Pie that you can eat with your hands?! Pie to go? Pie you can pack in your lunch? Pie for your picnic basket? Pie without MESS!? The best thing ever. Hand pies are an invention for pie crust lovers, for carrying with you, and to save you clean up at dinner parties.
These Rhubarb Hand Pies are filled with tangy rhubarb and are surrounded by flaky sour cream dough. I first made a version of these last year (Ick! Look at those terrible iPhone photos!) and love making them for a special treat.
They do require more effort than a pie – you’re not just dumping filling into a pie crust and throwing it in the oven. There is a delicate procedure of rolling out dough, cutting it into equal-size rectangles, filling half the rectangles with tangy rhubarb tossed in sugar and flour and then pressing the edges of each pie with a fork to seal them together. And THEN throwing them in the oven.
The key kitchen tool to making these rhubarb hand pies is a food processor. (Remember how I waxed poetic about my love for my food processor last entry?) If you use a food processor, you can basically dump all the pastry ingredients into it, mix it up, roll out the dough, refrigerate, and you’ve only spent 5 minutes prepping the recipe. If you don’t have a food processor, it’s a little more work.
You could fill these hand pies with your fruit of choice – adding strawberries to the rhubarb would be amazing, or you could use any other berry of choice. Rhubarb is in season here in the Pacific Northwest, and J is a rhubarb lover, so this time I’ve solely used rhubarb as the fruit filling.
Rhubarb Hand Pies are best served warm from the oven with a scoop of vanilla ice cream. And I won’t judge if you eat one for breakfast the next day. (Yeah, that happened.)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup cold unsalted butter, cut into small pieces
- 1/2 cup cold sour cream
- 2 cups chopped rhubarb
- 1/2 cup white sugar
- 3 tablespoons all-purpose flour
- 1 egg
- coarse sugar (regular sugar works if you ran out of coarse, like I did!!)
- In your food processor, add flour, salt, and baking powder and pulse briefly until combined. Add butter pieces and pulse until it's a crumbly mixture. Add sour cream and pulse until dough comes together (this will happen pretty quickly!)
- (If you don't have a food processor, whisk together the flour, salt, and baking powder. Add the butter, working it in with a pastry cutter or 2 knives to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces. Then stir in the sour cream; the dough may still be crumbly.)
- Turn your dough out onto a floured work surface, and bring it together with a few quick kneads.
- Pat the dough into a rough log, and roll it into an 8″ x 10″ rectangle. Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter.
- Flip the dough over, give it a 90° turn on your work surface, and roll it again into an 8″ x 10″ rectangle. Fold it in three again.
- Wrap the dough, and chill for at least 30 minutes before using.
- In a large bowl, add the chopped rhubarb and toss with white sugar and flour. Set aside.
- Preheat your oven to 425°F and place a rack on the middle shelf. Line a baking sheet or two with parchment paper.
- Roll out the dough into a 14″ x 14″ square. Using a knife or a pastry wheel, cut out sixteen 3 1/2″ squares (or whatever dimensions you like!)
- Divide the rhubarb filling among eight of the squares, using about a heaping tablespoon for each.
- Cut a vent into each of the remaining eight squares, then top each hand pie with a vented square, and press along the edges with the tines of a fork to seal.
- In a small bowl, whisk the egg, and brush the egg mixture over the tops of each pie. Sprinkle with coarse sugar. Transfer the pies to the prepared baking sheet.
- Bake for 18 to 20 minutes in your 425°F oven. Let cool slightly before serving.
- Serve with vanilla ice cream.
- I highly recommend using your food processor to make the dough - it's so fast and easy!
- Note that the dough needs 30 minutes to chill in the refrigerator, so your active prep time is much less than 1 hour.
- Yields 8-10 hand pies.