Last Updated on January 3, 2023

Hostess blueberry fruit pies are one of America’s favorite sweet treats! But because they are so hard to find, we will be making our own from scratch!

Today’s recipe is inspired by these old-school treats. We’ll create our own blueberry pie filling that will be enclosed in a delicious buttery pastry crust. Once the pies have been baked, they are drizzled with a tangy glaze. This helps finish them off nicely and gives them a classic look and feel.

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Does Hostess Still Make Fruit Pies?

Are the Hostess blueberry pies discontinued? While there is a ton of speculation around this question, nobody seems to be able to give a definitive answer. There are many Hostess blueberry fruit pies available for sale. However, nearly all of the sites are completely sold out.

In our opinion, these delicious pies are definitely still being made. The blueberry-flavored option is just really, REALLY, hard to find.

That’s what inspired us to create our own today. In this recipe, we will guide you through a step-by-step tutorial on making Hostess blueberry fruit pies.

These pies are incredibly easy to make and they also don’t take up your whole day! And, the filling is easily customizable to your liking. So, read on to learn all the tips and tricks to making the best crispy blueberry pies.

Apple Fruit Pies by Hostess, 4.5 Ounce, 8 Count

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What You Need To Make These Hostess Blueberry Fruit Pies

Ingredients for the pies

3 cups fresh blueberries, washed
1/2 cup granulated white sugar
3 1/2 tablespoons cornstarch
1 tablespoon lemon juice
Zest of 1 lemon
1/2 teaspoon vanilla extract
3 sheets of frozen puff pastry, completely thawed
1 large egg, room temperature
2 tablespoons milk

Ingredients for the glaze

2 cups powdered sugar, sifted
1 tablespoon lemon juice
1/4 teaspoon vanilla extract
1/4 – 1/3 cup water

Equipment

Measuring cups and spoons
Mixing bowls
Medium saucepan
Silicon or rubber spatula
Whisk
Heat-proof bowl
Cookie sheet or baking tray
Non-stick baking paper
Rolling pin
Pastry brush

Step by step instructions

Step 1: Soften the blueberries

To start these pies, you first need to make and cool the blueberry filling. It cannot be used before it has completely cooled down to room temperature.

First, place the blueberries and sugar inside a medium to large saucepan. Put the pan over medium heat and slowly bring the mixture to a simmer. The berries will soften and the sugar will melt.

Once your blueberries start to burst, give the mixture a good stir.

Step 2: Thicken the blueberry filling

In a separate small bowl, whisk together the cornstarch and lemon juice to form a thick slurry. Add the slurry to the blueberry-sugar mixture and whisk it in well. Add the lemon zest and vanilla extract too.

Bring the filling to a boil while gently stirring every now and then. The sauce will take between 3-5 minutes to thicken completely.

Step 3: Cool the blueberry filling

Remove the thickened filling from the heat. Transfer it to another heat-proof container. Leave it at room temperature to cool completely.

If you are making this filling in advance, store it inside the fridge until you are ready to use it. Before using it to make the pies, leave it at room temperature to heat up.

Step 4: Prepare the pastry for the pies

Preheat the oven to 400ºF (200ºC) and place the rack in the middle of the oven. Line two cookie sheets with non-stick baking paper. Set them aside.

Unfold the completely thawed sheets of puff pastry. Then, roll each sheet into a 10-inch square. You can lightly dust the surface with some cake flour if you like.

Cut each square into quarters, making four 5×5-inch squares per sheet. You should end up with 12 small squares.

Step 5: Assemble the Hostess blueberry fruit pies

Whisk together the beaten egg and milk to create an egg wash.

Next, spoon between 1 1/2 to 2 tablespoons of cooled blueberry filling into each square. Brush the edges of the square with some egg wash.

Then, fold over one half of the pastry and press the edges together. You should have a neat rectangle. Crimp the edges to secure them.

Place the finished pies onto the lined baking tray. Repeat the process until all of your pies have been made.

Step 6: Bake the blueberry pies

Brush each pie with egg wash on both sides.

Bake them for about 20-22 minutes, or until they become golden brown and crispy. Once completely baked, place them on a cooling rack to cool.

Step 7: Make the glaze

While the pies are baking, make the glaze. Whisk together the powdered sugar, lemon juice, and vanilla extract. Adjust the consistency using the water.

Drizzle the lemon glaze over the cooled pastries and leave them to dry completely.

Expert Tips And Tricks

We made pies that are more or less the same size as the originals. But, you can make the portion sizes bigger or smaller if you’d like to.
If your blueberry filling is still too runny once it has cooled down, you can add more cornstarch. Whisk some juices into a small bowl with cornstarch to create a slurry. Add it to the blueberry filling and whisk it in well. Again, bring the filling to a boil, then allow it to cool completely.
As you fold over the pastry, make sure to press out any air pockets that are forming. If you have too much air in the pies, they will burst open.
For the best flavor and texture, these pies should be served immediately. But, you can also make a big batch and freeze them for later. Store them inside an airtight container, wrapped in a layer of foil. It will protect the pies from excess freezer burn. Freeze the blueberry pies for up to 6 months! To thaw them, simply place them inside the oven and bake until they are crispy and golden.

Preparations Times And Servings

Wrapping Things Up – The Best Hostess Blueberry Fruit Pies Recipe

We hope that you enjoy your homemade Hostess blueberry fruit pies. Now, you never have to let your cravings run rapid again!

This guide should have covered everything you could possibly need to know. But, if you still have any questions, don’t hesitate to let us know in the comments below.

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Lindy Van Schalkwyk

Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.

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