A pie that can fit in the palm of your hand is a very powerful thing. I don’t want to say it can solve the world’s problems, but dang it’s a start.
These hand pies have a delicious, tangy, seasonal filling of rhubarb and raspberries, which is something that I am definitely going to throw into a regular sized pie soon. It’s a bit sweeter than a plain rhubarb pie but the flavour profile is more complex than a strawberry rhubarb combo.
Making the pies is also super fun, the key is to keep the dough cold because otherwise it gets a bit messy with the egg wash and filling and trying to seal it all together (I’m going to post a quick how to on Instagram so stay tuned!). This recipe makes about 15-18 hand pies with a good amount of leftover filling to make a nice compote (I used mine as a topping for a dutch baby this morning).
- 2 1/2 cups all-purpose flour
- 1 tsp sea salt
- 1 tbsp sugar
- 1 cup butter (straight from the fridge, cut into 1 inch pieces)
- 1 cup cold water
- 1/4 cup vinegar (I use cider vinegar, mix it in the water)
- 3 cups rhubarb, chopped into half inch pieces
- 2 cups raspberries
- 2/3 cup packed brown sugar
1/4 tsp cardamom
1/4 tsp cinnamon
1/4 tsp ginger
Pinch of allspice
1/4 tsp sea salt
- 2 tbsp flour
- Juice of half a lemon
- 1/2 tsp vanilla
- 2 eggs, one to mix into filling, one for egg wash
- Raw sugar, for sprinkling
To make the crust, mix together flour, sugar and salt. Using a pastry blender, “cut” in the butter. This means you’re almost mashing the butter into the flour with the blender, ensuring all butter is covered in flour until the butter pieces are about the size of peas or a bit bigger.
Then, splash in a bit of your water mixture (2-3 tablespoons) and mix it around with your hand. Continue to add a little at a time and mix and squish with your hand until a large dough ball forms. If you need to get a bit more binding, add a bit of water to your fingers to help it along. Don’t feel compelled to use all the water, mix it in until just combined and the dough is holding together. Cut the dough ball into two halves and flatten into disks. Wrap and refrigerate for at least an hour.
Remove from fridge and let sit for 5-10 minutes so the dough doesn’t crack. Roll out each disk on a floured surface until about 1/4 inch thick (it will be about 12-13 inches in diameter).
Once rolled, use a 3 inch cutter (I used a mason jar lid) to cut dough into small rounds. I recommend re-rolling scraps once, and using the rest for dough cookies (side note: to make the cookies, sprinkle scraps with sugar and cinnamon and place in a 400F oven until golden, about 20 minutes). Refrigerate cut rounds for 15 minutes.
Meanwhile, make the filling. Stir chopped rhubarb and raspberries with sugar, spices, salt and flour until evenly covered. Add lemon juice, vanilla and one egg and stir to combine.
To assemble, take a chilled dough round and brush the edge with egg wash (one egg mixed with 1/2 tsp water). Using a fork (to avoid excess liquid), place about 1 tbsp of filling into the middle of the round. Take another dough round, place on top and carefully press the edges together until sealed. Once sealed, you can crimp like a regular pie edge or use a fork to crimp.
Place finished hand pies on a parchment lined baking sheet and place in freezer for 10 minutes to set. Brush the tops of the pies with egg wash and sprinkle with raw sugar. Bake at 400F for 20-25 minutes, until golden brown. Cool on a wire rack for at least 20 minutes.