If you are looking for a delightful treat that perfectly balances sweet and tangy flavors, then this Strawberry Rhubarb Hand Pies Recipe is about to become your new favorite. These little pockets of joy bring together the bright freshness of strawberries with the tart punch of rhubarb, all wrapped up in buttery, flaky pastry. Whether for a special occasion or a cozy afternoon snack, these hand pies are a charming way to celebrate the season’s best fruit with every bite.
Ingredients You’ll Need
Simple ingredients are the heart of this Strawberry Rhubarb Hand Pies Recipe, each carefully chosen to build layers of flavor and texture. From the crisp all-purpose flour to the zingy orange zest, every element plays a vital role in making these pies unforgettable.
- 3 cups all-purpose flour: This creates the perfect flaky crust that holds the filling beautifully.
- 2 tablespoons sugar: Adds just a hint of sweetness to the dough for balance.
- 1/4 teaspoon salt: Enhances all the flavors in both crust and filling.
- 1 cup (2 sticks) unsalted butter, cold and cubed: Keeps the dough tender and flaky when baked.
- 2 eggs, whisked: Binds the dough and gives it richness.
- 2-3 tablespoons milk: Helps bring the dough together without making it too sticky.
- 1 1/3 cups hulled and chopped fresh strawberries: Bursting with sweetness, they brighten up the filling.
- 1 cup diced rhubarb: Adds a lovely tartness that elevates the flavor profile.
- 2 tablespoons cornstarch: Thickens the fruit filling so it stays put inside each pie.
- 1/2 cup granulated sugar: Sweetens the filling just enough to offset the rhubarb’s tang.
- Pinch of salt: Balances the fruit’s acidity in the filling.
- 1 teaspoon orange zest: Lifts the whole mixture with a subtle citrus aroma.
- 1 egg whisked with 1 teaspoon water: Makes the crust beautifully golden and shiny once baked.
- Sugar for sprinkling: A final touch for a sweet, crunchy finish on top of each hand pie.
How to Make Strawberry Rhubarb Hand Pies Recipe
Step 1: Make the Dough
Start by combining the flour, sugar, and salt in a large bowl. Add the cold, cubed butter and use a pastry cutter or your fingers to blend everything until the mixture looks like coarse crumbs. Then mix in the whisked eggs and add just enough milk to bring the dough together. Divide the dough into four balls, wrap them with plastic wrap, and pop them in the fridge to chill for about 30 minutes. This chilling step is key for a dough that’s easy to roll out and flaky when baked.
Step 2: Prepare the Filling
In a saucepan over medium heat, combine the strawberries, rhubarb, cornstarch, sugar, salt, and orange zest. Stir constantly for about 6 to 8 minutes until the mixture bubbles and thickens beautifully. Take it off the heat and let it cool slightly while you prepare your baking sheets with parchment paper. This luscious filling is the soul of your hand pies.
Step 3: Roll Out Dough and Cut Rounds
Working with one dough ball at a time (keep the others chilled), roll out the dough on a lightly floured surface until it’s between 1/8 and 1/4 inch thick. Use a round cookie cutter, about 2 1/2 to 3 inches in diameter, to cut out as many circles as you can. Arrange these on your prepared baking sheets, and keep any scraps chilled for reuse to maintain that flaky texture.
Step 4: Fill and Assemble Hand Pies
Place a heaping teaspoon of the cooled filling in the center of half your dough rounds. Gently place another round on top and press the edges firmly to seal. Chilling the assembled pies for 20 to 30 minutes before baking helps the dough hold its shape and bake up tender and flaky.
Step 5: Preheat and Bake
Preheat your oven to 350°F (175°C) while the pies rest in the fridge. Just before baking, crimp the edges of the pies with a fork for a lovely decorative touch. Brush each one with the egg wash and sprinkle with sugar to create a golden, crunchy top. Don’t forget to cut small slits in the tops to let steam escape. Bake for 25 to 30 minutes until puffed and golden. Let them cool slightly before diving in to enjoy that perfect fruit-filled bite.
How to Serve Strawberry Rhubarb Hand Pies Recipe
Garnishes
A light dusting of powdered sugar or a dollop of whipped cream complements these hand pies beautifully, adding both visual charm and a hint of indulgence that’s hard to resist.
Side Dishes
Serve these hand pies alongside a simple green salad or a scoop of vanilla ice cream. The contrast between the fresh tartness of the pies and creamy or crisp sides makes for a delightful balance.
