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Perfect Mini Flag Pies

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These bite-sized patriotic desserts feature flaky crusts filled with fresh strawberries and blueberries, decorated with star and stripe pastry cutouts, perfect for summer celebrations.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 6–8 tablespoons ice water
  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract (optional)
  • 1 egg, beaten (for egg wash)
  • Extra flour for dusting work surface
  • Optional: coarse sugar for sprinkling

Instructions

  1. Make the crust: In a large bowl, whisk together 2 ½ cups flour, salt, and sugar. Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. Slowly add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Wrap the dough in plastic and chill for at least 30 minutes.
  2. Prepare the filling: In a medium bowl, combine sliced strawberries, blueberries, sugar, cornstarch, lemon juice, and vanilla extract. Mix gently to coat the fruit evenly. Set aside.
  3. Roll out the dough: Lightly flour your work surface and roll the chilled dough to about 1/8-inch (3 mm) thickness. Using a round cutter slightly larger than your mini tart pans, cut out circles and carefully press them into each pan. Reserve scraps for the flag decorations.
  4. Fill the pies: Spoon about 1 to 1 ½ tablespoons of the berry filling into each crust, making sure not to overfill.
  5. Create the flag designs: Roll out the scraps and cut thin strips for the stripes and small star shapes using a tiny cookie cutter or knife. Arrange the stripes across one half of the pie and cluster stars in the corner to mimic the American flag. Brush edges with egg wash to help decorations stick.
  6. Apply the egg wash: Lightly brush the entire surface of each pie with beaten egg. Sprinkle coarse sugar on top if desired.
  7. Bake: Place tart pans on a baking sheet and bake at 375°F (190°C) for 20-25 minutes until crust is golden and filling is bubbling. Rotate pans halfway through baking if needed.
  8. Cool and enjoy: Let pies cool in pans for 10 minutes before transferring to a wire rack. Serve warm, at room temperature, or cold.

Notes

Keep butter and water cold for flaky crust. Chill dough before baking to prevent shrinking. Use fresh berries for best flavor and texture. Cover crust edges with foil if browning too quickly. Let pies cool on wire rack to set filling. Can freeze unbaked pies for up to a month.

Nutrition

Keywords: mini pies, patriotic dessert, Fourth of July, berry pies, bite-sized desserts, summer party dessert, flaky crust, strawberry blueberry pie

Find it online: https://perkypan.com/perfect-mini-flag-pies-recipe-easy-bite-sized-patriotic-desserts/