Strawberry Rhubarb Hand Pies are sweet juicy strawberries mixed with tart rhubarb nestled in a crispy pie crust with a crunchy sweet sugary topping. These sweet and tart hand pies are sure to please even the pickiest of eaters with no plate required!
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Why You’ll Love These Strawberry Rhubarb Hand Pies
You will love these homemade hand pies because they are easy to make and are packed with flavor. From serving guests to packing lunches, hand pies are fun and convenient while being incredibly simple to make.
This strawberry rhubarb hand pie is sweet and tart for a fun and flavorful option, very similar to my Sour Cherry Hand Pies which are a popular recipe on the blog!
You can make these the same way you make the cherry hand pies or even these Savory, Flaky, Beef Hand Pies that are sure to become your favorite on-the-go lunch.
With how easy these hand pies are to make you’ll never want to grab a sketchy hand pie from the gas station or a pack of them from the grocery store again.
These give you the freedom to control the quality of ingredients in your food.
- Strawberry Rhubarb Pie Filling: Using premade strawberry rhubarb pie filling is the perfect convenience, but if you have your own rhubarb plant and feel inspired, you can always make your own. If you decide to go this route, I recommend making it a day or two ahead of time.
- Coarse sugar: Demerara sugar is the best to use because it gives a nice crunch against the pie crust.
- Egg – For the crust to make it rich and golden brown.
- Premade pie crust: Again, if you’re so inspired, feel free to make your own pie crust.
- Water or milk: To mix with the beaten egg to make an egg wash for some caramelized color on the hand pies.
How to Make Strawberry Rhubarb Hand Pie Desserts
Start your oven and preheat it to 350 degrees.
Use a pizza or pastry cutter to cut your pie crust into 6 even triangle slices.
Place a bit of strawberry rhubarb pie filling into the center of a pie crust slice.
Handy Tip: When placing the pie filling on the pastry, keep a ¼″ margin around the edges of the pie crust. This will help with the bonding of the top layer of the crust when you go to join them.
Dip your finger into water and moisten the edges of the pie crust slice your pie filling is on.
Place another piece of pie crust over the top of your filled slice and crimp the edges with a fork.
**Note: you may have to slightly stretch the top piece of pastry to fit over the bottom filled piece to cover the filling and line up the edges.
Cut a couple of vent slices into the top crust to allow steam to escape.
Whisk together egg and water. Brush this egg wash onto your top crust to help encourage a golden crust.
A fully detailed and printable recipe is available at the bottom of this post for you.
Suggestions for Putting a Twist on It
These hand pies are easy to make your own. You can change out the flavor using any fruit pie filling you want. You can even use this to make savory hand pies like chicken pot pies making use of your leftovers to help prevent food waste.
Try making a variety of hand pies with different fruit fillings at the same time to store for later.
What Can I Serve These Homemade Hand Pies With?
You can serve hand pies with anything you would serve a normal pie with. These individual pies are simply easier to serve and a lot more fun for things like parties, movie nights, picnics, or grabbing a snack when you get a sugar craving. Try serving these hand pies with some fresh ice cream or top them with some whipped cream or cool whip.
Storing Leftover Hand Pies
If you are making more than you need to use right away you can store these in the refrigerator for a few days inside an air-tight container. For the best results, warm them up before serving if possible.
You can make these in bulk and store them for up to 3 to 4 months in an air-tight container in your freezer. This lets you have a stash in the freezer to grab and go for packed lunches or the perfect snack.
- 2 premade pie dough, one package (usually come in circles)
- 2c Strawberry rhubarb pie filling
- 1 egg (or milk)
- ¼ c demerara sugar (see notes)
- a few tablespoons of water
- Preheat the oven to 350F
- Thaw and unroll the pie dough circles and cut them into 8 slices using a pizza cutter (I find that’s the easiest thing to use)
- Using your prepared pie filling and spoon 2-3 tablespoons of the filling into the center of one of the slices of dough. Be sure that the filling is spread over the slice, going towards the smaller end as well, but keep a ½" edge on all sides for sealing.
- Dip your finger in the water and trace the edges of the dough slice.
- Place another dough slice on top of the one with the pie filling. With a fork, crimp the edges of the two slices together.
- Lift the hand pies onto a parchment-lined baking tray.
- With a sharp knife, carefully make three slices into the top piece of dough for steam to escape during baking.
- Continue with the rest of the pieces.
- In a small bowl, combine the egg and a few tablespoons of water. Whisk/beat the mixture well until it’s frothy and well incorporated.
- Brush the egg wash all over the top of the hand pies.
- Sprinkle the demerara sugar where the egg wash is brushed.
- Bake in the oven for 15 -20 minutes or until nicely browned.
- Remove from the oven and let cool.
A few tablespoons of milk can be substituted for the egg.
Ovens are different, so keep an eye on the pastry so it doesn't burn. It should be golden brown and not translucent.
Nutrition Information:Yield: 8 Serving Size: 1 hand pie
Amount Per Serving: Calories: 426Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 30mgSodium: 307mgCarbohydrates: 54gFiber: 2gSugar: 15gProtein: 4g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.