Creative Ways to Present
For a festive touch, tie a colorful ribbon around a bundle of hand pies if serving at a party or picnic. Alternatively, arrange them on a rustic wooden board with fresh strawberries and rhubarb stalks for a charming, seasonal display that invites guests to dig in.
Make Ahead and Storage
Storing Leftovers
Keep any leftover hand pies stored in an airtight container at room temperature for up to two days. If you want to extend their life, store them in the fridge, where they will keep fresh for up to four days.
Freezing
These hand pies freeze very well. After assembling but before baking, freeze them on a baking sheet until firm, then transfer to a freezer-safe container or bag. Bake directly from frozen, adding a few extra minutes to the baking time.
Reheating
To bring leftover hand pies back to life, warm them in a 325°F oven for 10 to 15 minutes until heated through and flaky again. Avoid the microwave if possible to keep that crisp, buttery texture intact.
FAQs
Can I use frozen strawberries and rhubarb for this recipe?
Yes, you can use frozen fruit, but be sure to thaw and drain excess liquid before cooking to avoid a watery filling that won’t set properly.
What can I substitute for orange zest?
If you don’t have orange zest, lemon zest works well too. It provides a similarly bright citrus note that enhances the flavors of the fruit filling.
Is there a way to make this recipe vegan?
Absolutely! Substitute the butter with vegan margarine or coconut oil, and replace the eggs with flax eggs or another egg alternative to keep the dough tender and bind it together.
How do I know when the hand pies are done baking?
Look for golden brown, puffed crusts with a few browned spots on top. The filling should be bubbly through the vent holes, indicating everything is cooked perfectly.
Can I make the dough ahead of time?
Definitely. The dough can be prepared a day in advance and kept wrapped in the fridge. Just let it rest to come to a workable temperature before rolling out.
Final Thoughts
I truly hope you enjoy creating and savoring this Strawberry Rhubarb Hand Pies Recipe as much as I do. It’s such a wonderful way to showcase fresh flavors wrapped in a flaky, buttery crust that makes every bite feel like a mini celebration. Whether you’re sharing with friends or indulging by yourself, these hand pies are sure to brighten any day. Give them a try and watch your love for strawberry and rhubarb blossom all over again!
Print
Strawberry Rhubarb Hand Pies Recipe
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these delicious Strawberry Rhubarb Hand Pies featuring a tender, flaky homemade pastry filled with a sweet and tangy strawberry rhubarb filling. Perfectly portioned for snacking or dessert, these hand pies are baked to golden perfection and topped with a delicate sugar sprinkle for a pleasant crunch.
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
- 1 egg, whisked with 1 teaspoon water (for 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 the dough into 4 balls, wrap them with plastic wrap, and chill in the refrigerator for about 30 minutes to make handling easier.
- Prepare the Filling: In a medium saucepan, combine strawberries, rhubarb, cornstarch, sugar, salt, and orange zest. Cook over medium heat, stirring constantly for 6 to 8 minutes until the mixture becomes bubbly and thickened. Remove from heat and allow to cool slightly. Meanwhile, line two baking sheets with parchment paper.
- Roll Out Dough and Cut Rounds: Work with one dough ball at a time, keeping the others refrigerated. 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 rounds and place them onto the prepared baking sheets. Repeat with remaining dough balls. Refrigerate scraps if they become too soft.
- Fill and Assemble Hand 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 the pies. Refrigerate the assembled pies for 20–30 minutes to ensure the dough stays cold before baking.
- Preheat Oven: While the pies chill, preheat your oven to 350°F (175°C).
- Finish and Bake: Crimp the edges of each hand pie with a fork for a decorative seal. Brush each pie with the egg wash and sprinkle with sugar. Cut small slits on tops of the pies to allow steam to vent. Bake for 25–30 minutes until the pies puff up and turn golden brown. Allow to cool slightly before serving. Enjoy!
Notes
- Chilling the dough and assembled pies is crucial to maintain flakiness in the crust.
- Make sure to cool the filling before assembling to prevent the dough from becoming soggy.
- Use fresh fruit for the best flavor; frozen can be substituted but might require extra thickening.
- Small slits on the pie tops help steam escape and keep the crust crisp.
- These hand pies can be stored in an airtight container for up to two days or frozen for longer storage.
