Why You’ll Love Best Strawberry Rhubarb Hand Pies Recipe

I find this recipe incredibly satisfying because it brings together bold fruit flavors and a crispy fried texture that feels indulgent yet homemade. I enjoy how the filling becomes rich and jam-like, making every bite full of flavor without being overly runny. The individual hand pie format also makes them easy to serve and perfect for sharing. I also appreciate how the glaze adds a soft sweetness that complements the tartness of the fruit rather than overpowering it.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the filling
2.25 cups strawberries (hulled and quartered into 1/2-inch pieces)
2.25 cups rhubarb (sliced into 1/2-inch thick pieces)
1.25 cups sugar
1 tbsp cornstarch
Pinch of freshly grated nutmeg

For the dough and frying
2 pie crusts (I always use Pillsbury refrigerated sheets for consistency)
6 cups shortening (I prefer Crisco for a cleaner fry and crispier texture)

For the glaze
2.25 cups powdered sugar (sifted to remove lumps for a smoother finish)
1/4 cup buttermilk
1.5 tbsp corn syrup

Directions

I start by combining the strawberries, rhubarb, and sugar in a large pot over medium heat, stirring occasionally until the mixture comes to a simmer, which usually takes about 5 to 8 minutes. Once it starts simmering, I reduce the heat to low and let it cook for 20 to 30 minutes until the fruit breaks down and becomes thick and jam-like.

In a small bowl, I whisk together the cornstarch with 2 tablespoons of water to form a slurry, then stir it into the fruit mixture along with the nutmeg. I cook it for another 2 to 3 minutes until the filling thickens and clears. I transfer the filling to a shallow bowl and let it cool completely to room temperature so it doesn’t melt the dough later.

While the filling cools, I let the pie crusts sit out for about 5 minutes. On a lightly floured surface, I roll each crust to about 1/8-inch thickness and cut out 6-inch circles. I place about 2 tablespoons of filling in the center of each circle, leaving a border. I moisten the edges with water, fold the dough over, and seal it tightly, crimping with a fork.

I heat the shortening in a deep pot to 375°F and carefully fry the pies in batches for 2 to 3 minutes per side until golden brown. I transfer them to a paper towel-lined plate to drain excess oil.

While the pies are still warm, I whisk together the powdered sugar, buttermilk, and corn syrup until smooth. I brush or drizzle the glaze over the pies and let it set before serving.

Servings and Timing

I make about 8 hand pies with this recipe. The prep time takes around 20 minutes, cooking takes about 45 minutes, and the total time comes to approximately 1 hour and 5 minutes.

Variations

I sometimes swap strawberries for raspberries when I want a sharper tart flavor. If I feel like experimenting, I add a bit of vanilla extract to the filling for extra depth. I also like baking these instead of frying when I want a lighter version, though the texture changes slightly. Occasionally, I sprinkle coarse sugar on top instead of glazing for a crunchier finish.

Storage/Reheating

I store leftover hand pies in an airtight container at room temperature for up to 2 days. If I need to keep them longer, I refrigerate them for up to 4 days. To reheat, I prefer using an oven at 350°F for about 8 to 10 minutes to bring back their crispiness. I avoid microwaving because it softens the crust too much.

FAQs

Can I use frozen fruit instead of fresh?

I can use frozen fruit, but I make sure to thaw and drain it well to avoid excess moisture in the filling.

How do I keep the pies from leaking?

I ensure the edges are well sealed and avoid overfilling them.

Can I bake instead of fry?

Yes, I can bake them at 375°F until golden, though they won’t be as crispy as fried ones.

Why does my filling seem too runny?

I make sure to cook it long enough and allow it to cool fully so it thickens properly.

Can I make the filling ahead of time?

Yes, I often prepare the filling a day in advance and refrigerate it.

What oil alternative can I use for frying?

I can use vegetable oil if I don’t have shortening, though the flavor may differ slightly.

How do I know when the oil is ready?

I use a thermometer to ensure it reaches 375°F for proper frying.

Can I skip the glaze?

Yes, I sometimes skip it or replace it with a light dusting of powdered sugar.

What’s the best way to cut the dough circles?

I use a 6-inch cutter or even a bowl for consistent sizing.

Can I freeze the hand pies?

Yes, I freeze them before frying and cook them straight from frozen when needed.

Conclusion

I find these strawberry rhubarb hand pies to be a perfect blend of crisp texture and vibrant flavor. The tangy filling paired with the sweet glaze makes them feel special every time I prepare them. Whether I serve them warm or at room temperature, they always bring a comforting and satisfying dessert experience.