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Rustic Strawberry Rhubarb Hand Pies
These rustic hand pies are so very good. The rhubarb isn’t too sweet and they are such a nice surprise for a picnic. When individually wrapped in parchment paper they store and transport very well.
Servings Prep Time
12 1hour
Cook Time
25min
Servings Prep Time
12 1hour
Cook Time
25min
Ingredients
Instructions
  1. Prepare your fruit. Wash, stem and slice your strawberries. Wash and chop your rhubarb into one inch chunks. Place the fruit in a medium saucepan.
  2. Add the sugar and stir until the fruit is coated with sugar.
  3. Add the tapioca and salt and combine.
  4. Place over medium heat and cook until soft (about 20 minutes)
  5. Once the fruit is cooked remove half a cup of the rhubarb mixture, combine with the starch and place back in the saucepan.
  6. Cook until very thick. (5-10 more minutes).
  7. Remove from heat and add the butter in little bits. Just letting it melt on top.
Filling the Hand Pies
  1. Preheat your oven to 375 F
  2. These little hand pies are rustic. Working on the parchment covered baking sheet place about 1/3 cup of the strawberry rhubarb filling into the pie crust circle.
  3. Fold the pie crust over the filling, and gather into a bundle, pinching the pie crust together. Perfection is not required.
  4. Bake at 375F for 20-25 minutes. While still hot sprinkle with sugar (optional).
  5. If you find that some of your hand pies have baked flat, while still hot use a teaspoon to curl the sides of the pie crust over the filling again.