Make your own 4th of July mini pies

She showed us how to sweeten Mother’s Day, and today Hallmark innovation leader Stephanie Young is back to tell us about her favorite holiday and how she chooses to celebrate…with pie, naturally.

Recipe | Patriotic Mini Pies | thinkmakeshareblog.com

July 4th is my secret favorite holiday. Why? What other holiday instantly turns your backyard into a living room? Getting to watch fireworks fly across the biggest, most beautiful screen in the world is a little piece of summer heaven.

And don’t forget the simple bliss of a picnic blanket.

Ours is a fading, ragged quilt held together with 50-year-old threads and endless cicada songs. So many full plates have been cradled in laps, passed around, and practically licked clean on our blanket. Honestly, I can’t imagine the 4th of July without it. In a way this holiday is like a quilt, celebrating how individuals can come together to bring hope, to endure and relish in the sparkle of happiness.

I can’t wait to lose my shoes in the grass, stretch out on our blanket of memories and dig fork-first into tasty good times. Deviled eggs, potato salad, watermelon, homemade ice cream, and pies, pies, and mini pies—these are what my 4th of July dreams are made of.

Fill up your plates, my friends and enjoy every satisfying moment.

Recipe | Patriotic Mini Pies | thinkmakeshareblog.com

Stars and Stripes Mini Pies

by S. Young

Makes six total pies: Three stars and three stripes.

Ingredients for three Blueberry Stars mini pies:

  • 3 6-inch pie pans
  • Pie dough for 9-in. double-crust pie, and one single 9 in. crust (If frozen, thaw according to packaging, but keep your thawed dough in the refrigerator while creating the filling.)
  • 3/4 cup sugar
  • 4 heaping tablespoons flour for filling
  • 1 teaspoon cinnamon
  • 1/4 teaspoon almond extract
  • 1 lemon
  • ½ cup water
  • 4 cups of blueberries
  • 1 tablespoon unsalted butter
  • 1  tablespoon milk for brushing
  • Extra flour for work surface

Fourth of July Mini Blueberry Pies | thinkmakeshareblog.com

Blueberry Stars Instructions: 

Preheat oven to 400 ̊ F.

In a large saucepan, combine the blueberries, sugar, flour, and cinnamon. Stir until the berries are coated with sugary goodness. Add the water, the almond extract then squeeze the lemon juice all over the berries. Watch out for lemon seeds! Stir it all up again and turn the burner on low. Stir often until the berry mixture barely bubbles. Don’t let it boil! When the mixture has thickened to a syrupy consistency, remove from the heat and set aside.

Sprinkle flour on a clean counter or work surface. Roll out enough dough for three individual bottom piecrusts. Once the bottom dough is in the pans, roll out the rest of the dough for the top crust decorations. Cut stars, at least one for each pie.

Add the filling. Cut the unsalted butter into four chunks and place the chunks in different sections of the pie. Decorate the top of each pie with stars.

Once decorated, brush a little milk onto each crust.

Reduce the oven temperature to 350 ̊ F. Bake for 45-50 minutes or until the crust is golden brown and the filling bubbles. Cool before serving.

There may be some leftover dough. Cut piecrust cookies for an extra treat! Brush them with milk and bake them at 375 ̊ F until puffy and slightly golden—around 10-15 minutes.

Ingredients for three Cherry Stripes mini pies:

  • 3 6-inch pie pans
  • Pie dough for 9-in. double-crust pie, and one single 9 in. crust (If frozen, thaw according to packaging, but keep your thawed dough in the refrigerator while creating the filling.)
  • 1/4 teaspoon of almond extract
  • ¼ teaspoon of cinnamon
  • 2 cans cherry pie filling (20-21 oz. each)
  • 1 tablespoon milk for brushing
  • Extra flour for work surface

Fourth of July Mini Cherry Pies | thinkmakeshareblog.com

Cherry Stripes instructions: 

Preheat oven to 400 ̊ F.

In a large bowl, combine the cherries, sugar, flour, almond extract and cinnamon.

Sprinkle flour on a clean counter or work surface. Roll out enough dough for three individual bottom piecrusts. Once the bottom dough is in the pans, roll out the rest of the dough for the top crust decorations. Cut stripes. It helps to use a clean, washed ruler. Wide stripes hold up better in the oven than thin! Cut at least three stripes per pie.

Add the filling. Decorate the top of each pie with stripes.

Once decorated, brush with a little milk.

Reduce the oven temperature to 350 ̊ F. Bake for 45-50 minutes or until the crust is golden brown and the filling bubbles. Cool before serving.

Just like the Blueberry Stars pies, there may be some leftover dough. Just cut some more cookies. They go great with ice cream!

Can’t get enough 4th of July pie? Check out more holiday pie recipes (including the full size version of Stephanie’s pie masterpieces) at Hallmark.com. And you can find more of Stephanie’s kitchen escapades on her blog!

Comments

Leave a Comment