Strawberry Rhubarb Hand Pies

So for Mother’s Day I tried out a new recipe.  Well, it wasn’t exactly new but it was a new way of doing it.  And though Mother’s Day was like 5 years ago, I thought this would make an excellent treat for this years 4th of July and wanted to share it with you all.  They were a huge hit that day and I just know they will be the same for you on the 4th.  Especially with kids who dont want to sit down with their dessert – they want to carry it around while they play!  So, here are my Strawberry Rhubarb Hand Pies. Enjoy and Happy Liberty Day!

You want to start off with rhubarb.  If you don’t have that, then forget the pies and just bake cookies.  Just kidding, you could really take any pie and do this, but here we’re using the all enticing, hard to find rhubarb. Usually I use fresh rhubarb, but again it is so difficult to find and usually super expensive that sometimes I just give in to frozen.  If you can find it in the heat of summer, you deserve it.  Otherwise, some grocery stores and places like Wal-Mart can have them. Can….

In my excitement of the new baking adventure, I forgot to take some pictures along the way. So sorry I can’t show you that once you have your rhubarb and strawberries you should dice them, then mix them together in a medium size bowl along with your cornstarch, sugar and orange zest. Once that’s done, preheat your oven or the pies won’t bake at all. 375° is a good temperature.

Now before I get started with the dough I like to get my baking surfaces all ready and since I don’t have or use parchment paper, I usually cover my baking sheets with cooking spray and then sprinkle them with flour.  I also love to make a floury mess when doing so.  You can’t tell, but my counters, floors, apron and hands were covered.

Okay, now we can safely make the dough. Unfortunately I’m no good with dough.  I’m just not.  Kneading is just not in my genes.  Thank God for pre-made dough and pie crusts!  I purchased some pie crusts and was simply planning on laying them out and cutting my dough rounds, but Southern Living (where I got this idea, sorry I can’t take credit) recommends adding a bit of orange zest and juice which I’d never tried with my normal sized pies. So, I had to try it. Just shred some orange zest, dropped a tsp. of orange juice and do bit of non-genetic kneading.  It was inevitable….. If you want to make your own dough then fine. Be that way. Just make your dough and add these ingredients to it.  I won’t hold it against you.

Now it’s time to roll! By that I mean roll your dough out onto aflat surface so you can cut you pie rounds.  Did you think I meant take off?  Or did you just get on the ground and roll? Don’t take me so literally now.  And please, by all means, read all of the instructions before acting or you’ll find yourself rolling on the ground looking silly.

Anyway…….. if you have a round cutter that is 2 1/4 inch thick, then get to cutting!  But if you don’t (like me) just grab a glass that measures about the same size and do like a cookie cutter. My little plastic cup was perfect.

Place the rounds on your baking sheets like so.  Pay attention.  This part is very specific.  if you don’t do it just like I’m showing you…. then your pies will turn out just fine.  I told you don’t take me too seriously.

This recipe should make about 12 -13 individual pies so once you’ve cut all your dough rounds (2 per pie) and placed the bottom portion on the baking sheet, scoop out one teaspoon of your fruit mixture and place it on top of each round.  But please, don’t put it on the edge like I did.  I’m a klutz and everybody knows it. The center of your dough will do just fine.

Once your pies are filled, you need to place the top on and they will stick best if you wet the edges of the bottom round.  Once you wet the edge place the top one on and press to seal.

This is the fun – and tricky – part. Crimping the edges with a fork gives the hand pies a cool pie look.  It’s tricky because once they are on the baking sheet, it’s hard to move the fork around.  I’m sure you’ll figure it out.  You’re smart. Right? Oh and slice a slit at the top to allow the pies to vent.

Lastly, before you pop these babies in the oven, mix together some egg yolk and cream and brush it over the tops of the pies and then sprinkle them with some sugar.  And done!  bake them for 20-25 minutes or until lightly browned.  Cool them for 10 minutes and serve warm or room temperature.

Strawberry Rhubarb Hand Pie Ingredients:

3/4 cup diced fresh strawberries

3/4 cup diced rhubarb

1 Tbsp. cornstarch

6 Tbsp. sugar divided

3 tsp. orange zest, divided

3 Tbsp. orange juice

1 egg yolk, beaten

1 Tbsp. whipping cream


(parchment paper  for baking sheets)

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