If you have a soft spot for desserts that combine a perfect balance of sweet and tart with a comforting, flaky crust, then you are going to adore this Strawberry Rhubarb Hand Pies Recipe. These delightful little pockets of joy are bursting with vibrant strawberry and rhubarb filling, wrapped in a buttery, melt-in-your-mouth dough that’s just begging to be shared. Whether you’re serving them at a picnic, a brunch, or just as a special treat after dinner, these hand pies capture the essence of spring and summer in each bite. Let’s dive into making these scrumptious treats that will quickly become a favorite in your baking repertoire!
Ingredients You’ll Need
It’s incredible how a few simple ingredients can come together to create such an unforgettable flavor experience. Each component in this recipe not only ensures the perfect hand pie texture but also brings its own magic to the table, from the richness of butter to the bright zing of fresh fruit.
- 3 cups all-purpose flour: The base of your dough, providing structure and that tender crumb you’re aiming for.
- 2 tablespoons sugar: Adds a subtle sweetness to the crust to balance the tart fruit filling.
- 1/4 teaspoon salt: Enhances all the flavors and rounds out the dough perfectly.
- 1 cup (2 sticks) unsalted butter, cold, cut into cubes: Key to creating flaky layers and a buttery finish.
- 2 eggs, whisked: Combined into the dough, they bind everything together beautifully.
- 2-3 tablespoons milk: Just enough to bring the dough together while keeping it tender.
- 1 1/3 cups hulled and chopped fresh strawberries: Bursting with sweet, juicy flavor that’s essential to this hand pie.
- 1 cup diced rhubarb: Offers a tangy contrast that makes the filling so vibrant and refreshing.
- 2 tablespoons cornstarch: Thickens the filling so it holds perfectly inside the dough pockets.
- 1/2 cup granulated sugar: Sweetens the fruit filling to just the right degree.
- Pinch of salt: Highlights the fruit’s natural flavors and balances sweetness.
- 1 teaspoon orange zest: Adds a delightful citrus brightness that elevates the filling.
- 1 egg, whisked with 1 teaspoon water: A glaze for that beautiful golden-brown finish.
- Sugar for sprinkling: Adds sparkle and crunch on top, making each pie extra special.
How to Make Strawberry Rhubarb Hand Pies Recipe
Step 1: Prepare the Dough
Start by combining the dry ingredients in a large bowl—flour, sugar, and salt. Then, incorporate your cold, cubed butter using a pastry cutter or your fingertips until the mixture looks like coarse crumbs. This is the magic step for achieving flaky layers in those hand pies. Next, whisk in two eggs and just enough milk (about 2 to 3 tablespoons) to bring the dough together. Form the dough into four balls, wrap them individually in plastic wrap, and pop them into the fridge for about 30 minutes. Chilling the dough makes it much easier to handle and roll out later.
Step 2: Make the Filling
While the dough is chilling, whip up your luscious filling. Combine the chopped strawberries, diced rhubarb, cornstarch, sugar, a pinch of salt, and that fragrant orange zest in a saucepan. Cook everything over medium heat for around 6 to 8 minutes, stirring constantly so the mixture thickens and bubbles up beautifully. Once it’s ready, remove from heat and let it cool slightly—trust me, the aroma here is irresistible!
Step 3: Roll and Cut the Dough
Take one dough ball at a time (keep the others refrigerated) and roll it out on a floured surface to a thickness of about 1/8 to 1/4 inch. Use a round cookie cutter between 2 1/2 and 3 inches to cut as many circles as possible. Place your dough rounds carefully onto parchment-lined baking sheets. If the scraps get too soft, simply toss them back in the fridge to chill before rolling again.
Step 4: Assemble the Hand Pies
Now comes the fun part! Spoon a heaping teaspoon of your cooled fruit filling into the center of half of the dough rounds. Place another round on top and press the edges together firmly to seal. You want to make sure no juicy filling escapes while baking. Pop the assembled pies back into the fridge for 20 to 30 minutes so the dough gets nice and cold—this helps maintain that flaky texture when baked.
Step 5: Preheat the Oven
Preheat your oven to 350°F (175°C) during the chilling period. This ensures it’s ready to bake just as your pies come out of the fridge—timing is everything here!
Step 6: Bake to Golden Perfection
Before popping the hand pies into the oven, crimp their edges with a fork to create a pretty seal and add that classic touch. Brush each pie with the egg wash and sprinkle some sugar on top for an irresistible sparkle and crunch. Don’t forget to cut small slits on the top crusts to allow steam to escape. Bake for 25 to 30 minutes until your pies are puffed, golden, and absolutely delicious. Let them cool for a few minutes and then, dive in!
How to Serve Strawberry Rhubarb Hand Pies Recipe
Garnishes
Sprinkle a little powdered sugar over your warm hand pies for a delicate finishing touch or add a dollop of freshly whipped cream to soften the tang of the rhubarb. If you want a bit of extra texture contrast, a drizzle of honey or a sprinkle of finely chopped toasted nuts can take these hand pies to the next level.
Side Dishes
These hand pies shine as a standalone treat but pair beautifully with a scoop of vanilla ice cream or a serving of creamy yogurt to balance the tartness. For brunch, try adding a side of fresh fruit salad or a simple green salad with a light vinaigrette—it’s a surprisingly delightful combination!
