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Patriotic Berry Hand Pies

Patriotic Berry Hand Pies! These handheld, berry-filled beauties are the ultimate Memorial Day or 4th of July dessert with their red, white and blue details and star-spangled cutouts! They’re easy to make and even easier to meet, making it ideal for casual celebrations and backyard barbecues. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 9 hand pies
Author: The Kitchen Prep


  • 2 sheets of store-bought pie dough or enough homemade dough to make two 9x9 inch squares
  • ½ cup + 1 tablespoon strawberry jam and/or blueberry jam {or your favorite jam or spread}
  • 4 large strawberries hulled and sliced
  • ¼ cup {approximately} blueberries
  • 1 egg
  • 1 tablespoon water

For Glaze

  • ½ cup powdered sugar
  • 1 ½ teaspoons water or milk


For Hand Pies

  • Preheat the oven to 375 degrees and prepare a large baking pan by lining with a sheet of parchment paper. Set aside.
  • Using a rolling pin, lightly roll out both sheets of dough to approximately 9x9 inches, trimming the edges to make them a perfect square.
  • Using a sharp knife or a pizza cutter, cut the dough into 3 strips, each 3 inches wide. Cut each of those strips into three 3 inch pieces, leaving you with nine 3 inch squares. Do this with the other sheet of dough so that you have eighteen 3x3 inch squares.
  • Place 9 of the squares of dough on the prepared baking pan. Set aside.
  • Using a small, star-shaped cookie cutter, punch out a star shape in the center of other 9 squares of dough. These will be the top half of each hand pie.
  • In the center of the squares you've placed on the baking pan, spread about a tablespoon of strawberry or blueberry jam, leaving a border around the edge of the square. Top the jam with a few berries {or slices of strawberry}.
  • Meanwhile, in a small bowl, beat an egg and 1 tablespoon of water together until smooth to form an egg wash. This will be the "glue" for the pies and will also help them brown.
  • Dip your finger or a small pastry brush into the egg wash and wet the border of each of the jam squares with a bit of it. Carefully top each of the squares with one of the star-punched squares of dough and gently push down around the edges. {You'll have 9 completed pies.}
  • Using the tines of a fork, crimp the edges of each pie to seal. Brush the top of each pie with the remaining egg wash.
  • Bake for about 18-20 minutes or until the pies are golden and the crust is set. Remove from oven and allow to cool completely.

For Glaze

  • When the pies are cool, make the glaze: Whisk together powdered sugar and water or milk in a small bowl until you reach a consistency that is thick but thin enough to drizzle.
  • Place the cooled pies on a cooling rack over a baking pan, or directly onto a baking pan, and drizzle with the glaze. Allow to set slightly before serving.