Strawberry Mint Rhubarb
Prep time
Cook time
Total time
Prepare ahead: Freeze assembled and unbaked pies for up to 1 month. Bake as directed
: pie, dessert, fruit
Serves: 15 hand pies
  • 1 batch of hand pie crust (see recipe above)
  • All-purpose flour (for surface)
  • 3 tablespoons milk (for sealing and coating)
  • 10-12 ounces strawberries, hulled and sliced
  • 3 ounces rhubarb, cut into ½” cubes
  • 1 teaspoon lemon juice
  • 2 teaspoons dried mint (1 tablespoon chopped fresh mint)
  • 2 tablespoons arrowroot or corn starch
  • 3 tablespoons sugar, plus more for sprinkling
  1. Roll the dough on a well floured surface into a 16x13” piece. Cut 3x3” pieces and layer between waxed paper. Repeat with the second disc and trimmed pieces.
  2. Put milk in a small bowl to use for sealing each hand pie.
  3. Combine the filling ingredients in a small bowl.
  4. Working in batches of 5 hand pies (10 pieces), brush the edges of the dough with milk.
  5. Scoop filling into the center of each piece, top with dough and press edges to seal, then crimp with a fork. Cut a slit on top to vent.
  6. Refrigerate for 30 minutes while oven heats to 400ºF
  7. Place hand pies on parchment paper lines baking sheets, brush with milk and sprinkle with sugar. Bake for 20-25 minutes, until golden.
Recipe by phoebe's pure food at