Creative Ways to Present
Elevate your presentation by serving your Strawberry Rhubarb Hand Pies Recipe on a rustic wooden board or charming vintage plates. Adding edible flowers or fresh mint leaves as decoration creates an inviting, Instagram-worthy display. You can even turn the hand pies into bite-sized versions for parties—just cut smaller dough rounds and reduce baking time accordingly!
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftover hand pies in an airtight container at room temperature for up to two days. For firmer crusts, you can also refrigerate them, but bring to room temperature or warm slightly before serving for that just-baked experience.
Freezing
These hand pies freeze wonderfully! Simply assemble them but don’t brush with egg wash or bake. Freeze them on a tray until solid, then transfer to a freezer-safe bag or container. When you’re ready, bake them straight from frozen—just add a few extra minutes to the baking time so they cook through perfectly.
Reheating
To enjoy your Strawberry Rhubarb Hand Pies Recipe on a chilly afternoon, reheat in a preheated oven at 325°F (160°C) for 10 to 15 minutes until warmed through and crisp again. Avoid microwaving if possible to keep the flaky texture intact.
FAQs
Can I use frozen strawberries and rhubarb for this recipe?
Yes, frozen strawberries and rhubarb can be used, but be sure to thaw and drain excess liquid before cooking the filling to prevent soggy pies.
What can I substitute for orange zest?
If you don’t have orange zest, lemon zest is a great alternative that will still add a lovely citrus brightness to the filling.
Can I make the dough in advance?
Absolutely! The dough can be made up to two days ahead and kept refrigerated, wrapped tightly in plastic wrap, which actually can improve its flavor and texture.
How do I prevent the hand pies from leaking during baking?
Make sure to seal the edges firmly, and chilling the assembled pies before baking helps keep the dough intact, minimizing leaks.
Can I experiment with other fruit fillings?
Definitely! The dough works wonderfully with many fillings such as apple cinnamon, cherry, or blueberry, so feel free to get creative with your favorite fruits.
Final Thoughts
There’s something truly special about the joy of biting into a perfectly crafted Strawberry Rhubarb Hand Pies Recipe—warm, flaky, and bursting with fresh, tangy-sweet goodness. If you’re looking for a dessert that feels like a hug wrapped in pastry, this recipe is your golden ticket. So roll up your sleeves, gather those simple ingredients, and treat yourself and your loved ones to these charming hand pies that celebrate the best flavors of the season. You won’t regret it!
Print
Strawberry Rhubarb Hand Pies Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 hand pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These delightful Strawberry Rhubarb Hand Pies feature a flaky, buttery crust filled with a sweet and tangy strawberry and rhubarb filling. Perfect for snack time or dessert, these hand-held pies are easy to make and bake to golden perfection with a crisp exterior and luscious fruit filling inside.
Ingredients
Dough
- 3 cups all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold, cut into cubes
- 2 eggs, whisked
- 2–3 tablespoons milk
Filling
- 1 1/3 cups hulled and chopped fresh strawberries
- 1 cup diced rhubarb
- 2 tablespoons cornstarch
- 1/2 cup granulated sugar
- Pinch of salt
- 1 teaspoon orange zest
Topping and finishing
- 1 egg, whisked with 1 teaspoon water (egg wash)
- Sugar for sprinkling
Instructions
- Make the dough: In a large mixing bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Mix in the whisked eggs and enough milk (2-3 tablespoons) to bring the dough together. Form into 4 balls, wrap with plastic wrap, and chill in the refrigerator for about 30 minutes for easier handling.
- Prepare the filling: In a medium saucepan, stir together strawberries, rhubarb, cornstarch, sugar, salt, and orange zest. Cook over medium heat for 6–8 minutes, stirring constantly, until the mixture is bubbly and thickened. Remove from heat and cool slightly. Meanwhile, line two baking sheets with parchment paper.
- Roll and cut dough rounds: Work with one dough ball at a time, keeping the others chilled. On a lightly floured surface, roll the dough to about 1/8 to 1/4-inch thickness. Use a 2 1/2 to 3-inch round cookie cutter to cut out as many rounds as possible, placing them onto the prepared baking sheets. Repeat with the remaining dough balls. Refrigerate scraps if too soft.
- Assemble the pies: Place a heaping teaspoon of the cooled filling into the center of half the dough rounds. Top each with another round, then firmly press the edges to seal. Refrigerate assembled pies for 20–30 minutes to ensure the dough is cold before baking.
- Preheat the oven: Preheat your oven to 350°F (175°C) while the pies chill.
- Decorate and bake: Crimp the edges of each hand pie with a fork for a decorative seal. Brush each pie with egg wash and sprinkle with sugar. Cut small slits in the tops for venting. Bake for 25–30 minutes until pies are puffed and golden brown. Let cool slightly before serving. Enjoy!
Notes
- Use cold butter to achieve a flaky crust.
- Chilling the dough before rolling helps prevent sticking and makes it easier to work with.
- Ensure the filling is cooled before assembling to avoid soggy crusts.
- Cut small vents in the top crust to allow steam to escape during baking.
- These hand pies can be stored in an airtight container for up to 3 days or frozen before baking for longer storage.
