Vegan Blueberry Hand Pies

So you want pie… but you also want to walk around while eating it?

I respect that level of efficiency.

These Vegan Blueberry Hand Pies are basically pie’s cooler, more portable cousin. All the flaky crust. All the juicy blueberry filling. Zero need for forks, plates, or pretending you’re being civilized.

They’re handheld. They’re adorable. And they make you look like you own a charming little bakery somewhere—even if you’re baking in sweatpants.

Let’s make pie you can grab and go.

Why This Recipe Is Awesome

First: portability. You can eat these standing up, sitting down, or dramatically pacing your kitchen while waiting for coffee.

Second: flaky golden crust + juicy blueberry center = elite combo. The filling thickens perfectly so you don’t end up with purple lava running down your hands.

Third: they’re vegan and still buttery (thanks to vegan butter magic). No eggs. No dairy. No compromise.

Also? They freeze beautifully. So you can bake now and feel accomplished later.

Flaky outside. Jammy inside. Zero regrets.

Ingredients You’ll Need

Nothing wild. Just simple baking staples.

For the Crust:

• 2 ½ cups all-purpose flour
• 1 tbsp sugar
• ½ tsp salt
• 1 cup cold vegan butter, cubed
• 6–8 tbsp ice water

(Or use store-bought vegan pie dough. No judgment here.)

For the Blueberry Filling:

• 2 cups fresh or frozen blueberries
• ⅓ cup sugar
• 1 tbsp lemon juice
• 1 ½ tbsp cornstarch
• ½ tsp vanilla extract
• Pinch of salt

For Finishing:

• 2 tbsp plant milk (for brushing)
• 1 tbsp sugar (for sprinkling)

That’s it. Simple, classic, effective.

Step-by-Step Instructions

1. Make the dough.

In a bowl, mix flour, sugar, and salt. Add cold vegan butter.
Use your fingers or a pastry cutter to work it in until the mixture looks like coarse crumbs.

Add ice water one tablespoon at a time. Mix just until the dough comes together.
Don’t overwork it. This is pie dough, not bread.

Wrap and chill for at least 30 minutes.

2. Make the filling.

In a saucepan over medium heat, combine blueberries, sugar, lemon juice, cornstarch, vanilla, and salt.

Cook for about 5–7 minutes until thick and jammy.
Let it cool completely before assembling. Warm filling melts dough.

3. Roll and cut.

Preheat oven to 375°F (190°C).

Roll chilled dough to about ⅛-inch thickness. Cut into circles or rectangles (around 4–5 inches wide).

4. Fill and seal.

Spoon 1–2 tablespoons of blueberry filling into the center of each piece.

Fold over and press edges with a fork to seal. Don’t overfill unless you enjoy leaks.

Cut small slits on top for steam to escape.

5. Brush and sprinkle.

Brush tops lightly with plant milk. Sprinkle with sugar for sparkle and crunch.

6. Bake.

Place on lined baking sheet. Bake for 20–25 minutes until golden brown.

Let them cool slightly. Or risk molten blueberry burns. Your choice.

Common Mistakes to Avoid

Let’s keep your hand pies cute and intact:

• Skipping chill time. Warm dough = sad, sticky mess.
• Overfilling. More filling does not equal more happiness.
• Not sealing properly. Blueberry escape is real.
• Using watery filling. Cook it until thick.
• Overworking the dough. Tough crust is not the goal.

Golden rule: Cold dough + cool filling = flaky success.

Alternatives & Substitutions

Because creativity is encouraged.

• No blueberries? Use strawberries, cherries, or mixed berries.
• Want extra flavor? Add a pinch of cinnamon or lemon zest.
• Gluten-free? Use a 1:1 gluten-free flour blend designed for baking.
• Shortcut mode? Use store-bought vegan puff pastry for flakier vibes.
• Prefer glaze? Drizzle with powdered sugar mixed with lemon juice after baking.

IMO, a simple lemon glaze on top makes these next-level.

FAQ (Frequently Asked Questions)

1. Can I use frozen blueberries?

Yes! No need to thaw. Just cook them a little longer until thick.

2. Can I make these ahead?

Absolutely. Assemble and refrigerate before baking, or freeze for later.

3. Can I freeze them baked?

Yes. Cool completely, then freeze in an airtight container for up to 2 months. Reheat in the oven.

4. Why is my filling leaking?

You probably overfilled or didn’t seal well enough. Fork those edges firmly.

5. Can I make them smaller?

Of course. Mini hand pies are adorable and bake slightly faster.

6. How do I store them?

Room temperature for 1 day, refrigerated up to 4 days.

7. Are they super sweet?

They’re balanced. The lemon juice keeps things bright.

Final Thoughts

These Vegan Blueberry Hand Pies are everything we love about pie—without the slicing drama.

They’re flaky. They’re juicy. They’re portable. And they look like you put in way more effort than you actually did.

Bake a batch for brunch, picnics, or random sweet cravings. Or make them just because handheld pie feels powerful.

Now go roll that dough, seal those edges like you mean it, and enjoy pie freedom—one flaky bite at a time.