Imagine biting into a perfectly golden, flaky pastry that reveals a burst of sweet-tart filling that dances on your taste buds! These Strawberry Rhubarb Hand Pies are not just a dessert; they're a portable paradise of summer flavors that will make your mouth water and your guests beg for the recipe. Whether you're looking for a picnic treat, a crowd-pleasing dessert, or simply a way to transform fresh seasonal fruit into a mouthwatering delicacy, these hand pies are about to become your new obsession.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 60 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup strawberries, chopped
- 1 cup rhubarb, chopped
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 package refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the filling by combining chopped strawberries and rhubarb in a medium mixing bowl.
- Add sugar, cornstarch, and lemon juice to the fruit mixture. Gently stir until all fruit pieces are evenly coated and the mixture begins to look slightly glossy.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Remove pie crusts from refrigerator and let sit at room temperature for 10 minutes to become more pliable.
- Roll out pie crusts on a lightly floured surface and cut into 4-inch round circles using a cookie cutter or small plate as a guide.
- Place approximately 2 tablespoons of fruit filling in the center of each pie crust circle, leaving a small border around the edges.
- Carefully fold the edges of the pie crust over to create a half-moon shape, crimping edges with a fork to seal completely.
- Transfer hand pies to the prepared baking sheet, leaving space between each pie.
- Brush the tops of each hand pie with beaten egg wash to create a golden, shiny finish.
- Cut small slits on the top of each hand pie to allow steam to escape during baking.
- Bake in preheated oven for 30-35 minutes, or until crust is golden brown and filling is bubbling.
- Remove from oven and let cool on the baking sheet for 15 minutes before serving.
- Optional: Dust with powdered sugar or drizzle with vanilla glaze before serving.
Tips
- Keep your pie crust cold: Refrigerate your pie crusts before rolling to ensure maximum flakiness.
- Don't overfill: Use exactly 2 tablespoons of filling to prevent leaks and ensure proper sealing.
- Crimp edges thoroughly: Use a fork to create a tight seal that prevents filling from escaping during baking.
- Egg wash is your friend: A beaten egg creates that gorgeous golden-brown shine on your hand pies.
- Let them rest: Allow hand pies to cool for 15 minutes after baking to let the filling set and prevent burning your mouth.
- Get creative with toppings: Try a vanilla glaze or a dusting of powdered sugar for extra pizzazz.
- Serve slightly warm for the best flavor and texture experience.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 38g
Protein: 3g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 25mg
