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–+ servings
Rhubarb hand pies on a tray.
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5 from 4 votes

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
Cook Time25 minutes
Resting time2 hours
Course: Dessert
Cuisine: American
Keyword: hand pies, rhubarb hand pie, rhubarb pie, rhubarb recipes
Servings: 6
Author: Jennifer Pallian BSc, RD

Ingredients

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
US Customary - Metric

Instructions

To make the pastry dough:

  • 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 make filling:

  • In a medium bowl, stir together the chopped rhubarb, sugar, and flour. Let it sit for 10 minutes to start drawing out some of the juices while you roll out the dough.

To assemble and bake:

  • 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.

To make icing:

  • Whisk together confectioners’ sugar, vanilla extract and water. Drizzle over warm pies in a zigzag fashion.

Nutrition

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