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Easy Blueberry Pineapple Hand Pies

Easy Blueberry Pineapple Hand Pies are a snap to put together for anyone and great for breakfast, snack or a dessert

Pie crust crescents filled with Blueberry Pineapple filling on a white plate. Fresh Blueberries are scattered about. The crescents sit on a white plate over a colorful napkin.

This post is sponsored by Baker’s. This recipe and opinions are 100% my own.

When I walked into our local Baker’s Supermarket earlier this week, I just said to myself, winter is over.

The produce looked amazing, and like I always do, I overbought. I just love the berries this time of year. I grabbed a large container of fresh blueberries, and before I knew it, I had an idea formulating in my little brain, and the ingredients in my basket,  for homemade Easy Blueberry Pineapple Hand Pies.

Two glazed pie crust hand pies filled with blueberries and pineapple sit on a white plate with two fresh berries. A fork and a cup of coffee sits in the back.

When I was young(er) I used to ride along with my grandmother to a town about 20 miles away to visit her mother, my great-grandmother.

On our way back home we often stopped by a bakery and bought day-old bread and pastries. My favorite was the hand pies.

I would get a couple of different flavors, and the hardest decision was which one to eat first. They were usually reserved for breakfast. I don’t know why because I could eat them all day long.

A blueberry pineapple hand pie cut in half showing the blue-purple filling sitting on a white plate.

When I told John about my idea, he said he wasn’t sure about the pineapple part. I didn’t say a word because I was certain he would love them.

I just love combining fruit flavors, and will often use lemons such as in my Strawberry Rhubarb bread or other fruits like my Apple Harvest Banana bread.

You could make your own piecrust, but I took a quicker route so these are “semi-homemade”.

Unroll and Bake Kroger pie crusts worked great and a can of Kroger crushed pineapple made an easy filling. Their pie crusts are flaky and buttery.

When making the filling, I left some berries whole so you could see what you were eating. Also, if you over-fill them, they will break open while baking. They will still be delicious so don’t let any go to waste! Eat them I say!

To close the little pies, I wet one edge of the crust with a little water before folding them in half. I then turned up the edge and crimped it with my fingers to seal. You could use a fork. I liked rustic but go ahead and be fancy if that’s what you like. Just make them…you’ll love them…just like John did (wink wink).

Easy Blueberry Pineapple Hand Pies

Author: Hostess At Heart
Easy Blueberry Pineapple Hand Pies are a snap to put together and make any breakfast, snack or dessert special.
5 from 4 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast, Brunch or Dessert
Cuisine American
Keyword: Blueberry, Blueberry Pineapple Hand Pie, Hand Pie, Pineapple
Servings: 14


  • 1/2 cup pineapple Kroger crushed drained and juice retained
  • 2 cups blueberries
  • 1/4 cup white granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1 tbsp unsalted butter
  • 1/8 tsp salt pinch
  • 2 tbsp all-purpose flour
  • 1 egg or egg white
  • 1 pie crusts Kroger Unroll and Bake
  • 1 cup powdered sugar


  • Preheat oven to 425 degrees F. Line two baking sheets with parchment paper.
  • In a sauce pan, combine blueberries, pineapple, sugar, cinnamon, nutmeg, salt and butter. Cook over medium low heat until berries soften (5 minutes). Stir in flour and cook until thickened (about 2 minutes). Remove from heat and set aside to cool.
  • Lightly flour a work surface. Unroll pie crusts. Using a 4 inch round biscuit or cookie cutter stamp out 7 circles from each crust.
  • Using a cookie scoop or spoon drop 1 tablespoon of cooled filling onto the center of each pie crust circle. Don’t overfill or they will break open during baking.
  • Lightly wet the outside edge of 1/2 pie crust circle. Fold in half. Fold and pinch edge to close. You can use a fork to do this but I liked the rustic look of the fold.
  • Mix egg (or egg white) with a small amount of water. Whip with a fork until foamy. Brush the top of each hand pie with egg mixture. Prick with a knife or fork to vent.
  • Place on the parchment paper lined baking sheet and bake 15 to 20 minutes or until golden brown. Allow to cool completely on the baking sheet.
  • Mix powdered sugar and a small amount of the reserved pineapple juice together to form a glaze. Drizzle over cooled hand pies. Allow to set briefly.
  • Store in an airtight container.


Serving: 14gCalories: 134kcalCarbohydrates: 23gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 14mgSodium: 58mgPotassium: 39mgFiber: 1gSugar: 15gVitamin A: 53IUVitamin C: 5mgCalcium: 6mgIron: 1mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

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Two photo collage for Pinterest. The top photo show 3 glazed hand pies on a white tray. The bottom photo is of two hand pies sitting on a white plate with a cup of coffee in the background. The title \"Easy Blueberry Pineapple Hand Pies\" runs through the center.
5 from 4 votes
Recipe Rating


Saturday 29th of February 2020

If I made regular pie using the filling, would I need to change the baking temperature?

Julie Menghini

Sunday 1st of March 2020

No, keep the temperature the same Jenn.


Monday 4th of July 2016

Love the delicious looking dish. It almost looks like a crepe

Julie Menghini

Tuesday 5th of July 2016

Thank you Steven! I've never made a crepe but that is on my bucket list!


Wednesday 1st of June 2016

These look and sound so delicious! We're getting through blueberries pretty fast here but maybe I should get some extra to give these a try.

Julie Menghini

Wednesday 1st of June 2016

Thank you Caroline! I wish we could grow them here. They are so much better if you can eat local but I'll take store bought too.

Jennifer A Stewart

Tuesday 31st of May 2016

What fun little pies! Perfect for enjoying all those blueberries we picked! Perfect size for the kids and a quick sweet treat for the parents without ruining their appetite for dinner!

Julie Menghini

Tuesday 31st of May 2016

Thank you Jennifer! I would love to be able to pick them fresh but it's really to warm to plant them here. I sure take advantage of when they are in season though.

Karen (Back Road Journal)

Sunday 29th of May 2016

Now that would be a great way to start the day …your hand pies look delicious.

Julie Menghini

Monday 30th of May 2016

Thank you Karen!

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