Strawberry Rhubarb Hand Pies
Serves: 6
  • 4 tbsp unsalted butter
  • 1½ cup rhubarb, sliced
  • 2 cup strawberries, cut in half
  • 1½ tsp orange rind, grated
  • ¼ cup orange juice
  • ¼ cup raw sugar, plus more for sprinkling
  • Pinch of sea salt
  • ¼ tsp freshly ground cracked pepper (optional)
  • 1½ tsp Grand Marnier (optional)
  • 1 tsp cornstarch
  • 1 tbsp water
  • 2-3 tbsp heavy cream, or 1 beaten egg white
  • pie crust (enough for double pie)
  1. Melt butter over medium high heat.
  2. Add rhubarb and saute until soft, about 5 minutes.
  3. Add strawberries, orange zest, orange juice, sugar, salt and cracked pepper (if using). Stir gently and allow to zimmer for three minutes until sugar is dissolved.
  4. Stir in Grand Marnier (if using).
  5. Whisk together cornstarch and water. Add to simmering fruit mixture. Continue to simmer, stirring continually until mixture has thickened. (about 4-5 minutes).
  6. Place filling in refrigerator to chill.
  7. Meanwhile, roll out pastry dough to about ¼ inch thick
  8. Cut 4 inch circles, squares (or use lattice hand pie mold) from pie crust. Double pie crust should make 12 individual circles or squares.
  9. Preheat oven to 425 degrees.
  10. Once pie filling has cooled, spoon equally atop 6 of the pie cutouts.
  11. Top pie crust with filling with the remaining 6 pie crusts (optional to cut strips and make lattice to go atop the filling if pie molds are not used).
  12. Crimp the edges of the individual pies and place on baking sheet lined with parchment paper.
  13. Brush pies all over with cream or egg white and sprinkle with raw sugar.
  14. Place pies in the oven and immediately reduce heat to 375 degrees.
  15. Bake pies for 15-20 minutes until crust is golden and filling is bubbly.
  16. Allow to cool for 10 minutes before serving, filling will be hot, or serve cold.
Recipe by Pure Grace Farms at