Tested till perfect Strawberry Rhubarb Hand Pies

Strawberry Rhubarb Hand Pies

Half-moon pastries have a homemade look. Don't worry if they leak a little onto the parchment paper, just peel them off.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2009

  • rating starrating starrating starrating starrating star
  • Portion size 12


  • 1-1/2 cups 1-1/2cupsquartered hulled Strawberries
  • 2/3 cup 2/3cupchopped rhubarb
  • 1/3 cup 1/3cupgranulated sugar
  • 4 tsp 4tspcornstarch

Sour Cream Pastry:

  • 2-1/2 cups 2-1/2cupsall-purpose flour
  • 1/2 tsp 1/2tspsalt
  • 1/2 cup 1/2cupcold salted butter, cubed
  • 1/2 cup 1/2cupcold lard
  • 1/4 cup 1/4cupIce water
  • 3 tbsp 3tbspsour cream


  • 1 1eggeggs
  • 2 tbsp 2tbspcoarse sugar
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Sour Cream Pastry: In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces. Whisk water with sour cream; drizzle over dry ingredients, stirring briskly with fork to form ragged dough. Divide in half; press into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes.

On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Using 5-1/4-inch (12.5 cm) round cutter, cut out 12 circles, rerolling scraps once.

In bowl, combine strawberries, rhubarb, sugar and cornstarch; spoon onto half of each round. Brush edge of pastry with water; fold over to enclose filling. Crimp edge with fork.

Topping: Mix egg with 1 tbsp (15 mL) water; brush over pastry tops. Sprinkle with sugar. Cut vents in top of each. Arrange, 2 inches (5 cm) apart, on parchment paper–lined baking sheets. Bake in 375°F (190°C) oven until golden, about 30 minutes. Let cool on rack. (Make-ahead: Store in airtight container for up to 24 hours.)

Nutritional Information Per serving: about

cal 293 pro 4g total fat 18g sat. fat 9g
carb 30g fibre 1g chol 45mg sodium 158mg
potassium 90mg

% RDI:

calcium 2 iron 10 vit A 8 vit C 15
folate 27
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