Description
These delightful Strawberry Rhubarb Hand Pies combine a flaky, buttery crust with a sweet and tangy fruit filling. Perfect as a grab-and-go dessert or a charming treat for any occasion, these hand pies offer the perfect balance of tart rhubarb, juicy strawberries, and a hint of orange zest all encased in golden baked pastry.
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
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 the dough 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 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 chilled. On a lightly floured surface, roll the dough out to about 1/8 to 1/4-inch thickness. Use a 2 1/2 to 3-inch round cookie cutter to cut as many rounds as possible, placing them onto the prepared baking sheets. Repeat with the remaining dough balls. Refrigerate any scraps if they become too soft.
- Fill and Assemble Hand Pies: Place a heaping teaspoon of the cooled filling into the center of half of the dough rounds. Top each with another dough round and firmly press the edges to seal. Refrigerate the 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 in the refrigerator.
- Finish and Bake: Crimp the edges of each hand pie with a fork to create a decorative seal. Brush each pie with the egg wash and sprinkle with sugar. Cut small slits in the tops to allow venting during baking. Bake for 25–30 minutes, or until the pies are puffed and golden brown. Let cool slightly before serving. Enjoy your homemade hand pies!
Notes
- Keep the butter and dough cold to ensure a flaky crust.
- The filling needs to be cooled before assembling to prevent dough from becoming soggy.
- You can freeze assembled hand pies before baking for up to 1 month; bake them straight from frozen, adding a few extra minutes to the baking time.
- Adjust sugar in filling to taste depending on the sweetness of your strawberries and rhubarb.
- Ensure to cut slits on top of pies to release steam and prevent bursting.
