Strawberry and Blueberry Hand Pies make the PERFECT summer dessert. Bursting with fresh blueberries and strawberries, these naturally sweet, handheld pies are perfect for a Memorial Day weekend picnic, July 4th or any other summertime get together. Makes 10 hand pies.
Typing those two little words really makes me way to holler, “Hot pie!” a la the Game of Thrones character.
You’re welcome/I’m sorry for planting this phrase in your head which you will now want to holler. … Rest of the world? Feel free to jump on the bandwagon.
Hand pies are the perfect individual dessert for the summertime, and they more often than not call for fresh fruit.
I love any dessert that involves fresh fruit, and since locally grown fruit is abundant these days, I thought it might be fun to feature it in a recipe.
For these lovely little treats, I combined two of my favorites–strawberries and blueberries–to make a fabulous hand pie that tastes like the summertime and sings of the flavors of the season without being saccharine sweet.
More summertime desserts that we adore: Dairy Free Peach Cobbler / Patriotic Strawberry Bruschetta / Blueberry Cheesecake Popsicles / Blueberry Strawberry Pound Cake / Mini White Chocolate-Cherry Bundt Cakes (Instant Pot Cake) / Blackberry Peach Hand Pies
Looking for even more dessert inspiration? Check out my dessert recipe index!
What do I need to make these Berry Hand Pies?
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- Box grater.
- Liquid measuring cup.
- Glass bowls.
- Rubber spatula.
- Sheet pan.
- Silpat nonstick baking mat.
- Rolling Pin.
- 4.5″ round cookie cutter.
- Silicone Basting & Pastry Brush.
How to make the PERFECT All-Butter Pie Crust
First and foremost, shred the unsalted butter using a cheese grater. (Yes, I know this sounds weird, but go with me.) Place on a plate, cover with plastic wrap, and transfer to the freezer until time to use.
In a liquid measuring cup, measure out the milk. Add the apple cider vinegar, too, and set aside. We add the vinegar for a bit of tang, and it will begin to curdle the milk, creating a buttermilk-esque flavor.
If you do not have apple cider vinegar, any acid like fresh lemon or lime juice or even white vinegar will work here.
In a large bowl, whisk together the flour with the sugar, cornstarch and salt.
Remove the shredded, frozen butter from the freezer and add it to the flour mixture. Gently stir together with a rubber spatula until the ingredients are combined. The butter should be the size of peas and the texture of wet sand when you reach this point.
Drizzle half of the milk mixture over the dry ingredients. Lightly mix the flour with the liquid using the same rubber spatula. Repeat the process by drizzling more and repeat until the dough holds together when pressed against the side of the bowl. (You should still be able to see chunks of butter in it.)
If necessary, add additional cold milk, 1 tablespoon at a time, until you find the desired consistency.
Form the dough into a disk, wrap tightly in plastic wrap and refrigerate for at least one hour, but you can do this days in advance if that’s easier.
How to make the hand pie filling
If you haven’t already, wash and dry the berries before you chop them. When the dough is done refrigerating, measure out the chopped strawberries and blueberries in a medium-sized bowl.
Add the raw sugar and cornstarch. Toss until combined, then set aside. I like to keep mine in the fridge so that they are cold, too, as you’ll have more success with hand pies if your ingredients are all cold.
How to make these Strawberry and Blueberry Hand Pies
Lightly flour a clean, flat surface, and roll out the cold pie crust. You want to work quickly so that the crust doesn’t warm up. (Warm crust = warm butter and a soggy texture.) Using a 4 ½” to 5″ round cookie cutter, the dough into individual pie rounds. (This recipe will make 10 5″ rounds, so cut out as many as you need, depending on the size of your cookie cutter.)
Transfer the dough to a prepared baking sheet, then measure out 2 tablespoons of the filling into each. Take care to not add additional liquid released from the berries because that will create some sogginess, too.
Brush egg around the edges of half the round, then seal using your fingers or a fork. I like to use a pinching method and will fold the dough in half, then use my fingers to pinch the edges of the round together while the berries are in the middle. I’ll seal them using the tines of a fork.
