Irresistible Strawberry Rhubarb Hand Pies with Flaky Pecan Crust: Your Ultimate Spring Dessert
As spring awakens the senses, nothing quite captures the essence of the season like the vibrant, sweet-tart pairing of strawberries and rhubarb. Imagine that classic, beloved flavor encased in a perfectly flaky, subtly nutty pecan crust, creating a dessert that is not only exquisitely delicious but also wonderfully portable. These Strawberry Rhubarb Hand Pies are designed to be the ultimate springtime treat – easy to grab, delightful to eat, and perfectly portioned for any occasion. Forget the fuss of plates and forks; these poppable pastries are pure, unadulterated joy.
The Irresistible Allure of Strawberry and Rhubarb: A Springtime Symphony
There’s an undeniable magic that happens when strawberries and rhubarb come together. The sweet, juicy notes of ripe strawberries provide a beautiful counterpoint to the sharp, tangy punch of rhubarb, creating a balanced flavor profile that is truly addictive. It’s a combination that signals the arrival of warmer days, fresh produce, and the joy of seasonal baking. My love for this dynamic duo runs deep, inspiring countless culinary adventures from classic pies to indulgent coffee cakes, elegant tartlets, and even creative French toast. Each spring, I eagerly anticipate finding new and exciting ways to transform these seasonal treasures into something truly special.
This year, the inspiration struck to take the beloved strawberry-rhubarb pie and give it a playful, convenient twist. While a traditional slice of pie holds a special place in my heart, the thought of a hand-held version, perfect for impromptu picnics or a grab-and-go indulgence, was simply too appealing to resist. This led to the creation of these delightful hand pies, marrying the classic filling with a unique and unforgettable crust.
Why Hand Pies? Embracing Portability and Perfect Portions
If there’s anything I adore more than a beautifully crafted homemade pie, it’s the sheer charm and practicality of homemade hand pies. Their appeal lies in their inherent portability and perfect individual portion size. No need to worry about slicing neatly, serving with a spatula, or chasing after plates and forks. These little pockets of deliciousness are designed for ease, making them ideal for any casual gathering, children’s parties, or simply as a comforting treat for yourself.
The beauty of hand pies extends beyond mere convenience. There’s a certain nostalgic quality to them, reminiscent of old-fashioned pastries baked with love. While they might require a touch more effort in the assembly phase compared to a single large pie, the payoff is immeasurable. The anticipation of biting into a warm, fruit-filled pastry, still slightly gooey from the oven, without any waiting for it to cool or needing extra utensils, is a reward in itself. They disappear remarkably quickly, a testament to their irresistible nature.
The Secret Ingredient: A Flaky Pecan Crust That Elevates Every Bite
For these particular hand pies, I wanted to introduce another layer of flavor and texture that would truly set them apart: a pecan crust. While a traditional butter crust is always a delight, the addition of finely ground pecans transforms the experience. This crust remains wonderfully buttery and flaky, just as a good pie crust should be, but it also brings a delightful subtle crumbly texture and a rich, nutty depth of flavor. The pecans add a rustic elegance and a surprising complexity that perfectly complements the sweet-tart filling.
The ground pecans integrate seamlessly into the dough, providing a delicate crunch and an earthy aroma that makes each bite a multi-sensory experience. It’s that little “something extra” that takes these strawberry rhubarb hand pies from great to absolutely extraordinary. If you’re a fan of the classic strawberry rhubarb combination and appreciate the rich, buttery flavor of pecans, then this recipe is an absolute must-try. These little gems are practically begging to be packed into your picnic basket or shared at your next potluck, promising to be the star of the show.
Crafting the Perfect Pecan Pie Crust
Creating a truly exceptional pie crust, especially one infused with the delightful flavor of pecans, involves a few key principles. The secret to a flaky crust lies in using very cold ingredients and handling the dough as little as possible. The cold butter creates steam pockets during baking, resulting in those coveted flaky layers. When you add ground pecans, they contribute to a slightly crumbly, yet still tender, texture that holds up beautifully to the juicy filling. Ensuring your pecans are finely ground but not oily is crucial, as too much oil can make the dough tough. And don’t rush the chilling process – it’s vital for the butter to firm up and for the gluten to relax, which prevents shrinkage and ensures a delicate, tender bite.
Assembling Your Delicious Strawberry Rhubarb Hand Pies
Once your flavorful strawberry rhubarb filling has cooled and your pecan crust is perfectly chilled, it’s time for the enjoyable process of assembly. This is where those individual hand pies come to life. The key to successful hand pies is careful sealing to ensure that the delicious filling stays put during baking. An egg wash not only provides that beautiful golden-brown sheen but also acts as a fantastic edible glue, helping to create a tight seal that prevents any precious fruit juices from escaping. Cutting vents into the top of each pie is also important to allow steam to escape, preventing the pies from bursting and ensuring a perfectly baked crust.
baking tip:How to keep hand pies sealed
Use egg wash and a fork to simply seal the hand pies and ensures they won’t burst open in the oven! Here’s how:
- Place filling on one-half of the cut-out pastry, leaving a half-inch edge.
- Dip a fingertip or small pastry brush into the egg wash (1 egg beaten with 1 tablespoon water) and coat the edges of the pastry.
- Top with the remaining cut-out pastry and press the edges to seal with your fingers.
- Use the back of a fork to create a decorative edge, pressing to make sure edges are well-sealed.
