Strawberry Rhubarb Hand Pies

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.

What You Will Need

Strawberry Rhubarb Hand Pies 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
Yield: makes 7 pies
Time: 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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