My First Strawberry Rhubarb Surprise
I first made these easy hand pies by accident. I had a little rhubarb and a few strawberries. I didn’t have enough for a big pie. So I used what I had. I wrapped it in puff pastry dough. The result was a perfect little homemade hand pie.
It was such a happy mistake. The sweet strawberries and tangy rhubarb became best friends. The puff pastry got all golden and flaky. It was love at first bite. Now, it’s my favorite summer dessert recipe. What’s your favorite “happy accident” in the kitchen?
Why This Simple Treat Matters
These little pies are more than food. They are about sharing joy. A warm pie can turn a regular day into a small celebration. That matters. It also matters to use what you have. No fancy tools are needed. Just your hands and a kind heart.
*Fun fact: Rhubarb is actually a vegetable, but we always treat it like a fruit in desserts!* Making the strawberry rhubarb pie filling yourself is easy. You control the sweetness. This makes the flavors just right for you.
Making Your Picnic-Perfect Pies
Let’s make our puff pastry hand pies. Mix your sliced fruit with sugar, cinnamon, and cornstarch. Doesn’t that smell amazing? The cornstarch is key. It thickens the juicy berry mix so it doesn’t run everywhere.
Roll your dough and cut it into squares. Spoon the filling onto one side. Fold it over and seal the edges with a fork. I still laugh at my first ones. They were funny shapes! But they tasted wonderful. Do you prefer your pies shaped like triangles or rectangles?
The Secret to a Golden Crust
Here’s a grandma tip. Chill the pies before baking. This twenty-minute wait helps them keep their shape. It gives the pastry time to firm up. Then they bake up puffy and perfect.
Brush them with a little milk. Sprinkle on some sugar. This gives them a sweet, shiny crust. Bake until they are golden brown. Don’t worry if some juice bubbles out. That just means they are full of flavor. It’s part of their charm.
The Icing on the Pie
Let the pies cool completely. Then, make the lemon icing glaze. Just mix lemon juice and powdered sugar. Drizzle it over the tops. The lemon adds a bright little zing. It cuts through the sweetness so nicely.
These strawberry rhubarb hand pies are fantastic picnic dessert ideas. They travel so well. Just wrap them up. I think they taste best shared with someone you like. What’s your favorite dessert to take on a picnic? I’d love to hear your ideas.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Puff pastry dough | 1 square or sheet | Defrosted |
| All-purpose flour | As needed | For rolling out the dough |
| Strawberries | 3/4 cup | Thinly sliced |
| Rhubarb | 1/2 cup | Thinly sliced |
| Cinnamon | 1/4 tsp | |
| Sugar | 1/4 cup | For the filling |
| Corn starch | 1 tbsp | |
| Milk | 1 tbsp | For brushing |
| White sugar | For dusting | |
| For the Lemon Glaze: | ||
| Lemon juice | 1 tbsp | |
| Icing sugar (Powdered sugar) | 1/2 cup | |
Instructions
Step 1: First, heat your oven to 400F. Line a baking sheet with parchment paper. Now, let’s make the strawberry rhubarb pie filling. Mix the sliced fruit, cinnamon, sugar, and cornstarch in a bowl. Doesn’t that smell amazing already?
Step 2: Roll your puff pastry dough out on a floured surface. Cut it into four squares. This is the start of your homemade hand pies. Divide the filling onto one side of each square. (Leaving a border keeps the filling inside!)
Step 3: Fold the dough over to make a pocket. Pinch the edges shut with your fingers. Then, press with a fork to seal it tight. I still laugh at my first messy ones. What’s your favorite summer dessert recipe to make? Share below!
Step 4: Move your puff pastry hand pies to the baking sheet. Brush them with milk and sprinkle with sugar. Chill them for 20 minutes first. (This helps them keep their perfect shape!) Then, cut three small slits in each top.
Step 5: Bake for 22-26 minutes until golden and puffed. Let them cool completely on a rack. For the lemon icing glaze, mix the lemon juice and icing sugar. Drizzle it over your easy strawberry dessert. Enjoy your sweet picnic dessert ideas!
Creative Twists
Add a sprinkle of cardamom to the strawberry rhubarb filling. Use cookie cutters for fun shapes like hearts or stars. Swap the lemon glaze for a drizzle of warm honey. Which one would you try first? Comment below!Serving & Pairing Ideas
These strawberry rhubarb hand pies are wonderful warm. Serve them with a scoop of vanilla ice cream. For a picnic, pack them in a basket with fresh berries. They are the best easy hand pies recipe for sharing. Which would you choose tonight?
Keeping Your Hand Pies Happy
Let’s talk about storing these sweet treats. They are best the day you make them. But leftovers need love too. Let them cool completely first. Then place them in a single layer. Use an airtight container at room temperature.
