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Crispy Strawberry Rhubarb Hand Pies Easy Recipe with Turbinado Sugar

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These crispy strawberry rhubarb hand pies feature a flaky, sturdy crust and a sweet-tart filling, topped with crunchy turbinado sugar. Perfect for dessert, casual gatherings, or a sweet breakfast treat.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • ¼ to ½ cup ice water
  • 2 cups fresh strawberries, hulled and quartered (or frozen, thawed and drained)
  • 1 ½ cups rhubarb, chopped into ¼-inch pieces
  • ¾ cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 2 tbsp turbinado sugar

Instructions

  1. In a large bowl, whisk together 2 ½ cups flour, 1 tsp salt, and 1 tbsp sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture looks like coarse crumbs with pea-sized pieces (about 5 minutes).
  2. Slowly add ¼ cup ice water and gently mix with a fork until dough starts to come together. Add more water, a tablespoon at a time, if needed. Avoid over-mixing—stop once the dough holds together.
  3. Divide dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. In a bowl, combine strawberries, rhubarb, ¾ cup sugar, 2 tbsp cornstarch, 1 tsp vanilla extract, and 1 tbsp lemon juice. Stir gently until fruit is evenly coated. Let sit while the dough chills.
  5. On a lightly floured surface, roll out one dough disc to about ⅛-inch thickness. Using a 4-inch round cutter or a small bowl, cut out circles for the pies. Gather scraps, reroll, and cut until all dough is used.
  6. Spoon about 1 tablespoon of filling onto the center of each dough circle, being careful not to overfill. Brush edges with a little water, fold dough over to create a half-moon shape, and press edges with a fork to seal.
  7. Place pies on a lined baking sheet. Brush the tops lightly with water or a beaten egg for a golden finish, then sprinkle generously with turbinado sugar.
  8. Preheat oven to 375°F (190°C). Bake pies for 25-30 minutes until golden brown and crisp. If leaking occurs, gently press edges again with a fork once cooled slightly.
  9. Let pies cool on the baking sheet for 10 minutes before transferring to a wire rack to set the filling.

Notes

Keep butter and tools cold for a flaky crust. Do not overfill pies to prevent leaking. Brushing with egg wash adds shine but is optional. Prepare filling the night before for better flavor. Parchment paper helps with rolling and cleanup.

Nutrition

Keywords: strawberry rhubarb hand pies, turbinado sugar, crispy hand pies, spring dessert, handheld pies, easy pie recipe

Find it online: https://tempotaste.com/crispy-strawberry-rhubarb-hand-pies-easy-recipe-with-turbinado-sugar/