Name: Strawberry Rhubarb Hand Pies Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups diced fresh rhubarb; 1 1/2 cups diced fresh strawberries; 1/2 cup granulated sugar; 1 tablespoon cornstarch; 1 teaspoon lemon juice; 1/2 teaspoon vanilla extract; 1 package (2 sheets) refrigerated pie crusts; 1 egg (for egg wash); 1 tablespoon water; Coarse sugar for sprinkling (optional)

Jump to Recipe·Print Recipe

Imagine holding summer in the palm of your hand—sweet, tangy, perfectly golden, and just the right amount of flaky. That’s exactly what you get with Strawberry Rhubarb Hand Pies. These adorable treats combine luscious strawberries and tart rhubarb in a handy individual package that’s practically begging for a picnic or a sweet afternoon pick-me-up. The jammy filling tucked inside buttery crusts makes every bite taste like a celebration of the season. Whether you’re craving nostalgia or just want a quick, crave-worthy dessert, these hand pies are simply irresistible!

Strawberry Rhubarb Hand Pies Recipe - Recipe Image

Ingredients You’ll Need

Filling:
- 1 1/2 cups diced fresh rhubarb
- 1 1/2 cups diced fresh strawberries
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Crust and Assembly:
- 1 package (2 sheets) refrigerated pie crusts
- 1 egg (for egg wash)
- 1 tablespoon water
- Coarse sugar for sprinkling (optional)

How to Make Strawberry Rhubarb Hand Pies

Step 1: Prep the Fruit Filling

Start by dicing your fresh strawberries and rhubarb into bite-sized pieces. Throw them in a bowl and let them mingle with sugar, cornstarch, lemon juice, and vanilla extract. Mix everything together and let it sit for about 10 minutes, so the flavors can meld and the juices begin to release. If things look a little too juicy, you can always spoon out some of the liquid; nobody wants a soggy pie!

Step 2: Roll and Cut the Dough

Take your refrigerated pie crusts and roll them out on a floured surface just to smooth any creases. Use a cookie cutter or even a drinking glass to cut out circles, about 4 or 5 inches across. These will be the perfect mini canvases for your strawberry rhubarb masterpiece.

Step 3: Fill and Seal

Place a generous spoonful of the strawberry rhubarb mixture right in the center of half your dough circles. Top each with another circle and carefully press the edges together. For that classic hand pie look (and to keep your filling inside), crimp the edges all the way around with a fork. Don’t forget to cut a tiny slit or two in the top so steam can escape during baking!

Step 4: Egg Wash and Sugar Sprinkle

Whisk your egg with a tablespoon of water to make a simple egg wash. Use a pastry brush to lightly coat the tops of your sealed hand pies. This step is the secret to that beautiful, glossy golden finish. If you want a bit of extra sparkle and crunch, sprinkle some coarse sugar right over the top.

Step 5: Bake to Golden Perfection

Arrange your hand pies on a parchment-lined baking sheet, making sure they’re not crowded. Pop them into a preheated oven set at 375°F (190°C) for 20 to 25 minutes. You’ll know they’re ready when the crust is deeply golden and you see some of the filling bubbling out. It’s pure summer magic! Let them cool for 5 to 10 minutes before serving so the filling sets up a bit.

How to Serve Strawberry Rhubarb Hand Pies

Garnishes

A light dusting of powdered sugar can make these Strawberry Rhubarb Hand Pies picture-perfect, or a drizzle of vanilla glaze for a bakery-style touch. If you’re feeling fancy (and you should), serve them with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream, which melts beautifully into all those flaky layers.

Side Dishes

Pair your hand pies with a crisp summer salad or a sparkling lemonade for that backyard picnic vibe. They’re also wonderful with a mug of coffee or tea—perfect for breakfast or brunch. These little pies really shine alongside simple, refreshing sides that let their fruity flavors pop.

Creative Ways to Present

For a party, pile these hand pies high on a cake stand lined with parchment or nestle them in a rustic basket with fresh strawberries and rhubarb stalks for a charming touch. Wrap individual pies in wax paper and tie with kitchen twine for sweet, take-home treats. You can even box them up as edible gifts—just add a cheerful tag!

Make Ahead and Storage

Storing Leftovers

To keep your Strawberry Rhubarb Hand Pies fresh, store any leftovers in an airtight container at room temperature for up to two days. If you need to keep them longer, pop them in the fridge, where they’ll stay tasty for up to four days. They may lose a bit of crispness, but a quick warm-up can bring them back to life.

Freezing

Strawberry Rhubarb Hand Pies freeze beautifully. Arrange unbaked pies on a sheet tray, freeze until solid, then transfer to a freezer bag. When you’re ready, just bake them straight from the freezer—add a few extra minutes to the baking time, and they’ll come out just as delicious as freshly made.

Reheating

To reheat, place pies in a 350°F (175°C) oven for 8 to 10 minutes if refrigerated, or 15 to 18 minutes if frozen. This gets the crust crisp and the filling nice and warm, just like they were fresh from the oven. Avoid microwaving, as it can turn the crust soggy.

FAQs

Can I use frozen strawberries and rhubarb?

Yes, you can use frozen fruit for Strawberry Rhubarb Hand Pies. Just thaw and drain off excess liquid before mixing with the other filling ingredients, or your pies might get too soggy.

What if I don’t have cornstarch?

No cornstarch? Use an equal amount of flour or tapioca starch as a thickener. It will help the filling set and keep your pies nice and jammy inside.

Can I make these vegan?

Absolutely! Just use a vegan pie crust, substitute plant-based milk for the egg wash (or skip it entirely), and make sure your sugar is vegan-friendly. The fruity filling is naturally plant-based.

How do I prevent the filling from leaking out?

Be sure to seal the edges of your hand pies thoroughly—press with a fork and pinch with your fingers. Cutting a small slit in the top lets steam escape, which also helps prevent leaks.

Are there other fruit combinations that work?

Definitely! Peach and berry, blueberry and lemon, or apple and raspberry all make fantastic hand pie fillings. If you love the idea behind Strawberry Rhubarb Hand Pies, feel free to experiment with your favorite fruits.

Final Thoughts

If you want to capture sunshine in pastry form, you just have to try Strawberry Rhubarb Hand Pies. Bursting with color, flavor, and pure fun, they’re the kind of treat that’ll spark smiles at every table. Get baking and let the compliments (and requests for seconds) roll in!

Strawberry Rhubarb Hand Pies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 10 reviews

Author: admin
Total Time: 50 minutes
Yield: 8 hand pies 1x
Diet: Vegetarian

Print Recipe

Description

Delicious and flaky hand pies filled with a sweet and tangy strawberry rhubarb filling, perfect for a summer dessert or sweet treat.

Ingredients

Scale

Filling:

1 1/2 cups diced fresh rhubarb
1 1/2 cups diced fresh strawberries
1/2 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1/2 teaspoon vanilla extract

Crust and Assembly:

1 package (2 sheets) refrigerated pie crusts
1 egg (for egg wash)
1 tablespoon water
Coarse sugar for sprinkling (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare the filling: In a medium bowl, combine the rhubarb, strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Let sit for 10 minutes to release juices.
Prepare the crust: Roll out the pie crusts, cut into circles, and place filling on half of them. Top with another circle, seal edges, and cut a slit on top.
Brush with egg wash: Whisk egg and water, brush over pies, and sprinkle with sugar.
Bake: Bake for 20–25 minutes until golden brown and bubbly. Cool before serving.