Strawberry Rhubarb Hand Pies Recipe

Strawberries: Fresh, diced strawberries add a sweet and juicy element to the filling.

Rhubarb: Diced rhubarb provides a tart contrast to the sweetness of the strawberries.

Sugar: Used to sweeten the filling and balance the tartness of the rhubarb.

Cornstarch: Helps to thicken the filling, ensuring it isn't too runny.

Lemon juice: Adds a hint of acidity to brighten the flavors of the filling.

All-purpose flour: Forms the base of the pie dough, providing structure and texture.

Salt: Enhances the flavors in both the dough and the filling.

Unsalted butter: Cold and cubed, it creates a flaky and tender crust.

Ice water: Helps to bring the dough together without warming the butter.

Egg: Beaten and used as an egg wash to give the pies a golden, glossy finish.

Sugar: Sprinkled on top for added sweetness and a bit of crunch.

When preparing the dough for these hand pies, make sure to keep the butter as cold as possible. This ensures that the pastry will be flaky and tender. If the butter starts to soften while you're working, place the dough in the refrigerator for a few minutes to firm up.

• strawberries - Substitute with raspberries: Raspberries provide a similar tartness and sweetness, making them a good alternative.

• rhubarb - Substitute with apples: Apples offer a similar texture and tartness when cooked, making them a suitable replacement.

• sugar - Substitute with honey: Honey adds natural sweetness and a slight floral note, though you may need to adjust the quantity.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder thickens similarly to cornstarch and can be used in the same quantity.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, making it a good alternative.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour offers a slightly nuttier flavor and more fiber, though it may make the crust denser.

• unsalted butter - Substitute with margarine: Margarine can be used in the same quantity and provides a similar texture, though it may alter the flavor slightly.

• ice water - Substitute with cold milk: Cold milk can help create a tender crust and adds a slight richness.

• egg - Substitute with milk: Milk can be used for the egg wash to provide a similar golden finish, though it won't be as shiny.

• sugar - Substitute with cinnamon sugar: Cinnamon sugar adds a warm, spicy note to the pies, enhancing their flavor.

• To store your strawberry rhubarb hand pies at room temperature, place them in an airtight container. They will stay fresh for up to 2 days.
• For longer storage, refrigerate the hand pies. Wrap each pie individually in plastic wrap or aluminum foil, then place them in an airtight container. They will keep for up to 5 days.
• To freeze the hand pies, follow these steps:
  1. Allow the hand pies to cool completely after baking.
  2. Wrap each pie tightly in plastic wrap, ensuring there are no exposed areas.
  3. Place the wrapped pies in a single layer on a baking sheet and freeze for about 1-2 hours, or until they are firm.
  4. Transfer the frozen pies to a resealable freezer bag or an airtight container. Label with the date and contents.
  5. The hand pies can be frozen for up to 2 months.
• When ready to enjoy, reheat the frozen pies by preheating your oven to 350°F (175°C). Place the pies on a baking sheet and bake for 15-20 minutes, or until they are heated through and the crust is crisp.
• Alternatively, you can reheat the pies in a microwave. Place a pie on a microwave-safe plate and heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Preheat your oven to 350°F (175°C). Place the hand pies on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until they are heated through and the crust is crisp. This method ensures that the pastry remains flaky and delicious.

• For a quicker option, use a toaster oven. Set it to 350°F (175°C) and place the hand pies directly on the rack or on a small baking sheet. Heat for 8-10 minutes, checking occasionally to avoid over-browning.

• If you're in a hurry, the microwave can be your friend. Place the hand pies on a microwave-safe plate and cover them with a damp paper towel to prevent drying out. Heat on medium power for 30-45 seconds. Note that this method may result in a softer crust.

• For an air fryer, preheat it to 350°F (175°C). Place the hand pies in the basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method helps maintain a crispy exterior.

• If you prefer a stovetop method, use a non-stick skillet over medium-low heat. Place the hand pies in the skillet and cover with a lid. Heat for 3-5 minutes on each side, or until warmed through. This method can give the crust a nice, slightly toasted texture.

• Oven: Used to bake the hand pies at the specified temperature of 375°F (190°C).

• Mixing bowl: Needed to combine the strawberries, rhubarb, sugar, cornstarch, and lemon juice.

• Mixing bowl: Another one is required to mix the flour and salt before cutting in the butter.

• Pastry cutter: Useful for cutting the cold butter into the flour mixture until it resembles coarse crumbs.

• Rolling pin: Essential for rolling out the dough on a floured surface.

• Cookie cutter: Used to cut the rolled-out dough into circles.

• Fork: Needed to crimp the edges of the hand pies after folding them over.

• Pastry brush: Used to brush the beaten egg onto each pie for the egg wash.

• Baking sheet: Required to place the hand pies on for baking.

• Cooling rack: Used to let the hand pies cool before serving.

• Measuring cups: Necessary for accurately measuring the ingredients like strawberries, rhubarb, sugar, flour, and ice water.

• Measuring spoons: Needed for measuring smaller quantities like cornstarch, lemon juice, salt, and sugar for sprinkling.

• Knife: Useful for dicing the strawberries and rhubarb.

• Cutting board: Provides a safe surface for dicing the strawberries and rhubarb.

Prepare the filling: Mix the strawberries and rhubarb with sugar, cornstarch, and lemon juice the night before to let the flavors meld.

Use a food processor: Quickly combine the flour, salt, and butter by pulsing in a food processor until coarse crumbs form.

Pre-cut dough circles: Roll out and cut the dough into circles ahead of time, then refrigerate them between sheets of parchment paper.

Batch assembly: Lay out all the dough circles and fill them assembly-line style to speed up the process.

Freeze extras: Make a double batch and freeze the unbaked hand pies for a quick dessert later.