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)
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
Nutrition
- Serving Size: 1 hand pie
- Calories: 230
- Sugar: 14g
- Sodium: 170mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
