If you have a soft spot for fresh, fruity treats that are as charming to hold as they are to eat, you’re going to fall head over heels for this Strawberry Rhubarb Hand Pies Recipe. These delightful little parcels pack in the perfect balance of sweet strawberries and tangy rhubarb, wrapped in a flaky, buttery crust that practically melts in your mouth. Whether you’re baking for a casual afternoon snack or a welcoming dessert after dinner, these hand pies bring all the warmth and nostalgia of homemade goodness with every bite.
Ingredients You’ll Need
The magic of these hand pies lies in their simplicity and harmony. Each ingredient plays an essential role, from the flaky crust to the luscious filling that bursts with flavor, color, and texture.
- 3 cups all-purpose flour: Creates a tender, sturdy dough perfect for holding all that delicious filling without falling apart.
- 2 tablespoons sugar: Adds a subtle sweetness to balance the tartness in the filling.
- 1/4 teaspoon salt: Enhances the flavor of the dough and rounds out sweetness.
- 1 cup (2 sticks) unsalted butter, cold, cut into cubes: Essential for flakiness, the butter creates layers as it bakes.
- 2 eggs, whisked: Helps bind the dough ingredients and adds richness.
- 2-3 tablespoons milk: Used to bring the dough together while keeping it tender.
- 1 1/3 cups hulled and chopped fresh strawberries: Provides juicy sweetness and a vibrant red hue.
- 1 cup diced rhubarb: Adds that signature tartness that contrasts beautifully with the strawberries.
- 2 tablespoons cornstarch: Thicken the filling to a luscious, spoonable consistency.
- 1/2 cup granulated sugar: Sweetens the fruity filling, balancing the rhubarb’s tang.
- Pinch of salt: Intensifies the flavors in the filling.
- 1 teaspoon orange zest: Brings a bright, citrusy note that livens up the entire filling.
- 1 egg, whisked with 1 teaspoon water: This egg wash gives the pies a gorgeous golden, glossy finish.
- Sugar for sprinkling: Adds a sparkling, sweet crunch on top after baking.
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. Cut in the cold, unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs—that little texture is key for that perfect flakiness in your crust. Next, mix in the whisked eggs along with just enough milk to bring the dough together. Divide the dough into four balls, wrap them tightly, and pop them in the fridge to chill for around 30 minutes. This resting time makes the dough so much easier to handle and roll out later.
Step 2: Prepare the Filling
While the dough chills, jump into crafting that irresistible filling. Combine the strawberries, rhubarb, cornstarch, sugar, a pinch of salt, and orange zest in a saucepan. Cook this medley over medium heat, stirring constantly to avoid any sticking, until it thickens and bubbles nicely—about 6 to 8 minutes. Then, let it cool slightly so it’s easier to work with when filling your pies.
Step 3: Roll Out Dough and Cut Rounds
Once your dough is chilled, work with one ball at a time on a lightly floured surface. Roll each out to about 1/8 to 1/4-inch thickness—thin enough for a tender crust but thick enough to hold the filling without breaking. Use a 2 1/2 to 3-inch round cookie cutter to cut as many circles as you can, placing them on parchment-lined baking sheets. Keep those dough scraps chilled if they start to soften too much as you go.
Step 4: Fill and Assemble Hand Pies
Place a generous teaspoon of the cooled strawberry rhubarb filling right in the center of half your dough rounds. Cover with the remaining rounds and firmly press the edges to seal. Chilling the assembled pies for 20 to 30 minutes before baking helps the crust hold its shape and bake up beautifully flaky.
Step 5: Preheat Oven
Set your oven to 350°F (175°C) as the pies chill. This is the perfect temperature to develop golden, flaky exteriors without burning the sugar topping.
Step 6: Finish and Bake
Before baking, press the edges of each pie with a fork for a decorative touch and brush with your egg wash for that shiny, baked glow. Sprinkle the tops with sugar for a sparkling crust finish, and cut small slits on the tops of the pies to vent steam during baking. Bake for 25 to 30 minutes, until the pies puff up and turn a lovely golden brown. Allow them to cool slightly—you’ll want to savor these warm but not too hot for the perfect hand-held indulgence.
