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Blueberry Hand Pies with Orange Glaze

Enjoy the flavors of fresh blueberry pie on the go with these Blueberry Hand Pies with Orange Glaze. You’ll love the combination of flaky, buttery crust, tart blueberry filling, and bright citrus glaze!

hand pies with fresh blueberry filling, on a rectangular platter

The Best Blueberry Hand Pies

These Blueberry Hand Pies with Orange Glaze are so much fun!

The pastry dough is flecked with orange zest and crammed with butter, yielding flaky pockets of goodness. And the jammy blueberry filling – I love how the baked fruit finds its way outside the confines of its petite pastry shell. So pretty!

But the best part, according to our daughters?

The orange juice and zest infused glaze that’s drizzled over the tops of these little pies. It adds just the perfect touch of sweetness, a citrus crown atop all that blueberry glory!

Overhead view of a perfectly baked blueberry hand pie on a white plate

My mom is a fabulous pie maker. Her peach pie is my absolute favorite!

I, unfortunately, did not follow in her footsteps when it comes to making beautiful pie crust. But hand pies are in a whole different category – I can totally do that! And you can, too!!

What You’ll Need

All you need for these sweet little hand pies are fresh blueberries and oranges, plus a few baking staples!

For the Pastry:

  • Flour – Your basic all-purpose flour works perfectly here.
  • Sugar – The pastry crust is perfectly sweet and flaky.
  • Salt – A little bit of salt in sweet baked goods is always a good thing!
  • Orange zest – Adds a hint of citrus to the pastry layer.
  • Unsalted butter – Your butter should be cold when starting.
  • Ice water – Ice water helps to keep the butter in the dough from getting warm. As the dough bakes, this creates pockets of flaky texture.
  • Egg white – Gets beaten with water for a simple egg wash, which gives extra texture and a pretty appearance.
  • Cinnamon – A pinch of warm flavor.

For the Blueberry Filling:

  • Fresh blueberries – There’s nothing quite like fresh summer blueberries! Frozen blueberries can be used in a pinch, but use fresh if you can.
  • Orange juice – Freshly squeezed is a must!
  • Brown sugar – Balances the tart flavor of the blueberries.
  • Salt
  • Cinnamon – Adds warmth to the fresh berries.
  • Cornstarch – Helps thicken the filling.

For the Orange Glaze:

  • Powdered sugar – The sweet base of the glaze.
  • Orange – Both freshly squeeze orange juice and orange zest are used in the glaze. So good!!

How to Make Blueberry Hand Pies with Orange Glaze

These fresh fruit hand pies are fun to make! The filling and glaze both come together in minutes, and the pastry dough is more forgiving to work with than standard pie crust.

  • Make the dough. Whisk together the dry ingredients and then cut in butter until you get pea-sized crumbs. Drizzle in the ice water and mix until the dough comes together.
  • Chill the dough. Divide the dough in half and pat each ball into a disc. Wrap each half separately and chill for an hour in the fridge.
  • Prepare egg wash & cinnamon sugar. Beat together the egg white and water; set aside. Combine the sugar and cinnamon in a separate bowl; set aside.
  • Make the blueberry filling. Stir the blueberries and orange juice together, and then mix in the dry ingredients.
  • Preheat the oven. Preheat the oven to 375° F. Line the baking sheet with parchment paper or a Silpat mat.
  • Roll out the dough. Roll out one of the discs into a rectangle, and then cut into squares. Place them on the baking sheet and brush with the egg wash.
  • Add the blueberry filling & assemble. Add blueberry filling to the center of each square. Then roll out the remaining dough and cut into squares again. Top the blueberry filling with dough squares, pressing the dough together at the edges with a fork. Cut an X on each pie and brush with egg wash. Sprinkle with cinnamon sugar.
  • Bake. Bake for 25 minutes. The pastries should be golden brown and the blueberry filling bubbly.
  • Make the glaze. Once the hand pies have cooled, mix together the glaze ingredients and drizzle over the hand pies. Allow the glaze to set before digging in.
a blueberry hand pie on a white plate, drizzled with a fresh orange glaze

Tips for Success

Here are a few tips for a perfect batch of hand pies!

