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U.S. Highbush Blueberry Council

Blueberry Hand Pies


  • 1 ¼ cups frozen blueberries
  • 3 tablespoons blueberry preserves
  • 1 ½ teaspoons cornstarch
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon lemon zest
  • ¼ teaspoon ground cinnamon
  • 2 tubes (7.5 ounces each) refrigerated buttermilk biscuits,
  • 8 biscuits per tube


  1. Preheat oven to 375°F. Grease baking sheet with butter or nonstick cooking spray.
  2. In bowl combine blueberries, preserves, cornstarch, lemon juice, lemon zest and cinnamon; set aside.
  3. On lightly floured surface, roll each biscuit dough into a 3 ½-inch diameter circle. Divide reserved blueberry mixture evenly between 8 biscuits (about 2 tablespoons per) arranging in center of each dough circle to within ½-inch of edge. Top with remaining biscuits and seal edges securely with a fork. Cut “stem” at top of each hand pie.
  4. Arrange hand pies on prepared baking sheet and bake 10-12 minutes or until golden and baked through. Transfer to wire rack and cool at least 20 minutes.

Number of servings (yield): 8 mini hand pies


Glaze & Decorations: In bowl combine confectioners’ sugar, 6 teaspoons warm water and orange gel food color, stirring until smooth, and adding additional 1-2 teaspoons water if needed. Glaze and decorate tops of hand pies, attaching raisin stems and gummy candy stems and/or leaves with glaze. Add additional orange gel color to some of the glaze to make darker orange glaze for the pumpkin outlines and/or jack-o-lantern faces.

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