are cooking, mix the glaze ingredients together in a small bowl
1 Cup powdered confectioner's sugar, 3 Tbsp lemon juice
Remove the cooked pies to a cooling rack and brush with the glaze while they’re still warm
Allow hand pies to cool completely and allow glaze to firm up before serving
Notes
You can make your own double crust pie crust recipe if you prefer
Substitute about 10 ounces of canned blueberry pie filling in place of the hand pie filling ingredients if desired, or use frozen blueberries instead of fresh - either option works great!
This glaze recipe gives that more traditional fried pie consistency. However, you can also just egg wash the crust and sprinkle with some coarse sugar (such as turbinado) if you like
You can substitute milk for the lemon juice if you don’t want lemon flavored glaze
I like making half moon shaped hand pies, but feel free to use full circles or cut your pie dough into rectangles, depending what you like!
I used a 3 ¾” diameter cookie cutter and about 1 ½ Tbsp filling for each, and was able to make one dozen hand pies. Other sizes will vary
You can also dip the hand pies in the glaze if you prefer instead of spreading it. However, they are warm, and the color tends to run if any blueberry juice has leaked out
It is normal for the pies to leak slightly during cooking. If you want to use silicone or parchment liners in your air fryer for easier cleanup, feel free!
Store blueberry hand pies covered at room temperature for up to 2 days, or up to 5 days in the refrigerator. Alternatively, they may be frozen for up to 6 months
If you’d like to reheat your pie before serving, pop it in the air fryer for 3-4 minutes at 350°F to warm it up. However, blueberry hand pies are equally delicious at room temperature or chilled
Exact nutritional values will vary based on brand and flavor of ingredients, any swaps or additions, size of an individual pie, and actual quantity consumed, so please consider this a guideline only
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