Strawberry Rhubarb Hand Pies with Citrus Crust Recipe
8 to 12 pies
- 2 to 3 cups diced strawberries*
- 1 to 2 cups diced rhubarb*
- 2 1/2 to 3 cups sugar
- 1 lemon, juiced
- 2 1/2 cups all-purpose flour
- 2 Tbsp. sugar
- 1/2 tsp. salt
- 1 orange or 2 clementines/tangerines, zested
- 16 Tbsp. cold unsalted butter cut into cubes*
- 0 cup
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*Ratio of berries to rhubarb is at your discretion. You need a total of 4 cups of fruit. Place prepared butter in the freezer until ready to use. Prepare water with ice cubes and keep in fridge until ready to use.
For filling: Place fruit in heavy bottomed saucepan and sprinkle with sugar. Cook at medium-high until fruit breaks down. Add lemon juice and cook until thickened and sticks to the back of a spoon; stirring frequently to prevent scorching.
For crust: In a food processor, add dry ingredients. Pulse until combined. Add butter and zest pulse until mixture resembles dry cornmeal. Butter pieces should not be larger than a pea. Add water 1Tbsp. at a time and pulse until it pulls together. Transfer dough to a flat surface and pat into disk. You can refrigerate until ready to use but works well at this stage. Roll to long rectangle about 1/8 inches thick and use a pastry or ravioli roller to divide into 2 inch squares.
To assemble: Put 1 Tbsp. filling in center of pastry square. Place another square on top and fork or crimp seal. With a sharp knife, make a small X in the top. Brush w egg wash (1 egg to 1 Tbsp. water) and sprinkle with sugar. Bake at 375 degrees for about 25 to 30 min until golden brown. #HolidayPies
Enjoy a little plate with milk or tea and a good book!
Elizabeth Marsh-Neff at The Home Acre, one of our Twitter followers