Bright, sweet strawberries and tangy rhubarb wrapped in flaky golden pastry—there’s nothing quite like a Strawberry Rhubarb Hand Pies Recipe to kick off summer or satisfy a craving for something nostalgic and utterly delicious. Each hand pie combines juicy fruit with just the right touch of sugar and lemon, creating a filling that oozes with vibrant flavor, tucked into buttery, crisp pockets that fit perfectly in your palm. They’re easy to make, even easier to share, and absolutely guaranteed to disappear fast at any gathering. Whether you’re a seasoned baker or new to rhubarb, get ready to fall for this delightfully portable treat!

Strawberry Rhubarb Hand Pies Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Strawberry Rhubarb Hand Pies Recipe lies in its simplicity—every ingredient has a role to play in delivering unforgettable flavor and perfect texture. Gather these essentials and let each one shine, from the tart rhubarb to the shimmery sprinkle of sugar on top.

Rhubarb (1 1/4 cups, diced): Fresh or frozen, rhubarb brings a tart bite that balances the sweetness of strawberries beautifully.
Strawberries (1 1/4 cups, diced): Juicy, sweet strawberries are the heart of the filling and add stunning color.
Granulated Sugar (1/2 cup): Sweetens the filling just enough to let the fruit shine without overpowering its natural tang.
Cornstarch (1 tablespoon): Thickens the juicy fruit mixture so your hand pies won’t leak.
Lemon Zest (1/2 teaspoon): Adds a zingy brightness that lifts the whole filling.
Lemon Juice (1 teaspoon): Enhances the fruit flavors and helps balance the sweetness.
Vanilla Extract (1/2 teaspoon): Rounds out the flavors with a subtle warmth.
Salt (1/8 teaspoon): Just a pinch to bring out all the other flavors.
Refrigerated Pie Crusts (1 package, 2 crusts): The ultimate shortcut for perfectly buttery, flaky pastry—no fuss!
Egg (1, beaten): An egg wash gives the pies that glossy, golden finish.
Coarse Sugar (1 tablespoon): A sparkling sprinkle right before baking adds crunch and visual appeal.

How to Make Strawberry Rhubarb Hand Pies Recipe

Step 1: Prepare Your Baking Sheet and Preheat

Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper—this prevents sticking and makes cleanup a breeze, so you can focus on the fun part: assembly. Taking a minute on this step sets you up for perfectly baked hand pies later.

Step 2: Cook the Strawberry Rhubarb Filling

Combine the diced rhubarb, strawberries, granulated sugar, cornstarch, lemon zest, lemon juice, vanilla extract, and salt in a small saucepan. Set over medium heat and stir often. In about 8 to 10 minutes, the mixture should thicken up and the fruit will soften, creating a jammy, jewel-toned filling that smells just like summer. Remove from heat and let it cool completely—this patience ensures your pastry stays crisp and doesn’t get soggy.

Step 3: Cut Out Your Pie Crusts

Unroll the refrigerated pie dough onto a lightly floured surface. Using a 4 to 5 inch cookie cutter or an upside-down small bowl, cut out as many circles as you can—usually about 8 to 10. Re-roll any scraps for extra rounds. This is a fun activity to get kids involved or to admire just how pretty your pies will look once folded.

Step 4: Fill and Assemble the Hand Pies

Place a generous tablespoon of the completely cooled fruit filling in the center of half your pastry rounds. Top each with another pastry round. Use a fork to crimp and seal the edges all the way around, making sure no precious filling escapes! Before baking, cut a small slit into the tops to allow steam to vent—this keeps the crust crisp and the insides perfect.

Step 5: Glaze and Sprinkle

Brush the tops of the assembled pies with the beaten egg for a beautiful, golden finish. Sprinkle with coarse sugar for a touch of sparkle and crunch. This step makes the Strawberry Rhubarb Hand Pies Recipe extra special and visually irresistible.

Step 6: Bake to Perfection

Arrange your hand pies on the prepared baking sheet and slide them into the preheated oven. Bake for 20 to 24 minutes, or until the crust turns a gorgeous golden brown and you might spy a little bubbly filling at the edges. Let the hand pies cool slightly before serving so you don’t burn your tongue on that hot, jammy goodness!

How to Serve Strawberry Rhubarb Hand Pies Recipe

Garnishes

A little extra creativity can make this Strawberry Rhubarb Hand Pies Recipe feel like a true bakery treat. Try dusting with powdered sugar, drizzling with a simple vanilla glaze, or topping with a fresh mint sprig for a pop of color and fragrance. Each touch elevates these hand pies from humble to heavenly.

