Last week Jane and I drove by a cute little local blueberry patch and even though we had a bunch of errands ahead of us, I made an impromptu decision to abandon the to do list and turn in for some blueberry picking. Berry picking is a fixture on my summer bucket list, and such a fun activity to do with toddlers. I love hearing that plunk!plunk! of the blueberries dropping into the metal coffee tin the farm hands out for picking. Jane’s favorite part was darting in between the bushes and yelling “oh mom! I found some!” and my favorite part was soaking up the sunshine and sneaking a few fresh bites from our pail.We did a good job picking and came out with a bounty of blueberries, and then stopped at the farm stand for some fresh peaches on our way home. I knew I had to make something right away with our sweet fruity treats, and whipped up these super simple, five ingredient blueberry peach hand pies. Once they cooled I packed them for a beach picnic and pulled them out for dessert; if that isn’t a taste of summer I don’t know what is! Full recipe below:

5-Ingredient Blueberry Peach Hand Pies.
Prep time: 
Cook time: 
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Serves: 12 pies
  • Frozen Pie Crust, thawed
  • 1 Cup of Fresh Blueberries
  • 1 Large Fresh Piece, cut into ½" pieces
  • 1 Tbsp. of Sugar
  • 2 Tsp. of Lemon Juice
  • Egg wash, optional
  1. Preheat oven to 425 degrees, line a baking sheet with parchment paper.
  2. Roll out thawed pie crust and use a glass or cookie cutter to stamp out 3" circles until you have 24 pieces.
  3. In a bowl combine fresh blueberries, peach pieces, sugar and lemon juice.
  4. Add a tablespoon sized scoop of the fruit mixture to 12 of the dough circles, and top each one with the remaining 12 pieces of dough. Use a fork to press the edges and seal each hand pie.
  5. For a shinier crust, whisk one egg and a tablespoon of warm water together in a bowl and use a pastry brush to lightly coat the top of each pie.
  6. Place in the oven and bake for 22-24 minutes, until golden brown. Remove from oven and let cool before serving.