  • Add additional ice water. If necessary, add a bit more ice water to get the pastry dough to come together.
  • Ensure the edges seal. While it’s normal for some blueberry to ooze out at the edges, you want to prevent this from happening too much by gently but firmly pressing down on the edges to seal them. I use a fork, which also leaves a nice pattern.
  • Try this with other berries. This recipe is pretty adaptable to use with raspberries, blackberries, or strawberries. Sweet (pitted) cherries would also be great! Just chop larger fruits, about the size of a large blueberry.
Several square blueberry hand pies drizzled with orange glaze

Serving Suggestions

I always like to eat fresh fruit pies when they’re still just a bit warm from the oven, when the fruit is extra fragrant and tender. Same goes here with a freshly baked hand pie. Drizzle on that orange glaze and dig in!

The great thing about these is that they’re essentially a portable slice of pie, so you can grab one and go. They are great for picnics and other casual parties. (And I always say that fresh fruit pie makes the best breakfast!)

How to Store & Reheat Leftovers

Hand pies are best eaten the day they are made – they never last long in our house anyway! However, they also prove mighty good the next day, when warmed up on a baking stone in the oven.

Just set the stone in the oven and preheat to 275° F. Set hand pies on the stone and warm for 5 to 8 minutes. You want them warm, not super hot as the glaze will melt. The stone does a great job of reheating, giving you that just-baked texture.

Can I Freeze These?

Yes, you can freeze these blueberry hand pies. Allow them to cool completely then place in freezer-safe containers, with layers separated by parchment paper. Freeze for up to 3 months.

To reheat, preheat a baking stone in the oven at 275° F and once preheated, set the pies on the stone. Heat until warmed through.

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Pinterest image for blueberry hand pies

More Blueberry Recipes:

blueberry hand pies stacke

Blueberry Hand Pies with Orange Glaze

Yield: 12 hand pies
prep time: 30 minutes
cook time: 25 minutes
total time: 55 minutes
Enjoy the flavors of fresh blueberry pie on the go with these Blueberry Hand Pies with Orange Glaze. They are so much easier than baking a pie but the flaky crust and tart blueberry filling remain.
5 Stars (2 Reviews)


for the pastry:

  • 2.5 cups all-purpose flour
  • 1 tablespoons sugar
  • 1 teaspoon kosher salt
  • orange zest from 1 large orange
  • 1 cup cold unsalted butter cut into 1/2” pieces
  • 6 tablespoon ice water
  • 1 large egg white beaten with 1 tablespoon water
  • 2 teaspoon sugar
  • teaspoon cinnamon

for the blueberry filling:

  • 1 cup fresh blueberries
  • 2 teaspoon freshly squeezed orange juice
  • 3 tablespoons brown sugar

for the orange glaze

  • ¾ cup powdered sugar
  • orange zest from 1 large orange
  • 1 tablespoon freshly squeezed orange juice


for the pastry:

  • In a large bowl, whisk together the flour, sugar, salt, and orange zest. Cut in the butter with a rigid pastry cutter or 2 forks until you get pea-sized crumbs. Drizzle in the ice water and mix with a wooden spoon until dough comes together. Add up to an additional tablespoon of water, if too dry.
  • Gather dough into a ball, divide in half, and pat each half slightly into a disk. Wrap each half separately in plastic wrap and chill in refrigerator for 1 hour before rolling.
  • Prepare the egg wash. In a small bowl, beat together the egg white and 1 tablespoon of water with a fork. Set aside.
  • Prepare the cinnamon sugar sprinkle by combining the 2 teaspoons sugar and 1/8 teaspoon cinnamon in a small bowl. Set aside.

for the blueberry filling:

  • While dough is chilling, prepare the filling. In a small bowl, gently stir the blueberries and orange juice. Add the dry ingredients and gently fold until well combined. Set aside.

to assemble the hand pies:

  • Prepare a large baking sheet with parchment paper or a Silpat mat. Preheat oven to 375° F.
  • Remove dough from refrigerator. On a well floured surface, roll out one of the disks into a 9” x 12” rectangle. Using a fluted pastry wheel or a plain pizza cutter wheel, cut dough into twelve 3” squares.
  • Transfer dough squares to prepared baking sheet. Gently brush tops of dough squares with the egg wash. Give the blueberry filling a stir to thoroughly combine, and then divide between the 12 dough squares, centering the filling in the middle of each dough square.
  • Roll out the remaining dough disk into another 9” x 12” rectangle and cut into twelve 3” squares with a fluted pastry wheel. Top the blueberry filling with these dough squares, gently pressing the dough together at the edges. Use a fork to gently press the dough together all the way around each pie. With a sharp knife, cut an "X" into the top center of each pie. Brush the egg wash lightly over the entire top of each pie. Sprinkle with the cinnamon sugar mixture.
  • Bake for about 25 minutes, or until pastry is golden brown and the blueberry filling is bubbly. Let pies cool for 10 minutes on baking sheet before removing to wire rack to cool completely.

for the orange glaze:

  • Stir together all glaze ingredients and drizzle over cooled hand pies. Let glaze cool to set.

