Christmas Tree Hand Pies
These Christmas Tree Hand Pies are a great addition to your holiday dessert table! With their tasty blueberry filling and festive shape, they are sure to be a hit.
Christmas Tree Hand Pies
Christmas tree hand pies are a fun treat to make, especially with kids.
It uses simple ingredients and tastes amazing! It's also super easy to change up the flavor to one you prefer if you don't like blueberries.
These cute Christmas tree hand pies are perfect for the dessert table or a festive after dinner dessert.
Ingredients
Refrigerated pie crust: You can either use store bought, refrigerated pie crust or make your own homemade pie crust.
Frozen blueberries: If you prefer a different type of berry, feel free to sub out the blueberries for that.
Sugar: Granulated sugar works well.
Cornstarch: If you don’t have cornstarch, you can substitute it with flour, but it may not thicken as well.
Lemon juice: If you don't have fresh lemons, bottled lemon juice works fine.
Cinnamon
Egg (optional for egg wash): An egg wash gives the pies a beautiful golden color.
Powdered sugar: This is perfect for making the icing.
Milk: Adjust the amount to get your desired icing consistency.
How to Make
Preheat the oven to 450 degrees F and line a baking sheet with parchment paper. In a small bowl, whisk together the sugar and cornstarch until there are no lumps.
Next, combine the blueberries, sugar/cornstarch mixture, and lemon juice in a medium saucepan. Cook on medium heat, stirring frequently, until the mixture bubbles and thickens.
Once thickened, sprinkle in some cinnamon and stir it into the pie filling before setting it aside.
Roll out both pie crusts and stack them on top of each other. Use a 2-inch cookie cutter to cut out Christmas tree shapes from the stacked crusts.
Place the cut pie crusts on the prepared baking sheet and add about 2 teaspoons of the blueberry filling to the center of each tree.
Whisk the egg to make an egg wash, then lightly brush the edges of the bottom crust with it before placing another tree shape on top.
Gently press the edges together with a fork to keep the Christmas tree shape intact. Don’t forget to poke holes in the tops of each pie for steam to escape, and brush the tops with the egg wash before sprinkling them with sugar.
Bake the pies for about 5 minutes or until they turn golden brown, then transfer them to a cooling rack to cool.
While the pies are cooling, whisk together the powdered sugar and milk in a bowl until you reach your desired consistency for icing. Once the pies have cooled, drizzle the icing over them.
Enjoy your Christmas Tree Hand Pies!
Tips & Tricks
Here’s some tips to help you make your Christmas tree hand pies:
Chill the Crusts: If your pie crust is warm or soft, chill it in the fridge for about 10-15 minutes before rolling out. This makes it easier to work with.
Even Number: When cutting the tree shapes, make sure to cut out an even number so you have a top and bottom for each pie.
Egg Wash Alternatives: If you’re out of eggs, brush the crusts with milk or a non-dairy milk alternative to achieve a golden color.
Fruit Substitutes: Feel free to swap blueberries with other fruits like chopped apples, raspberries, or cherries. Adjust the sugar based on the sweetness of the fruit.
Use Leftover Filling: If you have extra filling, it’s great on pancakes or waffles, or as a topping for yogurt or ice cream.
Decorate: You can add sprinkles or edible glitter for a festive touch.
Leftovers
Allow the Christmas Tree Hand Pies to cool completely before storing to prevent condensation.
Place any leftover pies in an airtight container, separating layers with parchment paper to prevent sticking.
Store the container in the fridge for up to 5 days.
Freezing Instructions
For unbaked pies: Assemble the pies but do not bake them. Place them on a baking sheet lined with parchment paper and freeze until firm (about 1-2 hours). Once frozen, transfer them to an airtight freezer-safe bag or container. They can be frozen for up to 3 months.
When ready to bake, preheat the oven to 450°F (230°C). Place the frozen pies on a parchment-lined baking sheet. No need to thaw them. Brush with egg wash and bake as directed, adding an additional 2-3 minutes to the baking time until they are golden brown and cooked through.
For baked pies: Allow the pies to cool completely, then place them in an airtight container or freezer-safe bag. Lay parchment paper between layers to prevent sticking, and freeze for up to 3 months.
Christmas Tree Hand Pies
Ingredients
- 1 box refrigerated pie crust
- 2 cups frozen blueberries
- ½ cup sugar
- 2 Tablespoons cornstarch
- 2 teaspoon lemon juice
- Sprinkle of cinnamon
- Optional: 1 egg for egg wash
Icing:
- ½ cup powder sugar
- 1-2 tsp milk
Instructions
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
- In a small bowl, whisk sugar and cornstarch until there are no more lumps from the cornstarch.½ cup sugar, 2 Tablespoons cornstarch
- Add blueberries, sugar and cornstarch mixture, and lemon juice to a medium size saucepan.2 cups frozen blueberries, 2 teaspoon lemon juice
- Cook on medium heat stirring frequently until mixture is bubbling and thickened.
- Once thickened, sprinkle cinnamon and stir into pie filling and set aside.Sprinkle of cinnamon
- Roll out both pie crust and lay them on top of each other. Cut out Christmas trees using a 2 inch cookie cutter.1 box refrigerated pie crust
- Lay cut pie crust on the prepared baking sheet and add 2 teaspoons of pie filling to the middle of each tree.
- Whisk egg to make egg wash, lightly brush the outside of the bottom crust with egg wash and lay the other on top.Optional: 1 egg for egg wash
- Using a fork gently press together each side of the pie crust carefully to keep the Christmas tree shape.
- Poke holes in the top of each pie, brush the tops with egg wash and sprinkle with sugar.
- Bake pies for 5 min or until golden brown and then place on a cooling rack to cool.
- While pies are cooling add powder sugar and milk to a bowl and whisk until desired consistency.½ cup powder sugar, 1-2 tsp milk
- Drizzle cooled pies with icing.
- Keep leftover pies in an airtight container in the refrigerator for up to 5 days.