End of Summer Strawberry Rhubarb Hand Pies

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.

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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.


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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!

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Strawberry Rhubarb Hand Pies

Recipe adapted from Suzie’s Sweet Tooth

Ingredients:

  • 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

Directions

  • 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.

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