Description
Strawberry rhubarb hand pies bring sweet-tart summer memories right to your kitchen table. Perfectly portioned and packed with fresh fruit, these little pastries deliver a delightful treat you can enjoy anywhere.
Ingredients
Scale
Fruits and Filling:
- 0.75 cup chopped rhubarb
- 0.75 cup chopped strawberries
- 0.25 cup granulated sugar
- 0.5 teaspoon lemon zest
- 1 tablespoon cornstarch
- 0.5 teaspoon vanilla extract
Pastry Dry Ingredients:
- 1.25 cups all-purpose flour
- 1 tablespoon granulated sugar
- 0.5 teaspoon salt
Pastry Wet Ingredients and Finishing:
- 0.5 cup unsalted butter, cold and cubed
- 3–4 tablespoons ice water
- 1 egg
- 1 tablespoon coarse or turbinado sugar
Instructions
- Combine 1¼ cups flour, 1 tablespoon sugar, and ½ teaspoon salt in a mixing bowl. Crumble ½ cup cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
- Gradually add 3-4 tablespoons ice water, mixing until the dough just comes together. Shape into a flat disc and refrigerate for 30 minutes to firm up.
- In a saucepan, mix ¾ cup chopped rhubarb, ¾ cup chopped strawberries, ¼ cup sugar, 1 tablespoon cornstarch, ½ teaspoon lemon zest, and ½ teaspoon vanilla extract.
- Cook the fruit mixture over medium heat for 6-8 minutes, stirring constantly until the fruit breaks down and thickens. Remove from heat and let cool completely.
- Roll out the chilled dough on a floured surface to ⅛-inch thickness. Cut into 8 equal rectangles or circles.
- Place 1 tablespoon of cooled fruit filling in the center of half of the dough pieces.
- Cover each filled piece with a matching dough piece. Crimp the edges tightly with a fork to seal completely.
- Cut a small vent slit on top of each hand pie to allow steam to escape.
- Arrange the hand pies on a parchment-lined baking sheet. Whisk 1 egg and brush the tops of the pies.
- Sprinkle with 1 tablespoon coarse sugar if desired.
- Bake at 375°F for 22-25 minutes until the crust turns golden brown and the filling bubbles slightly.
- Allow the hand pies to cool on the baking sheet for 10 minutes before serving. The filling will be extremely hot, so handle carefully.
Notes
- Chill the dough thoroughly to ensure a flaky, tender crust that doesn’t shrink during baking.
- Use very cold butter and work quickly when mixing the pastry to keep the fat from melting.
- Cut the fruit small and cook down to prevent excess liquid from making the hand pies soggy.
- Crimp the edges firmly with a fork to seal in the delicious filling and prevent leaks during baking.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Pies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 258 kcal
- Sugar: 8 g
- Sodium: 119 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg