strawberry rhubarb handpies

As promised, here is the second recipe Kenzie and I made together on our baking extravaganza last week! I hope you enjoy these as much as we did. We ensured they were heart-shaped because this seemed most appropriate given the season. They indeed are the perfect Valentine's day dessert! I was so impressed with this recipe... and how lovely they turned out! Aren't they the cutest little handpies you ever did see? 

Happy Baking! 

Serves: 20-22 mini pies

Ingredients 

for the crust...

2 1/2 cups all-purpose flour

1 teaspoon salt

2 Tablespoons granulated sugar

1 cup butter, chilled

1/4-1/2 cup cold water

for the strawberry rhubarb filling...

1 1/4 cups rhubarb, chopped

1 1/4 cups strawberries, chopped

2 Tablespoons brown sugar

3 Tablespoons granulated sugar

2 Tablespoons cornstarch 

+ 1 beaten egg

Directions

1. In a medium mixing bowl, combine the flour, the salt and the sugar with a fork.

2. Cut in the butter - the dough should resemble a coarse meal after the butter is added. Next, stir in the water. Start with 1/4 and gradually add in 1 Tablespoon more at a time until the dough holds together.

3. Separate the dough into 2 thick disks. Wrap each disk in plastic wrap and refrigerate the dough for at least one hour.

4. Once the dough has been refrigerated for an hour, unwrap it and roll it out on a lightly floured surface. Roll the dough out to be about 1/8 of an inch thick. Then, use a heart shaped cookie cutter to cut out hearts. Cut out as many as you can with the first roll, but you can definitely re-roll and cut out again! 

Once you have finished the first piece of dough, do the same with the second.

5. Lay the cut out hearts on a baking sheet lined with parchment paper. You will need two hearts of dough to make one hand pie.

6. Make the filling by combining the chopped rhubarb, chopped strawberries, brown sugar, granulated sugar and cornstarch.

7. Use a teaspoon to distribute some strawberry rhubarb mixture in the center of every other circle of dough. Leave about 1/2 around the edge of each heart empty. The empty hearts will serve as the top of the pies.

8. Brush some egg wash around the edge of each bottom circle. Then, place a second heart over the top of the strawberry rhubarb and use a fork to crimp the edges and secure together. Brush more egg wash on the top of each hand pie.

9. Cut a small 'X' in the top of each pie.

10. Bake the pies in an oven pre-heated to 425 degrees Fahrenheit for 15-18 minutes. When removed from the oven, the pies should be browned on top and the filling should be bubbling.

11. Leave the mini pies to sit on the baking sheet for about 15 minutes before transferring them to a wire cooling rack to cool longer.

***For this post I linked up with Raven Would.