Strawberry Rhubarb Hand Pies

Spring comes late to Ontario.

Strawberry rhubarb hand pies

Food bloggers have been all about rhubarb since the beginning of March, but I’ve been up here in Canada, biding my time. Finally this past weekend the farmer’s market had local strawberries and some gorgeous local rhubarb! So even though I only had one day off, I pretty much had to make something strawberry-rhubarb.

Strawberry rhubarb hand pies

I love hand pies. Not only are they adorable, they’re portable and single servings! The pastry for these little pies is really easy to make, really easy to work with, and actually holds up to the filling, so you can legit walk around going about your business while eating this pie. And it’s perfectly buttery and flaky. I think it’s my new go-to pastry! Look how flaky!

Strawberry rhubarb hand pies

The filling is sublime. Sweet strawberries and tangy rhubarb, perked up with a hint of black pepper and apple cider vinegar. You can hardly taste it but the pepper and vinegar cut through the sweetness of the pie so perfectly.

This recipe makes 8-9 pies, plus there’s always enough pastry leftover for a little taster pie for the chef!

Strawberry rhubarb hand pies

Ingredients
Crust
2 cups flour
1 tbsp sugar
1 tsp salt
16 tbsp unsalted butter, cold and cut into cubes
2 tbsp milk
1 egg

Filling
1 tbsp butter
1 cup chopped hulled strawberries
1 cup chopped rhubarb
3 tbsp sugar
1/2 tbsp apple cider vinegar
1/4 tsp freshly ground black pepper
1/4 tsp lemon juice
pinch salt

1 egg
coarse sugar for sprinkling

Directions
First make the dough. Whisk together flour, sugar, and salt. Cut in butter until its the size of peas in the dough. Whisk together milk and one of the eggs, and add to dough, working until it’s smooth but with visible flecks of butter. (You can also make this in a food processor – pulse the butter into the flour/sugar, and then pulse in milk and egg). Pat into a disk and wrap in plastic wrap. Chill at least an hour (but overnight is better).

To make the filling, melt the butter in a small saucepan over medium heat. Add strawberries and rhubarb and cook until they get soft and jam-like. Add sugar, vinegar, pepper, lemon juice, and salt and cook until thickened, about 3-5 more minutes. Let cool half an hour.

Preheat oven to 400 and line 2 baking sheets with parchment paper. Roll out dough to 1/4 inch thick. Use a 4-5 inch round cutter to cut circles out of the dough (I used an upside down bowl). Put about 2 tbsp of filling to one side of each circle of dough (use less filling than you want to or it’ll explode!) and fold the dough over, making a crescent. Use a fork to press the edges together.

Beat the second egg and brush over pies, and sprinkle with coarse sugar. Use a sharp knife to make a slit in each pie. Chill in the fridge 30 minutes.

Bake pies 18-20 minutes, until golden and filling is oozing out.

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