Strawberry Rhubarb Hand Pies Recipe promises a delightful treat that’s perfect for any occasion. These hand-held pastries are filled with a delicious mix of sweet strawberries and tart rhubarb, providing a balance of flavors that’s sure to satisfy. Grab your apron and get ready to impress your friends and family!
Why You’ll Love Strawberry Rhubarb Hand Pies
- Perfectly Portable: These hand pies make for an easy grab-and-go treat that’s great for picnics and snacks.
- Sweet and Tart Balance: The unique combination of strawberries and rhubarb creates a delightful flavor that’s both sweet and tangy.
- Customizable Filling: Change up the filling by adding other fruits or spices to make it your own.
- Easy to Make: With simple steps, this recipe is beginner-friendly and fun for all ages.
- Great for Any Occasion: Ideal for gatherings, holiday celebrations, or just because!
Prep & Cook Time Breakdown
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 20 minutes
What You Need For Strawberry Rhubarb Hand Pies
- 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
- 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
- 1 egg, whisked with 1 teaspoon water
- Sugar for sprinkling
Step-by-Step: How to Make Strawberry Rhubarb Hand Pies
1. 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.
2. 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.
3. Roll Out the Dough
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.
4. Assemble the 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.
5. Bake the Pies
Preheat your oven to 350°F (175°C) while the pies chill. 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!
Pro Tips to Perfect Strawberry Rhubarb Hand Pies
- Use Cold Ingredients: Make sure to use very cold butter and water for a flaky crust.
- Chill the Dough: Chilling the dough before rolling helps prevent it from becoming too soft.
- Don’t Overfill: Avoid overfilling the hand pies to prevent leaking during baking.
- Seal Well: Press the edges firmly and crimp to ensure they stay sealed while baking.
- Keep an Eye on the Oven: Baking times can vary, so watch for that golden brown color on the pies.
How to Serve Strawberry Rhubarb Hand Pies
Serve your Strawberry Rhubarb Hand Pies warm or at room temperature. They pair nicely with a scoop of vanilla ice cream or a dollop of whipped cream. You can also sprinkle some powdered sugar on top for an elegant touch. Perfect for dessert or a mid-day snack, these hand pies are sure to be a hit!
Storing Your Strawberry Rhubarb Hand Pies
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Keep them in the fridge for 5–7 days if you want them to last longer.
- Freezing: Freeze unbaked hand pies. Just wrap them tightly in plastic wrap, then foil, for up to 3 months. Bake from frozen, adding a few extra minutes to the bake time.
- Reheating: Simply pop them in a preheated oven at 350°F (175°C) for about 10 minutes to warm them up.
- Avoid Moisture: Ensure they are fully cooled before storing to avoid moisture build-up.
Keys to Recipe Success
- Measure Carefully: Accurate measurements of ingredients ensure the perfect texture.
- Understand Your Oven: Every oven is different; knowing how yours works can help you achieve the best baking results.
- Be Patient: Take your time with chilling and rolling out dough for easier handling.
- Taste the Filling: Adjust sugar based on the sweetness of your strawberries and rhubarb.
- Experiment: Feel free to experiment with different fruits to find your favorite combination!
Flavor Twist Ideas
- Spiced Version: Add a pinch of cinnamon or nutmeg to the filling for added warmth.
- Citrus Kick: Incorporate lemon zest for an additional layer of bright flavor.
- Nutty Texture: Add crushed nuts like walnuts or pecans for a crunchy texture.
- Mixed Berries: Substitute half of the strawberries with blueberries or raspberries for a mixed berry filling.
- Chocolate Drizzle: Top the cooled pies with a thin drizzle of melted chocolate for a decadent touch.
Strawberry Rhubarb Hand Pies FAQ Guide
- Can I use frozen rhubarb? Yes, just make sure to thaw and drain excess moisture before using.
- Are there any alternatives to rhubarb? Yes, you can use other tart fruits like sour cherries or even tart apples.
- How can I tell when the pies are done? They should be golden brown and puffed up; if the filling bubbles out, they are done!
- Can I make these ahead of time? Absolutely! You can prepare and freeze them unbaked, then bake them fresh when you’re ready.
Closing Remarks
Strawberry Rhubarb Hand Pies are a delightful dessert that combines the best of both worlds: the sweetness of strawberries and the tanginess of rhubarb. Easy to make and fun to share, these hand pies are perfect for any gathering or just an everyday treat. With a few simple steps, you can create a pie that’s bursting with flavor and sure to please everyone. Enjoy your baking adventure!
Strawberry Rhubarb Hand Pies
Ingredients
For the Dough
- 3 cups all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold, cut into cubes
- 2 large eggs, whisked
- 2-3 tablespoons milk Adjust as needed to bring dough together.
For the Filling
- 1 1/3 cups hulled and chopped fresh strawberries
- 1 cup diced rhubarb
- 2 tablespoons cornstarch
- 1/2 cup granulated sugar
- 1 pinch salt
- 1 teaspoon orange zest
For Assembly
- 1 large egg, whisked with 1 teaspoon water For egg wash.
- Sugar for sprinkling
Instructions
Preparation
- In a large mixing bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and blend until the mixture resembles coarse crumbs.
- Mix in the whisked eggs and enough milk to bring the dough together. Form into 4 balls, wrap with plastic wrap, and chill in the refrigerator for about 30 minutes.
Filling Preparation
- In a medium saucepan, stir together strawberries, rhubarb, cornstarch, sugar, salt, and orange zest. Cook over medium heat for 6–8 minutes until bubbly and thickened. Remove from heat and cool slightly.
Dough Rolling
- On a lightly floured surface, roll one dough ball at a time to about 1/8 to 1/4-inch thickness. Cut out rounds with a cookie cutter and place them onto prepared baking sheets.
- Repeat with remaining dough balls and refrigerate scraps if too soft.
Assembling the Hand Pies
- Place a heaping teaspoon of filling into the center of half the dough rounds. Top each with another round and press the edges to seal.
- Refrigerate assembled pies for 20–30 minutes before baking.
Baking
- Preheat your oven to 350°F (175°C). Crimp the edges with a fork and brush each pie with egg wash and sprinkle sugar on top.
- Cut small slits in the tops for venting and bake for 25–30 minutes until puffed and golden brown. Let cool slightly before serving.