strawberry rhubarb hand pies on a wire cooling rack
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Strawberry Rhubarb Hand Pies

Prep Time1 hr
Cook Time25 mins
Total Time1 hr 25 mins
Servings: 24


For the Dough

  • 3 cups all purpose flour
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 1 cup unsalted butter (cold, cut into cubes)
  • 2-3 tbsp milk

For the Filling

  • 1 1/3 cups fresh strawberries (hulled and chopped)
  • 1 cup rhubarb (diced)
  • 2 tbsp cornstarch
  • 1/2 cup granulated sugar
  • 1 tsp orange zest
  • pinch of salt

For the Egg Wash

  • 1 egg, whisked with 1 tsp of water
  • extra sugar for sprinkling


For the Dough

  • In a large bowl, whisk together flour, sugar and salt.
  • Add the cold butter. Use a pastry blender to cut the butter into the flour, until the mixture resembles coarse crumbs.
  • Add the whisked eggs and 2 tbsp of milk. Mix thoroughly. The dough should be just moist enough that you can gather it together in a ball. If it’s still very dry and crumbly, you can add another tbsp of milk until you can form it into a ball.
  • Turn the dough onto a lightly floured surface. Gently knead it a few times to incorporate any last stray crumbly bits of flour. If your dough is very sticky, sprinkle it with a little more flour while kneading. 
  • Divide the dough into 4 equal pieces. Shape into discs, wrap in plastic wrap and chill for 30 minutes. 

For the Filling

  • In a medium saucepan, add the strawberries, rhubarb, cornstarch, sugar, orange zest and salt. Cook over medium heat, stirring constantly, until the mixture is thick and bubbly (about 6-8 minutes). Set aside to cool slightly.

Assemble the Pies

  • Pre-heat your oven to 350°F.
  • Take one ball of dough, and roll it out on a lightly floured surface to about 1/8 inch thick. 
  • Cut circles out of the dough using a 3 inch round cookie cutter. Re-roll any scraps and cut out additional circles until the dough is all used up. Repeat with the other balls of dough.
  • Place the dough circles on a parchment lined baking tray. Brush the edges lightly with the egg wash.
  • Drop a heaping teaspoon full of pie filing onto the centre of each dough circle. 
  • Place a second dough circle on top of the filling. Use a fork to press down and seal the edges of the pie crust.
  • Brush the tops of each pie with the egg wash, and generously sprinkle with some granulated sugar.
  • Cut a small slit into the top of each pie crust to allow the steam to vent.
  • Bake pies at 350°F for 25-30 minutes, until the crust is golden brown. Allow pies to cool slightly before serving.


Recipe Source: Yummy Addiction