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Enjoy buttery, flaky individual treats with these easy Air Fryer Hand Pies. Fresh blueberry filling, a simple butter crust and cooked up perfectly in the air fryer in about 10 minutes! Oven variation offered if no air fryer is available!

Plate with stacked air fryer hand pies with blueberry filling.
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What’s better than a slice of pie? Only one thing–a pie you can eat on the go. Hand pies, so perfect, I could kiss whoever invented them.

And an air fryer hand pie? Well that is just magic. Cooked up crispy and flaky in just about 10 minutes!

These blueberry hand pies are a simple way to get a dose of made from scratch cooking that is easier than pie, seriously. (For a SUPER quick option, opt for these Easy Homemade Pop Tarts with Pie Crust for a similar treat!)

Love blueberry dessert recipes? Try these as well: Blueberry Lemon Dump Cake (my verrrry favorite), Blueberry Cheesecake Dip, or this Blueberry Lemon Coffee Cake, ok not dessert but still very worthy of this list.

Why you will love these Air Fryer Hand Pies

  • Completely homemade, but without the headache. Pie and pie crusts can scare some people off–did for me for a long time. This simple pie crust is made in the food processor in a matter of about one or two minutes. The hardest part is waiting for the dough to chill!
  • Super quick cooking. Yes there is a little work to assemble all the parts, but to cook these hand pies in the air fryer is only a matter of minutes. You will be able to heat, cool and scarf a few down before you would be able to bake them. Not that there is anything wrong with baking, they are still tasty that way as well!
  • Can be made with frozen berries. If it’s not berry season, don’t worry, you can easily whip the filling up using frozen. I suggest thawing them first and then heating.
  • Shortcuts. There is nothing wrong with a shortcut (or ten) to make a tasty treat more simple to make. You can easily use a store bought pie crust or pre-made pie filling. Jam would work well too! I am all about these fully from scratch, but in a pinch, I pull out my pie crust straight from the grocery aisle as well!

Ingredient Notes

See the full list of ingredients with exact measurements below in the recipe card.

Blueberries, butter, flour and other ingredients labeled on surface.

For the crust:

  • flour: Measure your flour by stirring it up first to aerate it a bit. Then spoon into a measuring cup and level it off. NEVER scoop your measuring tool straight into the flour and scoop. This can cause you to have way too much flour in the end which can make for dry crust. No one wants that!
  • cold butter : cold ingredients, the fat especially make for a flakier crust. Start with it cold and cut into small cubes or pieces–you can even pop the butter in the freezer for 10-15 minutes before starting.
  • ice water: super super cold water. The key is cold when it comes to pie crust!

For the filling:

  • blueberries: fresh or frozen. And in reality you could use another berry or a mixture.
  • cornstarch: you can substitute arrow root to help thicken the pie filling as well.
  • water: just a touch because you really want this blueberry filling to be thick so that it will not be too runny when assembling the air fryer hand pies.
  • optional: lemon zest, I actually almost always add it anymore as I could do all things lemon at any time!

For assembly:

  • egg: Use this for an egg wash when assembling your blueberry hand pies. This helps give your pastry the shiny gold color and also is helpful to bind pieces together. You can brush your hand pies with milk or cream if you have an egg allergy.
  • coarse sugar (optional): I love the look of coarse sugar on top of pie crust. If it’s not your thing, that is fine!

Step-by-Step Instructions

For best results, make the pie crust first. This will give you plenty of time to allow it to chill prior to assembling the air fryer hand pies.

For a quick and easy pie crust, I opt for a food processor.

Butter, salt, flour and sugar in food processor.

Step 1: Add the flour, salt, sugar and cold butter to the food processor.

Combined flour and butter in food processor.

Step 2: Pulse about 10-15 times for about 1-2 seconds each time until the mixture is crumbly and the butter is broken down. It may take more or less pulses if your butter is cut into larger or smaller pieces.

Water being poured into food processor with butter and flour mixture.

Step 3: Slowly add the water in about 1 tablespoon at a time allowing it to process briefly before adding more. Process the mixture until a ball of dough is formed. I typically end up at close to 3 1/2 tablespoons of water. The dough should look smooth and without cracks and crumbles.

Ball of pie crust in food processor.

Step 4: Process the mixture until a ball of dough is formed. I typically end up at close to 3 1/2 tablespoons of water. The dough should look smooth and without cracks and crumbles.

