Fresh Blueberry & Strawberry Star Hand Pies are the perfect portable dessert, bursting with sweet-tart berries wrapped in flaky, golden pie crust shaped like charming stars. These handheld treats are ideal for summer picnics, Fourth of July parties, or any time you want a bite-sized dessert that’s as cute as it is delicious. I first made these for a family barbecue a few summers ago, inspired by a basket of fresh berries from the farmers’ market, and they were gone before I could grab a second one! This recipe is easy to whip up, especially with store-bought pie crust, and it’s a fun way to bring a little patriotic flair to your table. Let’s get baking!
Why You’ll Love This Fresh Blueberry & Strawberry Star Hand Pies
- Burst of berry flavor: Juicy blueberries and strawberries create a sweet-tart filling that’s pure summer in every bite.
- Flaky, buttery crust: The pie crust is golden and crisp, perfectly complementing the soft fruit filling.
- Adorable presentation: Star-shaped hand pies add a festive, Instagram-worthy touch to any gathering.
- Portable perfection: Easy to pack for picnics, parties, or lunchbox treats without the mess of a full pie.
- Kid-friendly fun: Kids love the star shapes and helping to cut or fill the pies.
- Customizable: Swap berries or add spices to make these hand pies your own.
- Quick and easy: Using store-bought crust makes this a breeze, but homemade works too for extra bragging rights.
Ingredients for This Fresh Blueberry & Strawberry Star Hand Pies
Here’s what you’ll need to make these Fresh Blueberry & Strawberry Star Hand Pies. I’ve included tips and substitutions to keep things flexible. A full list with exact measurements is in the instructions below.
- Fresh blueberries: Look for plump, sweet berries. Frozen can work if thawed and drained well.
- Fresh strawberries: Choose ripe, red strawberries for the best flavor. Frozen strawberries are an option but pat dry to avoid excess liquid.
- Sugar: Granulated sugar sweetens the filling. Adjust based on the berries’ sweetness.
- Cornstarch: Thickens the filling so it’s not runny. Arrowroot powder is a good substitute.
- Lemon juice: Adds a bright, tangy note to balance the sweetness. Fresh is best, but bottled works in a pinch.
- Pie crust: Store-bought refrigerated pie crust saves time, but homemade is great for a buttery upgrade.
- Egg: For an egg wash to give the pies a golden, shiny finish. Milk or cream can substitute for a similar effect.
- Optional: A pinch of cinnamon or vanilla extract for extra warmth in the filling, or coarse sugar for a sparkly crust topping.
How to Make Fresh Blueberry & Strawberry Star Hand Pies – Step-by-Step
These Fresh Blueberry & Strawberry Star Hand Pies are fun and simple to make, and I’ll walk you through each step with tips for success.
- Prepare the Filling
In a medium bowl, combine 1 cup fresh blueberries, 1 cup diced fresh strawberries, 1/4 cup sugar, 1 tbsp cornstarch, and 1 tsp lemon juice. Gently toss to coat. Tip: Don’t skip the cornstarch—it makes a big difference in keeping the filling from leaking out! - Roll Out the Pie Crust
On a lightly floured surface, roll out 2 store-bought pie crusts (or homemade) to about 1/8-inch thickness. Use a 3–4-inch star-shaped cookie cutter to cut out 12–16 stars, re-rolling scraps as needed. Tip: Keep the dough chilled until ready to cut—it’s easier to work with and holds the shape better. - Assemble the Hand Pies
Place half the star cutouts on a parchment-lined baking sheet. Spoon about 1 tbsp of the berry filling into the center of each star, leaving a small border. Tip: Don’t overfill, or the pies will burst open during baking—less is more here! - Top and Seal
Place another star cutout over each filled star. Press the edges with a fork to seal, and cut a small slit on top for steam to escape. Tip: Dip the fork in flour to prevent sticking—trust me, it makes sealing so much easier. - Add the Egg Wash
Whisk 1 egg with 1 tbsp water and brush lightly over the pies. Sprinkle with coarse sugar if desired for extra crunch and sparkle. Tip: The egg wash gives that golden shine, so don’t skip this part! - Bake the Pies
Preheat your oven to 375°F (190°C). Bake the pies for 18–22 minutes, until golden brown and the filling is bubbly. Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: Keep an eye on them after 15 minutes, as ovens vary, to avoid over-browning. - Serve and Enjoy
Serve the hand pies warm or at room temperature. They’re perfect on their own or with a scoop of vanilla ice cream for extra indulgence. Tip: For a festive touch, dust with powdered sugar before serving.