Side Dishes

Serve warm hand pies alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream—the cold, creamy element is pure bliss against the warm, tart fruit filling. If you’re serving them at brunch or afternoon tea, a crisp green salad with strawberries or a mixed fruit salad ties the meal together beautifully.

Creative Ways to Present

Turn your Strawberry Rhubarb Hand Pies Recipe into a showstopper by wrapping them in wax paper and tying with twine for rustic picnic vibes, or stacking them on a tiered platter for a party. For special occasions, personalize each with initials piped in glaze or edible flowers for a whimsical flourish.

Make Ahead and Storage

Storing Leftovers

Store any leftover hand pies in an airtight container at room temperature for up to 2 days. For longer freshness, pop them in the refrigerator where they’ll stay delicious for up to 5 days. The pastry may soften a bit over time, but a quick reheat brings back some of that fresh-baked crispness.

Freezing

You can freeze unbaked hand pies after assembly. Simply arrange them on a baking sheet, freeze until firm, then transfer to a zip-top bag. When you’re ready to enjoy, bake straight from the freezer—just add 3 to 5 extra minutes to the bake time. Baked hand pies can also be frozen; just let them cool completely first and thaw before reheating.

Reheating

To enjoy hand pies warm, reheat in a 350°F (180°C) oven for about 8 to 10 minutes, or until the filling is bubbly and the pastry is revived to crispness. Microwaving works in a pinch for about 15-20 seconds, but the crust won’t be as delightfully crisp.

FAQs

Can I use frozen rhubarb and strawberries?

Absolutely! If using frozen rhubarb or strawberries for the Strawberry Rhubarb Hand Pies Recipe, thaw them first and drain off any excess liquid to prevent your filling from becoming watery.

Can I make these pies gluten-free?

Yes, simply substitute a quality gluten-free pie crust. Most fillings are naturally gluten-free, so the adaptation is quite simple and just as tasty.

How do I prevent the filling from leaking?

Cool your fruit filling completely before assembling and make sure to seal the pie edges tightly with a fork. A small slit on top helps steam escape and keeps the crust intact while baking.

Is it possible to use other fruits?

Definitely! Try swappings strawberries or rhubarb for blueberries, raspberries, or apples for fun flavor twists. The basic hand pie technique from this Strawberry Rhubarb Hand Pies Recipe works great for many fruit variations.

Can I make the filling in advance?

Yes, the fruit filling can be made up to two days ahead and stored in the fridge. Allow it to cool completely first, and your hand pie assembly will go even faster when you’re ready to bake.

Final Thoughts

These Strawberry Rhubarb Hand Pies Recipe are the kind of treat that transforms any day into a little celebration. They’re portable, utterly scrumptious, and just the right size for a sweet moment of joy. Give them a try—you’ll be amazed at how something so simple can deliver such big smiles!

Strawberry Rhubarb Hand Pies Recipe

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4.8 from 18 reviews

Author: admin
Total Time: 45 minutes
Yield: 8–10 hand pies 1x
Diet: Vegetarian

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Description

These delightful Strawberry Rhubarb Hand Pies are a perfect summer treat, with a flaky crust and a sweet-tart filling that bursts with flavor in every bite. Easy to make and even easier to enjoy, these hand pies are a must-have for any dessert lover.

Ingredients

Scale

Filling:

1 1/4 cups fresh or frozen rhubarb (diced)
1 1/4 cups fresh strawberries (diced)
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon lemon zest
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Crust and Assembly:

1 package refrigerated pie crusts (2 crusts)
1 egg (beaten, for egg wash)
1 tablespoon coarse sugar (for sprinkling)

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Instructions

Preheat the oven and prepare the filling: Combine rhubarb, strawberries, sugar, cornstarch, lemon zest, lemon juice, vanilla extract, and salt in a saucepan. Cook until thickened, then let cool.
Prepare the crust and assemble the hand pies: Cut out circles from the pie crusts, place filling on half the rounds, top with remaining rounds, seal edges, and brush with egg wash. Sprinkle with coarse sugar.
Bake the hand pies: Bake until golden brown, then cool slightly before serving.

Notes

For a shortcut, use store-bought strawberry rhubarb jam as filling.
These hand pies can be made ahead and frozen before baking—adjust bake time accordingly.
Enjoy warm or at room temperature.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American