5 from 4 votes

Easy Blueberry Pineapple Hand Pies

Easy Blueberry Pineapple Hand Pies are a snap to put together and make any breakfast, snack or dessert special.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 14
Author Hostess At Heart


  • 1/2 cup Kroger crushed pineapple drained and juice retained
  • 2 cups fresh blueberries
  • 1/4 cup white granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 Tablespoon unsalted butter
  • pinch of salt
  • 2 tablespoons all-purpose flour
  • 1 egg or egg white
  • 1 box Kroger Unroll and Bake Pie Crusts box of 2
  • 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.
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