Helpful Tips for Fresh Blueberry & Strawberry Star Hand Pies
- Meal Prep: Make the filling a day ahead and store in the fridge. You can also cut out the star shapes and refrigerate them, wrapped tightly, until ready to assemble.
- Storage: Store cooled hand pies in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Reheating: Reheat in a 350°F oven for 5–7 minutes to restore the crispy crust. Microwaving works but may soften the crust.
- Make Ahead: Assemble the pies, freeze unbaked on a baking sheet, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 3–5 minutes to the baking time.
- Pairing Suggestions: Serve with iced tea, lemonade, or a glass of rosé for a summery vibe. They’re also great with whipped cream or a drizzle of white chocolate.
- Creative Twists: Swap blueberries for raspberries or blackberries, or mix in a pinch of cinnamon or cardamom for warmth. For a decadent touch, drizzle with melted chocolate after baking.
FAQs About Fresh Blueberry & Strawberry Star Hand Pies
Can I make Fresh Blueberry & Strawberry Star Hand Pies with frozen berries?
Yes! Thaw and drain the berries well to remove excess liquid, then pat dry with paper towels to prevent a soggy filling.
What if I don’t have a star-shaped cookie cutter?
Use any 3–4-inch cookie cutter (hearts, circles, etc.), or cut squares with a knife for a rustic look. Just ensure the top and bottom shapes match.
Can I make these gluten-free?
Absolutely! Use a gluten-free pie crust and ensure your cornstarch is gluten-free. The rest of the ingredients are naturally gluten-free.
How do I keep the filling from leaking?
Don’t overfill, seal the edges tightly, and make a small slit on top for steam. Chilling the assembled pies for 10 minutes before baking also helps.
Can I make these vegan?
Use a vegan pie crust, swap the egg wash for plant-based milk, and ensure your sugar is vegan-friendly. The filling is already vegan!
I make these Fresh Blueberry & Strawberry Star Hand Pies every summer, especially for Fourth of July or casual picnics, because they’re so easy and always bring smiles. My final tip? Chill the assembled pies for 10 minutes before baking to help them hold their shape. Try these Fresh Blueberry & Strawberry Star Hand Pies and let me know how they turn out—they’re one of my favorite treats, and I bet they’ll steal the show at your next gathering!
🔗 Suggested URL/Slug: /fresh-blueberry-strawberry-star-hand-pies-recipe
Fresh Blueberry & Strawberry Star Hand Pies
Ingredients
- For the crust:
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ tablespoon sugar
- 3 tablespoons unsalted butter
- 3 tablespoons lard or shortening
- 3 –4 tablespoons ice water
- For the filling:
- 2 cups fresh strawberries quartered
- 2 cups fresh blueberries
- ½ cup granulated sugar
- 1 tablespoon unsalted butter
- ½ cup water
- 1 tablespoon lemon juice
- Pinch of salt
- For the drizzle:
- ½ cup powdered sugar
- 1 tablespoon Greek yogurt
- 1 teaspoon vanilla extract
- Milk as needed to thin
Instructions
- Prepare the crust:
- In a large mixing bowl, combine flour, salt, and sugar. Cut in the butter and lard/shortening until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough begins to form. Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 30 minutes.
- Make the filling:
- In separate pots, combine strawberries and blueberries each with sugar, butter, water, lemon juice, and a pinch of salt. Bring each mixture to a boil over medium heat, stirring continuously. Reduce heat and simmer for 8 minutes until the fruit softens and mixture thickens. Remove from heat and let cool about 10 minutes.
- Assemble the hand pies:
- Preheat oven to 350°F (175°C). Roll out one portion of dough on a floured surface. Use star-shaped cookie cutters to cut out equal numbers of large and small stars. Place a small spoonful of the strawberry filling in the center of half of the large stars. Top with a small star cutout and press edges to seal. Repeat with blueberry filling and remaining dough.
- Bake:
- Place hand pies on a parchment-lined baking sheet. Bake for 20–25 minutes, or until golden brown.
- Prepare the drizzle:
- Whisk together powdered sugar, Greek yogurt, and vanilla extract. Add milk, a teaspoon at a time, to reach drizzle consistency.
- Finish and serve:
- Once pies are cool, drizzle with the yogurt glaze and serve.
Notes
- Ensure edges are sealed well to prevent filling leakage during baking.
- For extra shine, brush pies lightly with milk or egg wash before baking.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate.
