Looking for 4th of July desserts? These simple and delicious homemade cherry and blueberry hand pies are the perfect dessert recipe addition to your Fourth of July celebrations!
Red, white, and blue desserts can only mean one thing – The Fourth of July! These star hand pies are one of my new favorite Fourth of July desserts! The colors and cute star cut-out give this dessert recipe a patriotic flare that’s perfect for the Fourth of July. Plus the tangy cherries and the sweet blueberries make these pies a yummy addition to any summer occasion or event. This hand pie recipe from our contributor, Lauren from Going For Grace, will leave you with 24-36 delicious pies for all of your guests! You can bake strictly cherry pies, only blueberry pies, or combine your fillings for an all-american treat! Serve these tasty creations fresh from the oven with a generous scoop of vanilla ice cream for an easy Fourth of July dessert that is sure to impress!
Homemade Cherry and Blueberry Star Hand Pies
This pie recipe is basically a blend of a homemade cherry pie and a homemade blueberry pie, rolled together in one cute little package. Both the pie crust recipe and the pie fillings can be made ahead of time too! Such a bonus when it comes to the busy summer season! You can personally make each piece of this pie recipe ahead of time or get your kids in on the fun!
How To Make Pie Crust
I’m a big believer in a homemade pie crust. While store-bought pie crust can definitely do in a pinch, nothing beats an authentic, homemade pie crust! Creating a flaky pie crust is actually pretty simple and this pie crust recipe is tried and true! You can make this pie crust ahead of time for an easier baking time and whip it out for any pie or tart recipe! For a foolproof pastry crust, start by mixing all of your dry ingredients. From here you can cut in all of that butter! Always make sure you use cold butter for this step to really get a good pastry crust consistency. Once your butter has mixed into small pea sized pieces, slowly stir in ice water until your dough forms. Knead your dough into a rounded ball and then divide it into two dough discs. Cover each disc in plenty of plastic wrap and let them cool for at least 2 hours in the fridge!
Cherry Pie Filling and Blueberry Pie Filling
Creating your pie fillings only requires a few ingredients, a few minutes, and medium saucepan. Mix your cornstarch and water together until they are completely combined, then slowly add in your cherries or blueberries. Mix in the rest of your ingredients and allow everything to cook and boil until your filling is slightly thick and sticky. Remember to let your fillings completely cool before pouring them into your pie crust! If you would like to make a filling of both blueberries and cherries, then just cut the portion of each fruit in half before simmering your filling!
Assembling the Cherry and Blueberry Star Hand Pies
When you’re ready to bake your star hand pies, roll out your dough on a floured surface. Use a three inch round cookie cutter or biscuit cutter to then stamp out as many pies as you would like! Remember to double the number of rounds for the final number of pies that you’re trying to bake. Each pie itself requires a total of two pie rounds to make a flaky pie crust and base. Once you have all of your pie rounds ready to go, take your star cutter and stamp out a star in the middle of half of the rounds. The stamped out rounds will be the official tops to all of your hand pies! From here, you can begin to assemble your pies! Spread each one of your pie bases on a lined baking sheet and place a dollop of filling in the center. Cover the filling with your star crust and crimp the edges of the two pastry rounds together. Careful crimping will keep all of that yummy filling in the middle of your pies while they bake! Finish off your pies with a quick egg wash and then let them bake for about 10-15 minutes! You can then serve these hand pies straight from the oven or let them chill in the refrigerator overnight! Either way, I totally recommend serving them piping hot and covered in vanilla ice cream! ;)
Star hand pies are the perfect patriotic touch for your Fourth of July cookout, barbecue, or party! You can also totally feel free to use this recipe with a different stamp to match any theme or occasion. I’m so excited for you guys to tasty these amazing cherry pie and blueberry pie recipes! :)
Cherry and Blueberry Star Hand Pies Recipe
2 ½ cups All Purpose Flour
1 teaspoon salt
½ tablespoon granulated sugar
6 tablespoons unsalted butter (cubed and cold)
¾ cup vegetable shortening (cold)
½ cup ice water
1 egg for the egg wash
1 and 1/2 tablespoons cornstarch
1 and 1/2 tablespoons room temperature water
12 ounce bag frozen cherries OR 2 1/2 cups blueberries
1/2 cup granulated sugar
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1 teaspoon vanilla extract
Mix flour, salt, and sugar together in a large bowl.
Using a pastry cutter (or two forks), cut in the cold butter and cold shortening until the mixture forms pea sized pieces.
Stir in the ice water so the dough begins to form.
Place dough on a floured work area and with floured hands, begin folding the dough into itself until you can form it into a ball.
Using your hands, divide dough into two discs.
Wrap each in plastic wrap, and let chill in refrigerator for at least 2 hours.
Mix the cornstarch and water together in a small bowl until they are combined and milky looking. Set aside.
In a medium saucepan, combine the cherries (or blueberries), sugar, lemon juice, and salt.
Cook over medium heat until the cherries begin to release their juices – about 5 minutes, stirring occasionally.
Stir in the cornstarch mixture and bring to a boil, stirring often. Once boiling, remove from heat and stir in the vanilla extract.
Allow to cool completely at room temperature.
Preheat oven to 375 degrees.
Roll out dough on a floured surface with a floured rolling pin.
Cut out the dough for as many pies as you are making – two rounds per pie. Use a 3 inch, round cookie or biscuit cutter.
Using a small star cutter, cut stars out of the middle of half of your rounds to use for the top of the pies.
Line a baking sheet with parchment paper and begin placing one layer of rounds about 2 inches apart from one another.
Place 1 to 1 1/2 teaspoons of desired filling onto the middle of each round.
Place the star cut out rounds on top of the filling and crimp around the edges of each pie using a fork so that the filling does not come out of the sides while baking.
Brush the tops of each pie with egg wash and sprinkle with coarse sugar.
Bake for 10-15 minutes or until the tops of each pie are golden brown.
Serve hot with a scoop of vanilla ice cream or chill in the refrigerator for at least 20 minutes or overnight.