In The Kitchen

Strawberry Rhubarb Hand Pies

By Tara Redfield and Chef Casto Unson

It’s the beginning of strawberry season and moving toward the end of rhubarb season, so we thought we’d better get a recipe featuring this classic duo to you as soon as possible.  The reason that strawberry and rhubarb pair so well together is because they offset each other’s strong flavors.  Strawberries are very sweet, while rhubarb is bitter.  When the two come together, there is a harmony where each of the flavors calm down are reveal the best versions of themselves, especially when cooked down.  These hand pies also have a hint of thyme which adds to their wholesome taste.

Strawberry Rhubarb Hand Pies

Print Recipe


  • Dough:
  • 2 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 8 ounces unsalted butter, cut into small cubes and chilled
  • 6 to 8 tablespoons ice water
  • Filling:
  • 1 cup strawberries, hulled and cut into small cubes
  • 1 cup rhubarb
  • ¼ cup sugar
  • 3 T cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon thyme, chopped





Combine dry ingredients. Add butter and flatten cubes with fingers or a kitchen aid paddle, leaving dime-sized pieces. Add water until the dough just holds together. Wrap in plastic and refrigerate 1 hour.




Combine all filling ingredients.




To assemble pies, roll out dough to 1/4 inch and cut out 5 inch diameter circles. Place a tablespoon of filling in the center, wet the edges with water, press to seal, and crimp with fingers or a fork.


Make two steam vents with a paring knife, and brush with egg wash. Bake at 375 degrees until crust is golden brown and filling begins to bubble, approximately 15-20 minutes.


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