Enjoy buttery, flaky individual treats with these easy Air Fryer Hand Pies. A fresh blueberry filling and a simple butter crust bake up perfectly in an air fryer in about 10 minutes. An oven variation is included if you don’t have an air fryer.
Hand pies are the ultimate portable dessert—individual pies you can enjoy with your hands. These blueberry hand pies are crisp, flaky and surprisingly simple to make from scratch. If you prefer shortcuts, you can use pre-made crust or filling, but the homemade crust and fresh filling are worth the little extra effort.
Why you will love these Air Fryer Hand Pies
- Homemade without the stress. The crust comes together quickly in a food processor, so you get a real pie crust texture without complicated steps.
- Fast to cook. Once assembled, the hand pies crisp in the air fryer in about 10–12 minutes.
- Works with frozen fruit. Frozen blueberries thaw nicely and make a great filling when cooked down and thickened.
- Easy shortcuts. Use store-bought crust, canned filling or jam to save time when needed.
Ingredient Notes
Full measurements are shown in the recipe card below. Key points:
For the crust:
- Flour: Aerate the flour by stirring, then spoon into the measuring cup and level. Avoid scooping directly with the measuring cup to prevent excess flour and a dry crust.
- Cold butter: Keep butter very cold and cut into small cubes for a flakier crust. You can chill it briefly in the freezer before mixing.
- Ice water: Use very cold water—the colder the ingredients, the flakier the pastry.
For the filling:
- Blueberries: Fresh or thawed frozen berries both work well. You can substitute other berries if desired.
- Cornstarch: Use corn starch or arrowroot to thicken the filling so it won’t run during assembly.
- Water: A small amount helps the filling come together; keep it fairly thick.
- Optional: Lemon zest brightens the flavor and pairs beautifully with blueberries.
For assembly:
- Egg: An egg wash (egg + water) gives the crust a glossy golden finish and helps seal the edges. Brush with milk or cream if avoiding eggs.
- Coarse sugar (optional): Sprinkling coarse sugar before baking adds sparkle and crunch.
Step-by-step instructions
Make the pie crust first for best results. Chilling the dough before rolling makes it easier to handle.
A food processor speeds up the crust-making process.
Step 1: Add flour, salt, sugar and cold butter to the food processor.
Step 2: Pulse 10–15 times for 1–2 seconds until the mixture is crumbly and the butter pieces are small.
Step 3: Add ice water 1 tablespoon at a time, pulsing briefly between additions until a dough forms. You’ll likely use around 3–3½ tablespoons.
Step 4: Process until the dough comes together in a smooth ball without cracks.
Step 5: Shape the dough into a 1-inch-thick disk, wrap and chill at least 30 minutes.
Step 6: For the filling, combine blueberries, sugar, cornstarch and water in a small saucepan.
Step 7: Simmer over medium-low for about 10 minutes, stirring occasionally, until the filling thickens. Remove from heat and cool before assembling.
Step 8: Roll chilled dough on a lightly floured surface to about 1/4-inch thickness.
Step 9: Cut circles with a biscuit or cookie cutter. Re-roll scraps to cut more shapes. You can also make rectangles if preferred.
Assembly
- Place one crust round on a lightly floured surface.
- Add about 1–1½ tablespoons of filling to the center, keeping clear of the edges.
- Top with another round, press the edges with your fingers to seal (a little filling seepage is fine).
- Crimp the edges with a fork.
- Brush with egg wash (1 egg + 2 tsp water) and cut a few small slits on top. Sprinkle coarse sugar if desired.
- Repeat with remaining dough and filling.
Air Fryer Instructions
Step 1: Lightly oil the air fryer basket and place pies in a single layer. Work in batches if needed.
Step 2: Air fry at 340°F for 10–12 minutes, or until golden brown. Let cool 5–10 minutes before serving.
Baking Instructions
No air fryer? Preheat the oven to 400°F and bake the hand pies on a parchment-lined sheet for about 20 minutes, until golden and crisp.
Recipe Tips
- Thicker filling is easier to work with. Let the blueberry filling reduce and cool so it won’t run out when you seal the pies.
- Fix dry crust: If the dough cracks while rolling, add a little cold water and gently work it to bring pieces together.
- Use shortcuts: Pre-made crust, jam or canned pie filling all work well when you need to save time.
- Know your air fryer: I found 340°F for 10–12 minutes gave the best results. Adjust time or temperature based on your model.
Storage
Store leftover pies in an airtight container at room temperature up to 2 days. For longer freshness, refrigerate for 4–5 days; wrapping each pie individually helps retain moisture.
To freeze, cool completely, wrap individually and place in a freezer-safe bag or container for up to 3 months.
Recipe Variations
- Use canned pie filling for other flavors like apple, cherry or peach.
- Swap jam for a quick, thick filling option.
- Use pre-made crust to save time.
- Fill with Nutella or chocolate chips for a non-fruit version.
- Add icing: Drizzle a simple glaze or icing over cooled pies for extra sweetness.
More Air Fryer Recipes
- Air Fryer French Toast Sticks
- Buffalo Air Fryer Potatoes
- Air Fryer Broccoli
- Air Fryer Apples
- Parmesan Air Fried Potato Wedges
- 3 Cheese Air Fryer Zucchini
- Air Fryer Hamburgers
- Air Fryer Coconut Shrimp with Honey Sriracha Sauce
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Blueberry Air Fryer Hand Pies
Ingredients
For the Crust:
- 1 1/4 cups flour
- 1/2 cup very cold butter, cubed
- 2 tsp sugar
- 3/4 tsp sea salt
- 3–4 Tbsp ice water
For the Blueberry Filling:
- 1 1/2 cups blueberries
- 1/3 cup sugar
- 2 tsp corn starch
- 1 Tbsp water
- 2 tsp lemon zest (optional)
For Hand Pie Assembly:
- 1 egg
- 1 Tbsp water
- Coarse sugar (optional)
Instructions
To Make the Pie Crust:
- Add flour, salt, sugar and cold butter to a food processor. Pulse until crumbly and the butter is broken down.
- Slowly add ice water, about 1 Tbsp at a time, and pulse until a ball forms. Transfer to a floured surface, form into a 1-inch disk, wrap and chill at least 30 minutes.
To Make the Blueberry Filling:
- Combine blueberries, sugar, corn starch and water in a small saucepan. Simmer on medium-low for about 10 minutes until thickened.
- Remove from heat and cool before assembling.
Assemble Hand Pies:
- Roll the chilled dough to about 1/4-inch thickness and cut circles with a 3–3.5 inch cutter.
- Place one circle down, add about 1.5 Tbsp filling to the center, top with another circle and pinch edges to seal. Crimp with a fork.
- Brush with egg wash (1 egg + 1 Tbsp water), cut slits in the top and sprinkle sugar if desired.
- Air fry in an oiled basket at 340°F for 10–12 minutes until golden, or bake at 400°F for ~20 minutes.
- Cool on a rack before serving.
Notes
Tip: Use a 3–3.5 inch cutter for individual pies. Larger circles can be folded for fewer seams. Let filling cool to reduce leaking. Store pies at room temperature up to 2 days or refrigerate 4–5 days. Freeze cooled pies wrapped individually for up to 3 months.
Nutrition
Nutrition information is an estimate.
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