A sweet and slightly tart strawberry-rhubarb filling wrapped up with a flaky pecan crust makes a perfectly poppable springtime dessert.
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.
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.
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.
baking tip:The best ways to seal hand pies
Since hand pies are small enough already, you don’t want to lose any of that precious filling. Keep the edges of the crust sealed with these tips.
- Leave a minimum 1/4 inch of bare crust around your filling.
- Brush the edges with egg wash (1 egg + 1 teaspoon water, lightly beaten).
- Fold crust over and use your fingers to press edges together.
- Use the tines of a fork to crimp the edges together to complete the seal.
- Place hand pies on a sheet pan and freeze for 10 minutes before baking.
Strawberry Rhubarb Hand Pies with Pecan Crust
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
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.
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.