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Buttery Mini Rhubarb Hand Pies

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These buttery mini rhubarb hand pies feature a flaky golden crust and a bright, tangy rhubarb filling, perfect for quick homemade treats that impress without fuss.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 1 cup (226g) unsalted butter, cold and cubed
  • 6–8 tbsp ice water
  • 4 cups (about 480g) fresh rhubarb, chopped into ½-inch pieces
  • ¾ cup (150g) granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • ¼ tsp ground cinnamon (optional)
  • 1 large egg, beaten
  • 1 tbsp coarse sugar or turbinado sugar

Instructions

  1. Make the crust: In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry blender or two forks to cut it into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter (about 5-7 minutes). Keep everything cold; if the butter starts to melt, chill the bowl for 10 minutes before continuing.
  2. Add ice water: Drizzle in 6 tablespoons of ice water, stirring gently with a fork. Add more water, one tablespoon at a time, just until the dough starts to come together when pressed. Do not overwork. Form the dough into two discs, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
  3. Prepare the filling: Combine chopped rhubarb, sugar, cornstarch, vanilla, and cinnamon in a medium saucepan. Cook over medium heat, stirring frequently, until the rhubarb softens and the mixture thickens to a jam-like consistency (about 8-10 minutes). Remove from heat and let cool completely.
  4. Roll out the dough: Lightly flour your work surface and roll out one disc of dough to about 1/8-inch thickness. Use a 4-inch round cutter or knife to cut out circles. Re-roll scraps gently to get as many circles as possible.
  5. Assemble the hand pies: Place a heaping tablespoon of cooled rhubarb filling in the center of each dough circle. Brush edges with beaten egg, fold dough over to form a half-moon shape, and press edges firmly with a fork to seal. Place pies on prepared baking sheet.
  6. Finish and bake: Brush tops with egg wash and sprinkle with coarse sugar. Poke small vent holes with a knife on each pie. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until crust is golden and flaky. Watch closely after 18 minutes to prevent over-browning.
  7. Cool and enjoy: Let pies cool on a rack for at least 10 minutes before serving to allow filling to set.

Notes

Keep butter and water cold to ensure a flaky crust. Cook the rhubarb filling before assembling to prevent soggy crust. Use an egg wash and coarse sugar on top for a golden, crunchy finish. Dough can be made ahead and refrigerated up to 2 days. Frozen rhubarb can be used if well drained. Variations include adding strawberries or using gluten-free flour.

Nutrition

Keywords: rhubarb hand pies, mini hand pies, buttery crust, flaky pastry, easy dessert, homemade treats, rhubarb dessert

Find it online: https://coracooks.com/buttery-mini-rhubarb-hand-pies-recipe-perfect-for-easy-homemade-treats/