Description
Rhubarb Hand Pies are delicious individual pastries filled with sweet-tart rhubarb encased in a buttery, flaky crust. They’re perfect for picnics, brunch, or a quick dessert on the go.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cut into 1/2 inch cubes
- 1/4 cup sour cream
- 1 egg yolk
- 1 egg, beaten (for egg wash)
- 1 1/2 cups chopped rhubarb (1/2 inch pieces)
- 1/2 cup granulated sugar
- 1 1/2 tbsp all-purpose flour
- 1/4 tsp salt
- 1 1/2 tsp coarse sugar (for topping)
Instructions
- In a food processor, combine flour and salt. Add cold butter and pulse until mixture resembles coarse crumbs.
- Add sour cream and egg yolk. Pulse until dough forms. Wrap in plastic and refrigerate for 1 hour.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out dough on a floured surface to 1/4 inch thickness. Cut into 10 rounds and refrigerate for 15 minutes.
- In a bowl, mix rhubarb, sugar, flour, and salt. Toss to coat evenly.
- Place 2 heaping tablespoons of filling in the center of 5 dough rounds. Brush edges with beaten egg.
- Top with remaining rounds. Press edges to seal and crimp with a fork. Cut small slits on top for steam.
- Brush tops with egg wash and sprinkle with coarse sugar.
- Bake for 20 minutes or until golden brown. Cool on a wire rack.
Notes
- Do not overfill pies to avoid leakage.
- Chill dough before and after shaping to ensure a flaky crust.
- Use cold butter for best pastry results.
- Variations include adding strawberries or spices like cinnamon.
- Can be made ahead and frozen before baking.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 290
- Sugar: 15g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: Rhubarb Hand Pies, rhubarb dessert, hand pies, spring dessert, flaky crust, portable pastry