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Strawberry Rhubarb Hand Pies

Strawberry Rhubarb Hand Pies

Mastering Strawberry Rhubarb Hand Pies requires a balance of tartness and texture. These portable pastries deliver a flaky crust and a vibrant filling. This recipe ensures a perfect synergy of sweet strawberries and tart rhubarb, creating a delightful dessert experience.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 12 hand pies servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 375g All-Purpose Flour (unbleached)
  • 225g Unsalted European-style Butter
  • 120ml Ice Water
  • 250g Fresh Strawberries (diced)
  • 250g Fresh Rhubarb (sliced 1/2 inch)
  • 100g Granulated Cane Sugar
  • 20g Cornstarch or Tapioca Starch
  • 1 Large Egg + 1 tbsp Water

Method
 

  1. In a chilled bowl, combine flour and salt. Add cold, cubed butter and cut into the flour until pea-sized fragments form.
  2. Incorporate ice water gradually until the dough clumps. Use the 'fraisage' technique to create streaks of fat, wrap, and refrigerate for at least 60 minutes.
  3. Combine strawberries, rhubarb, sugar, and cornstarch in a glass bowl. Let sit for 30 minutes to draw out moisture.
  4. Roll out dough to a thickness of 3mm. Cut into 4-inch circles and place filling in the center of half the circles. Brush edges with egg wash.
  5. Top with remaining dough and crimp edges. Cut steam vents on top.
  6. Preheat oven to 200°C (400°F). Brush tops with egg wash and sprinkle with sugar if desired. Bake for 22–25 minutes until golden.

Notes

Ensure equipment is chilled to maintain flakiness. Skipping the maceration step can result in soggy pies.