For the freezer, wrap each cooled pie tightly. I use plastic wrap and then foil. They can freeze for up to two months. I remember my first batch of hand pies. I left them on the counter uncovered. They got stale so fast. I was so disappointed.
To reheat, use your oven or toaster oven. Warm at 350°F for about 10 minutes. This brings back the flaky crust. Batch cooking matters for busy days. Having a few pies in the freezer is a gift. It means a sweet treat is always ready. Have you ever tried storing it this way? Share below!
Little Fixes for Big Flavor
We all face small kitchen troubles. Here are three common ones. First, a soggy bottom crust. This happens if the filling is too wet. Always mix in the cornstarch well. It thickens the juicy strawberry rhubarb pie filling.
Second, the puff pastry hand pies not sealing. I once had a pie burst open. Juices went everywhere. Pinch the edges firmly. Then use a fork to crimp them shut. This step matters for a neat, contained pie.
Third, the pies not browning nicely. Brush them with milk and sugar. This simple step creates a golden, sparkly top. It makes your homemade hand pies look bakery-perfect. Good looks build your cooking confidence. Which of these problems have you run into before?
Your Quick Questions, Answered
What is the best crust for strawberry rhubarb pie?
For this easy hand pies recipe, puff pastry is perfect. It bakes up so flaky and light. A traditional pie crust is also wonderful. It gives a sturdy, buttery bite. Both are great choices for your strawberry rhubarb hand pies. The key is keeping everything cold before baking.
Can you use frozen rhubarb for pocket pies?
Yes, frozen rhubarb works just fine. Do not thaw it first. Toss it frozen with the other filling ingredients. The extra moisture will cook out in the oven. This is a great trick for making rhubarb dessert recipes all year. It makes this a truly easy strawberry dessert.
How do you keep strawberry rhubarb pies from getting soggy?
Cornstarch is your best friend here. It thickens the fruit juices. Also, chill the assembled pies before baking. This firms up the pastry fat. A fun fact: the 20-minute chill in the fridge is a secret weapon. It helps the puff pastry hand pies hold their shape and crisp up.
What is a good glaze for strawberry rhubarb hand pies?
The simple lemon icing glaze in the recipe is lovely. The lemon’s tang balances the sweet fruit. For a different twist, try a vanilla glaze. Just mix milk and powdered sugar. A glossy glaze makes these picnic dessert ideas look extra special.
Can you make strawberry rhubarb hand pies ahead of time?
You can assemble them ahead. Prepare the pies up to the chilling step. Cover the baking sheet tightly. Keep them in the fridge for a few hours. Bake them just before you need them. This makes serving a fresh summer dessert recipe so easy.
How do you store and reheat pocket pies?
Store cooled pies in an airtight container. They last 2 days at room temperature. Reheat in a 350°F oven for 10 minutes. This restores the flaky texture. For longer storage, freeze them as described above. Which tip will you try first?
From My Kitchen to Yours
I hope you love making these easy hand pies. They always remind me of sunny summer days. The smell of them baking is pure happiness. It fills the whole house with joy.
I would love to hear about your baking adventure. Tell me how it went in your kitchen. Have you tried this recipe? Your stories are my favorite thing to read. Thank you for baking along with me today.
Happy cooking!
—Danielle Monroe
Strawberry Rhubarb Pocket Pies
Description
Sweet strawberries and tart rhubarb baked in a flaky puff pastry pocket, finished with a zesty lemon glaze.
Ingredients
Lemon Glaze:
Instructions
- Pre-heat your oven to 400F. Line your baking sheet with a piece of parchment paper.
- Combine sliced strawberries & rhubarb, cinnamon, sugar and corn starch in a bowl and mix until combined.
- If using a square of puff pastry dough, roll out the dough to about a 10inch x 10inch square. Cut your dough into 4 squares.
- Divide the strawberry-rhubarb mixture evenly between the 4 squares of puff pastry dough, leaving about a half inch border, placing the mixture on one side of the dough to make a triangle or rectangular pie.
- Then, fold over the dough to create the pocket, gently pinching the edges around all of the sides and then pinch with a fork all around to seal.
- Move the pies to your parchment-lined baking sheet. Then, brush the top of each hand pie with milk and sprinkle with sugar. Place in the fridge for 20 minutes to firm up before baking (this helps to keep the hand pie’s shape when baking).
- Using a sharp knife cut 3 small slits into the top of the pies.
- Bake for 22-26 minutes or until golden (don’t fret, juices will run onto parchment) until pies are golden brown & have puffed up. Then take the hand pies out of the oven and let cool on a baking rack.
- Once cooled, mix the glaze ingredients together (it will be fairly thick) and drizzle over the pies. Best enjoyed the day you make them!
Notes
- For a shiny finish, you can brush the pies with an egg wash (1 egg beaten with 1 tbsp water) instead of milk before sprinkling with sugar.