Strawberries and Rhubarb, that sweet and tart ode to summer that I just can't get enough of! These mini Strawberry Rhubarb Hand Pies are the perfect bite of filling surrounded but buttery pie crust.
Strawberry Rhubarb Pie
I'm always shocked at how many people tell me that they have never tried rhubarb! I'm guessing it's the fact that I live on the West Coast where rhubarb doesn't grow in everyone's backyards. So if you just read that and thought, "I haven't tried it either," here's your moment to remedy that.
From Strawberry Rhubarb Sorbet Pops to Strawberry Rhubarb Crumble, I love baking and cooking with rhubarb.
Ok so, what is Rhubarb?
Even though rhubarb is commonly baked into sweet dishes like pies and crumbles, rhubarb is technically a vegetable! It's long fibrous stalks might look a bit like celery but they have a unique tart flavor all their own.
That's why they are commonly chopped up and cooked down with plenty of sugar and strawberries. I personally think they taste like nature's sour candy.
Ingredients in Strawberry Rhubarb Pie
- Strawberries - you will want to use fresh, ripe strawberries for this. Frozen won't have the same flavor and adds more liquid to your filling.
- Rhubarb - if you can find it fresh, buy it! If not you can substitute frozen but again, it will change the texture and moisture a bit.
- Sugar - gotta have some sweet sugar to offset the sour rhubarb! I use regular granulated white sugar.
- Cornstarch - this will thicken up your filling and keep it from being runny.
- Lemon Zest - just a small amount of lemon zest brings a bright and delicious flavor to the filling plus keeps the pretty red color lasting longer.
- Refrigerated Pie Crusts- you will need one box of pre-made, refrigerated pie dough.
- Egg - this will bind the pie crust together and keep the little pies from splitting open, like glue!
How to Make Strawberry Rhubarb Pie
- Cook together fresh strawberries, rhubarb, lemon zest, sugar and corn starch until it's bubbly and thickened.
- Try your best not to eat it with a spoon while you roll out the dough.
- Cut rounds in the dough with a cookie cutter or glass and spoon a small amount of pie filling on half.
- With the other half of the rounds, use a mini cookie cutter to cut out a small shape for the top. This will help vent the pies and it looks very pretty.
- In less than an hour, you will have one of these sweet pies in your hot little hands. Really, it's that easy, I promise!
Possible Substitutions:
- Rhubarb: If you can't find rhubarb, you can always make these pies with all strawberry! Just substitute the rhubarb exactly which will leave you with 1 ½ cups of strawberries total.
- Pie Dough: Homemade pie crust is always an option. I like this sweet pie crust recipe.
- Lemon: if you do not have fresh lemons on hand you can skip the zest or use orange zest.
- Vanilla & Spices: I like this pie filling as is but you can certainly add a small amount of cinnamon, nutmeg and vanilla if you like!
Can You Make These Pies Ahead?
Yes! You can make these ahead of time and store in an air tight tupperware. I recommend separating layers of pies with wax or parchment paper to keep them from sticking. These mini pies also freeze so nicely.
More Summer Recipes to Enjoy:
- Strawberry Rhubarb Margaritas
- Strawberry Rhubarb Flag Pie
- Strawberry Rhubarb Crisp Muffins
- Cherry Hand Pies
- Mini Caramel Apple Hand Pies
- Strawberry Rhubarb Crumble
- Strawberry Rhubarb Sorbet Pops
Strawberry Rhubarb Hand Pies
Individual sized strawberry rhubarb pies are perfect for picnics, the 4th of July or any summer party.
Ingredients
- ¾ cup finely chopped fresh strawberries
- ¾ cup finely chopped fresh rhubarb
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 ½ teaspoons lemon zest
- 1 box Refrigerated Pie Crusts, softened as directed on box
- 1 egg
Instructions
- Heat oven to 375°F. Line cookie sheet with cooking parchment
paper. In 2-quart saucepan, mix strawberries, rhubarb, ½ cup sugar, the cornstarch and lemon zest. Cook over medium heat 6 to 8 minutes, stirring constantly, until bubbly and thickened. Cool slightly. - Remove pie crusts and unroll on lightly floured work
surface. With 2 ½-inch round cookie cutter, cut 14 rounds from each crust; re-roll scraps. Cut small shapes out of half of the rounds; these will be the tops. On cookie sheet, place half of the dough rounds 2 inches apart. Top each with 2 teaspoons fruit mixture. Brush crust edges with water; top with remaining dough rounds. Press edges firmly with fork to seal. Cut slits in top of each round. - In small bowl, beat egg; brush over tops of pies. Sprinkle
with 2 teaspoons sugar. - Bake 20 to 25 minutes or until lightly browned. Serve warm
or at room temperature.
Notes
Possible Substitutions:
- Rhubarb: If you can't find rhubarb, you can always make these pies with all strawberry! Just substitute the rhubarb exactly which will leave you with 1 ½ cups of strawberries total.
- Pie Dough: Homemade pie crust is always an option. I like this sweet pie crust recipe.
- Lemon: if you do not have fresh lemons on hand you can skip the zest or use orange zest.
- Vanilla & Spices: I like this pie filling as is but you can certainly add a small amount of cinnamon, nutmeg and vanilla if you like!
Can You Make These Pies Ahead?
Yes! You can make these ahead of time and store in an air tight tupperware. I recommend separating layers of pies with wax or parchment paper to keep them from sticking. These mini pies also freeze so nicely.
Lane says
I think strawberry rhubarb pie is probably my favorite kind of pie, but I haven't had it since we were kids! These look so good. ? I am definitely ready for fall. I have not savored one second of the summer. It's just too hot!
Paula McDonald says
Oooh, I cannot wait to try these scrumptious-looking mini pies! So, so cute. One question, if I may...since the tops will already have a design cut in them, will it still be necessary to make steam slits in them? The photo looks like it just has the cute designs. Thanks, dear!
Leah Bergman says
Sorry, that is a confusing typo on my part! The original recipe calls for steam slits but I cut out a little design instead. Enjoy!
Jen says
Hi - I’m trying to subscribe but it’s coming up with an error 404 when I try. The link doesn’t seem to work. Not sure if it’s a glitch on my end?
Leah Bergman says
Hey Jen! I'm so sorry you are receiving this error and will look into it right away and also subscribe you to my email list. You should get an email and you'll need to just confirm that you are subscribing. 😉 Thanks so much!