Strawberry Rhubarb Hand Pies
Prep time
Cook time
Total time
Delicious handheld pies
Serves: 30
  • 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.
Recipe by The Crepes of Wrath at