Whole Wheat Blueberry Hand Pies

Whole Wheat Blueberry Hand Pies | chocolateandcarrots.com

I don’t know why I’ve never made hand pies until today. They rock my world and they’re perfectly portioned!

Of all the fruit pies, blueberry is my favorite. Hence, why I made them into hand pies.


I’d love to know what your favorite fruit pie is!

Whole Wheat Blueberry Hand Pies | chocolateandcarrots.com

An added bonus of hand pies is that they’re great for traveling! Hello, breakfast on the go.

Speaking of traveling…

I will be attending Mixed Conference this weekend with McCormick! McCormick is hosting a session highlighting ways to use flavor and color in baking – from easy ideas for everyday to more elaborate ideas for special occasions and I couldn’t be more excited!

Whole Wheat Blueberry Hand Pies | chocolateandcarrots.com

I’ve never been to Mixed Conference, but I have a feeling I’m going to love it, especially since Paula (bell’alimento) and Susan (Doughmesstic) organized the entire thing! It’s head at the lodge that the classic movie, Dirty Dancing, was filmed in Virginia. So cool!

And since tomorrow is my birthday and Friday is my husband and my anniversary, he and Liam are coming to the conference with  me! We’re making it a family celebration weekend with McCormick and Mixed!

Are you going?

Whole Wheat Blueberry Hand Pies | chocolateandcarrots.com

I hope you enjoy this mid-week Pie Week recipe and giveaway. Scroll down for more pie recipes and a super awesome giveaway!


Check Out Today’s Pie Week Recipes:

Whole Wheat Blueberry Hand Pies | chocolateandcarrots.com

Whole Wheat Blueberry Hand Pies

adapted from Vegan Yum Yum


  • 8 ounces frozen blueberries
  • 2 tablespoons sugar
  • 2 tablespoons corn starch
  • 1 whole wheat pie crust
  • 1 egg
  • 1 teaspoon water
  • 3 tablespoons turbinado sugar


  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, stir the frozen blueberries, sugar and corn starch together.
  3. Roll out the chilled pie crust on a floured surface until it’s about 1/8″ thick. Cut 3 1/4 inch circles out.
  4. In a small bowl, beat the egg and water together to make an egg wash. Brush the egg wash lightly over half of the circles.
  5. Scoop a heaping tablespoon of blueberries into the center the egg washed circles.
  6. Gently and slightly stretch out the other circles. Using a fork, poke a few holes in the circle and place them on top of the blueberry topped circles. Press down the sides. Place them on the baking sheet.
  7. Brush the pies with egg wash and sprinkle with turbinado sugar.
  8. Bake for about 14-18 minutes or until golden brown.
  9. Serve warm.
This post was sponsored by OXO and Le Creuset. I received no compensation for this post. All opinions are my own. Please read my disclosure policy for further information.


  1. Your hand pies look beautiful and tasty. They remind me of the eccles my dad used to buy at the bakery. His were only dotted with raisins. He would love these with all the oozy blueberries. Happy birthday and anniversary.

  2. Blueberry is my favorite fruit pie too!! I wish I could reach through the screen and grab a few of these little guys, they look perfect! Happy early birthday and anniversary – have fun at Mixed 🙂

  3. Making these! just one question – how did you get 11 hand pies out of one 9 inch pie crust? I only got about 5 or 6.

    1. I’m so glad you made them, Ashley! Hmm…my only guess is that our thicknesses weren’t the same and the size of the circle cutter was different? Other than that, I’m not sure why you ended up with so few. Hopefully, they were nice sized pie portions! 😉

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