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+ servings

Strawberry Rhubarb Hand Pies with Pecan Crust

Little hand pies made with pecan crust and stuffed with strawberry rhubarb filling.

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.

Nutrition

Sodium: 158mg, Calcium: 75mg, Vitamin C: 38mg, Vitamin A: 456IU, Sugar: 33g, Fiber: 4g, Potassium: 325mg, Cholesterol: 51mg, Calories: 402kcal, Saturated Fat: 8g, Fat: 21g, Protein: 4g, Carbohydrates: 51g, Iron: 1mg
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