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Starr Night Blueberry Hand Pies

  • Total Time: 35 minutes
  • Yield: 12-14 pies 1x


  • 2 pie crusts
  • 1 pint of blueberries, washed
  • 2/3 cup sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon corn starch
  • 1 egg (or heavy cream)


  1. Preheat oven to 425.
  2. Mix together blueberries, sugar, cinnamon, and corn starch. Then, set aside.
  3. Lay out each pie crust and cut 4-inch diameter circles (I usually get 5 and then roll out the scraps for 1-2 more).
  4. Cut a small slit or small shape in the center of the “top” crusts.
  5. Line a cookie sheet with parchment paper and lay out half the circles for the “bottom” crusts.
  6. Beat the egg. Then, using a brush, brush around the edges of each crust.
  7. Add 1-2 tablespoons of blueberries to the center of each crust.
  8. Lay the “top” crusts on the tops of each pie.
  9. Use a tool to pinch the edges of each pie crust closed. (I found the end of a toddler fork works wonderfully)
  10. Brush the tops with either an egg or heavy cream.
  11. Bake for 14-15 minutes until golden.
  12. Let sit for a few minutes before serving.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes


  • Serving Size: 1 pie
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