Fresh Blueberry Hand Pies

Share Recipe


These handheld blueberry treats work as a sweet breakfast pastry or a crowd-pleasing dessert.

Fresh Blueberry Handpies


  • 2 packages frozen puff pastry rounds, each pack should contain 2 sheets
  • 8 cups California Giant Blueberries
  • 1 cup granulated sugar
  • 1 lemon, zest and juice
  • 1 orange, zest and juice
  • Pinch of sea salt
  • 2 tbsp cornstarch mixed with equal parts water
  • 2 medium eggs plus 3 tbsp of water
  • Decorating sugar for garnish
  • Powdered sugar for garnish
  • You will need a 4” round pastry cutter, or a similar style of tool


      • Let puff pastry defrost at room temperature or in refrigerator.
      • Turn oven to 425 degrees Fahrenheit.
      • Place half of the berries into a heavy bottom sauce pot. Add the sugar, citrus and salt. Bring to a simmer, stirring often.
      • Once boiling, add the cornstarch slurry. Once mixture returns to a boil and has thickened slightly add the other half of the berries and turn off. Let the mixture cool a bit to for a better filling consistency.
      • Mix your egg wash – the puff pastry should be ready to go by now.
      • Lay one round pastry sheet down and coat with egg wash, spoon about 1/4 cup of mix onto the pastry sheet in 5 separate places.
      • You will now place the other pastry sheet on top. Carefully use your cutter to cut each pie by pressing down to cut and seal the edges. Place on a baking sheet and egg wash the tops, then sprinkle with deco sugar. To make the other 5, repeat this process.
      • Bake for 20-25 minutes or until golden and bubbly. Time might vary based on your oven.
      • When done sprinkle liberally with powdered sugar and enjoy.
      • CAUTION...They will be molten lava hot for about 30 minutes after baking.
Fresh Blueberry Handpies

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!