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Easy Flaky Rhubarb and Strawberry Hand Pies Recipe for Two

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These easy flaky rhubarb and strawberry hand pies are a perfect, cozy dessert for two, combining a buttery crust with a tangy-sweet fruit filling. Quick to make and ideal for sharing without leftovers.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour, sifted
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 tbsp granulated sugar (optional)
  • 1/4 tsp salt
  • 3 to 4 tbsp ice water
  • 1 cup (120g) fresh rhubarb, chopped into 1/2-inch pieces
  • 1 cup (150g) fresh strawberries, hulled and quartered
  • 1/3 cup (65g) granulated sugar
  • 1 tbsp cornstarch
  • 1/2 tsp vanilla extract
  • 1/8 tsp ground cinnamon (optional)
  • 1 egg, beaten (for egg wash)
  • Coarse sugar, for sprinkling (optional)

Instructions

  1. In a large bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and cut into flour using a pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized butter bits remaining (about 5 minutes).
  2. Add ice water, 1 tablespoon at a time, mixing gently with a fork until dough just starts to come together. Form into a flat disc, wrap tightly in plastic wrap, and chill in the fridge for at least 30 minutes or up to 2 hours.
  3. While dough chills, combine chopped rhubarb, strawberries, sugar, cornstarch, vanilla, and cinnamon in a bowl. Toss gently to coat evenly and set aside.
  4. Lightly flour work surface and rolling pin. Roll dough out to about 1/8 inch (3 mm) thickness. Cut out 4 circles using a 4-inch (10 cm) cutter or glass. Gather scraps, reroll once, and cut remaining circles.
  5. Place about 2 tablespoons of filling onto the center of half the dough circles. Brush edges with a little water, then top each with a plain dough circle. Press edges firmly to seal and crimp with a fork.
  6. Brush tops with beaten egg and sprinkle with coarse sugar if desired. Place pies on a parchment-lined baking sheet.
  7. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until golden brown and bubbly. Check after 15 minutes to avoid burning.
  8. Let pies cool for at least 10 minutes before serving.

Notes

Keep butter and water ice cold for extra flaky crust. Do not overwork dough to keep it tender. Use cornstarch in filling to prevent soggy crust. Seal edges well with water and crimp with a fork to avoid leaks. Check oven early to prevent burning. Dough can be chilled longer for easier rolling. Pies can be frozen after assembly and baked from frozen with extra baking time.

Nutrition

Keywords: rhubarb hand pies, strawberry hand pies, flaky crust, easy dessert, fruit pies, hand-held dessert, quick baking, small batch dessert

Find it online: https://grubella.com/easy-flaky-rhubarb-and-strawberry-hand-pies-recipe-for-two-perfect-treats/