These red, white and blue berry hand pies are a fun, festive treat for summer holidays. Serve them warm with melting vanilla ice cream and extra berry sauce for the perfect finish.
Today we’re celebrating with adorable little berry hand pies that are as tasty as they are charming.
These warm pockets are full of summer berry flavor. Paired with vanilla bean ice cream, they become a classic, nostalgic dessert perfect for backyard gatherings and holiday dinners.
Since having kids, I love turning ordinary moments into mini-celebrations with festive food. Small traditions — like making a special treat for a holiday — stick with them and make the season memorable.
Enter these red, white and blue hand pies — a simple, joyful way to mark the day.
I’ve long loved making mini hand pies — like classic peach hand pies — for summer. A flaky pie crust folded around saucy fruit is hard to beat. For these patriotic hand pies I used the same approach, but filled half with strawberries and half with blueberries to create that red and blue colorway.
Bake until golden and serve with plenty of vanilla ice cream.
YES.
To create the red and blue fillings I use strawberries and blueberries — raspberries work too if you prefer. If managing two separate fillings feels like too much, you can use just one fruit or combine them for a mixed berry filling (though the colors may blend).
The berries cook down into a lovely syrupy sauce that keeps the fillings juicy and forgiving as you assemble. And of course the “white” in the trio is a scoop of vanilla ice cream on top.
They turn out irresistibly cute and portable — perfect for parties, picnics, or a grab-and-go breakfast treat.
You’ll likely have some extra berry filling, which is great — reserve it to spoon over the warm pies and ice cream. A little extra fruit makes each bite more flavorful and satisfying.
Serve the hand pies warm so the vanilla ice cream melts slightly and becomes a silky sauce over flaky crust and sweet berries. You can also prepare the pies ahead and reheat them just before serving.
They’re also convenient as a snack — handheld and comforting, like a homemade pop tart with better flavor.
Cutest!
Red White and Blue Berry Hand Pies
Mini Red White and Blue Hand Pies
Ingredients
crust
- 2 cups sifted all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 1/2 teaspoon white vinegar
- 1/4 cup ice cold water
- 3/4 cups cold unsalted butter, cut into pieces (12 tablespoons)
filling
- 1 ½ cups chopped strawberries (or raspberries)
- 1 ½ cups chopped blueberries
- 1/4 cup brown sugar
- pinch salt
- pinch cinnamon
- vanilla ice cream, for serving
Instructions
-
Make the crust: in a food processor combine the flour, sugar and salt and pulse to mix. In a small bowl whisk the egg, vinegar and water. Add the cold butter pieces to the processor and pulse until the mixture forms small coarse crumbs. Sprinkle the egg/water mixture over the flour and pulse until the dough comes together. Remove, shape into a disk, wrap and chill for 30 minutes.
-
Prepare the filling: while the dough chills, make the fruit fillings. If keeping red and blue separate, use two saucepans. In each saucepan combine the fruit with 2 tablespoons sugar and a generous pinch of salt and cinnamon. Cook, stirring often, until the berries soften and become syrupy, about 10 minutes. Let cool completely.
-
Preheat the oven to 375°F and line a baking sheet with parchment paper. Keep a small bowl of water nearby for sealing the pies.
-
Roll the chilled dough to about 1/4-inch thickness. Use a 2-inch biscuit cutter or a similar round to cut equal rounds of dough.
-
Assemble the pies: place the rounds on the baking sheet and fill every other round with about 1 tablespoon of the strawberry or blueberry mixture. Dip a finger in water and brush the edge of the filled round, then top with an empty round. Press the edges with a fork to seal. Repeat with the remaining rounds. Save any extra filling to serve over the pies and ice cream.
-
Brush the tops with the beaten egg mixed with a little water, sprinkle with coarse sugar, and cut a small “x” or vent in the top of each pie with a paring knife.
-
Bake for 20 to 25 minutes, until golden brown. Let cool slightly, then serve warm with scoops of vanilla ice cream and extra warmed berry sauce if desired.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also share a photo of your recipe to the Facebook page. I appreciate you so much!
It’s like berry hand pie art!