Strawberry Rhubarb Hand Pie Recipe

Strawberries: Fresh strawberries provide a sweet and juicy element to the filling, balancing the tartness of the rhubarb.

Rhubarb: This tart vegetable adds a unique flavor and texture to the filling, complementing the sweetness of the strawberries.

Sugar: Used to sweeten the filling, sugar helps to balance the tartness of the rhubarb and enhance the natural sweetness of the strawberries.

Cornstarch: A thickening agent that ensures the filling is not too runny, providing the perfect consistency for the hand pies.

Lemon juice: Freshly squeezed lemon juice adds a hint of acidity, brightening the flavors of the filling.

Flour: All-purpose flour is used to create the dough for the hand pie crust, providing structure and texture.

Salt: Enhances the flavor of the crust, balancing the sweetness of the filling.

Butter: Cold, unsalted butter is essential for creating a flaky, tender crust that encases the filling.

Ice water: Helps bring the dough together, ensuring it is pliable and easy to work with.

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

Milk: Combined with the egg to create the egg wash, adding a touch of richness to the crust.

When preparing the dough for these delightful hand pies, ensure that your butter is extremely cold. This is crucial for achieving a flaky texture. You can even chill your flour and bowl in the freezer for a few minutes before starting. When cutting the butter into the flour, aim for pea-sized pieces to create pockets of steam during baking, which will result in a perfectly flaky crust. If the dough becomes too warm while working, pop it back in the fridge for a few minutes to firm up before rolling it out.

• strawberries - Substitute with raspberries: Raspberries provide a similar tartness and sweetness, complementing the rhubarb well.

• rhubarb - Substitute with apples: Apples offer a sweet-tart flavor and similar texture when cooked, making them a good alternative to rhubarb.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, though it may alter the texture slightly.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder thickens similarly to cornstarch and is a suitable alternative.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and brightness to the filling.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may result in a denser crust.

• unsalted butter - Substitute with coconut oil: Coconut oil can mimic the fat content of butter, though it will impart a slight coconut flavor.

• ice water - Substitute with cold milk: Cold milk can help bind the dough while adding a bit of richness.

• beaten egg - Substitute with milk wash: A milk wash can provide a similar golden finish to the crust without the use of egg.

• milk - Substitute with cream: Cream can be used for a richer wash, enhancing the crust's color and texture.

• To keep your strawberry rhubarb hand pies fresh and delightful, store them in an airtight container at room temperature for up to two days. This ensures that the pastry remains crisp and the filling stays luscious.

• If you wish to extend their shelf life, place the hand pies in the refrigerator. They will remain fresh for up to five days. Just remember to bring them back to room temperature or give them a quick warm-up in the oven before serving to revive their flaky texture.

• For those who love to plan ahead, these hand pies are perfect candidates for freezing. First, allow them to cool completely after baking. This prevents condensation from forming and keeps the crust from becoming soggy.

• Wrap each pie individually in plastic wrap, ensuring they are snugly covered. This step is crucial to prevent freezer burn and preserve the delightful flavors of the strawberries and rhubarb.

• Once wrapped, place the pies in a freezer-safe bag or container. Label them with the date to keep track of their freshness. These hand pies can be frozen for up to three months.

• When you're ready to enjoy a taste of summer, remove the desired number of pies from the freezer. Let them thaw at room temperature for about an hour.

• For a freshly baked feel, preheat your oven to 350°F (175°C) and warm the pies for about 10 minutes. This will restore their golden, flaky exterior and ensure the filling is perfectly gooey.

• If you prefer a quicker method, you can also use a microwave. Place a pie on a microwave-safe plate and heat it for 20-30 seconds. However, be mindful that this method might slightly soften the crust.

• Preheat your oven to 350°F (175°C). Place the hand pies on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Warm them for about 10-15 minutes or until the filling is bubbly and the crust is crisp.

• For a quick fix, use a toaster oven set to 350°F (175°C). Place the hand pies directly on the rack or on a small baking tray. Heat for 8-10 minutes, keeping an eye out to ensure they don’t overcook.

• If you're in a hurry, the microwave can be your friend. Place the hand pie on a microwave-safe plate. Heat on medium power for about 30-45 seconds. Note that the crust may not be as crisp as other methods.

• For a crispier crust, try reheating in an air fryer. Set the air fryer to 325°F (160°C) and place the hand pies in a single layer. Heat for 5-7 minutes, checking halfway through to ensure they are warming evenly.

• If you have a stovetop griddle or skillet, you can reheat the hand pies over medium-low heat. Cover them with a lid to help warm the filling thoroughly. Flip occasionally to ensure even heating, taking about 5-7 minutes.

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

• Baking sheet: A flat surface to place the hand pies on while they bake in the oven.

• Parchment paper: Lined on the baking sheet to prevent the hand pies from sticking and to make cleanup easier.

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

• Mixing bowl: Another bowl is used to mix the flour and salt for the dough.

• Pastry cutter: Used to cut the cold butter into the flour mixture until it resembles coarse crumbs.

• Rolling pin: Used to roll out the dough on a floured surface to the desired thickness.

• Round cutter: Used to cut the rolled-out dough into 4-inch circles.

• Fork: Used to seal the edges of the hand pies after folding them over the filling.

• Pastry brush: Used to apply the egg wash onto the hand pies before baking.

• Cooling rack: Used to let the hand pies cool after baking to ensure they set properly before serving.

Prepare the filling in advance: Mix the strawberries, rhubarb, sugar, cornstarch, and lemon juice the night before and refrigerate.

Use a food processor: Quickly combine flour, salt, and butter by pulsing in a food processor instead of cutting by hand.

Pre-cut dough circles: Roll out and cut the dough circles ahead of time and store them in the fridge.

Batch baking: Double the recipe and bake all hand pies at once to save time for future cravings.

Egg wash alternative: Use milk only for brushing if you're short on time.