Strawberry Rhubarb Hand Pie

Strawberry Rhubarb Hand Pies

These Strawberry Rhubarb Hand Pies are made from flaky pie crust and filled with sweet strawberries and tart rhubarb! They are easy to put together, freeze well, and please everyone that tries them!

Sweet strawberries and tart rhubarb make the perfect filling in this flaky pie crust! Strawberry Rhubarb hand pies are the perfect spring and summer dessert!

How do you make these Easy Strawberry Rhubarb Hand Pies?

Strawberry Rhubarb Hand Pies are a delicious dessert that is perfect for spring and summer when fruit is fresh and plentiful. But they are also easy to make in the winter with frozen fruit, which is just as flavorful!

You can make these hand pies all in one go if you have about two hours or you can make the individual components and keep them in the refrigerator or freezer until ready to assemble. Or for a quick dessert during the week, you can pull fully assembled hand pies out of the freezer, bake and serve.

To make Strawberry Rhubarb Hand Pies:

  1. Make the pie dough and chill it for at least 30 minutes or up to a week. You can also make the pie dough and freeze for up to a month. This is great to do in large batches so you always have pie dough ready.
  2. Make the fruit filling and chill completely. Make sure that you chill the filling all the way through. If you put warm or hot filling on your pastry, it will melt the butter and you won’t get the flaky layers.
  3. Roll out the pastry and cut it in squares. You will need two squares for each hand pie.
  4. Place some filling in the middle of one of the squares. Brush egg wash around the edges of the dough and place another piece of dough on top. Press the edges to seal completely.
  5. Use a fork to press the edges all the way around. Repeat with the remaining dough squares.
  6. Refrigerate the hand pies for at least 30 minutes. You can also freeze them at this point on a baking sheet. Once they are frozen, wrap well and store in a freezer bag.
  7. When ready to bake, brush the tops of the hand pies with egg wash and sprinkle liberally with sparkling sugar. Poke a couple of holes or make a small ‘x’ in the top of each pie to allow the pie to vent while baking.
  8. Bake and enjoy!

Can you freeze Strawberry Rhubarb Hand Pies?

Strawberry Rhubarb Hand pies do take a bit of time to put together but they freeze beautifully! You can bake them from frozen whenever you need a quick, homemade dessert!

To make sure that you always have hand pies on hand, make them when you have some free time and then place them on a baking sheet in the freezer. Once they are frozen solid, wrap them individually and place in a freezer bag. Store in the freezer for up to 3 months.

When ready to serve your frozen hand pies, remove them from the freezer, unwrap and place them on a baking sheet lined with parchment paper. You can bake them from fully frozen and you will just need to add about two minutes to the baking time!

Flaky pastry in Strawberry Rhubarb Hand Pies.

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Other Recipes to try

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Dutch Apple Pie Recipe

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Strawberry Rhubarb Hand Pies

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Prep Time 30 minutes
Cook Time 40 minutes
Course Dessert
Servings 11
Calories 511 kcal


For the Pie Dough

  • 400 grams all-purpose flour
  • 2 teaspoons salt
  • 30 grams granulated sugar
  • 454 grams unsalted butter cold, cut into cubes
  • 120 mL ice water

For the Filling

  • 20 ounces strawberries washed, hulled and sliced
  • 10 ounces rhubarb washed and chopped
  • 50 grams light brown sugar
  • 1/4 cup strawberry jam
  • 2 tablespoons cornstarch
  • Dash of salt
  • Zest of one lemon
  • Juice of one lemon
  • 2 teaspoons vanilla extract or vanilla paste


  • 1 egg beaten
  • 1 tablespoon water
  • 1/4 cup coarse sugar


Make the Pie Dough

  • In a large bowl, add the flour and salt and whisk to combine. Add the cubed butter and use your fingers to smash the butter and rub it into the flour. Rub between your hands to create sheets of butter that is coated with flour. Continue rubbing the butter into the flour until all of it is flattened and the pieces are about the size of quarters. The mixture should look like coarse cornmeal.
  • Add about 4 tablespoons of water and fold it in with a danish dough whisk or a wooden spoon. Add more water, one tablespoon at a time until it appears shaggy. You may not need all of the water.
  • Dump the dough onto a floured work surface or countertop. Press the dough into a rectangle. Lightly flour the top and use a rolling pin to roll it out to about 8×10 inches. Use a bench scraper to lift one side of the dough and fold it up and over 1/3 of the dough, onto itself in a letter fold. Lift the other side to complete the letter fold. Repeat the letter fold two more times. This is the process that will create the layers in the dough.
  • Divide the dough into two pieces and wrap each piece in plastic wrap or reusable wax food wraps. Chill the dough for at least 30 minutes. The dough can be made in advance and refrigerated for up to 1 week or frozen for up to 1 month.

Make the Filling

  • In a medium pot, mix together the strawberries, rhubarb, sugar, cornstarch, jam, salt, zest, and vanilla. Over medium-high heat, bring the filling to a boil. Then lower the heat and let the filling simmer until the fruit is soft and the liquid has reduced for about 20 minutes. Transfer the filling to a bowl and refrigerate until cold.

Assemble the Hand Pies

  • Line two baking sheets with parchment paper. Remove one of the pie dough discs from the refrigerator and let it warm up enough to be pliable but still cool. Mix the egg and the water together in a small bowl. Take out a pastry brush and a fork.
  • On a well-floured board, roll out the dough to about 1/8 inch thickness. Using a knife or a pizza cutter, cut out as many dough squares as you can. I cut mine to about 3 x 3 inch squares. Gather the dough scraps up again into a disc and roll it out one more time. Cut out some more dough squares.
  • Measure out 1 tablespoon of the filling and carefully place it in the middle of one of the dough squares. Using your pastry brush, brush the edges with egg wash. Place a second dough square on top and seal the edges. Take your fork and press it down along the edge to crimp it. Move the pie to the lined baking sheets. Repeat until you have used up all of the dough squares.
  • While you are finishing up the first set of hand pies, take the second disc of dough out of the refrigerator and let it warm up. Repeat the whole process with the second piece of dough. At this point, you can move the baking sheets to the freezer and freeze the pies until solid, and then put them in a sealed bag. Pies can be frozen, well wrapped and sealed, for up to 3 months. Bake them from frozen, adding 1-2 minutes to the baking time.
  • If not freezing, transfer the baking sheets to the refrigerator to rest for 30 minutes. Preheat oven to 375F.
  • Brush the tops with egg wash, sprinkle liberally with coarse sugar, and cut a small hole or two in the top to vent the pies. Bake the hand pies for 18-20 minutes, or until they are golden brown and the filling is bubbling up through the vents. Enjoy warm or at room temperature with some vanilla ice cream.
  • The pies are best on the day they’re baked. Store the pies at room temperature in an air-tight container for 2 days or in the refrigerator for up to a week. Reheat the pies in a 350°F oven.


Serving: 1gCalories: 511kcalCarbohydrates: 47gProtein: 5gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 104mgSodium: 440mgPotassium: 220mgFiber: 3gSugar: 14gVitamin A: 1085IUVitamin C: 33mgCalcium: 54mgIron: 2mg
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