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)
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
Nutrition
- Serving Size: 1 hand pie
- Calories: 240
- Sugar: 13g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
