Strawberry Rhubarb Hand Pies
Ingredients
- 1/3 cup coarsely chopped rhubarb about 1/2 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 1/2 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 1/4-inch thick.
- Spoon 1/4 of the fruit filling onto one half of the circle leaving a 1/2-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.