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red berry rhubarb hand pies

vanilla bean, red berry + rhubarb hand pies

  • Author: Tiffany La Forge
  • Prep Time: 1 hour
  • Cook Time: 25 mins
  • Total Time: 1 hour 25 minutes
  • Yield: 12 1x
  • Category: dessert, pie


Tart rhubarb, bright citrus, vanilla bean, and fresh strawberries and raspberries compose this delectable all-butter crust hand pie.



For the pie crust:

  • 2 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 2 sticks cubed butter, very cold
  • 68 tablespoons of ice water

For the pie filling:

  • 1 tablespoon butter
  • 1 pound rhubarb (about 5 stalks)
  • 6 ounces raspberries
  • 1 pound strawberries
  • 1/2 cup sugar
  • 2 tablespoons honey
  • 1 orange, zested and juiced
  • 1 vanilla bean
  • 2 tablespoons cornstarch
  • Egg wash
  • Raw sugar, for sprinkling


For the pie crust:

  1. Combine flour, salt and sugar in a food processor. Add cubed, very cold butter and pulse until butter is the size of large peas. Add 6 tablespoons of ice water and pulse until the mixture is combined and moist but not wet. Add additional tablespoons if needed.
  2. Remove from food processor and gently knead on a floured surface until combined. Split dough in half and plastic wrap each half, forming into a square. Chill overnight.

For the pie filling:

  1. Make the pie filling the night before. Slice rhubarb, roughly chop strawberries and combine with the sugar and orange zest.
  2. Heat butter until melted and hot. Add the rhubarb and strawberry mixture to the pan and cook about 5 minutes, until the fruit releases its juices and is bubbling. Add in raspberries.
  3. Split a vanilla bean down the center, scrape the beans and add the beans and entire pod into the pot. Add in the honey.
  4. Whisk the cornstarch with the juice from one orange. Add to the filling and stir well.
  5. Simmer about 3-5 minutes until thickened.
  6. Remove from heat, let cool, plastic wrap, and refrigerate overnight. Remove vanilla bean pod the next day before filling pies.

To assemble the pies:

  1. Preheat oven to 400 degrees F.
  2. Remove pie dough from the fridge and let sit at room temperature about 10 minutes.
  3. Working with one half at a time, roll pie dough out on a well-floured surface until about 1/8 inch thick.
  4. Using a 5″ round cutter (a cookie cutter, bowl, or pot lid will work), cut dough into 12 circles, re-rolling the scraps of dough not more than once.
  5. Egg wash (one egg + a splash of water mixed well) the entire edge of each circle.
  6. Add 2 tablespoons of filling to the center of each circle, folding one half over to create a half-moon.
  7. Seal the edges very well with a fork. Place pies in the freezer until cold, about 10 minutes.
  8. Remove pies from freezer and egg wash the tops. Cut three slits in the center of the pie and sprinkle generously with raw sugar.
  9. Bake for 20-25 minutes, until golden brown.