Can I make Rhubarb Hand Pies ahead and freeze them?

You can freeze these hand pies both unbaked and baked. Assemble them unbaked, freeze solid on a tray, then bag for up to 2 months. Bake straight from frozen at 400°F, adding 3-5 minutes. For pre-baked, thaw in the fridge overnight and reheat at 250°F for 20 minutes. The crust stays flaky and the filling won't weep.

Why do my hand pies leak during baking?

When they leak, it's because the edges weren't sealed tightly enough. Moisten the dough with water or egg wash, fold, and crimp firmly with a fork twice. For extra insurance, chill the assembled pies for 10 minutes before baking to set the seal and keep butter cold.

Can I substitute frozen rhubarb for fresh?

You can use frozen rhubarb in this recipe by thawing it first. Drain off all the liquid, pat the pieces completely dry with paper towel, then measure. Simmer the drained fruit with sugar and cornstarch exactly as for fresh. Skipping this step leads to a wet filling that leaks.

How do I reheat hand pies so they stay crisp?

To reheat them and keep them crisp, place on a sheet pan and warm in a 250°F oven for 20 minutes. The low heat drives off moisture without burning the butter. Avoid the microwave, it steams the crust and makes it chewy.

What makes pastry dough tough in hand pies?

Overworking the dough after adding liquid makes the pastry tough. Cut in the butter until pea-sized lumps remain, then add ice water just until the mixture holds when squeezed. Re-roll scraps gently, pressing rather than kneading. Cold butter and light hands keep the crust flaky.

Rhubarb Hand Pies: Easy Flaky Pastry with Pro Tips

Description

Flaky, buttery hand pies filled with a sweet-tart strawberry-rhubarb jam. The portable pastry features a double-chilled dough for hundreds of crisp layers and a simmered filling that won’t leak. Ready in about 2 hours 5 minutes with mostly hands-off chilling time.

Ingredients

Scale

2 1/2 cups (312 g) all-purpose flour

1 tablespoon granulated sugar

1/2 teaspoon fine sea salt

1 cup (226 g) cold unsalted butter, cut into 1/2-inch cubes

4 to 6 tablespoons ice water

2 tablespoons buttermilk (optional, replace 2 tablespoons water)

2 cups (about 220 g) chopped rhubarb (1/2-inch pieces)

1 cup (about 150 g) chopped ripe strawberries

1/3 cup (67 g) granulated sugar

1 tablespoon cornstarch

1 teaspoon fresh lemon juice

1/4 teaspoon vanilla extract

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Instructions

1. Lightly dust a clean surface and rolling pin with flour. Roll the rested pastry dough into a rough 14×14-inch square, about ⅛ inch thick. If edges crack, let sit 2 minutes to soften slightly.

2. Cut out 8 rounds using a 4-inch biscuit cutter (or wide-mouth jar lid). Gently press together scraps, re-roll once, and cut more rounds. Place rounds on a parchment-lined baking sheet and refrigerate for 15 minutes.

3. Spoon 2 heaping tablespoons of cooled strawberry-rhubarb filling onto the center of each chilled round. Moisten edges with water, fold in half to form a half-moon, and press firmly with a fork to seal. Cut 3 small slits in the top for steam vents.

4. Whisk an egg with 1 teaspoon water and brush tops generously. Sprinkle with coarse sugar if desired.

5. Bake on the center rack at 400°F for 20-22 minutes, until crust is deep golden and filling bubbles through vents. Internal temperature should read about 200°F.

6. Cool on the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Pastry dough benefits from double chilling—freeze butter cubes 15 minutes before cutting in, and chill shaped rounds 15 minutes before filling.

Never fill hand pies with raw rhubarb; simmer the fruit with sugar and cornstarch until thick and glossy to prevent leaking.

Seal edges firmly with a fork, crimping twice if needed, to avoid filling bursts during baking.

Store room temperature for up to 2 days or refrigerator for up to 3-4 days. Freeze unbaked or baked for up to 2 months. Reheat at 250°F for 20 minutes.

Prep Time: 38 min
Rest Time: 60 min
Cook Time: 27 min
Category: Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 hand pie
Calories: 416 kcal
Sugar: 13 g
Sodium: 145 mg
Fat: 24 g
Saturated Fat: 15 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 84 mg