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
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
- 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.
