Strawberry and Blueberry Hand Pies

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!

Prep Time 15

Cook Time 35

Additional Time 1

Total Time 1 50

Servings 5" hand pies

Calories 245kcal

Ingredients

Butter Pie Crust

1/3 cup milk (whole, 2%, 1%, skim OK)
1 ½ teaspoons apple cider vinegar
1 ½ cups 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

Egg Wash

1 egg
Additional raw/turbinado sugar

Instructions

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!

Notes

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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