Celebrate National Blueberry Pie Day with me on KCAL CBS Los Angeles! Did you know that April 28th is National Blueberry Pie Day? All things considered, it’s the perfect excuse to whip up something sweet, fruity, and filled with love — and I’m so excited to celebrate it in a big way this year!
I’ll be joining the KCAL CBS Los Angeles noon show to share one of my absolute favorite springtime treats — Glazed Blueberry Mini Hand Pies! These adorable little pies are bursting with juicy blueberries and finished with a simple icing glaze that makes them just as beautiful as they are delicious. Whether you’re baking them for a party, gifting them to friends, or treating yourself, they’re guaranteed to bring smiles.
A Sweet Slice of History
Blueberry pie is one of America’s most beloved desserts, and it’s no surprise why! Native to North America, blueberries have been a staple in recipes for generations. Blueberry pie first made its mark in early American cookbooks, and it’s stayed a classic ever since. National Blueberry Pie Day celebrates this iconic dessert and the joy it brings to so many — and honestly, what better way to join in than with a homemade mini version you can hold in your hand?
Tune In and Bake With Me on KCAL CBS Los Angeles!
If you missed the live segment on KCAL CBS Los Angeles, find the recipe and recording below!
Glazed Blueberry Mini Hand Pies Recipe
Ingredients
- Your favorite pie crust (store-bought roll-out, water-based mix, or homemade)
- Powdered sugar (for rolling surface and glaze)
- Blueberry pie filling
- Water (for sealing edges)
- Granulated sugar (optional, for sprinkling after baking)
For the Glaze:
- ½ cup powdered sugar
- 1–2 spoonfuls of milk (any kind), cream, water, lemon juice, or apple cider
- Optional: vanilla or almond extract, cinnamon, food coloring
Instructions
1. Preheat oven to 425°F (218°C)
2. Prepare the Dough:
- Follow the instructions for your chosen pie crust.
- Once the dough is ready, dust your surface generously with powdered sugar.
3. Shape the Hand Pies:
- Roll a golf-ball-sized piece of dough.
- Use a rolling pin or wine bottle dusted with powdered sugar.
- Roll from the center out in all directions, flipping and repeating.
- These pies are rustic, so perfection is not the goal!
4. Add the Filling:
- Spoon a small amount of blueberry pie filling onto one half of the dough circle.
- Make sure the filling doesn’t spill over the edge…leaving approx 1/2 inch around the edge without any filling around the edges.
5. Seal the Edges:
- Dab water around the edges.
- Fold the dough in half like a taco.
- Press and roll the edges toward the center.
- Seal with fork marks around the edge and poke a hole in the top to let steam escape.
6. Bake:
- Place pies on a baking pan.
- Bake for 7 minutes and check.
- If dough looks wet, continue baking in 2-minute increments until lightly golden (usually 2–4 rounds).
- Optional: sprinkle granulated sugar on top right after baking.
7. Make the Glaze:
- Mix ½ cup powdered sugar with 1 spoonful of your liquid of choice (water, milk, lemon juice, creamer, vanilla extract, almond extract, etc.).
- Add more liquid as needed to reach a thicker drizzle consistency.
- Add extracts or colors if desired.
8. Glaze and Cool:
- Once pies are slightly golden, remove from the oven.
- Drizzle glaze over the top and use it to fill in any cracks.
- Let cool on a plate or cooling rack.
🎉 There you have it — a delicious way to celebrate National Blueberry Pie Day! Whether you caught me on the KCAL CBS show or followed along from home, I hope these mini pies bring a little extra joy to your day.
DID YOU BAKE THESE PIES?
Let me know if you bake them — and don’t forget to tag @bakingwithmelissa so I can see your sweet creations! Find and follow Baking with Melissa on Instagram, Pinterest, and Facebook!
