Strawberry and blueberry pie filling combine in these delicious, baked Berry Hand Pies. Perfect for summer, holidays, or anything in between!
Easy hand pies are the perfect dessert. Whether you bake up our traditional apple hand pies, or go for a pumpkin hand pie, they’re festive and delicious.
Why These Hand Pies are Best
Hand pies have all the great taste of a slice of homemade pie. Only you don’t need a fork—or even a plate.
- This recipe brings together two favorite pie fillings for a juicy mixed berry flavor.
- Oven baked for a perfect golden brown crust.
- Serve them with a sweet glaze or a crackly sugar coating.
- The perfect portable dessert.
- Easy to make, take and serve!
Love portable desserts? Try one of our walking desserts next! Similar to walking tacos, but 3 different dessert types instead!
Ingredient Notes
Another reason to love Berry Hand Pies? You only need a couple ingredients for the pies themselves.
Refrigerated pie crust – You can use a homemade pie crust if preferred, but you can’t beat the convenience of the premade crusts.
Pie Filling – I use half of a can each of strawberry and blueberry pie filling.
Egg white – It’s brushed over the pies before baking to help the crust turn golden brown.
Tips and Tricks
After filling and baking your hand pies, you have two options. You can dunk them in glaze or coat them with sugar crystals. Both are delicious, so I suggest you make one batch of each!
- For sugar coated hand pies: Brush the baked pies with melted butter while they’re still warm. Then dunk the hand pies immediately into a bowl of granulated sugar.
- For glazed hand pies: Whisk together powdered sugar and milk to form a simple icing. Use a fork to drop the warm hand pies into the glaze.
- After adding the glaze or the sugar coating, make sure to let your hand pies cool completely before eating. The filling will be very hot when the pies first come out of the oven. You don’t want to burn the roof of your mouth!
- I use these round cutters for cutting the pie crust into even circles.
Recipe FAQs
Of course! Berry Hand Pies are a wonderful way to enjoy your favorite homemade pie fillings. You will need one cup of each type of homemade filling to replace the canned filling in this recipe.
Try substituting raspberry pie filling for either the strawberry or blueberry for a tangy twist. Blackberry filling would be delicious too!
Store these Berry Hand Pies in an airtight container at room temperature. Or freeze them for longer storage! Frozen hand pies stay good for up to 3 months.
This recipe makes about 2 dozen hand pies. You may need to reroll the crust once or twice to get 6 circles from each one.
More Dessert Recipes
- Rice Krispie Treats
- Coconut Cake
- Lemon Bars
- Berry Crumble
- Pumpkin Pie
- Mini Pecan Pie
- Smores Cookie Bars
- More Pies and Tarts
Berry Hand Pies
Ingredients
For the hand pies:
- 2 boxes refrigerated pie crust 14.1 ounce each
- ½ can blueberry pie filling 21 ounce
- ½ can strawberry pie filling 21 ounce
- 1 egg white beaten
For the glaze:
- 2 ½ cups powdered sugar
- ¼ cup milk
For the sugar coating:
- ¼ cup butter melted
- 1 ¼ cup granulated sugar
Instructions
- Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature.
- Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle.
- Using a 1 tbsp cookie scoop, drop half a scoop of blueberry pie filling and half a scoop of strawberry pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting.
- Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until browned.
- For glazed hand pies, whisk together the powdered sugar and milk until smooth. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely. I use two forks to flip it in the glaze and remove carefully. Return to parchment paper and allow to set (about 5 minutes).
- For the sugar coated hand pies, brush the warm hand pies with melted butter and dunk into a bowl with the granulated sugar. Place on parchment paper to cool. ENJOY!
Notes
- For sugar coated hand pies: Brush the baked pies with melted butter while they’re still warm. Then dunk the hand pies immediately into a bowl of granulated sugar.
- For glazed hand pies: Whisk together powdered sugar and milk to form a simple icing. Use a fork to drop the warm hand pies into the glaze.
- After adding the glaze or the sugar coating, make sure to let your hand pies cool completely before eating. The filling will be very hot when the pies first come out of the oven. You don’t want to burn the roof of your mouth!
- I use these round cutters for cutting the pie crust into even circles.
Nutrition
Whether you dunk them in glaze or brush them with butter and sugar, you’re going to love these easy baked Berry Hand Pies!
I am definitely making these today!!! Thanks so much for the recipe ?
These are like little dessert pierogis. Cool.