Strawberry Rhubarb Hand Pies Recipe | SAVEUR

Strawberry Rhubarb Hand Pies

Strawberry Rhubarb Hand Pies

For these portable fruit pies, Georgia-based chef-restaurateur Hugh Acheson uses rice wine vinegar to make the flavors pop. Get the recipe for Strawberry Rhubarb Hand Pies »

Matt Taylor-Gross

For these portable fruit pies, Georgia-based chef-restaurateur Hugh Acheson uses rice wine vinegar to make the flavors pop. He prefers it over other vinegars because it has a touch of sweetness that matches well with strawberries.

Strawberry Rhubarb Hand Pies
Chef Hugh Acheson adds rice wine vinegar to the classic flavor combination strawberry-rhubarb—this adds a bit of sweetness and makes the flavors pop
makes 7 pies
2 hours, 30 minutes

For the Dough

2 cups flour, plus more for dusting
1 tbsp. sugar
1 tsp. kosher salt
16 tbsp. unsalted butter, cubed and chilled
2 tbsp. whole milk
2 eggs

For the Filling

1 tbsp. unsalted butter
5 oz. strawberries, hulled and roughly chopped
2 oz. rhubarb, peeled and roughly chopped
3 tbsp. sugar
12 tbsp. rice wine vinegar
14 tsp. freshly ground black pepper
14 tsp. lemon juice
1 pinch kosher salt


Make the dough: Whisk flour, sugar, and salt in a bowl. Using a dough blender, two forks, or your fingers, cut butter into flour mixture, forming pea-size crumbles. Whisk milk and 1 egg in a separate bowl and add to flour mixture; work dough until smooth but with visible flecks of butter. (Alternatively, pulse ingredients in a food processor.) Flatten dough into a disk and wrap in plastic wrap; chill at least 1 hour before using.
Make the filling: Melt butter in a 2-qt. saucepan over medium. Cook strawberries and rhubarb until soft and jamlike, 6–8 minutes. Stir in sugar, vinegar, pepper, lemon juice, and salt; cook 3 minutes more. Let cool to room temperature, then cover and chill at least 30 minutes before using.
Assemble and bake the pies: On a lightly floured surface, roll dough 14″ thick. Trim edges to make a 10″x12″ rectangle. Cut dough into six 4″x5″ rectangles; gather dough scraps, re-roll, and cut one more rectangle. Place 2 tbsp. filling in center of each rectangle. Whisk remaining egg in a bowl and brush edges of rectangles; fold one short side of dough over the other, encasing the filling. Crimp edges using a fork. Transfer pies to parchment paper-lined baking sheets and chill 20 minutes. Beat remaining egg; cover and chill.
Heat oven to 400°. Using a fork, prick tops of pies; brush tops with the remaining beaten egg. Bake pies until golden, about 20 minutes; let cool slightly before serving.

WATCH: How to Hull a Strawberry