A sweet and simple glaze, flaky pastry, and a delicious fruit filling. These blueberry hand pies are crispy, delicious, and the perfect recipe for blueberry season!

Thanks to canned pie filling, these hand pies are easy to make. Just fry them up, and you’re good to go. Plus, because frying is the quickest way to cook just about anything, you won’t have to wait long to enjoy these tasty treats.

Fried Blueberry Hand Pies

Crispy fried pastry filled with fresh blueberry filling and dipped in a simple vanilla glaze. There's nothing like a perfect hand pie.

Prep Time 30

Cook Time 10

Chilling time 30

Total Time 1 10

Serving Size pies

Equipment

Deep skillet

Ingredients

For the Dough

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

For The Filling

1 cup canned blueberry pie fillling OR
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

Instructions

Prepare the 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.
Chill the Dough. 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.
Make Filling, if desired. (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.
Roll out the Dough. 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 1/8 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.
Assemble the Hand Pies. 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.
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.
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.
Serve. Serve the hand pies warm for the best flavor and texture.

Notes

Keep the butter and water as cold as possible to make flaky pie dough. This way, the butter won’t melt before baking, which creates those yummy, flaky layers. If your kitchen is warm, put the flour in the fridge, too.

If you’re using canned pie filling, make sure it’s not too runny, as it might leak during frying. One can of pie filling will be enough, with some left over.

These pies taste best on the day they’re made, but you can store them in a closed container for up to two days and reheat them in an oven to keep them crispy.

When you mix the dough, stop as soon as it comes together. If you work the dough too much, the gluten will develop too much, making the pies tough instead of light and flaky.

If you’d like to make your own canned blueberry pie filling, use my recipe! You can put it in pints to have just enough to make these and a few tablespoons left to topping your ice cream. 😊

More Tips:

When rolling out the dough, try to make it of uniform thickness. If it’s too thin, the pies can either burst or burn; if it’s too thick, they won’t become crisp.

Seal the edges of the pies completely to prevent the filling from spilling out while frying. Press down the edges of each pie firmly with a fork. You can also create a tighter seal by applying a little water along the edges of the dough before sealing.

Fry the pies in small batches to stabilize the oil temperature, and cook each pie evenly. Overcrowding can lower the oil temperature and result in less crispy pies.

For a smooth and even coating, make sure the glaze is thin enough to coat the pies smoothly but not so thin that it runs off. If the glaze thickens as you work, a quick stir or a bit more milk can return it to the right consistency.

You can bake these instead of frying them at 375°F for about 20-25 minutes until golden brown. They’ll be cooked through and hot, but they won’t be the same. I highly recommend frying!

Serving Suggestions

Fried Blueberry Hand Pies pair well with coffee, a scoop of homemade vanilla ice cream, fresh fruit salad, cheese plate, or pudding.

About the Ingredients

Here’s a concise list of substitutions for your Fried Blueberry Hand Pie recipe:

All-Purpose Flour: If you’re avoiding gluten, you can use a gluten-free flour blend, but it might slightly change the texture.
Granulated Sugar: Use coconut sugar or honey. If you use honey, reduce other liquids slightly.
Butter: For a dairy-free option, use cold coconut oil or a vegan butter substitute.
Blueberries: If blueberries aren’t available, try using the same amount of diced strawberries or mixed berries.
Cornstarch: Arrowroot powder can thicken the filling as a one-to-one substitute for cornstarch.
Milk (in glaze): Use almond or oat milk instead of regular milk for a dairy-free glaze.

These substitutions may affect its flavor, texture, or appearance. But remember to experiment and find what works best for you!

Storage Instructions

Any leftovers can be placed in an airtight container and kept 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 three months.

close up of hand pie with bite missing to show filling.

Whether you’re planning to surprise your family with a yummy treat or host a fun gathering with your friends, these fried blueberry hand pies are the perfect addition to any occasion.

How to Make Perfect Homemade Fried Blueberry Hand Pies