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Flaky Strawberry Rhubarb Hand Pies with Vanilla Icing

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These flaky strawberry rhubarb hand pies feature a tender, buttery crust and a tangy-sweet filling, finished with a delicate vanilla icing drizzle. Perfect for a quick, homemade dessert that feels special every time.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 1 cup (226g) cold unsalted butter, cubed
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon salt
  • 6–8 tablespoons (90-120ml) cold ice water
  • 1 ½ cups (about 225g) fresh strawberries, hulled and chopped
  • 1 cup (120g) fresh rhubarb, chopped
  • ⅓ cup (67g) brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons (30-45ml) milk or cream

Instructions

  1. Prepare the Dough: In a large bowl, whisk together flour, granulated sugar, and salt. Add cold, cubed butter. Cut the butter into the flour mixture using a pastry cutter or food processor until it resembles coarse crumbs with pea-sized pieces, about 5 minutes. Avoid overworking.
  2. Add Ice Water: Slowly add cold ice water, one tablespoon at a time, mixing gently until dough just comes together. Wrap dough in plastic wrap and chill in fridge for at least 30 minutes.
  3. Make the Filling: Combine chopped strawberries, rhubarb, brown sugar, cornstarch, lemon juice, and vanilla extract in a bowl. Toss gently and let sit for 10-15 minutes to macerate.
  4. Roll Out the Dough: On a lightly floured surface, roll chilled dough into a 12-inch circle about ⅛ inch thick. Cut out 4-inch circles using a cutter. Re-roll scraps to make about 12 circles total.
  5. Assemble the Pies: Place about 1 ½ tablespoons of filling in center of each dough circle. Fold dough over to form half-moon shape. Press edges firmly and crimp with a fork to seal. Poke 2-3 small holes on top for steam.
  6. Bake: Preheat oven to 400°F (200°C). Place pies on parchment-lined baking sheet. Brush tops with milk or beaten egg. Bake 20-25 minutes until golden and filling is bubbly, watching after 15 minutes to avoid burning.
  7. Prepare Vanilla Icing Drizzle: Whisk powdered sugar, vanilla extract, and milk or cream until smooth and pourable.
  8. Finish and Serve: Let pies cool on wire rack for at least 10 minutes. Drizzle vanilla icing over warm pies. Icing hardens slightly as it cools.

Notes

Keep butter cold and avoid overworking dough for flaky crust. Chill dough before rolling. Do not overfill pies to prevent leaking. Vent pies with holes to avoid sogginess. Preheat oven fully and avoid opening door during baking. For richer crust, brush with melted butter instead of milk before baking. Use gluten-free flour blend and xanthan gum for gluten-free version. Use vegan butter and plant-based milk for vegan version.

Nutrition

Keywords: strawberry rhubarb hand pies, flaky crust, vanilla icing, homemade dessert, easy hand pies, summer dessert, fruit pies

Find it online: https://twirltaste.com/flaky-strawberry-rhubarb-hand-pies-recipe-easy-homemade-dessert-with-vanilla-icing/