Strawberry Rhubarb Hand Pies

Bite sized pies!  They are adorable, and tasty.  Less work than making a full sized pie, but tastes just as good.  Winning.  This Handheld Pies cookbook is so fun…I’d like to make everything in there.

My pies leaked some of the filling, so they weren’t as plump and juicy.  Next time I’ll have to be firmer with my pinching!
strawberry rhubarb hand pies for the cream cheese crust, you will need:
4 tablespoons unsalted butter
very cold 4 ounces cream cheese
very cold 2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
¼ cup whole milk, plus 2 tablespoons more if needed

Cut the butter and cream cheese into cubes and freeze them for about 10 minutes. Combine the flour, sugar and salt in a food processor and pulse three or four times to mix.  Scatter the cubes of cream cheese and butter over the flour mixture.  Pulse until the mixture forms pea-size clumps.  Add the milk, and pulse three or four times until the dough comes together, adding the extra milk if necessary.

Turn the dough onto a clean, floured work surface or sheet of parchment paper. Knead the dough a few times, divide it in half and wrap in plastic wrap.  Flatten into discs and refrigerate for at least 2 hours and up to 3 days.

for the filling, you will need:
1 cup thinly sliced rhubarb
1 cup fresh strawberries, hulled & quartered
½ cup firmly packed light brown sugar
1 tablespoon cornstarch
1 teaspoon freshly squeezed lemon juice
½ teaspoon kosher salt
1 egg, beaten

In a bowl, combine all of the ingredients and mix gently so as not to crush the berries.  Use immediately to fill the pie crusts.

To prepare:
Line two rimmed baking sheets with parchment paper and remove the dough from the refrigerator.  Preheat the oven to 375°F.

Lightly flour a work surface, unwrap the dough and place it on the work surface.  Dust with flour and roll out until the dough is about 1/8 of an inch thick.  Using a round biscuit or cookie cutter, cut out as many pieces as possible.  Only reroll the dough once or it will get tough.

Put a couple tablespoons of filling in each circle, leaving about ¼ inch border.  Moisten the edge with the egg and then fold over into half-moons.  Pinch the edges to seal and place on baking sheets about 1 inch apart.  Brush the with remaining egg.

Place trays in the oven and bake until the crust is golden, 15 to 20 minutes.  Let cool for at least 15 minutes before serving.  Store in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.

makes: 10-12
time: prep – 25 minutes | chilling – 2+ hours | 20 minutes
adapted slightly from: Handheld Pies

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