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Blueberry Empanadas (or Blueberry Handpies) on a cooling rack surrounded by fresh blueberries.
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4.63 from 8 votes

Blueberry Empanadas

These Blueberry Empanadas are simply delicious. With a flaky crust and juicy blueberry filling, they are perfect for snacking or as a sweet summer treat.
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Course: Dessert
Cuisine: American/ Mexican
Servings: 14 pieces
Calories: 171kcal


  • Baking Sheet


  • 1 box refrigerated pie crust store bought
  • 2 cups fresh blueberries
  • 1 tspn lemon zest
  • Juice of 1 lemon
  • 1/3 cup sugar
  • salt pinch
  • 2 tbsp cornstarch
  • 1 large egg
  • 1 tbsp water
  • sugar for sprinkling
  • flour for rolling out dough (if needed)


  • Preheat oven to 375°F and line a baking sheet with parchment paper.
  • Unroll pie dough. Using a round cookie cutter, cut 3-4 inch circles out of one sheet of dough.
  • Gently roll up the remaining scraps of dough. Roll it out again to make more round cut outs.
  • Place cut outs on the baking sheet.
  • In a medium-sized bowl, mix together the blueberries, lemon zest, lemon juice, sugar, salt, and cornstarch. Mix to combine.
  • Add 1 tablespoon of the blueberry mixture to the center of each round cut out.
  • Fold dough over and press with your fingers to seal.
  • With a fork, press down on the edges to seal the dough even more.
  • Whisk an egg with water and brush the tops of the empanadas.
  • Sprinkle with sugar.
  • Using a knife, cut two or three small slices on the tops of each empanada.
  • Bake for 18-20 minutes or until golden brown.


Calories: 171kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 123mg | Potassium: 50mg | Fiber: 1g | Sugar: 7g | Vitamin A: 35IU | Vitamin C: 2.1mg | Calcium: 9mg | Iron: 0.9mg