Strawberry Rhubarb Hand Pies with Pecan Crust
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Ingredients
For the crust:
- 1 cup all-purpose flour (120 grams)
- 1 cup pecans (85 grams)
- ¼ cup powdered sugar (55 grams)
- ½ teaspoon salt
- ½ cup unsalted butter , cold and cubed (113 grams)
- 2-3 tablespoons ice cold water
- 1 large egg + 1 teaspoon water , for egg wash
- Granulated sugar , for sprinkling (optional)
For the filling:
- 1 lb strawberries , hulled and sliced (455 grams)
- 1 lb rhubarb , chopped into 1 inch pieces (455 grams)
- 1 cup granulated sugar (200 grams)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
To make the crust:
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Pulse the pecans in a food processor until finely ground. Add the flour, powdered sugar, and salt and pulse a few times until combined.
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Add the cold butter cubes and pulse a few times until the butter is chopped to the size of peas. Add the water and continue to pulse just until mixture begins to come together.
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Dump out onto a clean surface and shape into a disk, mixture will be slightly crumbly. Cover in plastic wrap and chill in the fridge at least 2 hours.
To make the filling and assemble the hand pies:
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Put the strawberries, rhubarb, sugar, cornstarch and vanilla extract in a medium saucepan set over medium heat. Bring to a boil, stirring frequently as the sugar dissolves and fruit breaks down.
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Reduce heat to medium low and simmer mixture until reduced and thickened, about 15-20 minutes. Remove from heat and let cool completely.
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On a lightly floured surface, roll the pie crust out until it is about 1/8-inch thick. Use a 4 or 5-inch round cutter to cut dough into rounds.
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Place a rounded tablespoon in the center of each dough round, leaving ¼-inch space around the edges. Brush edges with egg wash. Fold one half of each dough round over, creating a crescent shape. Press to seal, then use the tines of a fork to complete seal. Use a sharp knife to cut vents into the top of each pie.
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Put assembled hand pies on a sheet pan lined with parchment paper and freeze for 10 minutes. Meanwhile, preheat oven to 425°F.
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Brush hand pies with egg wash and sprinkle with sugar, if desired. Bake until hand pies are golden brown, about 15-20 minutes. Serve warm or at room temperature. Hand pies are best the day they are baked.
Beyond the Oven: Serving Suggestions and Storage
While these strawberry rhubarb hand pies are absolutely divine straight out of the oven, their versatility allows for various serving options. Enjoy them warm, where the filling is molten and fragrant, perhaps with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for an extra touch of indulgence. They are also incredibly delicious at room temperature, making them perfect for on-the-go enjoyment. Pack them in lunchboxes, take them to a picnic in the park, or feature them as a delightful treat at your next potluck or brunch. Their self-contained nature ensures minimal mess and maximum enjoyment.
To ensure your hard work doesn’t go to waste, proper storage is key. Hand pies are generally best enjoyed the day they are baked, when the crust is at its crispiest. However, any leftovers can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. If you wish to enjoy them warm again, a quick reheat in a preheated oven (around 350°F or 175°C) for 5-10 minutes will bring back some of their original crispness and warmth. For longer storage, you can even freeze baked hand pies. Wrap them individually in plastic wrap and then in foil, and they will keep well in the freezer for up to 1 month. Thaw at room temperature and reheat as desired.
Pro Tips for Hand Pie Perfection
Achieving bakery-quality hand pies at home is entirely within reach with a few expert tips:
- Choose the Best Produce: For the most vibrant flavor, select ripe, fragrant strawberries and firm, crisp rhubarb stalks. The quality of your ingredients directly impacts the final taste.
- Prevent Soggy Bottoms: A common pie pitfall! Ensure your strawberry rhubarb filling is cooked down sufficiently until it’s thick and jam-like. A watery filling will make your crust soggy. Chilling the assembled hand pies before baking also helps firm up the crust and prevents the filling from seeping out too quickly.
- Don’t Overfill: While it’s tempting to cram in as much delicious filling as possible, overfilling can lead to bursting pies and messy leaks. A rounded tablespoon per hand pie is usually the perfect amount.
- Master the Seal: As detailed in our baking tip above, a good egg wash is your best friend for sealing. Pressing firmly with your fingers, then reinforcing with a fork, creates a strong seal and a beautiful decorative edge.
- Ventilation is Key: Don’t forget those small slits on top of the pies. These vents allow steam to escape, preventing puffiness and ensuring the filling cooks evenly without causing the crust to crack prematurely.
- Golden Finish: Brushing the tops with egg wash and a sprinkle of granulated sugar before baking not only gives a gorgeous golden hue but also adds a delightful sparkle and a touch of sweetness to the crust.
- Cold is Gold for Crust: Remember that cold butter and ice water are crucial for a flaky, tender crust. Work quickly to prevent the butter from melting, and chill the dough thoroughly.
These Strawberry Rhubarb Hand Pies with a Pecan Crust are more than just a dessert; they are a celebration of spring’s bounty and the joy of homemade baking. The harmonious blend of sweet strawberries and tart rhubarb, perfectly complemented by the rich, nutty pecan crust, creates an unforgettable culinary experience. Whether you’re planning a springtime picnic, a casual family gathering, or simply craving a delightful treat, these portable pies are sure to become a beloved addition to your recipe collection. Embrace the season and get baking!
Disclosure: This post is sponsored by Diamond of California as part of a long-term culinary ambassadorship. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own.
To find more great recipes using nuts visit the Diamond Nuts website. You can also find them on facebook, twitter, youtube, pinterest, and instagram.