Disc of pie crust rolled out on floured surface.

Step 5: Take the dough onto a floured surface and form a disk that is about 1 inch thick. Cover with plastic and chill for at least 30 minutes.

Fresh blueberries, sugar and cornstarch in pot.

Step 6: Add blueberries, sugar, cornstarch and water to small saucepan.

Blueberry sauce thickened in pot.

Step 7: Simmer at medium low for about 10 minutes, stirring occasionally until the mixture starts to thicken. Remove from the stove and allow to cool.

Pie crust rolled out on floured surface.

Step 8: Remove the dough from the fridge and lay on a flour dusted surface. Roll out the dough to about 1/4 inch thickness or just less than. Try your best not to go any thicker than that.

Biscuit cutter pressed into dough to make circles.

Step 9: Cut out your pie shapes using biscuit cutters or cookie cutters. You can also make these into rectangular shapes. Roll the scraps out and cut shapes out of these as well.

Assembly

Pie crust being filled with blueberry pie filling and then covered.
Step by step images showing hand pie crust being crimped and brushed with egg wash.
  1. Lay one round crust on a flour dusted surface.
  2. Spoon about 1- 1 1/2 tablespoons of pie filling into the center of the pie crust.
  3. Lay another crust circle on top and press around the edges with your fingers to seal. If a bit of blueberry filling seeps out, it’s ok.
  4. Use a fork to crimp the edges.
  5. Brush the egg wash (one egg and 2 tsp water whisked well together) over top of the entire blueberry hand pie.
  6. Cut several small slits into the top and sprinkle with coarse sugar. Repeat with remaining pie crusts.

Air Fryer Instructions

Air Fryer blue berry hand pies in air fryer basket before cooking.

Step 1: Place each pie into your air fryer basket that has been sprayed or brushed with oil. You can work in batches if necessary.

Cooked Air Fryer mini pies in air fryer basket.

Step 2: Heat for about 10-12 minutes at 340°F or until golden brown. Cool for 5-10 minutes before serving!

Baking Instructions

No air fryer? No problem! Bake these on a parchment paper lined baking sheet. Preheat the oven to 400°F and bake for about 20 minutes or until golden brown and crisp to your liking.

Recipe Tips

  • The thicker the blueberry pie filling is, the better off you will be. Forming these blueberry hand pies can certainly get a tad messy if the filling is too runny. If you allow it to thicken and even cool a bit before forming the pies, you will have less messy berry goo seeping out every which way on you.
  • If the crust seems a bit dry or crumbly, you can add more water when rolling it out. Working a little into the cracks can help pull it back together.
  • Shortcuts are always available and there is no shame in using them. Feel free to use a pre-made pie crust and even pie filling. These Air Fryer Hand Pies take some time so if there is a way to shave off a bit of time, by all means, do it.
  • I tested these MANY times. 340°F was the best temperature for my air fryer. It cooked them through and they were golden brown but not burnt. My air fryer runs a bit hot I think even without preheating. Know your air fryer and if the 10-12 minutes doesn’t cut it, just heat them a touch longer.
Blueberry hand pies on plate with bowl of blueberries beside it.

Storage

You can store leftover pies in an airtight container at room temperature for up to 2 days. For longer freshness and to keep the crust from drying out, store in the refrigerator for about 4-5 days. I like to wrap each pie individually and then add to the container.

You can easily freeze these pies once they are completely cooled. Wrap them individually and then transfer to a freezer safe bag or container and freeze for up to 3 months.

Recipe Variations

  • Use any variety canned pie filling. You can save time and use ready to go pie filling–this opens up flavor options as well. Feel free to make these pies with apple, peach, cherry and more!
  • Use jam instead of pie filling–another great time saver!
  • Use pre-made pie crust. We have all been there!
  • Fill these with Nutella or some chocolate chips instead of fruit.
  • Add icing–drizzle a simple icing over top or add a glaze. This simple icing would be great.

More Air Fryer Recipes

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5 from 5 votes

Blueberry Air Fryer Hand Pies

By: Lorie Yarro
Enjoy buttery, flaky individual treats with these easy Air Fryer Hand Pies. Fresh blueberry filling, a simple butter crust and cooked up perfectly in the air fryer in about 10 minutes!
Stack of blueberry hand pies with top broken in half.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: pies (approx.)

