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
Scale
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.
