The combination of strawberries and rhubarb is timeless for a reason. The natural sweetness of strawberries pairs beautifully with the bright tartness of rhubarb, creating a balanced filling that’s never overly sweet.
These pastry pies are individually portioned, making them perfect for gatherings, picnics, or grab-and-go desserts. No slicing required—just bake, cool, and enjoy.
The flaky pastry crust contrasts wonderfully with the soft, jammy filling. Whether served warm with a scoop of ice cream or enjoyed at room temperature, these hand pies are always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
refrigerated pie crusts or homemade pastry dough fresh strawberries, diced fresh rhubarb, finely chopped granulated sugar brown sugar cornstarch lemon juice vanilla extract egg (for egg wash) coarse sugar for topping (optional)
Directions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a medium bowl, combine strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, and vanilla extract. Stir gently and set aside.
Roll out the pie crusts on a lightly floured surface.
Cut the dough into circles or rectangles, depending on your preferred shape.
Spoon a small amount of the fruit filling into the center of half the dough pieces, leaving a border around the edges.
Place another piece of dough on top and press the edges together with a fork to seal.
Cut small slits in the tops to allow steam to escape.
Brush each pastry with beaten egg and sprinkle with coarse sugar if desired.
Bake for 20–25 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pies to cool on a wire rack before serving.
Servings and timing
Servings: 8 hand pies
Prep time: 20 minutes Bake time: 20–25 minutes Cooling time: 20–30 minutes Total time: Approximately 1 hour 10 minutes
Variations
Add a pinch of cinnamon or nutmeg to the filling for a warm spice note.
For extra sweetness, drizzle a simple powdered sugar glaze over the cooled pies.
You can substitute part of the strawberries with raspberries for a mixed berry twist.
If you prefer a richer crust, use puff pastry instead of traditional pie dough for an extra flaky texture.
Storage/Reheating
Store the pastry pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To freeze, wrap each pie individually and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before reheating.
Reheat in a 300°F (150°C) oven for 8–10 minutes to restore crispness. Microwaving is possible but may soften the crust.
FAQs
Can I use frozen strawberries and rhubarb?
Yes, but thaw and drain them thoroughly to prevent excess moisture in the filling.
How do I prevent the filling from leaking out?
Be sure to leave a border around the edges and press firmly with a fork to seal well.
Why is my filling too runny?
The filling may need a bit more cornstarch, especially if the fruit is very juicy.
Can I make these ahead of time?
Yes, you can assemble them a few hours in advance and refrigerate until ready to bake.
Do I have to use an egg wash?
The egg wash helps create a golden finish, but you can brush with milk as an alternative.
Can I use puff pastry instead of pie crust?
Yes, puff pastry creates a lighter, flakier texture.
How do I know when they’re done?
The crust should be golden brown and the filling visibly bubbling through the slits.
Can I reduce the sugar?
You can slightly reduce it, but keep in mind rhubarb is naturally tart.
Can I make mini versions?
Yes, simply cut smaller shapes and reduce the baking time slightly.
What pairs well with these pies?
They’re delicious with vanilla ice cream or lightly sweetened whipped cream.
Conclusion
Strawberry Rhubarb Pastry Pies combine flaky pastry with a perfectly balanced sweet-tart filling in a convenient, handheld form. Easy to prepare and wonderful for sharing, these pies capture the bright flavors of the season in every bite.
Strawberry Rhubarb Pastry Pies are flaky, golden hand pies filled with a sweet-tart strawberry rhubarb filling. These easy strawberry rhubarb hand pies are perfectly portable, bursting with seasonal flavor, and ideal for picnics, parties, or simple homemade desserts.
Ingredients
2 refrigerated pie crusts or 1 batch homemade pastry dough
1 ½ cups fresh strawberries, diced
1 ½ cups fresh rhubarb, finely chopped
⅓ cup granulated sugar
2 tablespoons brown sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 egg, beaten (for egg wash)
Coarse sugar for topping (optional)
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a medium bowl, combine strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, and vanilla extract. Stir gently and set aside.
Roll out pie crusts on a lightly floured surface.
Cut dough into 4-inch circles or rectangles, depending on preferred shape.
Spoon about 1–2 tablespoons of fruit filling into the center of half the dough pieces, leaving a small border around the edges.
Place a second piece of dough on top and press edges together. Seal firmly with a fork.
Cut small slits in the tops to allow steam to escape.
Brush with beaten egg and sprinkle with coarse sugar if desired.
Bake for 20–25 minutes, or until crust is golden brown and filling is bubbling.
Cool on a wire rack for 20–30 minutes before serving.
Notes
Thaw and drain frozen fruit thoroughly if using to prevent excess moisture.Leave a clear border when filling to prevent leaks.Add a pinch of cinnamon or nutmeg for warm spice flavor.Puff pastry can be substituted for a lighter, flakier crust.