How to Serve Strawberry Rhubarb Hand Pies Recipe
Garnishes
Sprinkling a little powdered sugar over the cooled hand pies adds an elegant, snowy finish that complements the rustic charm. Fresh mint leaves provide a pop of green and a fresh herbal contrast if you want to brighten the presentation. A dollop of whipped cream or a scoop of vanilla ice cream is always a welcome partner for these warm pies, balancing their tart-sweet filling with creamy richness.
Side Dishes
These hand pies make a wonderful centerpiece on a dessert table but they’re also fantastic paired with a cup of tea or freshly brewed coffee for a delightful afternoon treat. For brunch, serve alongside scrambled eggs or a light green salad dressed with a simple vinaigrette to balance the sweetness and add some freshness.
Creative Ways to Present
For a tea party or picnic, wrap individual pies in parchment paper tied with twine, turning them into charming edible gifts. You can also arrange them on a tiered serving platter alongside fresh berries for a colorful, inviting display that beckons everyone to take one (or two!). If feeling adventurous, drizzle a simple glaze made from powdered sugar and lemon juice over the cooled pies for a bright, shiny finish that amps up their appeal.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Rhubarb Hand Pies can be stored in an airtight container at room temperature for up to two days, but for best texture and taste, refrigeration is your friend. Keep them wrapped or covered, and they’ll stay deliciously fresh for about three days.
Freezing
These hand pies freeze beautifully, making them a perfect make-ahead treat. Freeze them on a baking sheet first so they don’t stick together, then transfer to a freezer bag or airtight container. They will keep well for up to two months. When ready to enjoy, thaw at room temperature or warm gently in the oven.
Reheating
To bring back that fresh-from-the-oven warmth, reheat the pies in a 325°F oven for 10 to 15 minutes. Avoid the microwave if you can, as it tends to soften the crust. The oven method will refresh the flakiness and keep the filling luscious and warm.
FAQs
Can I use frozen strawberries and rhubarb for this recipe?
Yes, you can! Just make sure to thaw and drain them well before cooking the filling so it doesn’t become too watery. You may need to reduce the cornstarch slightly depending on how juicy your frozen fruit is.
Is it possible to make the dough gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum for best results. The dough texture will be slightly different, but the hand pies will still be delicious.
How long can I keep the filling before assembling the pies?
Once cooked, the filling can be refrigerated in an airtight container for up to 3 days. It’s important to let it cool completely before assembling to prevent the dough from becoming soggy.
Can I use other fruits instead of strawberries and rhubarb?
Definitely! Peaches and blueberries, apples and cinnamon, or cherries all make wonderful alternatives. Just adjust the sugar and thickener amounts based on the sweetness and juice content of the fruit.
Why do I need to chill the dough and assembled pies before baking?
Chilling solidifies the butter and firms up the gluten in the dough, which helps create those flaky layers and prevents the pies from spreading or leaking during baking.
Final Thoughts
Now that you have every step to master this Strawberry Rhubarb Hand Pies Recipe, I hope you’ll give it a try and make it a new favorite in your baking repertoire. There’s something truly special about hand pies that connect us to simple pleasures and shared memories — and these hand pies deliver that in full, delicious measure. Happy baking!
Print
Strawberry Rhubarb Hand Pies Recipe
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 hand pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Strawberry Rhubarb Hand Pies are delightful handheld pastries filled with a sweet and tangy strawberry and rhubarb mixture. The flaky, buttery crust encases a luscious fruit filling scented with orange zest, making these pies a perfect treat for dessert or a special snack. Easy to make and perfect for gatherings, they combine the fresh flavors of spring with a classic pastry technique.
Ingredients
For the 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
For the 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
For 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 Out Dough and Cut 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.
- 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. Refrigerate assembled pies for 20–30 minutes to ensure the dough is cold before baking.
- Preheat Oven: Preheat your oven to 350°F (175°C) while the pies chill.
- Finish 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
- Make sure the butter is very cold to create flaky dough.
- Chilling the dough before rolling helps prevent it from sticking.
- The filling should be cooled before filling the dough rounds to avoid sogginess.
- You can substitute strawberries with frozen berries if fresh are not available, just thaw and drain before use.
- Store leftover hand pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
