Name: Easy Blueberry Cream Hand Pies Recipe
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 10
Cuisine: American
Ingredients: 2 cups blueberries; 2/3 cup granulated sugar; Zest of 1 lemon; Juice of 1 lemon; 3 tablespoon mascarpone; 1 tablespoon cornstarch; 1/4 cup + 1 teaspoon water; 1 egg; 1 tablespoon coarse sugar; 2 prepared pie crusts (unbaked)

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I grew up eating fried pies and they are a truly special dessert, but sometimes you want an easier and maybe a bit healthier option. This semi-homemade blueberry cream hand pies recipe is a perfect solution. You get all of the flavors of the blueberry pie with a bit of a cheesecake flavor alongside it and suddenly, you have a handheld pie that is delicious and sure to be a hit.

Blueberry Cream Hand Pies

This baked version of a hand pie or fried pie is a great way to make a delicious little treat to tuck into lunch boxes or to make serving super easy. Loaded with a perfect blueberry cheesecake filling, every bite of this recipe is perfection. You'll get tender flaky pie crust, a slight tartness from berries, and just enough of that cream cheese filling to make it mild and sweet and ultimately fantastic.

If you enjoy blueberry desserts, you'll love this roasted blueberry and Meyer lemon cheesecake or this lemon cake with blueberries. They are both a bit more difficult to make than the hand pies but are ultimately worth every second for a delicious sweet treat. Of course, you can't go wrong with fresh blueberry muffins with a crumble topping for breakfast.

Do You Use Frozen Berries for Blueberry Fried Pies?

Yes, you can use either fresh or frozen berries for this pie. When working with frozen berries, you may need to cook down a bit longer to thicken as they will sometimes have a bit more moisture than fresh. Otherwise, you can readily substitute frozen for fresh.

If you are in a hurry and want a similar flavor, you can even use a ready-made blueberry pie filling in place of the homemade compote. It will be nearly as tasty and much faster to assemble if in a hurry.

What is the Best Thickener for Blueberry Pie?

In this recipe, I recommend using a cornstarch slurry of 1 tablespoon cornstarch and ¼ cup water. Whisk it together and pour into the mixture to thicken in the last few minutes. When making a blueberry pie filling, if it still seems too thin, continue cooking for a few additional minutes and then set aside to thicken. If it is still runny once cooled, reheat on the stove and add an additional 1-2 tablespoons of the cornstarch slurry to the mixture.

What is the Best Crust for This Recipe?

A ready-made refrigerated pie crust is what I recommend for a fast and easy option. If you want to make your own homemade pie crust, you can use any traditional pie crust recipe that will roll out easily for cutting into the circles. While frozen pie crust can work, it is usually already in a pie plate and not able to be moved and rolled out, so the refrigerated option is best.

Do These Need to Be Refrigerated After Cooking?

Yes. Since they do contain a bit of mascarpone cheese in the mixture, I recommend refrigerating any leftovers within a few hours of baking. If you wish to serve them warm at a later time, you can microwave them for 30 seconds or pop them into the oven at a low temperature for 5-10 minutes until just warmed through.

Ingredients

Blueberries
Granulated sugar
Lemon juice & zest
Mascarpone cheese
Corn starch
Egg
Water
Pie crusts

Handy Kitchen Tools

How do I Make Blueberry Hand Pies from Scratch?

Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat and set aside.

In a heavy bottom saucepan, cook the blueberries, lemon juice, and granulated sugar on medium-high heat for 4-5 minutes.

Once cooked down, use a masher or the back of a spoon to mash the berries.

In a small bowl, mix together the cornstarch and ¼ cup water to create a slurry.

Pour the slurry into the berry mixture, stir well to combine, and reduce the heat to medium-low and cook until thickened. Usually 3-4 more minutes.

Remove from the heat and set aside for 10 minutes to cool.

Lay the pie crust out on a clean surface, and roll into even thickness, then use a cookie cutter or bowl as a guide and cut the crust into circles.

Continue cutting and then rolling the dough out again until all dough is used. This should create 10-12 circles.

Place the dough circles onto the prepared baking sheet(s).

In a small bowl, whisk together one egg and 1 teaspoon water to create an egg wash.

Brush the outside of each pastry circle with a small amount of egg wash.

Fill the center of the dough with 1 heaping teaspoon of the blueberry compote and 1 teaspoon of mascarpone cheese.

Fold the dough over creating a half-moon shape and crimp the edges to seal.

Cut a small slit in the top of each pie.

Brush the tops with additional egg wash.

Sprinkle with a bit of coarse sugar on top.

Bake for 20-25 minutes until golden brown and bubbling.

Let cool on the pan for 5 minutes before transferring to the wire rack to finish cooling. You may serve immediately or let cool for 10-15 minutes before serving.

Refrigerate any leftovers.

More Dessert Recipes

Dessert is definitely one of my favorite additions to any day. Adding something new and fresh to your menu is easier than ever with some of these great recipes below. Whether you are looking for a semi-homemade option, no-bake, or a decadent treat, you'll find perfect additions to your menu below.

📖 Recipe

Yield: 10