Description

These Strawberry Rhubarb Hand Pies are delightfully flaky, golden pastries filled with a sweet-tart strawberry rhubarb filling. Perfect for spring and summer, these portable mini pies make a fantastic dessert or snack, combining classic flavors in an easy-to-share format.

Ingredients

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For the 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

For the 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

For the Egg Wash:

1 egg, whisked with 1 teaspoon water
Sugar for sprinkling

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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 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 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 to about 1/8 to 1/4-inch thickness. Use a 2 1/2 to 3-inch round cookie cutter to cut out as many rounds as possible, placing them onto the prepared baking sheets. Repeat with the remaining dough balls. Refrigerate scraps if too soft.
Fill and Assemble Hand Pies: Place a heaping teaspoon of the cooled filling into the center of half the dough rounds. Top each with another round, then firmly press the edges to seal. Refrigerate 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.
Finish and Bake: Crimp the edges of each hand pie with a fork for a decorative seal. Brush each pie with egg wash and sprinkle with sugar. Cut small slits in the tops for venting. Bake for 25–30 minutes until pies are puffed and golden brown. Let cool slightly before serving. Enjoy!

Notes

Keep the dough cold at every stage to ensure the flakiest pastry.
If the dough scraps get too soft, refrigerate or freeze until firm before rolling again.
The filling must be cooled before assembling to prevent soggy dough.
Hand pies can be served warm or at room temperature.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Nutrition

Serving Size: 1 hand pie
Calories: 160
Sugar: 7g
Sodium: 55mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 28mg