Description
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.
