There’s something absolutely magical about the combination of tart rhubarb and sweet strawberries, all tucked inside a golden, flaky crust. This Strawberry Rhubarb Hand Pies Recipe brings together the very best of summer’s flavors in a perfectly portable, individually-sized treat. Whether you’re planning a picnic, need a fun dessert for a gathering, or simply want to treat yourself to a nostalgic classic, these hand pies hit all the right notes—bright, juicy, and completely irresistible!

Strawberry Rhubarb Hand Pies Recipe - Recipe Image

Ingredients You’ll Need

Filling
- 1 ½ cups fresh strawberries, hulled and chopped
- 1 ½ cups fresh rhubarb, chopped
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Crust
- 1 package (2 sheets) refrigerated pie crusts or homemade pie dough
Topping
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)

How to Make Strawberry Rhubarb Hand Pies Recipe

Step 1: Prepare the Filling

Start by combining the strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract in a medium saucepan. Over medium heat, cook the mixture for about 8 to 10 minutes, stirring frequently. You’ll know it’s ready when the fruit has softened, the mixture has thickened, and your kitchen smells like a summer garden. Set the filling aside to cool completely—this step is key for easy assembly and to prevent soggy pies.

Step 2: Roll and Cut the Dough

On a lightly floured surface, roll out your pie crusts until they’re smooth and just a bit thinner than when they came out of the package. Use a 4- to 5-inch round cutter (or even a drinking glass) to cut out circles, or go for rectangles if you like a more rustic look. Gather and reroll any scraps so you get as many pies as possible.

Step 3: Fill and Seal

Spoon 1 to 2 tablespoons of the cooled strawberry rhubarb filling into the center of half of your dough rounds. Don’t be tempted to overfill—just enough for a generous bite without making it tricky to seal. Place the remaining dough rounds on top, then use a fork to press and seal the edges all around, ensuring none of that delicious filling escapes during baking.

Step 4: Egg Wash and Sugar Sprinkle

Arrange the hand pies on a parchment-lined baking sheet. Brush each one with the beaten egg for that gorgeous golden shine. For a little extra sparkle and crunch, sprinkle the tops with coarse sugar—totally optional, but highly recommended if you love a bakery-style finish!

Step 5: Bake and Cool

Pop the tray into your preheated 400°F oven and bake for 18 to 22 minutes. Watch for that golden brown crust and bubbling filling peeking through. Once baked, let the hand pies cool for at least a few minutes so the filling can set and you don’t burn your tongue with that first eager bite.

How to Serve Strawberry Rhubarb Hand Pies Recipe

Garnishes

For a truly special touch, dust your hand pies with a little powdered sugar or drizzle with a simple vanilla glaze. A scoop of vanilla ice cream alongside (or even sandwiched between two pies) is pure summer dessert perfection. Fresh mint leaves make a lovely, fragrant garnish too.

Side Dishes

These hand pies are perfect all on their own, but if you’re serving them at brunch or a picnic, pair with a fresh fruit salad or a dollop of whipped cream. For a more indulgent spread, offer a platter of cheeses or a light berry compote to complement the sweet-tart filling.

Creative Ways to Present

Stack the hand pies on a tiered dessert tray for a show-stopping centerpiece, or wrap each one in parchment and tie with twine for a sweet party favor. For a fun twist, serve them warm in small baskets lined with gingham napkins—just like a classic bakery or picnic in the park. The Strawberry Rhubarb Hand Pies Recipe is all about making dessert feel playful and approachable!

Make Ahead and Storage

Storing Leftovers

If you somehow end up with leftovers, store your hand pies in an airtight container at room temperature for up to two days. For longer storage, pop them in the fridge, where they’ll keep for about four days. They’re delicious at room temp, but a quick reheat brings back that just-baked magic.

Freezing

This recipe is freezer-friendly! You can assemble the hand pies and freeze them before baking—just place them on a tray, freeze until solid, then transfer to a zip-top bag. Bake straight from frozen, adding an extra 3 to 5 minutes to the baking time. You can also freeze baked pies, then thaw and reheat as needed for an instant treat.

