🥧🍒🍇 Pillsbury Grands! Cherry Pie & Blueberry Pie (Easy Biscuit Hand Pies)
These are quick “shortcut pies” made using refrigerated biscuit dough—crispy outside, warm fruity filling inside.
🧾 Ingredients
- 1 can Pillsbury Grands! biscuits (flaky or buttermilk style)
- 1 cup cherry pie filling 🍒
- 1 cup blueberry pie filling 🍇
- 1 egg (for egg wash, optional)
- 1 tbsp sugar (optional, for topping)
- 1 tsp cinnamon (optional)
👩🍳 Instructions
1. Prep dough
- Open biscuits and flatten each one into a small circle
2. Fill pies
- Add 1–2 tbsp cherry filling on some biscuits 🍒
- Add blueberry filling on others 🍇
- Don’t overfill or they’ll leak
3. Seal
- Fold into half-moons
- Press edges with fork to seal tightly
4. Bake
- Preheat oven to 190°C (375°F)
- Place on baking tray
- Brush with egg wash (optional for shine)
- Sprinkle sugar on top
- Bake 12–15 minutes until golden brown
5. Cool & serve
- Let cool slightly (filling will be very hot)
- Optional: dust with powdered sugar
🍽️ Result
Golden, flaky biscuit pies with sweet fruit filling—like mini versions of fruit pie, one cherry and one blueberry, soft inside and crisp outside.
⭐ Pro tips
- Seal edges well to prevent leaking
- Use chilled filling for easier handling
- Add cream cheese inside for “cheesecake pie” twist 🧀
- Brush with butter after baking for bakery-style finish
If you want, I can also make:
- air fryer version ⚡
- cream cheese cherry pie bombs 🧀
- or glaze-topped bakery style pies 🍩
