In the name of baking therapy, I bring you strawberry – rhubarb hand pies.
Today, really this whole week, has been particularly stressful at work and as per usual I can think of no better way to decompress than baking.
Late spring and early summer is basically the only time of the year you can find rhubarb, and I was so excited to see it in my CSA this week! [More on that later]. A lot of people don’t like it I happen to love it. It’s great for baking because it’s slightly tart but can easily be sweetened up, and it holds up really well in breads, pies, and tarts.
Oh, and it makes for some great cocktails.
I am freezing some of these little guys to bring to my padre on Sunday, and I can think of no better way to kick off the weekend than with a pie in hand.
Strawberry Rhubarb Hand Pies [Vegan]
Makes approximately 2 dozen
Pie Crust [makes 1 double pie crust]
From America’s Test Kitchen
2.5 cups all purpose flour
2 T. sugar
1 t. salt
16 T shortening [2 sticks]
¼ c. cold water
¼ c. cold vodka [that’s right, vodka]
2 T shortening, melted, for brushing
Mix together 1.5 cups of flour with the sugar and salt.
Cut the cold shortening into pieces, and then mix into the flour using a fork. Mix until you have small beads of shortening throughout the flour.
Drizzle the vodka + water into the flour and shortening mixture, and work until combine. You don’t want to over mix! When the dough comes together, it will pretty dense and sticky. Divide into 2 discs, wrap, and put in the fridge to chill for at least 30 minutes but up to 2 days.
Meanwhile make the filling….
Strawberry Rhubarb Filling
Adapted from Smitten Kitchen
1 cup rhubarb [about 7 stalks], diced
1 ¼ c. strawberries, stemmed and diced [maybe 10-15 good ones]
1/3 c. sugar
2 T. brown sugar
1/8 t. salt
½ T lemon juice
1 ½ T. potato starch [you can also use cornstarch or another thickening agent]
Preheat the oven the 375. Line two baking sheets with parchment paper.
On a floured work surface, roll one disc out until it is 1/8 inch thick. Using a cookie or biscuit cutter [I used an old can], cut circles out of your dough. Place on a baking sheet 1.5 inches apart.
Fill each disc with a small scoop of the filling, leaving the juice in the bowl.
Brush the edge of the disc with a little water, and then lay a second disc on top. Use the edge of a fork to seal the edges. Repeat with all dough until you’re done. If you work slowly, put the dough back in the fridge between rounds to help it keep its shape.
Use a knife to cut a small slit in the top of each pie for ventilation.
Brush with shortening, and bake for 20-25 minutes or until golden brown.
Have a great weekend! Happy Father’s Day!