As part of my summer baking spree, I am working on simple, single serve desserts. The fourth of July weekend was the perfect opportunity for me to create individual desserts for on-the-move party guests.
These star-shaped hand pies are perfect for grab and go. Depending on your star-shaped cookie cutter, they might look more like starfish, but that’s still perfect for summer. You can also use different cookie cutters for different holidays (i.e. a pumpkin for Thanksgiving).
Pro Tip: depending on where you live, I would strongly suggest going berry picking before making your pies. Where I live, the summer months bring strawberry, blueberry, and peach picking (among other fruits/veggies).
If you’re in a hurry, you can buy Pillsburry Dough pie crust. From my experience, it works perfectly and is already the correct width (no rolling necessary).
- 2½ cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 stick cold unsalted butter
- ½ cup cold vegetable shortening
- 6 ounces raspberries
- 6 ounces blueberries
- 16 ounces strawberries
- ⅓ cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon salt
- 1 egg
- In a food processor, pulse flour, salt, and sugar. Add butter and shortening until dough forms small peas. Add ice water (a tablespoon at a time) until evenly moistened.
- Remove dough from food processor and gather into a ball. Divide into two even disks, cover with plastic wrap, and refrigerate for an hour.
- While the dough is in the fridge, combine the berries, sugar, lemon juice, lemon zest, and salt in a bowl. Cover and refrigerate until ready to use.
- Preheat the oven to 375. Roll out the dough until ⅛" thick. Use cookie cutter to cut out the shapes and place on parchment lined baking sheet.
- Place a scoop of filling into the center of each pie and cover with designated pie tops. Seal by pressing the edges together with a fork. Whisk an egg and brush on top of each pie.
- Bake for 20-25 minutes, or until berries bubble and pie is lightly browned on top.
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