Pi Day: Strawberry-Rhubarb Hand Pies for SpringKelsey Banfield
One of the first true signs of spring for me is fresh rhubarb from my mother’s garden. My whole family loves rhubarb so my Mom is always cutting fresh stalks for us. I use most of them right up, but the sometimes I have the foresight to freeze a few bags for winter. In celebration of spring arriving soon I made up some easy hand pies using the last of my frozen strawberries and rhubarb. My daughter loves to get in on the action with these. We both like to dream up new designs for the pie crust and she has a blast crimping the pie crust with the fork tines. These tasty bites were just the thing for us over the weekend. We loved their tart-sweet flavor and cute handy look. Best of all, they were so easy to make. Happy Spring!
Strawberry-Rhubarb Hand Pies
1 refrigerated pie crust
1 cup strawberries, hulled, rinsed and dried
1 cup rhubarb, cut into 1 inch cubes
1 teaspoon cornstarch
1/2 cup granulated sugar
Juice if 1 medium lemon
1. Preheat oven to 400ºF.
2. In a saucepan on the stovetop add the sugar and lemon juice. Bring the heat to medium and stir until the sugar begins to dissolve. Add the strawberries, rhubarb and cornstarch and bring the mixture to a low boil over medium-high heat. Stir for about 10 minutes, or until the mixture has the texture of a soft chunky jam.
3. Cut the pie crust in half and divide the strawberry rhubarb mixture amongst each half. Fold each pie crust over to form pockets. Crimp the edges of the pies shut with fork tines. Make a small decorative pattern or slit on top of each pie to let steam out while they bake.
4. Beat the egg lightly with a fork and brush the egg wash over the pie crust. Bake for 30 minutes on a cookie sheet, or until the crusts are golden brown.