Reheating

To reheat, simply pop the pies in a 350°F oven for 5 to 10 minutes, or until warmed through and the crust is crisp again. If you’re in a hurry, a quick zap in the microwave works too, but the crust will be soft rather than crisp. For best results, always reheat in the oven when possible!

FAQs

Can I use frozen fruit for the filling?

Absolutely! If fresh strawberries or rhubarb aren’t available, frozen works wonderfully. Just be sure to thaw and drain them well before cooking the filling, as they can release extra moisture.

Is it possible to make the dough from scratch?

Yes, homemade pie dough is always welcome! If you have a favorite recipe, go for it. The Strawberry Rhubarb Hand Pies Recipe shines with a buttery, flaky crust, whether you use store-bought or homemade.

Can I make these gluten-free or vegan?

Definitely! Use your preferred gluten-free pie dough and substitute a plant-based milk for the egg wash. The filling itself is naturally vegan and gluten-free, so everyone can enjoy a bite.

Should I cool the filling completely before assembling?

Yes, letting the filling cool is essential. A hot filling will soften the dough and make the hand pies harder to assemble and seal, plus it can lead to leaks in the oven.

What’s the best way to transport these pies?

Hand pies are made for sharing and traveling! Once cooled, layer them in a container with parchment between layers, or wrap individually in wax paper for easy, mess-free snacking on the go.

Final Thoughts

I can’t recommend this Strawberry Rhubarb Hand Pies Recipe enough for moments when you want something nostalgic, cheerful, and bursting with fresh fruit flavor. They’re a joy to make, a delight to eat, and sure to become a beloved treat in your kitchen. Gather your ingredients, invite a friend, and bake a batch that celebrates the best of strawberry and rhubarb season!

Strawberry Rhubarb Hand Pies Recipe

4.8 from 12 reviews

Author: admin
Total Time: 45 minutes
Yield: 8 hand pies 1x
Diet: Vegetarian

Print Recipe

Description

These delightful Strawberry Rhubarb Hand Pies combine the sweet and tart flavors of fresh strawberries and rhubarb encased in a flaky, golden baked crust. Perfect for a summer dessert, these portable pies make a charming treat for any occasion.

Ingredients

Scale

Filling

1 ½ cups fresh strawberries, hulled and chopped
1 ½ cups fresh rhubarb, chopped
½ cup granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1 teaspoon vanilla extract

Crust

1 package (2 sheets) refrigerated pie crusts or homemade pie dough

Topping

1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (optional, for sprinkling)

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Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and to allow even baking.
Cook the Filling: In a medium saucepan, combine the chopped strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat, stirring frequently for 8–10 minutes until the mixture thickens and the fruit breaks down slightly. Remove from heat and let it cool completely to ensure easy handling and prevent soggy crusts.
Prepare the Dough: Roll out the pie dough on a lightly floured surface. Using a cutter or a glass, cut the dough into 4 to 5-inch circles or rectangles.
Assemble the Hand Pies: Spoon 1 to 2 tablespoons of the cooled fruit filling onto the center of half of the dough pieces. Place the remaining dough pieces on top and press the edges together firmly with a fork to seal each pie securely.
Apply Egg Wash and Sugar: Place the assembled hand pies on the prepared baking sheet. Brush the tops of each pie generously with the beaten egg to create a beautiful golden finish. Sprinkle with coarse sugar if desired for extra sweetness and texture.
Bake: Bake the pies in the preheated oven for 18–22 minutes or until they turn golden brown and the filling bubbles.
Cool and Serve: Allow the hand pies to cool slightly on a wire rack before serving. They can be enjoyed warm or at room temperature, optionally accompanied by a scoop of vanilla ice cream.

Notes

The filling can be made up to 2 days ahead and stored in the refrigerator for convenience.
Serve these hand pies warm or at room temperature, ideal with a scoop of vanilla ice cream for added indulgence.
For freezing, assemble the hand pies first, freeze them before baking, and then bake directly from frozen, adding an extra 3–5 minutes to the baking time.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American