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Easy Blueberry Hand Pies


A flaky, crispy crust on the outside and warm blueberries spilling with their juices inside – definitely a keeper and a quick fix for afternoon tea.


  • 15 store-bought flaky gluten-free mini tart crusts
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 1/2 cups fresh blueberries
  • a pinch of salt
  • 1 egg yolk
  • 2 tablespoons of water
  • Sugar, for sprinkling


  1. In a small bowl, mix together the sugar, cornstarch, cinnamon, ground cinnamon and lemon zest.
  2. In a large bowl, mix blueberries with lemon juice until blueberries are coated with lemon juice
  3. Sprinkle the sugar mixture over the blueberries and mix well until blueberries are completely coated
  4. Combine egg yolk and water to create eggwash
  5. Fill the centre of the tart crusts with 1 tablespoon of blueberry mixture, and brush the edges with egg wash, then fold the crust into half and seal the edges by pressing the back of a fork down on the top edge of dough
  6. Chill hand pies for half an hour in the refridgerator before baking
  7. Pre-heat oven to 375 deg Fahrenheit (190 deg Cel)
  8. Remove hand pies from the refridgerator and brush the top sides with remaining egg wash
  9. Sprinkle tops of handpies with sugar, then cut a small slit on the top of the hand pies for the steam to escape during baking
  10. Bake for around 20 minutes or until hand pies have turned golden brown and are flaky
  11. Let pies cool for 5 minutes before serving. (Best eaten when pies are still flaky and crispy).


Barely adapted from Pastry Affair

  • Category: Snacks
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