Easy Patriotic Berry Hand Pies
These bite-sized hand pies feature a flaky crust and sweet-tart mixed berry filling with star-shaped cutouts, perfect for festive summer snacks and 4th of July celebrations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8-10 hand pies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 package (about 14 oz / 400 g) refrigerated pie crusts, store-bought or homemade
- 2 cups (300 g) fresh or frozen mixed berries (blueberries, chopped strawberries, raspberries)
- 1/3 cup (65 g) granulated sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons (16 g) cornstarch
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1 large egg, beaten with 1 tablespoon water (egg wash)
- Turbinado sugar (optional, for sprinkling on top)
Instructions
- In a medium mixing bowl, combine mixed berries, sugar, lemon juice, cornstarch, cinnamon, and salt. Gently toss until berries are evenly coated. Set aside.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Lightly flour work surface. Unroll pie crust and smooth with rolling pin to about 1/8 inch (3 mm) thickness. Keep dough cold; chill if necessary.
- Using a 3-4 inch (7.5-10 cm) round or square cutter, cut out 8-10 shapes from the dough. Place on baking sheet spaced about 2 inches apart.
- Spoon 1-2 tablespoons of berry filling onto each dough base, leaving a 1/2 inch (1.2 cm) border.
- Roll out remaining dough and cut out tops with the same cutter. Use a star-shaped cookie cutter (1.5-2 inches / 4-5 cm) to cut a star in the center of each top piece.
- Place tops over filled bases and press edges together firmly with fingers or fork to seal.
- Brush tops lightly with egg wash.
- Optionally sprinkle turbinado sugar on top for crunch and sparkle.
- Bake for 25-30 minutes until crust is golden brown and filling is bubbly. Check at 25 minutes.
- Remove from oven and transfer pies to a cooling rack for at least 10 minutes before serving.
Notes
Keep the pie dough cold to prevent tearing and shrinking. Don’t overfill the pies to avoid bursting and soggy crust. Seal edges firmly and vent the tops with star cutouts to let steam escape. If using frozen berries, thaw and drain well. For vegan option, replace egg wash with almond milk and maple syrup. Pies freeze well; bake from frozen adding a few extra minutes.
Nutrition
- Serving Size: 1 hand pie
- Calories: 200250
- Sugar: 15
- Sodium: 150
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 35
- Fiber: 3
- Protein: 2
Keywords: hand pies, berry pies, patriotic dessert, 4th of July snacks, mixed berry hand pies, star-shaped pies, summer dessert