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Strawberry Rhubarb Hand Pies

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Strawberry Rhubarb Hand Pies

Strawberry Rhubarb Hand Pies are a fun and easy way to make personal sized desserts! Use cookie cutters to create fun shapes with the top for extra festive pies.

Strawberry Rhubarb Hand Pies

Strawberry Rhubarb Hand Pies

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 9 Pies

Ingredients

For crust:

  • 2 refrigerated pie crusts 15oz
  • 1 egg
  • 2 Tbsp all-purpose flour for dusting
  • 1 tsp water
  • 1 Tbsp sugar for sprinkling

For filling:

  • 1 1/3 cups strawberries finely chopped
  • 1 cups rhubarb finely chopped
  • 1/2 cup granulated sugar
  • 1 tsp orange zest
  • 2 Tbsp cornstarch
  • 1/8 tsp salt

Instructions

  • Preheat the oven to 350F degrees.
  • Add all filling ingredients to a saucepan. Cook over medium heat for 10-12 minutes while stirring. Once the filling is bubbly and thickened, remove from heat and let it cool.
  • Line two baking sheets with parchment paper and set aside.
  • On a floured surface, roll out the pie dough so that it is 1/8 to ¼ inch thick.
  • Using a 4-inch round cookie cutter (or any round object that is easy to trace), cut out 18 rounds of dough.
  • Place 9 of the rounds of dough on the baking sheet.
  • Place a large tablespoon of filling on the center of each of the rounds on the baking sheet.
  • On the remaining dough rounds, use a knife to cut a small “X” in the middle to allow for ventilation when baking.
  • Place a second round of dough on top of each round with filling, creating a sandwich. Press down the edges to seal.
  • Place the completed pies in the refrigerator for 20 minutes.
  • While the pies are refrigerating, whisk the egg with 1 tsp water to create an egg wash.
  • Remove the pies from the refrigerator. Using a fork, crimp the edges around each pie.
  • Lightly brush the top of each pie with the egg wash and sprinkle with sugar.
  • Bake the pies for 25-30 minutes until they are puffed up and golden. Let them cool slightly and enjoy!
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