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Strawberry Rhubarb Hand Pies

Close-up of golden, flaky Strawberry Rhubarb Hand Pies on a white plate, one cut open showing the red filling.
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A recipe for individual fruit pies using a flaky crust filled with sweet and tart strawberry rhubarb filling.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • 1/2 cup ice water, plus more if needed
  • 4 cups fresh rhubarb, chopped into 1/2-inch pieces
  • 4 cups fresh strawberries, hulled and quartered
  • 1 cup granulated sugar, divided
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk or water (for egg wash)
  • 2 tablespoons coarse sugar for sprinkling (optional)

Instructions

  1. Prepare the crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the filling: In a large bowl, combine the chopped rhubarb, quartered strawberries, 3/4 cup of the sugar, cornstarch, and lemon juice. Toss gently to coat. Let the mixture sit for 15 minutes while you roll out the dough.
  3. Roll the dough: On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness. Use a 5-inch round cutter (or a plate as a guide) to cut out circles. Repeat with the second disk. You should get 8 to 10 circles total.
  4. Assemble the pies: Place about 2 tablespoons of the fruit filling onto the center of one dough circle, leaving a 1-inch border clear. Brush the edges of the dough lightly with water. Place a second dough circle on top. Crimp the edges firmly with a fork to seal completely. Cut two small slits in the top of each pie to allow steam to escape.
  5. Chill and bake: Place the assembled hand pies on a baking sheet lined with parchment paper. Chill them in the refrigerator for 15 minutes. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  6. Finish and bake: Whisk the egg and milk/water together to create an egg wash. Brush the tops of the chilled pies with the egg wash and sprinkle with coarse sugar, if using. Bake for 25 to 30 minutes, or until the crust is golden brown and the filling is bubbling.
  7. Cool: Let the hand pies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool further.

Notes

  • For a flakier crust, do not overwork the dough when mixing the water in.
  • If your rhubarb is very tart, increase the sugar in the filling by 1 to 2 tablespoons.
  • You can make these pies up to 24 hours ahead; store unbaked pies on the baking sheet, covered, in the refrigerator, and add 5 minutes to the baking time.

Nutrition

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