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Best Strawberry Rhubarb Hand Pies

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Crispy, golden hand pies filled with a tangy-sweet strawberry rhubarb mixture and finished with a smooth glaze. These handheld treats deliver a perfect balance of flavor and texture.

Ingredients

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

2 pie crusts

6 cups shortening

2.25 cups powdered sugar (sifted)

1/4 cup buttermilk

1.5 tbsp corn syrup

Instructions

  1. In a large pot over medium heat, combine strawberries, rhubarb, and sugar. Cook until simmering, about 5–8 minutes.
  2. Reduce heat to low and cook for 20–30 minutes until thick and jam-like.
  3. Whisk cornstarch with 2 tablespoons water, then stir into the mixture along with nutmeg. Cook 2–3 minutes until thickened.
  4. Transfer filling to a bowl and cool completely.
  5. Roll out pie crusts on a floured surface to 1/8-inch thickness and cut into 6-inch circles.
  6. Add about 2 tablespoons filling to each circle, moisten edges, fold over, and seal with a fork.
  7. Heat shortening to 375°F and fry pies in batches for 2–3 minutes per side until golden brown.
  8. Drain on paper towels.
  9. Whisk powdered sugar, buttermilk, and corn syrup until smooth, then glaze warm pies.
  10. Let glaze set before serving.

Notes

Frozen fruit can be used if thawed and well-drained.

Seal edges היט היט to prevent leaking.

Can be baked at 375°F for a lighter version.

Store at room temperature for 2 days or refrigerate up to 4 days.

Reheat in oven at 350°F for 8–10 minutes for best texture.

Nutrition

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