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)
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.
Notes
- Ensure filling isn’t too wet by draining excess juice.
- Pies can be frozen before baking for later use.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 230
- Sugar: 14g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
