Strawberry Rhubarb Hand Pies Recipe

Few things can rival the charm of a warm, flaky hand pie bursting with the sweet-tart flavors of strawberries and rhubarb. These Strawberry Rhubarb Hand Pies are incredibly simple to make and just the thing for busy weeknights or spontaneous dessert cravings. Each pocket-sized delight is filled with a perfectly thickened, juicy fruit medley and enveloped in golden, buttery pastry — the kind of treat that’s downright irresistible whether you’re at home or packing a picnic. No need for special equipment or elaborate technique; this recipe is all about ease, satisfying flavor, and old-fashioned comfort (with a hint of bright citrus!).

Why You’ll Love This Recipe

• Ideal for Any Skill Level: These hand pies come together with minimal fuss, making them perfect for both beginner bakers and seasoned pie makers on a time crunch.
• Flavor Meets Convenience: The fresh strawberry-rhubarb filling hits all the right notes — a balance of sweet, tart, and fragrant — while the dough bakes up crisp and tender every time.
• Perfectly Portable: Unlike regular pies, these little beauties fit in your hand, so you can enjoy them at a picnic, as an after-school treat, or as a fancy (but simple) dessert for guests.
• Make-Ahead Friendly: Dough and filling can be prepped ahead, and unbaked hand pies freeze like a dream.

this Recipe

Ingredients You’ll Need

Gather your ingredients, and let’s talk about each one’s purpose:

• All-purpose flour: The backbone of the dough, giving structure and that tender, flaky finish.
• Sugar: Adds a subtle sweetness to both the pastry and filling, enhancing fruit flavor.
• Salt: Don’t skip this — salt balances and brightens every bite of the dough.
• Unsalted butter: Cold is key! The chunks create delightful flakes in the dough, so keep it chilled.
• Eggs: These bring richness and help bind the pastry together, and you’ll use more for an extra glossy finish on top.
• Milk: Softens and enriches the dough, making it easy to work with.
• Strawberries: Use fresh for the juiciest, most vibrant filling. If they’re super ripe, expect an even better pie!
• Rhubarb: Choose red stalks for a sweeter bite and beautiful color — this balances the strawberries.
• Cornstarch: Essential for thickening the fruit mixture so you don’t end up with runny pies.
• Orange zest: Just a touch makes the fruit flavors sing and adds brightness.
• Egg wash (egg + water): Brushed on before baking, it produces a shiny, golden finish.
• Extra sugar for sprinkling: Adds sparkle and crunch to the tops — highly recommended.

Variations

Ready to make these hand pies your own? Here are a few playful twists:

• Mixed Berry Hand Pies: Swap in blueberries or raspberries for half the strawberries.
• Classic Apple-Cinnamon: Replace the filling with diced apples, cinnamon, and a touch of nutmeg.
• Dairy-Free: Use a solid plant-based margarine instead of butter and a splash of non-dairy milk.
• Citrus Twists: Try lemon or lime zest in place of orange for a fresh angle.
• Glaze Finish: Skip the sugar topping and drizzle the cooled pies with a simple vanilla glaze.

Feel free to experiment! Hand pies are ridiculously forgiving, so mix and match as you please.

How to Make Strawberry Rhubarb Hand Pies

Step 1: Make the Dough

Start by mixing flour, sugar, and salt. Cut in your cold cubed butter until the mixture looks like little peas (work quickly — you want to keep those butter bits cold!). Stir in the whisked eggs and milk until the dough rocks a shaggy look. Bring it together with your hands and divide into 4 balls. Wrap each in plastic and refrigerate for about 30 minutes. Chilled dough behaves beautifully and tastes even better.

Step 2: Cook the Filling

In a saucepan, combine strawberries, rhubarb, cornstarch, sugar, salt, and orange zest. Cook, stirring often, for about 6 to 8 minutes, or until the mix bubbles and thickens. The transformation is instant — it’ll go from soupy to luscious jam right before your eyes! Let this mixture cool a bit before assembling.

Step 3: Assemble the Hand Pies

Work with one dough ball at a time (keep the rest chilled so they don’t get tacky). Roll it out on a floured surface to about 1/8 to 1/4 inch thick. Use a round cookie cutter (2.5 to 3 inches is perfect) to stamp out circles. Place them on your prepared baking sheets as you work.

Spoon a generous teaspoon of fruit filling onto half the circles. Top with another dough round, pressing edges to seal. Keep going until you run out of rounds or filling! Chill the assembled hand pies for about 20-30 minutes.

Step 4: Ready, Set, Bake!

Preheat your oven to 350°F. Once the hand pies are nicely chilled, crimp their edges with a fork to lock in that gorgeous filling. Brush the tops with egg wash and sprinkle with sugar. Don’t forget to cut a couple of small slits in each pie for steam to escape.

Bake for 25-30 minutes, or until the hand pies are deeply golden and puffy. Cool slightly, and dig in while they’re still just a little warm.

Your kitchen will smell amazing. Don’t be surprised if everyone comes running as they bake!

Pro Tips for Making the Recipe

• Keep everything cold — especially your butter and dough. This is what creates flaky layers!
• Allow the filling to cool before assembling, so the dough doesn’t get soggy.
• If the dough scraps get too sticky, refrigerate or freeze them for a few minutes before re-rolling.
• Don’t overfill — a heaping teaspoon is plenty; otherwise, you risk leaks.
• Egg wash is worth it! It’s the key to that bakery-style golden finish.
• For the neatest edges, use the tines of a fork to seal pies firmly and create a decorative pattern.

How to Serve

These hand pies shine brightest when served slightly warm — just enough so the filling is soft and the crust is extra flaky. They’re lovely on their own, but play well with a scoop of vanilla ice cream or fresh whipped cream for a plated dessert. For a brunch spread, pair them with coffee or tea. Kids adore them in lunchboxes, and they travel well for hikes or picnics.

For a fancier touch, dust lightly with powdered sugar once cooled, or stack them high on a platter for an eye-catching centerpiece!

Make Ahead and Storage

Storing Leftovers

Hand pies store easily in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. The crust stays fairly crisp, especially if reheated gently.

Freezing

Unbaked hand pies freezer wonderfully. Arrange them in a single layer on a baking sheet, freeze until firm, then transfer to a zip-top freezer bag. Bake straight from the freezer, adding a few extra minutes to the baking time.

Reheating

To re-crisp, simply warm baked pies in a 325°F oven for 8–10 minutes or until the pastry is revived and the filling is warm. They can be microwaved for convenience, but the oven is the way to go for maximum flakiness.

FAQs

Can I use frozen fruit for the filling?
Absolutely! No need to defrost — just toss frozen strawberries and rhubarb straight into the saucepan, though you may need to cook the filling an extra minute or two until it thickens up.

Why is chilling the dough so important?
Chilling helps the butter stay solid, which turns into flakiness as the pies bake. It also makes the dough easier to handle and prevents shrinking in the oven.

Do I have to make round pies?
Not at all! If you prefer, cut the dough into squares, rectangles, or even fun shapes with cookie cutters. Just keep the filling amount in check and seal well.

How do I prevent leaks during baking?
Make sure the dough is sealed tightly all around the edge. Press with a fork or your fingers, and don’t overfill. Slits in the tops also release steam and help pies hold their shape.

Final Thoughts

Strawberry Rhubarb Hand Pies are a treat worth making any time you crave something special and homey. They’re quick enough for a weeknight, festive enough for a gathering, and endlessly customizable. Gather your ingredients, roll up your sleeves, and discover just how simple — and satisfying — homemade hand pies can be. Your kitchen (and everyone who walks into it) will thank you!

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