Blueberry Hand Pies with Flaky Crust and Vanilla Glaze

I’ve been making these fried blueberry hand pies for years, and they never last long around here. The crust turns golden and crisp in just a few minutes, and the glaze melts into all the little edges while they’re still warm. You can use canned blueberry filling (I usually do), or make your own if you’ve got a pint or two to spare. Either way, it’s a fun, summery treat that’s easier than it looks—and honestly, so much better than baked. Let me show you how I make them.

These are so easy to make. Just fry them up, and you’re good to go. You can bake them at 375°F for about 20-25 minutes if you want, but it won’t be the same. Don’t do it. 😂

Ingredients and Tools You’ll Need

I use a canned pie filling, but I’ve included ingredients and instructions to make your own.

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If you’d like to double or triple this recipe, or use metric measurements, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• Deep skillet

Ingredients

Hand Pie

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• ½ teaspoon salt
• ½ cup unsalted butter (cold and cut into small pieces)
• ¼ cup ice water
• 1 cup canned blueberry pie filling

To Make Your Own Filling (Optional)

• 2 cups fresh blueberries
• ¼ cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice

For Frying

• 4-5 cups vegetable oil or peanut oil (for frying)

For Glaze

• 1 cup powdered sugar
• 1 tablespoon milk
• ½ teaspoon vanilla extract

How to Make Fried Blueberry Hand Pies

If you want to bake these instead, bake them at 375°F for about 20-25 minutes. But frying them tastes better.

Step One: Make Dough

In a large mixing bowl, whisk together the flour, sugar, and salt. Then, add the cold, cubed butter to the bowl. Blend the butter into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs. Gradually sprinkle ice water into the bowl, one tablespoon at a time, mixing with a fork until the dough just begins to come together. When the dough holds together without being wet or sticky, stop adding water. Press the dough into a ball, then flatten it into a disk.

Step Two: Chill

Wrap the dough disk tightly in plastic wrap. Refrigerate for 30 minutes to allow the gluten to relax, making the dough easier to roll out.

Step Three: Make Filling (Optional) (Note: I almost always use canned pie filling.)

In a medium bowl, combine the blueberries, sugar, cornstarch, lemon zest, and lemon juice. Gently toss the ingredients together until the blueberries are coated evenly. Set aside to marinate while the dough chills.

Step Four: Roll And Cut

Remove the chilled dough from the refrigerator and let it sit on the counter for a few minutes to soften slightly, making it easier to roll. Lightly flour your work surface and rolling pin. Roll the dough out to a thickness of about ⅛-inch. Use a round cookie cutter or the rim of a glass to cut out 4-inch circles. Re-roll any scraps and continue cutting until all the dough is used.

Step Five: Assemble

Place about 1 tablespoon of the blueberry filling in the center of each dough circle. Be careful not to overfill. Fold the dough over the filling to form a half-moon shape. Press the edges together gently and seal by crimping with a fork.

Step Six: Fry

In a deep skillet or heavy-bottomed pot, heat the oil to 350°F (175°C). Use a thermometer to check the temperature for safety and accuracy. Fry the hand pies in batches, careful not to overcrowd the pan, until golden brown and crispy, about 3-4 minutes per side. Use a slotted spoon or tongs to transfer the pies to a paper towel-lined plate to drain.

Step Seven: Glaze

While the pies cool slightly, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. The glaze should be thick enough to coat the back of a spoon. Dip each warm hand pie into the glaze, making sure both sides are well coated, then set on a wire rack to dry.

Step Eight: Serve

Serve the hand pies warm for the best flavor and texture.

Serving & Storing

Enjoy this with a cup of coffee and a scoop of homemade vanilla ice cream.

Place any leftovers in an airtight container, and keep them at room temperature for 2-3 days. If you want to freeze them, wrap each pie individually in plastic wrap and place it in a freezer bag. They’ll be good for up to 3 months.

More Blueberry Recipes

• This blueberry cobbler is another easy recipe that uses canned pie filling.
• A glass of blueberry lavender lemonade is perfect for spring and summer.
• Jumbo blueberry muffins with streusel topping are an excellent quick breakfast.
• A cozy weekend breakfast calls for buttermilk blueberry waffles.

Printable Recipe