Strawberry Rhubarb Hand Pie Recipe
Summer is coming, and with summer comes picnic season. Picnics are so much fun and you can make them as simple or elaborate as your outing requires. These strawberry rhubarb hand pies are designed with picnicking in mind. Bundled in simple parchment paper and then placed in a towel wrapped container, they are so easy to serve. Just share and eat.
The individually wrapped hand pies start with your favorite pie crust recipe. I am linking my two pie crust recipes at the bottom of this post.
For this recipe, I prefer to make my pie crust and then assemble it into small rounds before I start rolling it. Line your cookie sheet with parchment paper.
Roll the crust out on a lightly floured surface a bit thicker than you usually do. Then cut the pie crust dough into a six-inch circle. I cut mine using a pot lid, so much easier than cutting each round with a knife.
Note: These pies are rustic, if you have a cutter that is larger or smaller than six inches, go ahead and use it. Just remember to adjust the amount of filling accordingly.
Lay your pie crust rounds out onto the parchment lined cookie sheets before filling them. It’s much easier to fill the pies with the soft strawberry rhubarb filling than it is to move them once filled.
Strawberry Rhubarb Filling
This strawberry rhubarb filling is easy to make and the rhubarb gives it a strong but not too sweet flavour. The colour is really striking and appealing as well.[wc_row] [wc_column size=”one-half” position=”first”]
1 lb strawberries (small carton)
2 cups chopped rhubarb
2 tablespoons minute tapioca
2 tablespoons tapioca starch ( or cornstarch)[/wc_column] [wc_column size=”one-half” position=”last”]
1/4 teaspoon salt
4 teaspoons butter[/wc_column] [/wc_row]
Wash your strawberries, remove the stems and slice. Place in a medium size saucepan.
Wash and cut the rhubarb into 1-inch chunks, place in the saucepan.
Add the sugar to the saucepan and stir until all the fruit is coated. Add the tapioca and salt and combine.
Place over medium heat and cook until soft, stirring regularly. This will take about 20 minutes. Once the fruit is cooked take 1/2 cup of the filling out, stir in the cornstarch very well and return it back to the saucepan. Cook until very thick (about five more minutes).
Remove from heat and add the butter in little bits. Just letting it melt on top.
Filling the Hand Pies
These little hand pies are rustic, they are meant to be rather flat with little tucks of dough around the outside. Using a measuring cup fill each pie crust round with 1/3 cup of the strawberry rhubarb filling.
Fold the pie crust over the filling, and gather into a bundle, pinching the pie crust together. Perfection is not required.
Bake at 375F for 20- 25 minutes. While still hot sprinkle with sugar. Let cool before serving.
You may find that some of the hand pies bake flat. I had this happen to two of my pies, but its super easy to fix.
While the pies are still hot, use a teaspoon to fold over the edges if needed. I took pictures of the most open of the pies.
Fold over the sides of any of the pies you don’t like the shape of. The pies fold easily when warm. This is the same pie as the above picture.
Let the hand pies cool before wrapping.
Wrapping and Storing
These pies were stored and then served in tea towel lined bread pans. The bread pans were the right size to line up a single row of the hand pies. Of course if you have a better transportable container, line it with a towel or napkin to make it pretty and then transport it.
Cut parchment paper squares at least ten inches square. Fold the top corner down. Place the pie on top. Fold the bottom corner over and then wrap upwards over the pie. Finish the bundles by folding and tucking the final two corners.
Line up the parchment bundled pies in the bread pan, tucking them in to be pretty. Then wrap in the towel. If you want to freeze them you can, by wrapping the entire thing very well in plastic wrap. I did not freeze these, I took them to family in BC.
The pies traveled 450 miles in a picnic cooler and transported really well. For a picnic just place them in the top of the cooler so they don’t get crushed.
To serve the pies, just unwrap the towel and let people take them. If there are bees around use the towel to recover the hand pies. I am sure your family will know where to find them.
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