Strawberry Rhubarb Hand Pies Recipe

There’s something absolutely magical about biting into a warm Strawberry Rhubarb Hand Pie—the golden, flaky crust shatters just enough to let a tangy-sweet filling spill onto your tongue. These delightful little pies are the ultimate treat for celebrating the flavors of spring, wrapping up juicy strawberries and tart rhubarb in a buttery pastry you can hold in your hand. If you’re looking for a dessert that’s as charming as it is irresistibly delicious, you’ve just found your new favorite.

Ingredients You’ll Need

There’s nothing complicated here—just the classic duo of strawberries and rhubarb, a dreamily simple homemade pastry, a sprinkle of sugar, and a touch of apple cider vinegar for that perfect, tender bite. Every ingredient brings its own magic to these charming Strawberry Rhubarb Hand Pies!

• Pastry flour: Lower in protein for extra-tender, delicate pastry, but all-purpose works in a pinch if that’s what you have.
• Sugar: A little for the pastry and more for the filling, balancing out rhubarb’s tartness.
• Salt: Just a pinch—don’t skip it! It brings out all the flavors in both crust and filling.
• Unsalted butter: Cold and cut into slices, it creates those irresistible buttery layers in the crust.
• Unfiltered apple cider vinegar: A secret for ultra-flaky pastry; it helps keep gluten in check, so each bite is tender.
• Cold water: Essential for bringing the dough together without melting the butter.
• Egg and milk: Brushed on top for a classic, glossy golden finish as the pies bake.
• Rhubarb: Bright and tangy, chopped small for juicy bites in every hand pie.
• Strawberries: Sweet, colorful, and fragrant—the perfect contrast to rhubarb’s tartness.
• Cornstarch: Our natural thickener—no runny pies here!
• Water (for filling): To dissolve the cornstarch, helping everything come together and thicken just right.

Variations

The best part about Strawberry Rhubarb Hand Pies? You can adapt, twist, and play with the recipe to suit your mood, pantry, or anyone at your table. Here are some of my favorite little swaps and creative spins:

• Berry Swap: Not a strawberry fan? Swap in raspberries or blackberries for a whole new flavor dimension.
• Gluten-Free Crust: Substitute your favorite gluten-free flour blend for the pastry and enjoy a wheat-free treat.
• Lemon Zest Boost: Add a teaspoon of fresh lemon zest to the filling for extra brightness.
• Nutty Crunch: Toss a handful of sliced almonds or chopped pecans into your filling before sealing up the pies for lovely texture.

How to Make Strawberry Rhubarb Hand Pies

Step 1: Prepare the Pastry Dough

Begin by pulsing the flour, sugar, and a pinch of salt in the bowl of your food processor—just enough so everything is combined. Add cold, sliced butter to the mix and pulse again until it looks like coarse meal with little pebble-sized pieces of butter throughout. Next, add the apple cider vinegar for ultra-flaky magic, then trickle in cold water, just a tablespoon at a time, until the dough is soft but not sticky. Knead it on a floured surface for about five minutes, shape it into a flat disk, and let it chill in the fridge (covered) for 30 minutes to an hour. Chilled dough is the secret weapon for perfect Strawberry Rhubarb Hand Pies!

Step 2: Make the Filling

While your dough chills, combine diced strawberries, chopped rhubarb, sugar, and another pinch of salt in a saucepan. Stir often as everything simmers over medium heat until the fruit softens and releases juices, about 10 minutes. In a small bowl, whisk together cornstarch and water, then pour this into the bubbling filling. Cook for another 5 minutes—the mixture will thicken and become beautifully jammy. Let the filling cool down in the fridge for at least 30 minutes to avoid a soggy crust later.

Step 3: Roll and Cut the Pastry

Once your dough is well-rested, roll it out on a floured surface to about 1/4-inch thick. Use a round cutter (aim for 4- to 5-inch circles) to cut out as many rounds as you can, gathering and re-rolling any scraps. The thinner the pastry, the more pies you can make—it’s a delicious excuse to get creative with your circle sizes!

Step 4: Assemble and Seal the Pies

Place about 1/4 cup of your cool strawberry rhubarb filling in the center of half the pastry circles. Top each with a second dough round, and use the tines of a fork to gently press and seal the edges. Arrange your assembled hand pies onto a rimmed baking sheet, spaced so they have room to puff while baking. They’re already adorable at this stage!

Step 5: Brush and Bake

Mix a beaten egg with a splash of milk, then brush each pie for a glossy, golden top once baked. Slide the tray into a preheated 400°F oven and bake for about 40 minutes, or until the hand pies are deeply golden and smell like the very essence of summer. Let them cool to room temperature so the filling can set—if you can possibly wait that long!

How to Serve Strawberry Rhubarb Hand Pies

Garnishes

For that extra-special touch, dust your Strawberry Rhubarb Hand Pies with a snowy sprinkle of powdered sugar just before serving, or drizzle them with a simple vanilla glaze. A scoop of vanilla ice cream or a dollop of whipped cream instantly transforms them into a show-stopping plated dessert.

Side Dishes

Pair these hand pies with a fresh fruit salad, or round things out at brunch with crispy bacon or a platter of farm cheese. For afternoon tea, serve them alongside hot Earl Grey and cool cucumber sandwiches—they shine on any spread!

Creative Ways to Present

Hand pies look lovely piled high on a rustic wooden board or tucked into a basket lined with a cheerful napkin. For celebrations, wrap them individually in parchment and tie with colorful twine, or arrange on a tiered dessert stand for a whimsical pie “tower.”

Make Ahead and Storage

Storing Leftovers

Baked Strawberry Rhubarb Hand Pies keep beautifully in the refrigerator. Store them in an airtight container, and they’ll be perfectly fresh for up to a week—just bring to room temp or reheat slightly before serving for that just-baked taste.

Freezing

For long-term storage, freeze your hand pies after baking—wrap each pie well in plastic and store in a resealable freezer bag. They’ll keep for up to three months, and you can tuck one into your lunch bag for an on-the-go treat anytime.

Reheating

To reheat, pop refrigerated or frozen Strawberry Rhubarb Hand Pies into a 350°F oven for about 10 minutes. This brings back their wonderful crispy crust without drying out the filling (microwaving is quick but won’t keep them crisp).

FAQs

Final Thoughts

These Strawberry Rhubarb Hand Pies are pure joy in every bite—colorful, flaky, sweet, and just a little bit tart. I hope you find as much happiness making and sharing them as I always do. Whip up a batch for your next picnic or cozy weekend and let the smiles (and crumbs!) speak for themselves.

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