Ingredients 

For the Crust:

For the Blueberry Filling:

  • 1 ½ c blueberries
  • ⅓ c 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
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Instructions 

To Make the Pie Crust:

  • Add the flour, salt, sugar and cold butter to the food processor.Pulse about 10-15 times for about 1-2 seconds each time until the mixture is crumbly and the butter is broken down.
  • Slowly add the water in about 1 tablespoon at a time allowing it to process briefly before adding more. Process the mixture until a ball of dough is formed. Transfer the dough to a floured surface and form into a 1 inch thick disk. Cover with plastic wrap and chill for at least 30 minutes.

To Make the Blueberry Filling:

  • Add all the ingredients to a small sauce pan. Simmer on medium low for about 10 minutes, stirring occasionally until it becomes thick.
  • Remove from the heat and allow to cool.

Assemble Hand Pies:

  • Roll the pie dough out on a floured surface to about 1/4 inch thickness. Using a 3.5 inch (or somewhere in that range) biscuit or cookie cutter, cut circles. Use remaining scraps to roll out and cut more.
  • Lay one circle on a floured surface. Scoop about 1.5 tablespoons of blueberry filling into the center, avoiding the edges. Lay another circle on top. Use your fingers to pinch the edges of the dough together. Use a fork to crimp around the edges once more.
  • Whisk together water and egg and brush the pie crust completely. Add several slits into the top of the crust and sprinkle with coarse sugar if desired. Complete this with remaining pie crusts.
  • Add the pies to an oil sprayed or brushed air fryer basket. Preheat to 340°F and then air fry the hand pies for 10-12 minutes or until golden brown.
  • Remove from air fryer and cool on a cooling rack before enjoying! (Trust me on this one, biting in too soon is NOT fun!)

Notes

Cookie or biscuit cutter: I use a 3.3 inch biscuit cutter for mine–it’s the largest one in my set. You can make larger circles and fold them in half for less seeping of the filling. You could also try other fun shapes–thinking hearts for Valentine’s Day for sure!
The thicker the blueberry pie filling is, the better off you will be. Forming hand pies can certainly get a tad messy if the filling is too runny. If you allow it to thicken and even cool a bit before forming the pies, you will have less messy berry goo seeping out every which way on you.
No air fryer? No problem! Bake these on a parchment lined baking sheet. Preheat the oven to 400°F and bake for about 20 minutes or until golden brown and crisp to your liking.
Storage: You can store leftover pies in an airtight container at room temperature for up to 2 days. For longer freshness and to keep the crust from drying out, store in the refrigerator for about 4-5 days. I like to wrap each pie individually and then add to the container.
You can easily freeze these pies once they are completely cooled. Wrap them individually and then transfer to a freezer safe bag or container and freeze for up to 3 months.

Nutrition

Calories: 313kcal, Carbohydrates: 38g, Protein: 4g, Fat: 16g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 68mg, Sodium: 438mg, Potassium: 71mg, Fiber: 2g, Sugar: 16g, Vitamin A: 532IU, Vitamin C: 4mg, Calcium: 15mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question?Leave a comment below!

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5 from 5 votes (4 ratings without comment)

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6 Comments

  1. Flo says:

    Great crust recipe. Thanks!

    Reply
    1. Lorie says:

      Yay! I love it too!

      Reply
  2. Joy says:

    Hello I was just wondering, I don’t have a food processor or one of those kitchen aid things.. so, what can I use instead! Thanks! Looking forward to making these!!!

    Reply
    1. Lorie says:

      Hi!! You can cube the butter into small cubes and then use a pastry cutter or fork to break all the butter down and mix it together. It may be some extra work but still doable! Enjoy!

      Reply
  3. Ashley says:

    5 stars
    Hello, curious if you’ve made extra pie crust dough and froze for later use. If so, how did it hold up? Any difference in texture or flavor? Thanks in advance.

    I did not mean to leave a 2 star rating. I just made my first batch of this pie crust dough and it was very easy and texture looks great. Waiting for it to chill now before making homemade pop tarts. I’m hoping my edited comments with adjusted stars gets posted rather than my first post. Thanks.

    Reply
    1. Lorie says:

      Hi Ashley! Both comments came through and I totally understand–it happens!! So, I have not frozen this exact pie crust before, however, I have frozen others I have made and pie crust in general freezes really well if frozen properly. Wrap it super tight in freezer grade plastic wrap or aluminum foil and then seal it in a freezer safe plastic bag and you should be good to go!! Enjoy!

      Reply