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Strawberry Rhubarb Hand Pies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 56 reviews
  • Author: Mary
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat Oven: Preheat your oven to 350°F (175°C) while the pies chill.
  6. 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.

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Find it online: https://peruvianfoodrecipes.com/strawberry-rhubarb-hand-pies-recipe/