Description
These Strawberry Rhubarb Hand Pies feature a unique pink peppercorn crust that adds a subtle, aromatic spice to the sweet and tangy fruit filling. Perfectly flaky and golden, these individual pies are ideal for sharing and enjoying with a refreshing glass of rosé.
Ingredients
Pink Peppercorn Pie Crust
- 1 cup (2 sticks) cold unsalted butter, cut into 1/4″-1/2″ cubes
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 1 teaspoon freshly ground pink peppercorns
- 1/4 cup ice cold vodka
- 2-4 tablespoons ice cold water
Strawberry Rhubarb Pie Filling
- 1 cup fresh strawberries, chopped into 1/4″-1/2″ chunks
- 1 cup rhubarb, chopped into 1/4″-1/2″ chunks
- Zest and juice of 1 lemon
- 1/2 cup sugar
- 1 tablespoon tapioca starch
For Assembly and Topping
- 1 egg, whisked
- 2 tablespoons sparkling sugar or turbinado sugar
Instructions
- Prepare the Pink Peppercorn Pie Crust: Cut cold unsalted butter into small cubes and chill briefly until firm. In a large mixing bowl, whisk together flour, sugar, salt, and freshly ground pink peppercorns. Using a food processor or pastry blender, combine the flour mixture with butter cubes by pulsing gently until the mixture transforms from silky to mealy.
- Add Liquids to Dough: Slowly pour ice cold vodka into the mixture while pulsing to combine. Check dough hydration by gently squeezing a small fistful; if crumbly, add ice cold water one tablespoon at a time until dough forms a cohesive ball without overworking. Keep all ingredients cold during this process.
- Form and Chill Dough: Shape the dough into two disks, wrap each tightly in plastic wrap, and chill in the refrigerator for at least 1 hour. The dough can be frozen for up to two months if wrapped well. Defrost overnight in the refrigerator before use.
- Roll and Cut Dough: On a lightly floured surface, roll one dough disk to 1/8″-1/4″ thickness. Cut out 4″ squares using a cookie cutter. Transfer the squares onto a lined baking sheet and chill in the refrigerator for 30 minutes. Repeat with the second dough disk.
- Prepare Strawberry Rhubarb Filling: In a mixing bowl, combine chopped strawberries and rhubarb. Add lemon zest and juice, sprinkle sugar over the fruit, and toss until evenly coated. Stir in tapioca starch and let the mixture sit for 15 minutes to thicken.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the hand pies.
- Assemble Hand Pies: Remove chilled dough squares from refrigerator. Cut vent slashes into half of the squares to create tops. Place 1-2 tablespoons of filling onto unvented squares. Lightly brush edges with cold water, then gently place vented dough squares on top. Seal edges by pressing perimeter with fingers, then create decorative edges by pressing with the back of a fork.
- Chill Assembled Hand Pies: Place the assembled pies back onto a lined baking sheet and chill in the refrigerator for 30 minutes to firm the dough before baking.
- Apply Egg Wash and Sugar: Whisk one egg. Using a pastry brush, lightly brush the tops of each hand pie with egg wash. Sprinkle sparkling sugar or turbinado sugar on top for a sweet, crunchy finish.
- Bake Hand Pies: Bake the hand pies in the preheated oven for 20-25 minutes or until they turn golden brown. Rotate the baking sheets halfway through baking to ensure even browning.
- Cool and Serve: Remove from oven and allow the hand pies to cool slightly on the baking sheet. Serve warm or at room temperature, ideally paired with a chilled bottle of Acrobat Rosé and enjoyed alongside the classic 80’s film, Pretty In Pink.
Notes
- Keep all ingredients, especially butter and liquids, very cold to ensure a flaky crust.
- Don’t overwork the dough to avoid tough hand pies; mix just until combined.
- Vodka helps to inhibit gluten formation, resulting in a tender crust.
- Chill dough at multiple stages to make it easier to handle and shape.
- If dough is too dry, add ice cold water sparingly, one tablespoon at a time.
- Use tapioca starch as a thickening agent for clear, glossy filling without graininess.
- Vented tops allow steam to escape, preventing soggy pies.
- Store leftovers refrigerated up to 2 days; reheat gently before serving.
- Pie dough can be frozen tightly wrapped for up to 2 months and thawed overnight in the fridge.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
