What's better than a slice of pie? A hand-held pie that's all your own! These Red, White, and Blue Ice Cream Hand Pies are a delightful and fun twist on a classic dessert. They take the flaky, buttery goodness of a pie crust and fill it with a cool, creamy, and patriotic-themed ice cream. They are the perfect no-fuss treat for a summer party, a backyard barbecue, or any celebration that calls for a little bit of fun and flair.

The secret to these hand pies is a simple one: you bake the pastry first, then fill it. This prevents a soggy bottom and ensures every bite is a perfect combination of a golden, flaky crust and a cool, refreshing filling. Topped with fresh berries and a hint of sweetness, they are a delicious and creative way to celebrate the season.

Delicious Red, White, and Blue Ice Cream Hand Pies

Perfect for Summer Celebrations

Yields: 6-8 hand pies

Prep time: 15 minutes

Cook time: 20 minutes

Freeze time: 1-2 hours

Ingredients

  • 1 box refrigerated pie crust (2 sheets), or homemade pie dough

  • For the Filling:

    • 1 ½ pints of your favorite ice cream, slightly softened (strawberry, vanilla, and blueberry are perfect for a patriotic theme)

    • ½ cup mixed berries (strawberries, blueberries, and raspberries)

  • For the Egg Wash:

    • 1 egg, beaten

    • 1 tablespoon water

  • Optional Glaze:

    • ½ cup powdered sugar

    • 2-3 tablespoons milk or cream

    • Optional: Red and blue food coloring

Instructions

1. Prepare the Pie Crust

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. Roll and Cut: Unroll the pie crust sheets and lay them flat. Using a round or square cookie cutter (about 4-5 inches in diameter), cut out an even number of shapes. You should get about 6-8 total from both sheets.

  3. Arrange: Place half of the cut-out shapes on the prepared baking sheet. This will be the bottom of your hand pies.

  4. Vent the Tops: Use a fork or a small knife to poke a few vent holes in the remaining half of the shapes. This will be the top crusts.

  5. Bake: Brush the tops of all the crust shapes with the egg wash. Bake for 10-12 minutes, until golden brown and flaky.

  6. Cool: Let the baked crusts cool completely on a wire rack.

2. Fill the Hand Pies

  1. Place Ice Cream: Once the crusts are completely cool, place one of the bottom crusts on a plate.

  2. Add Berries: Place a few of the mixed berries in the center of the bottom crust.

  3. Scoop Ice Cream: Use a small scoop to place a mound of ice cream on top of the berries. Work quickly, as the ice cream will melt.

  4. Top: Place one of the top crusts (with the vent holes) on top of the ice cream and press down gently to seal.

3. Freeze and Serve

  1. Freeze: Place the assembled hand pies on a baking sheet and transfer them to the freezer. Freeze for at least 1-2 hours, or until the ice cream is completely solid.

  2. Make the Glaze (Optional): In a small bowl, whisk together the powdered sugar and milk until you get a smooth glaze. If desired, separate into two bowls and add a few drops of red and blue food coloring to each.

  3. Garnish: Drizzle the hand pies with the glaze and top with a few extra berries just before serving.

Pro-Tips for a Perfect Pie

  • Work Quickly! The key to a non-messy hand pie is to work fast when filling. Keep your ice cream in the freezer until the very last minute.

  • Don't Overfill: Use a small scoop to ensure the ice cream doesn't ooze out the sides of your pie.

  • The Right Pie Crust: Using a store-bought, refrigerated pie crust is a great shortcut. Its flakiness holds up perfectly to the frozen filling.

  • Make it Your Own: You can use any ice cream flavors you like! Try a strawberry and vanilla swirl, or a simple single flavor. You can also mix in other candies or nuts with your ice cream.

  • Freeze the Dough: For even flakier results, chill the cut-out pie dough in the freezer for 15 minutes before baking.