Strawberry Rhubarb Hand Pies

Steps

1. 1

   Make the pie dough

   • In a food processor, combine the all-purpose flour, salt, and sugar.
   • Pulse until mixed.
   • Add the cold cubed butter and pulse 10–12 times until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter visible (do not overwork).
   • Drizzle 6 tablespoons of ice water over the mixture while pulsing gently, adding more water 1 tablespoon at a time if needed, until the dough just comes together when squeezed.
   • If mixing by hand, whisk flour, salt, and sugar in a large bowl, cut in the cold butter with a pastry cutter or fork until breadcrumb-sized, then add ice water and mix with a fork until shaggy.

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   Ready when: Dough is shaggy and just holds together when squeezed; visible pea-sized butter pieces remain

   Tip: Overworking develops gluten, making the crust tough instead of tender and flaky. Pulse, don't knead.

2. 2

   Chill the dough

   • Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours) until firm and easy to roll.

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   Tip: If the dough feels too warm to work with during assembly, return it to the refrigerator for 10 minutes.

3. 3

   Prep strawberries and rhubarb

   • Rinse and hull the strawberries, then cut them in half.
   • Rinse the rhubarb, trim any leaves, and cut into ½-inch pieces (discard any woody ends).
   • You should have about 4 cups of prepared fruit combined.

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   Tip: Rhubarb leaves are toxic; use only the pink or red stalks.

4. 4

   Simmer the filling

   • In a medium saucepan, combine the halved strawberries, diced rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and salt.
   • Stir well.
   • Place over medium heat and bring to a simmer, stirring often.
   • Continue cooking for 12–15 minutes, stirring frequently to prevent sticking, until the rhubarb breaks down, the strawberries soften, and the mixture thickens enough that a spoon drawn through it leaves a trail.
   • The filling should be jammy and concentrated but still have visible fruit pieces.

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   Ready when: Mixture thickens and coats the back of a spoon; rhubarb is tender; a trail remains when you drag a spoon through it

   Tip: Don't skip the thickening step—wet filling will soak through the crust and make it soggy. Cornstarch ensures the filling stays intact when the pie is bitten.

5. 5

   Cool the filling

   • Transfer the filling to a shallow bowl and let it cool at room temperature for at least 15 minutes, stirring occasionally.
   • It should be cool to the touch before filling the pies.

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   Tip: If you're in a hurry, place the bowl in the refrigerator for 10 minutes, but don't chill completely or it will be difficult to spread.

6. 6

   Divide and roll the dough

   • Remove the dough from the refrigerator and divide it into 8 equal pieces (each about 2 ounces).
   • Working with one piece at a time on a lightly floured surface, roll out to a 5-inch round, about ⅛ inch thick.
   • If the dough becomes too warm and sticky, return it to the fridge for 5 minutes.
   • Stack the rolled rounds on parchment paper, separating them with additional parchment.

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   Tip: Keep your work surface and rolling pin lightly dusted with flour to prevent sticking, but don't use too much flour, which will make the dough tough.

7. 7

   Fill and seal the pies

   • Place about 2 tablespoons of cooled filling on one half of a dough round, leaving a ½-inch border around the edge.
   • Brush the border with beaten egg.
   • Fold the dough in half to create a half-moon shape and press the edges firmly with a fork to seal.
   • Repeat with remaining dough rounds and filling.
   • Arrange the sealed hand pies on parchment-lined baking sheets, spacing them 2 inches apart.

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   Ready when: Edges are firmly sealed and pies hold their shape

   Tip: Don't overfill—too much filling will burst through during baking. The ½-inch border is essential for a good seal.

8. 8

   Chill formed pies

   • Cover the baking sheets loosely with plastic wrap and refrigerate the assembled pies for at least 30 minutes.
   • This ensures they hold their shape and allows the butter to firm up again before baking.

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   Tip: You can refrigerate them for up to 4 hours, or freeze for up to 2 months and bake from frozen (add 5–7 minutes to baking time).

9. 9

   Apply egg wash

   • Remove the baking sheets from the refrigerator and lightly brush the top of each pie with the remaining beaten egg, using a pastry brush.
   • If desired, sprinkle lightly with granulated sugar for extra sweetness and crunch.

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   Tip: A thin egg wash gives a professional, golden-brown finish. Too much will make the crust soggy.

10. 10

    Bake until golden brownOven 400°F / 205°C

    • Preheat the oven to 400°F (200°C) if you haven't already.
    • Bake the pies for 25–30 minutes, rotating the baking sheets halfway through the baking time, until the crust is deep golden brown and feels firm to the touch.
    • The filling may bubble slightly at the sealed edges—this is normal and signals they are done.

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    Ready when: Crust is deep golden brown; filling bubbles at edges; pies feel firm when gently pressed

    Tip: If the crust is browning too quickly but the filling hasn't set, tent loosely with foil for the last 5 minutes.

11. 11

    Cool on a wire rack

    • Remove the pies from the oven and let them cool on the baking sheets for 5 minutes, then transfer to a wire rack.
    • Serve warm or at room temperature.
    • The filling will continue to set as the pies cool.

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    Tip: Warm pies are delicious on their own; cooled pies are easier to handle and transport.