We have already shared our favorite blueberry pie recipe — there’s even a recipe video showing you how to make it. We loved it so much that we wanted to also share this quick and easy version. They’ve got everything you love about blueberry pie, but are handheld. You’re going to want to eat two of these. It’s okay though, we ate three.
How to Make Handheld Blueberry Pies
Have you used puff pastry before? It’s genius. It is made with multiple layers of dough separated by butter. When you bake it, the butter puffs and lifts the layers of dough above it. That’s why puff pastry becomes so flaky.
Puff pastry is the secret to these easy individual hand pies. Fill it with blueberries and bake. Easy! We just love how the filling oozes out. Blueberries are excellent, but blackberries, cherries or strawberries would be incredible. You could even change it altogether and add a layer of sweetened cream cheese as well as berries. The possibilities are endless.
Recipe updated, originally posted August 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne 2 cups fresh blueberries 3 tablespoons granulated sugar 1 1/2 tablespoons cornstarch 1 tablespoon fresh lemon juice 1/4 teaspoon almond extract 1/8 teaspoon salt 1 egg yolk 1 tablespoon cream 2 tablespoons coarse sugar, for topping pies 2In a medium bowl, combine blueberries, 3 tablespoons of sugar, cornstarch, lemon juice, almond extract, and the salt. Stir then set aside. 3Unfold one of the thawed puff pastry sheets on a lightly floured work surface. Roll the pastry sheet into a 12-inch square. Cut into four 6-inch squares. Repeat with the remaining pastry sheet. Transfer pastry squares to the baking sheets. 2In a small bowl, make egg wash by whisking egg yolk and cream. Brush edges of pastry with egg wash, fold the half of pastry without filling over blueberries then use a fork to press edges and seal. Brush tops with more egg wash and top with coarse sugar. Cut two 1-inch slits into the top of each pie. 3Bake 15 to 20 minutes until golden brown and filling is bubbling out of the slits on top. (Don’t worry, plenty of filling is left inside). Cool pies on baking sheets for 5 minutes then transfer to cooling racks to cool completely.
