Strawberry Rhubarb Hand Pies
- ⅓ cup coarsely chopped rhubarb (about ½ stalk)
- 10 strawberries, coarsely chopped
- 3 tablespoons sugar
- Freshly squeezed juice of 1 lemon wedge
- 1 tablespoon flour
- Pinch of salt
- 1 single pie crust (use ½ this recipe & freeze rest for a later use)
- 1 egg beaten with a splash of milk
- Coarse sugar, optional (like Sugar in the Raw)
- Preheat the oven to 425ºF (220ºC). Line a rimmed baking sheet with a piece of parchment long enough to hang over the sides of the pan.
- Add the rhubarb, strawberries, sugar, lemon juice, flour, and salt in a medium bowl. Stir until well combined. Set aside, and the fruits release some of their juices while you roll out the pie crust.
- Divide the crust into 4 equal sized balls. Shape them into a circle. Roll one ball out into a circle, a little less than ¼-inch thick.
- Spoon ¼ of the fruit filling onto one half of the circle, leaving a ½-inch border. Fold the unfilled side of the dough over the fruit, and pinch the edges closed to seal tightly. You should now have a half moon shaped pie. For a decorative finish, crimp the edges with the back of a fork, or flute them. Repeat with the remaining dough and filling.
- Use a spatula to transfer the pies to the prepared pan. Brush the tops with the egg wash, and sprinkle with a bit of coarse sugar, if desired. Use the tip of a fork to poke holes in the top, about 1-inch apart so the pies don't burst open while baking.
- Bake for 15 minutes, then reduce to temperature to 350ºF, and bake for 15 minutes more, until golden. Juices will bubble from the pies, that's a sign they're done, too. Let cool at least 15 minutes before serving.