  • Hand pies are best eaten the day they are made. However, they are very good the next day, or after being frozen, when warmed up on a baking stone in the oven. Just set the stone in the oven and preheat to 275° F. Set hand pies on the stone and warm for 5 to 8 minutes.


From a farmgirl’s dabbles. Inspired by Deb’s and Tara’s cute little hand pies.

Nutrition Information:

Serving: 1 Calories: 313kcal Carbohydrates: 40g Protein: 4g Fat: 16g Saturated Fat: 10g Polyunsaturated Fat: 5g Cholesterol: 56mg Sodium: 215mg Fiber: 2g Sugar: 17g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
blueberry hand pies stacke

This post was originally published in 2013, and then updated in 2021.

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62 comments on “Blueberry Hand Pies with Orange Glaze”

  1. Miss @ Miss in the Kitchen

    My grandma always made hand pies and I loved them so much. I haven’t made any in ages but I think you have inspired me to get to it!

    1. The only hand pies I had ever eaten previously to this were the apple turnover kind from McDonalds, when I was a kid. These were so much better!

  2. Lindsey (Lou Lou Biscuit)

    These look so amazing! The picture of those fresh blueberries it out of control. I would love to make these.

  3. One of the first things I was taught was how to make a great pastry from my great grandmother, bless her sweet soul. I love when I have time to make some and made a slab apple pie a few weeks ago that I took to a family function. So when I saw “hand pie’s” I was so intrigued to see what they looked like! They are so cute and would be fun to share and eat. I will be trying this recipe for sure Brenda! I just wish I had more time!!! Your recipe is fabulous and your pictures made my mouth water for one of your sweet looking Blueberry Hand Pies with Orange Glaze! BTW–I think you are amazing Brenda! :-)

  4. Lana @ Never Enough Thyme

    Oh. My. Word. These look incredibly delicious! Love that combination of blueberry and orange.

    And guess what? I’ve been cooking a long, long, long time and I still can’t make a pie crust :-) Yes, Pillsbury is my friend.

  5. Becca from Cookie Jar Treats

    I have seen so many blueberry recipes this week and all of them look so delicious; this is no exception!

  6. These are so cute!! And that glazed with the blueberries? YUM! Everything about these cute little pies is just awesome!

  7. Three times the charm and I do think that you did inherit your Mom’s wonderful pie-making abilities. These look wonderful and I’m loving the orange glaze you added. I’m a tad envious…still waiting for the blueberries to come into full season here.

    1. It’s hard for me to imagine you having trouble with pie crust. But I’ll take your word for it. ;) Ahhhhh…I miss seeing your sweet smile. Have a beautiful weekend, Kelli. xo

  8. Liz @ The Lemon Bowl

    This is such the perfect recipe for the season!! I made strawberry handpies and you would have thought my husband had died and gone to heaven. :) Thanks for inspiring me!

  9. Stephanie @ Girl Versus Dough

    Lovely! I have a slight fear of making my own pastry dough for the same reasons (though my grandmother seems to be able to work wonders with it, a trait I clearly did not inherit :)), but I might have to get over it just once to make these scrumptious hand pies. That glaze sounds bonkers, too!

    1. “Bonkers”. Now that’s a word I haven’t used for awhile. Now you know what’ll be on my lips for awhile. ;) Hope you’re enjoying this beautiful MN day, Stephanie!

  10. Beautiful recipe Brenda. Blueberries and orange are a great combo. I also like the idea of the cinnamon-sugar sprinkled on top instead of just sugar. I have blueberries just waiting for this recipe. My Mom made pie crusts all the time and do you think that was passed down to me? No sir!

  11. Yummy! You know my solution to making pie crust, Brenda? Have our daughter Nora make it! When Nora was 6th grade, I enlisted my friend to teach my Girl Scout Troop how to make home-made pie (in honor of Pi day, March 14, no less), crust and all. My friend teaches pie-making classes for adults at our local community college and she was more than willing to help out my Scout troop. Now, 3 years later, I am proud to say that all the girls that learned how to make pie from scratch that day continue to make holiday pies for their families! Now we can add “summer pie” to the list! Thanks for sharing the recipe!

    1. Well send Nora this way. Like, right now! I might have enough blueberries left for a pie. You lucky ducks, a pie maker in the family! Thanks for sharing your story, Ann…pie making is such a gift. “Hi” to Greg! :)