Repeat the process until all the pies have been made. Brush the tops of the hand pies with the egg, then gently cut two vents in the top of each with a sharp knife.
Transfer the baking sheet to a preheated oven, and bake until the tops are golden brown. Remove from the oven once cooked, and let cool for a few minutes before biting into ’em!
Frequently Asked Questions
What is a hand pie?
A hand pie is a handheld, individually sized pie! They can come in different shapes, but the idea behind them is the same in the sense that they are an individual serving instead of a slice of a larger pie.
They’re perfect for entertaining, picnics and other get togethers because all you need to eat them are a pair of hands and a napkin.
How long do you bake hand pies?
Typically, hand pies can bake anywhere between 20 minutes and an hour. Bake time will depend on the size of the hand pies, how much filling is in them and how thick the pie crust is.
These Strawberry and Blueberry Hand Pies bake for 35-45 minutes, or until the tops of the pies are golden brown.
Can you make these handheld desserts in advance?
Absolutely! Make these beauties 2-3 days in advance to make entertaining a snap.
What I like to do is bake them in advance, let the pies cool completely, then place them on a plate or platter, cover with plastic wrap, and refrigerate. The day of the event, warm in the oven or the toaster oven, then serve!
Can you freeze these hand pies?
You definitely can!
Be sure to wrap them securely in plastic wrap (or use a vacuum sealing system to make sure they won’t get freezer burn) and pop them into the freezer for up to a few months. We’ve done this with a few hand pie recipes to great success.
When you’re ready to enjoy them, remove from the wrapping and either bake in the toaster oven or the regular oven until warmed through. SO delicious!
What kinds of events can I make these handheld desserts for?
I originally made these for July 4th, but they would be perfect for any patriotic gathering, like a Memorial Day weekend picnic or a Labor Day barbecue.
In addition to any patriotic events, you could very easily make these for any other gathering in the summertime, like a backyard barbecue, or even as a delightful dessert for your family one weekend.
Strawberry and Blueberry Hand Pies are totally versatile and delicious all summer long.
Erin’s Easy Entertaining Tips and Tricks
Make your pie crust in advance, and don’t rush it. I know pie crust can be intimidating, but I really think my frozen grated butter method is gold for a recipe like this, and know y’all can do it! Just make sure you keep the crust cold throughout the process because otherwise, it will become soggy as the butter warms.
Use the freshest, sweetest berries you can find. This recipe calls for only 3 tablespoons of sugar, and the natural sweetness of the berries should sing when these pies are baked.
Store bought shortcut FTW: If you don’t have time to make a pie crust and/or don’t want to give that step a go, get two pie crusts from your local grocery and use those instead. No shame in this method if you don’t want to mess with the homemade stuff, even though I personally think it tastes even better.
Quick Tips and Tricks for Successful Hand Pies Every Time
Make sure your ingredients are cold. This means using cold butter, cold milk, etc., while making the dough, but also working quickly to ensure the dough remains cold as you roll it out and cut it into individual pies.
Don’t add too much liquid. As fruits sit with sugar, they release amazing, flavorful, sweet juices. If these are added into hand pies before they bake, we run the risk of the hand pies becoming soggy. Instead, we want these fruits to release their juices as they bake, while trapped inside the crust, so that we get a burst of this as we bite into them.
Strawberry and Blueberry Hand Pies make the PERFECT summer dessert. Bursting with fresh blueberries and strawberries, these naturally sweet, handheld pies sing of seasonal flavors. Not only do they taste of the season, but they're wrapped in a decadent buttery crust. Perfect for a Memorial Day weekend picnic, July 4th or any other summertime get together, these Strawberry and Blueberry Hand Pies can be made in advance and will be adored by all!
