I love mini pies. They’re personal, portable, adorable, what more could you want out of a pie? And with summer coming to an end, strawberry rhubarb is the way to go.
The two summer fruits offset each other perfectly – neither the sweetness of the strawberries or the tartness of the rhubarb overpower the other, their opposites let them come together to create a delicious melody of summery flavor.
These little guys are easy to make, and you can easily experiment with any shape you want (I made a few in the form of overstuffed pop tarts). They’re perfect to take with you on a picnic, or fresh out of the oven with a scoop of vanilla bean ice cream. Try them for yourself and let me know your favorite way to eat hand pies!
Strawberry Rhubarb Hand Pies
Recipe adapted from Suzie’s Sweet Tooth
- 1 cup diced strawberries
- 1 cup diced rhubarb
- 2 tbsp. orange juice
- 1/2 cup sugar
- 1/2 vanilla bean
- 1/4 tsp. ground ginger
- 4 tsp. cornstarch
- 2 1/2 cups flour
- 1/2 tsp. salt
- 1 cup (2 sticks) unsalted butter
- 1/4 – 1/3 cup ice water
- coarse sugar for sprinkling
- 1 egg
- 1 tbsp milk
- Preheat oven to 400 degrees.
- In a small bowl, diced fruits, orange juice, 1/4 cup of the sugar, vanilla bean, ginger and cornstarch. Mix until fruit is evenly coated.
- For pie crust, combine flour, salt, and the remaining sugar in a large bowl.
- Blend in cold butter with fingers or a pastry cutter until mixture resembles a “pea sized” meal.
- Add water to dough slowly until it adheres to itself, but is not sticky.
- Turn out dough onto plastic wrap, cut in half, wrap & store in the fridge for half an hour before rolling.
- Roll out dough onto floured surface and cut out 3 inch circles.
- Spoon 2 teaspoons of filling into the middle of half of the circles, being careful to drain any excess liquid in the process.
- whisk together egg and milk in a small bowl with a fork, and brush egg wash around edges of pastry the filled pastry rounds.
- Stretch another pastry round over the top of the fruited round, press down edges and crimp with a fork.
- Brush filled pies with egg wash and sprinkle with sugar, then freeze for 10 minutes.
- Remove pies from the freezer and cut crosses in the top of each.
- Bake on parchment lined baking tray for 20 minutes, or until golden brown.
- Eat pies warm or store in refrigerator.