Red, White & Berry Hand Pies

Red, white & berry hand-held pies are stuffed with cream cheese, strawberries, and blueberries. Perfect for any patriotic event!

Today’s another big day for the USA soccer team, taking on Germany this afternoon in hopes of continuing on into the knockout round of 16. There are several scenarios in which this could happen: (1) USA beats Germany, (2) USA ties Germany,(3) USA loses to Germany while Portugal and Ghana tie, or (4) USA loses to Germany, Portugal or Ghana wins (therefore tying the USA) and USA scores enough goals to win the goal point differential tiebreaker. In other words the odds are decent but not solid enough to breathe easy. To make matters worse I have to DVR the game and somehow avoid all commentary from the outside world before getting home to watch it myself. I should just go ahead and stuff cotton into my ears now.

But if you could care less about soccer or futbol, or whatever it is you want to call it, don’t worry I have a fun mini dessert for you today. These hand pies were made using a star-shaped mini pie press and are stuffed with cheesecake, strawberries, and blueberries which is why they are called red, white and berry hand pies. The star shape of the pie may have blended while baking but there’s also a star-shaped vent cut into the top and that same piece of star-shaped crust is placed on top of the crust for more flair. Patriot enough for the fourth of July, Memorial Day, or for cheering on our nation’s soccer team!

One year ago: Creamy Chicken and Herb Skillet

RED, WHITE & BERRY HAND PIES

Makes 4 (depending on size)

Ingredients:

CRUST

1-1/4 cup all-purpose flour

1/2 Tbsp sugar

1/4 tsp salt

1/2 cup butter flavored shortening

1/4 cup milk

1/2 tsp vinegar

FILLING

4 oz. cream cheese, room temperature

1 Tbsp sugar

1 beaten egg, divided

1 cup fresh blueberries

1 cup sliced fresh strawberries

Directions:

1. In a large bowl sift together the flour, sugar, and salt. Add shortening cutting in with a knife or pastry cutter (could also pulse in a food processor). Add the vinegar to the milk and then stir into the flour mixture with a wooden spoon until incorporated. Shape into a smooth flattened disc (it will be slightly sticky), wrap in plastic and chill for 30 minutes.
2. Meanwhile preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
3. In a small bowl blend together the cream cheese, sugar and 1 tablespoon of the beaten egg. Set aside.
4. On a clean, floured work surface, roll out the pie crust. Cut out an even number of desired shapes/sizes for hand pies (I used a star-shaped mold) and place half of them on the prepared baking sheet. In the center of each, divide the cheesecake mixture evenly and spread leaving a 1/2-inch border. Top with blueberries and strawberries. Brush the edges with water, place second pie crust on top, and seal the edges. Brush with remaining beaten egg and cut vents into the tops. (Sprinkle with coarse sugar if desired). Bake for 25-35 minutes or until golden brown.

Source: The Spiffy Cookie original