Butter Pie Crust
- 1/3 cup milk, (whole, 2%, 1%, skim OK)
- 1 ½ teaspoons apple cider vinegar
- 1 ½ cups unbleached all-purpose flour
- 1 tablespoon granulated sugar
- 1 ½ teaspoons cornstarch
- ¾ teaspoon kosher salt
- ½ cup unsalted butter, shredded using a cheese grater, then frozen
Strawberry-Blueberry Pie Filling
- 1 ½ cup strawberries, hulled and quartered
- ½ cup blueberries
- 3 tablespoons raw/turbinado sugar
- 1 tablespoon cornstarch
- 1 egg
- Additional raw/turbinado sugar
Make the Pie Crust
- Shred the unsalted butter using a cheese grater. Place on a plate, cover with plastic wrap, and transfer to the freezer until time to use.
- Combine the milk with the apple cider vinegar in a liquid measuring cup. The vinegar will cause the milk to curdle, and we want this because it will give us a sour effect, like buttermilk, in the crust. (If you don't have ACV, white vinegar or freshly squeezed lemon or lime juice will create the same effect. You can also use buttermilk.) Refrigerate until ready to use.
- In a large bowl, whisk together the flour with the sugar, cornstarch and salt until incorporated.
- Remove the shredded, frozen butter from the freezer and add it to the flour mixture. Stir gently until the ingredients are well-combined, and the butter appears to be the size of peas and the texture of wet sand.
- Drizzle half of the milk mixture over the dry ingredients. Using a plastic spatula, lightly mix the flour with the liquid. Repeat the process by drizzling a bit more in, repeating until the dough holds together when pressed against the side of the bowl. (You should still be able to see chunks of butter in it.) If necessary, add additional cold milk, 1 tablespoon at a time, until you find the desired consistency.
- Form the dough into a disk, wrap tightly in plastic wrap and refrigerate for at least 1 hour.
Make the Filling
- When the dough is done refrigerating, measure out the chopped strawberries and blueberries in a medium-sized bowl.
- Add the raw sugar and cornstarch. Toss until combined, then set aside in the refrigerator.
Make the Hand Pies
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Lightly flour a clean, flat surface, and roll out the cold pie crust quickly.
- Use a 4 ½" to 5" round cookie cutter, cut rounds into the dough for the individual pies.
- Transfer the dough rounds to the prepared baking sheet, then measure out about 2 tablespoons of the filling into them. Do not add extra liquid to the hand pies, as this will cause them to become soggy.
- Brush egg around the edges of half the round, then seal with your fingers or a fork.
- Repeat the process until all 10 pies have been made.
- Brush the tops of the hand pies with the egg, then gently cut two vents in the top of each.
- Transfer the baking sheet to the oven, and bake for 35-45 minutes, or until the tops are golden brown. (Please note that my oven is crazy old, and if you have a new oven, you need to check on your hand pies when they reach the 20 minute mark to confirm you don't burn them.)
- When cooked, remove from the oven, and let cool for 5 minutes before devouring!
Store bought shortcut: Purchase pie dough from the freezer section at your local grocer to cut down on the time this pie and the crust take to make. While I'm a fan of this buttery homemade dough, store bought varieties work, too!
Make Ahead Tip: The pie dough can be made days in advance and kept cold in the fridge. I only recommend keeping it in the fridge for a week. However, I've frozen discs of pie dough for up to a few months without issue and defrosted them in the refrigerator until they were ready to use.
Other Tips and Tricks:
- If you don't have a rolling pin, use a wine bottle or a similarly shaped bottle.
- If you don't have a large round cookie cutter, use a small dessert plate. Place it on the rolled out dough and circle the edges with a knife for the same effect.
- Substitute another type of milk vinegar or lemon or lime juice for the apple cider vinegar if you don't have that on hand. You could also use buttermilk in place of the milk + ACV combination, too.
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Yield:10 hand pies
Serving Size:1 hand pie
Amount Per Serving: Calories: 245Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 47mgSodium: 227mgCarbohydrates: 29gFiber: 1gSugar: 10gProtein: 5g
Nutrition facts are an estimate and not guaranteed to be accurate.
The photos and recipe for these Strawberry and Blueberry Hand Pies were originally published on June 30, 2014. The photographs, along with the text of this blog post, were updated on May 14, 2018.