A sweet and slightly tart strawberry-rhubarb filling wrapped up with a flaky pecan crust makes a perfectly poppable springtime dessert.

Strawberry Rhubarb Hand Pies with Pecan Crust on a plate.

I go crazy over the combination of strawberries and rhubarb. From pie to coffee cake, tartlets and french toast, I just can’t get enough. And every spring I get the itch to find a new way to bake up something delicious with my favorite pair.

Since strawberries and rhubarb go so classically well together whenever pie is involved I thought that this spring I’d do pie with a twist.

Strawberries in a bowl and slices of rhubarb.

Strawberries and rhubarb in a bowl.

If there’s anything I love more than a good homemade pie, it’s homemade hand pies. There’s just something about their portion size and portability. Sure, they require slightly more effort, but I think the payoff is worth it.

There’s no waiting for the pie to cool, and no need to plates or forks. As soon they are out of the oven they’re fair game and guaranteed not to last long.

Sliced pecans spilling out of the bag.

Chopping pecans and mixing strawberry rhubarb mix.

Rolling out pecan crust dough.

There’s one more twist for these particular little pies— a pecan crust! The crust is still plenty buttery and flaky, but also a little bit crumbly and full of nutty flavor. And I love how it gives the pies a little something extra.

If you love strawberries and rhubarb and pecans as much as I do, you have to make these hand pies! They’re just begging to come along on your next picnic or potluck.

Adding strawberry rhubarb mix to pecan crust dough on a baking sheet.

Freshly baked strawberry rhubarb hand pies on a baking sheet.

baking tip:How to keep hand pies sealed

Use egg wash and a fork to simply seal the hand pies and ensures they won’t burst open in the oven! Here’s how:

  1. Place filling on one-half of the cut-out pastry, leaving a half-inch edge.
  2. Dip a fingertip or small pastry brush into the egg wash (1 egg beaten with 1 tablespoon water) and coat the edges of the pastry.
  3. Top with the remaining cut-out pastry and press the edges to seal with your fingers.
  4. Use the back of a fork to create a decorative edge, pressing to make sure edges are well-sealed.
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An opened strawberry rhubarb hand pie on the table to show the delicious filling with the rest of the hand pies in the background.

Strawberry Rhubarb Hand Pies with Pecan Crust on a plate.

Strawberry Rhubarb Hand Pies with Pecan Crust

Servings: 8 hand pies
Prep Time: 20 minutes
Cook Time: 30 minutes
Chill Time: 2 hours
Total Time: 2 hours 50 minutes
Little hand pies made with pecan crust and stuffed with strawberry rhubarb filling.
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Ingredients
 

For the crust:

  • 1 cup all-purpose flour (120 grams)
  • 1 cup pecans (85 grams)
  • ¼ cup powdered sugar (55 grams)
  • ½ teaspoon salt
  • ½ cup unsalted butter , cold and cubed (113 grams)
  • 2-3 tablespoons ice cold water
  • 1 large egg + 1 teaspoon water , for egg wash
  • Granulated sugar , for sprinkling (optional)

For the filling:

  • 1 lb strawberries , hulled and sliced (455 grams)
  • 1 lb rhubarb , chopped into 1 inch pieces (455 grams)
  • 1 cup granulated sugar (200 grams)
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

Instructions
 

To make the crust:

  • Pulse the pecans in a food processor until finely ground. Add the flour, powdered sugar, and salt and pulse a few times until combined.
  • Add the cold butter cubes and pulse a few times until the butter is chopped to the size of peas. Add the water and continue to pulse just until mixture begins to come together.
  • Dump out onto a clean surface and shape into a disk, mixture will be slightly crumbly. Cover in plastic wrap and chill in the fridge at least 2 hours.

To make the filling and assemble the hand pies:

  • Put the strawberries, rhubarb, sugar, cornstarch and vanilla extract in a medium saucepan set over medium heat. Bring to a boil, stirring frequently as the sugar dissolves and fruit breaks down.
  • Reduce heat to medium low and simmer mixture until reduced and thickened, about 15-20 minutes. Remove from heat and let cool completely.
  • On a lightly floured surface, roll the pie crust out until it is about 1/8-inch thick. Use a 4 or 5-inch round cutter to cut dough into rounds.
  • Place a rounded tablespoon in the center of each dough round, leaving ¼-inch space around the edges. Brush edges with egg wash. Fold one half of each dough round over, creating a crescent shape. Press to seal, then use the tines of a fork to complete seal. Use a sharp knife to cut vents into the top of each pie.
  • Put assembled hand pies on a sheet pan lined with parchment paper and freeze for 10 minutes. Meanwhile, preheat oven to 425°F.
  • Brush hand pies with egg wash and sprinkle with sugar, if desired. Bake until hand pies are golden brown, about 15-20 minutes. Serve warm or at room temperature. Hand pies are best the day they are baked.
Calories: 402kcal, Carbohydrates: 51g, Protein: 4g, Fat: 21g, Saturated Fat: 8g, Cholesterol: 51mg, Sodium: 158mg, Potassium: 325mg, Fiber: 4g, Sugar: 33g, Vitamin A: 456IU, Vitamin C: 38mg, Calcium: 75mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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Disclosure: This post is sponsored by Diamond of California as part of a long-term culinary ambassadorship. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own.

To find more great recipes using nuts visit the Diamond Nuts website. You can also find them on facebook, twitter, youtube, pinterest, and instagram.