Rhubarb Hand Pies
These flaky Rhubarb Hand Pies drizzled with vanilla icing make the perfect early-summer treat. They're like grown-up pop tarts.
Prep Time20 minutes mins
Cook Time25 minutes mins
Resting time2 hours hrs
Course: Dessert
Cuisine: American
Keyword: hand pies, rhubarb hand pie, rhubarb pie, rhubarb recipes
Servings: 6
For Pastry:
- 2 ½ cups all purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 cup cold butter, cut in 1 inch cubes
- ½ cup ice cold water
For Filling:
- 1 ½ cups finely chopped rhubarb
- ½ cup granulated sugar
- 2 tbsp all-purpose flour
- 1 egg
For Icing:
- ½ cup confectioners’ sugar
- ¼ tsp vanilla extract
- 1 tbsp water
Combine flour, sugar and salt in a food processor; pulse a few times. Sprinkle butter over top and pulse until butter pieces are about the size of coarse crumbs. Scatter ice water over and pulse again a few times until a shaggy dough forms.
Turn dough out onto a floured counter. Gather the dough into a cohesive lump and pat it into a disc. Wrap dough in plastic wrap and refrigerate overnight, or for at least two hours.
To assemble:
Preheat oven to 400º F. Line two baking sheets with parchment paper.
Roll dough into a rectangle (approximately 16 by 11" wide). Trim edges to make straight lines. Use a knife or pastry wheel to cut dough crosswise into 6 equal strips.
Divide the rhubarb filling among the dough strips, placing it in a small pile on one end of each rectangle, then fold remaining dough over and pinch edges to seal. Use a sharp paring knife to cut two 1" slits in the tops of each pie. Transfer pies to parchment-lined baking sheet.
In a small bowl, whisk egg with 2 tsp water. Brush pies with the egg wash. Bake pies for about 25 minutes, until golden brown and filling is bubbling out.
Calories: 545kcal | Carbohydrates: 70g | Protein: 7g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 647mg | Potassium: 112mg | Fiber: 6g | Sugar: 22g | Vitamin A: 1044IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 2mg