Strawberry Rhubarb Hand Pies

Thank you to everyone who left thoughtful comments, shared their own stories, and just offered support in regard to my dog, Tessa. I still miss her immensely, but it’s easier to get through the day, now. On Monday, I was a complete wreck, as many can attest to, then Tuesday, things were a bit better, although I would sometimes torture myself by staring at her pictures, and of course, reading your comments, both of which made me tear up. At points, I think I’m okay, but then I feel guilty for either feeling alright or feeling as though I haven’t mourned her properly. It probably sounds sort of crazy…but that’s fine, for now at least. It’s only been a few days. My mom and I have emailed each other back and forth almost constantly to update each other on our progress, so it’s been an incredible help to have her to fall back on, and of course, Kramer, who lets me cry and understands completely the roller coaster of emotions that comes with losing her. We’ve just been trying to keep busy and work through it together.

In the spirit of keeping busy, I present to you these Strawberry Rhubarb Hand Pies. It’s summer, so it’s time for fruit pies, and what better way to kick off the season than with rhubarb? My husband brought some of these into his office, and I brought them into mine for our company picnic, and I am pleased to report that they were quite well received in both places. If you’ve never had rhubarb before, pick some up because it is quite the treat. It’s slightly tart, but becomes sweet when enough sugar is added, and is the perfect compliment to juicy summer strawberries. The color of these should alone tempt you to bake some up. The hand pie aspect is, of course, not only cute, but makes these easy to eat and handle – perfect for a picnic or a barbecue, as I can attest to. The filling itself is delicious, and if you have any left over, you can cook it down to use as a compote for breakfast in yogurt, granola, or you can save it to use in other desserts. I will also say that these freeze beautifully after they have baked and cooled – just pop them back in the oven straight out of the freezer for about 10 minutes to crisp the pie crust up again, and you have something sweet that will last in you all summer long (that is, if you don’t eat them all, first)!

Strawberry Rhubarb Hand Pies
Your ingredients.

Strawberry Rhubarb Hand Pies
Dice your rhubarb and strawberries.

Strawberry Rhubarb Hand Pies
Stir together with the rest of the ingredients.

Strawberry Rhubarb Hand Pies
Roll out your dough.

Strawberry Rhubarb Hand Pies
And cut it out into circles.

Strawberry Rhubarb Hand Pies
Place a bit of the filling on top of each pie round.

Strawberry Rhubarb Hand Pies
Place the remaining pie dough on top of the other rounds, then crimp the edges and brush with egg wash.

Strawberry Rhubarb Hand Pies
Bake at 375 degrees F until golden and bubbling.

Strawberry Rhubarb Hand PiesStrawberry Rhubarb Hand PiesStrawberry Rhubarb Hand Pies

Strawberry Rhubarb Hand Pies
Prep time: 
Cook time: 
Total time: 
Serves: 30
Delicious handheld pies
  • 1 batch pie dough, chilled
  • 5-6 stalks rhubarb, washed and thinly sliced
  • 3½ cups strawberries, finely diced
  • ¾ cups granulated sugar
  • ½ cup brown sugar
  • ¼ cup cornstarch
  • 2 tablespoons all-purpose flour
  • ½ teaspoon lemon zest
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • ¼ teaspoon coriander
  • 1 egg, lightly beaten
  • sugar, for sprinkling
  1. Preheat your oven to 375 degrees F. Thinly slice your rhubarb and finely dice your strawberries. Place them in a large bowl, and toss with the sugars, cornstarch, flour, lemon zest, cinnamon, vanilla, and coriander. Set aside.
  2. Remove your chilled pie dough from the fridge and dust your work surface generously with flour. Roll the dough out to about ⅛ inch thick. Using a round cutter (I used a 1½-inch one), cut out the dough into circles. Place half of the circles on your baking sheets lined with parchment paper, then place about 1½ teaspoons of filling on top of each round. Place the other half of the rounds on top, then use a fork to crimp the edges shut. Lightly beat your egg and brush it over the tops of the pies, then sprinkle with sugar. Poke 3 holes in the tops of each pie with a fork, then place in the oven and bake for 20-25 minutes, until golden brown.
  3. Allow the pies to cool completely before placing in an airtight container and storing for up to 2 days at room temperature. These also freeze well for up to 2 months.

13 Responses

  1. Anthony says:

    I have to admit that one of my “secret shame” weaknesses has been Hostess fruit pies — total junk, but I love’em. :) These look like a much healthier version. I’m not much of a baker, so I’ll have to tempt a friend into making them.

    Glad to see you’re doing better. The pain never really goes away, it just sort of “heals over” and becomes an occasional melancholy. And there are always memories to bring a smile to one’s face.

  2. JulieD says:

    Your little hand pies are so perfect and cute! I love these! I’m not brave enough to make my own pie dough yet but I might just give yours a try.

    It will take some time, give yourself some time and room. I still cry and it’s almost 4 years later. xoxo

  3. I recently made cherry hand pies for my Dad for Father’s Day, but he also loves strawberry-rhubarb pie. I’ll bookmark this recipe for next year!

  4. Staying busy is definitely the best way to deal with loss. These hand pies certainly look like they’d do the trick. I love rhubarb but am having great trouble locating it this year. Freezing baked goods is the best because it allows the treats to last for a long time. And I love your yellow nail polish :)

  5. Rachael says:

    Out of curiosity, what is the diameter of that handy circular (cookie?) cutter you use? I need to look into buying one for hand pies ~ these look delicious, by the way, I LOVE rhubarb!

  6. Mom says:

    We used to pick rhubarb on the side of the road at your great Grammas in Canada.
    Gramma Joan would love these little pies.

  7. Lynna says:

    These pies would be perfect for summer! beautiful & super cute!

  8. Molly says:

    I have leftover pie dough in my fridge (from a box, yes, I know – shameful) and some gorgeous fresh cherries. Your post has inspired me! Tonight’s meal is a real throwback – meatloaf, mac n’ cheese and cherry pie(s)!

  9. Deb says:

    My personal therapy has always been getting my hands busy and my mind will follow. And strawberry, rhubarb hand pies are certainly worthy of any therapy program that I would endorse! A refreshing and delectable post!

  10. How fun! I’ve seen so many hand pie recipes lately and I’m so late to the game! Will have to tackle this over the weekend :)

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