Mini Rhubarb Strawberry Hand Pies

Name: Mini Rhubarb Strawberry Hand Pies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 pies
Ingredients: 2 cups rhubarb, chopped; 2 cups strawberries, hulled and sliced; 3/4 cup sugar; 1 tablespoon lemon juice; 1 tablespoon cornstarch; 2 1/2 cups all-purpose flour; 1 tablespoon sugar; 1 teaspoon salt; 1 cup unsalted butter, chilled and cubed; 6-8 tablespoons ice water; 1 egg, beaten (for egg wash); Sugar for sprinkling

Highlighted under: Dessert Lover’s Collection

I absolutely love making mini rhubarb strawberry hand pies! The combination of tart rhubarb and sweet strawberries is a match made in heaven. When I take a bite, the flaky crust crumbles, giving way to the juicy filling that's bursting with flavor. These little pies are perfect for a summer picnic or a cozy dessert at home. Plus, they’re surprisingly simple to whip up, allowing me to share a homemade treat with my friends and family without spending all day in the kitchen.

Created by

Leo

Last updated on 2026-02-05T16:41:27.452Z

When I first tried making these mini hand pies, I was amazed at how well the rhubarb complements the sweetness of the strawberries. The key is to let the filling rest for a few minutes after cooking to allow the flavors to meld together beautifully. I often find that the crust alone makes the whole recipe worthwhile, flaky and tender with just the right hint of sweetness.

One tip I learned is to chill the dough for a while before rolling it out. This not only makes it easier to handle but also results in an even flakier crust after baking. Trust me; it’s worth the extra waiting time when you sink your teeth into these delightful pastries!

Why You'll Love These Mini Rhubarb Strawberry Hand Pies
Delightful balance of tart and sweet flavors
Individual servings that are perfect for sharing
Flaky crust that melts in your mouth

The Role of Fresh Ingredients

Using fresh rhubarb and strawberries is key to achieving the best flavor in these hand pies. The tartness of the rhubarb beautifully balances the sweetness of ripe strawberries. Choose vibrant strawberries that are firm and aromatic, as these will contribute to the overall taste and texture. For rhubarb, look for stalks that are crisp and brightly colored; avoid any that appear wilted or have blemishes to ensure a delightful filling.

If fresh produce is not available, frozen can be a reliable substitute. However, be sure to thaw and drain excess moisture from the frozen rhubarb and strawberries before using them. This helps to prevent a soggy filling, ensuring your hand pies maintain their delightful flaky texture.

Perfecting the Pie Dough

The key to a flaky crust lies in the temperature of your butter and how you incorporate it into the flour. Keep your butter as cold as possible, cutting it into the flour swiftly to minimize warmth. Mix until large, pea-sized clumps form; this ensures pockets of butter will create flaky layers during baking. If the dough feels too crumbly, add just a tablespoon of ice water at a time until it comes together without being sticky.

After resting the dough in the fridge, let it sit for a few minutes at room temperature before rolling. This prevents the dough from becoming too hard, making it easier to roll out into perfect circles without cracking. If you notice any cracks appearing as you roll, simply push the edges together; it's forgiving if handled properly.

Baking to Perfection

When baking your hand pies, proper spacing on the baking sheet is crucial. Make sure there’s enough room for air circulation, which helps achieve even browning and crisping of the crust. Consider using a baking sheet lined with parchment paper for easy cleanup and to prevent sticking; it's a great way to ensure that the bottom of the pies are equally crisp.

Keep an eye on the pies as they bake. They should bubble slightly and turn golden brown around the edges. If you notice they’re browning too quickly, you can tent them with aluminum foil to prevent over-baking. Once they come out of the oven, let them cool on a wire rack to maintain their crispness before serving.

Ingredients

Gather the following ingredients to create these delicious mini hand pies:

For the Filling

2 cups rhubarb, chopped
2 cups strawberries, hulled and sliced
3/4 cup sugar
1 tablespoon lemon juice
1 tablespoon cornstarch

For the Crust

2 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup unsalted butter, chilled and cubed
6-8 tablespoons ice water

For Assembly

1 egg, beaten (for egg wash)
Sugar for sprinkling

Ensure you have everything ready before you start mixing!

Instructions

Follow these easy steps to prepare your hand pies:

Prepare the Filling

In a medium saucepan, combine chopped rhubarb, sliced strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat until the mixture thickens and starts to bubble, about 5-7 minutes. Remove from heat and let cool slightly.

Make the Pie Dough

In a large bowl, mix the flour, sugar, and salt. Add the chilled butter and cut it into the flour until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Assemble the Hand Pies

Preheat your oven to 375°F (190°C). Roll out one disk of dough on a floured surface to about 1/8-inch thickness. Cut into 4-inch circles. Place about a tablespoon of filling in the center of each circle. Fold the dough over and seal the edges with a fork. Repeat with the second disk of dough.

Bake

Place the assembled hand pies on a baking sheet lined with parchment paper. Brush the tops with the beaten egg and sprinkle with sugar. Bake for 25-30 minutes, or until golden brown. Let cool slightly before serving.

Enjoy your homemade hand pies warm or at room temperature!

Pro Tips

To enhance the flavor, try adding a pinch of cinnamon to the filling. You can also substitute with other fruits like blueberries or peaches if rhubarb isn't available.

Storage Tips

These mini hand pies can be stored at room temperature for up to two days, but to keep the crust from becoming soggy, I recommend placing them in an airtight container with a paper towel to absorb any moisture. For longer storage, freeze the filling and unbaked dough separately; they can last up to three months in the freezer. When ready to enjoy, simply thaw them overnight in the refrigerator and assemble before baking.

If you find yourself with leftovers, reheating is simple. Preheat your oven to 350°F (175°C) and bake for about 10-15 minutes, or until warmed through and the crust is crisp again. Avoid the microwave for reheating, as this can cause the crust to lose its delightful flakiness.

Serving Suggestions

These hand pies are delightful on their own, but pairing them with a scoop of vanilla ice cream or a dollop of whipped cream elevates the dessert to a new level. The cold creaminess against the warm, fruity filling makes for a beautiful contrast in both flavor and temperature. Additionally, a drizzle of caramel sauce can add an extra layer of indulgence.

For a fun twist, consider dusting the cooled hand pies with powdered sugar or drizzling a simple icing made from powdered sugar and lemon juice for a sweet finishing touch. These options bring a nice visual element and enhance the taste experience, making them even more enjoyable at gatherings or special occasions.

Questions About Recipes

→ Can I use frozen rhubarb?

Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess moisture before using.

→ How do I store leftover hand pies?

Store leftover hand pies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

→ Can I make the dough in advance?

Absolutely! You can prepare the dough up to two days in advance and keep it refrigerated until you’re ready to use it.

→ What can I serve with these hand pies?

These mini hand pies go great with vanilla ice cream or a dollop of whipped cream for an extra treat!