Mini Red White and Blue Berry Hand Pies.
These red white and blue berry hand pies are such a fun and festive treat for the summer holiday season! Perfect served warm with melty vanilla ice and extra berry sauce.
We’re getting festive today with the cutest little berry hand pies!
These warm little pockets of love are bursting with summer berry flavor, and when served warm with vanilla bean ice cream? It’s like the best classic dessert for the summer holiday. I adore them.
You know that ever since having kids, I’ve become allll about the festive and fun foods around holidays. Even if it’s just a quick one day micro-holiday, I love making it special and exciting with a festive treat of some sort. The kids love it and it’s one of the things I want them to remember about growing up – how we made fun treats around the holidays.
Enter these adorable red white and blue hand pies!
A few years ago I made these little peach hand pies and they are something I look forward to every summer. They are SO incredibly delicious. The perfect combo of sweet fruit and flakey pastry. I use mother lovett’s pie crust and cut it into circles, then blanket some warm and saucy peaches in between.
Bake until golden and crunchy, then serve with lots of vanilla ice cream.
If you love peaches, it’s a lovely way to use them in the warmer months. So I knew that we could make red, white and blue happen too.
To make the red and blue versions, I use strawberries and blueberries. You could use raspberries too, I’m just partial to strawberries! Since this can be a little high maintenance with two fruits and all, you could also use one or the other OR mix them (though they will turn purple-y, ha!) and make double berry hand pies. The berries are forgiving and create a wonderful sauce for the crust.
Oh and of course, the “white” is our vanilla ice cream.
They are the cutest things ever!
You will most likely have some berry filling leftover, and I like to do that on purpose. You can use it warm or cold to serve with the hand pies and ice cream, like an additional topping. Especially since the fruit inside is fairly minimal! This way, if you’re a fruit lover, you can scoop some extra right on top.
I love to serve the hand pies warm because the vanilla ice cream gets SO melty. It’s like vanilla ice cream sauce over warm, flakey crust and sweet fruit. The best combination in my opinion. You can make the hand pies ahead of time and then warm them up right before serving too!
Or you can almost serve them like a pop tart – grab and go for breakfast in the morning or an afternoon snack!
Red White and Blue Berry Hand Pies
Mini Red White and Blue Hand Pies
- 1 ½ cups chopped strawberries (or raspberries!)
- 1 ½ cups chopped blueberries
- ¼ cup brown sugar
- pinch of salt
- pinch of cinnamon
- vanilla ice cream, for serving
- Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
- Remove the dough with your hands and wrap it in plastic wrap. Stick it in the fridge for 30 minutes.
- While the crust is in the fridge, make the fruit filling. If you’re doing red and blue separately, then you will want to use 2 saucepans, 1 for each fruit. In each saucepan, combine the fruit with 2 tablespoons of the sugar and a big pinch of salt and cinnamon. Cook, stirring often, until the berries soften and get syrupy, about 10 minutes. Let the mixture cool completely.
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Fill a small bowl with water.
- Roll out the dough until it's about 1/4 inch in thickness. Use a 2-inch biscuit cutter (or something else round, like a jar) to cut rounds out of the dough. Make sure to cut an equal amount since you will press them together!
- Place the rounds on the baking sheet. Fill every other round with a tablespoon of the strawberry or blueberry mixture. Dip a finger in the water and run it along the outside of the dough round that has the peach mixture. Place an empty round on top of the berry filled round. Press the outsides down with a fork to seal the rounds together. Repeat with the remaining rounds. (Note: If you have extra berry mixture (you most likely will!) save it for serving. I LOVE to warm it back up and serve over the pies and ice cream.)
- Beat the egg and water together. Brush it on top of all the pies and sprinkle with coarse sugar. Cut an "x" in the top with a paring knife.
- Bake the pies for 20 to 25 minutes, or until golden brown. Remove and let cool slightly. Serve with vanilla ice cream!
It’s like berry hand pie art!