Strawberry Rhubarb Hand Pies

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Strawberry Rhubarb Hand Pies- This classic flavor combination is the perfect pairing of sweet and tart. If you’re looking for a new way to make strawberry rhubarb pie, then this is the recipe for you. In this post, I’ll show you everything you need to know to make these picnic perfect hand pies!

Strawberry and Rhubarb

When it comes to pie this combo is about as iconic as it gets, especially in the Pacific Northwest where I live. 

You can hardly pass a home garden or farm field in this region without seeing one or the other growing! I used to work the fields at a small farm, and rhubarb was one of the many crops I tended to during my time there.

You’ll find strawberries at farm stands and Farmers Markets almost anywhere when in season, and rhubarb too if it grows in your area. I am really passionate about fresh ingredients, and you’ll find recipes all over the site to help you use those items. For more ideas, head over to the fresh produce category

I cook with rhubarb as well as strawberries every year all season long. Seasonal cooking is a big part of what The Copper Table is all about, and I love helping people make fresh dishes they’ll love. 

Why You’ll Love These Strawberry And Rhubarb Hand Pies

I love working with both strawberries and rhubarb (you’ll find a few recipes for each on the site) but when you combine them? It’s a winner. For me, these two together are Spring and Summer personified. The rhubarb retains a little bit of crunch to add texture to the filling, and the strawberries bring their signature sweetness.

The pie pastry is everything you want in pie crust: flaky, buttery, and delicious. 

Another thing to love about these hand pies is that if you love pie crust, you get a lot more of it in applications like this then you would in a slice of pie!

I love to bring these on picnics and I know you will too. They are super portable and perfect for eating on the go.

Ingredients For Strawberry Rhubarb Pie

Don’t forget to head down to the recipe card for the complete list of ingredients. I decided to highlight a few here in this section that I wanted to give a little more information about.

Flour- In my opinion, pastry flour is the best type to use for this recipe. I go into more detail about that further down in the post.

Strawberries- I love fresh strawberries! If all you are able to find is frozen, those will work too! Look for strawberries that are not mushy and don’t have any brown spots, mold, or signs of rot.

Rhubarb- Rhubarb coloring can vary from light green to dark pink. Look for stalks that have not begun to soften or brown. Be sure not to use any of the greens if they are still attached to the stalks. For more info on this please see this rhubarb salad dressing recipe.

Butter- Unsalted butter is best to avoid adding additional salt to the hand pies.

All Butter Pie Crust

There is nothing quite like a pie crust made with butter. This one also contains vinegar (more on that in the recipe notes). 

This pastry is flaky, buttery, light and easy to make even if you don’t do a lot of baking.

If you love this pie dough recipe, it can be used to make other pies or galettes as well.

Pastry Flour VS All Purpose Flour

Pastry flour has a lower protein content than all purpose flour. This means a more tender crust! Definitely use pastry flour if you can find it. Your pie crust will thank you! Ever since the first time I used pastry flour to make pie dough, I have never looked back. The results really are much better.

Hand Pie Pro Tips

  • This pastry can be made up to three days ahead if needed and rolled out when ready. Due to its high butter content, it may get a bit sticky as it warms and you might have to work a bit quicker than you would with other pastries, but I think it’s well worth it. Just have a little extra flour on hand for dusting your board as well as the dough. 
  • This dough comes together seamlessly in the food processor, meaning very little cleanup and none of that cutting the butter into the flour by hand business. If that’s your thing or if you don’t have a food processor, then by all means go for it. 
  • If you use all purpose flour for this recipe instead of pastry flour, you may need a bit more water than what is listed in the recipe card to get the dough to come together.
  • Store bought pie pastry can be used if you are short on time or if making pie crust is not your forte (it took me a bit of practice to master it) or if you have a tried and true recipe you’d like to use instead that’s great as well, just simply use the recipe for the filling!
  • I have not tested this recipe with gluten free flour. Any type that is cup for cup is worth trying if you’d like!
  • I made my pies about four or five inches across and was able to yield 4 pies. If you want a larger number of pies, simply cut your circles smaller and use a little less filling in each. 

What To Serve With Strawberry Rhubarb Hand Pies

I love picnics and outdoor eating in general, and these hand pies are perfect for just such an occasion. I love these with some lemonade and potato salad, along with a sandwich, or maybe a burger.

These pies will keep in the fridge for up to a week wrapped tightly in aluminum foil. I prefer to serve them at room temperature. 

If you loved these Strawberry Rhubarb Hand Pies, please leave a rating or a comment, and share with friends on social media. If you have not signed up for my email newsletter, you can do that by subscribing below. I send updates and news along with exclusive content you won’t find on the blog. I hope you enjoy this recipe, and Happy Cooking!

Four hand pies with a white napkin.
Yield: 4 servings

Strawberry Rhubarb Hand Pies

Prep Time: 10 minutes
Cook Time: 55 minutes
Resting Time: 1 hour
Total Time: 2 hours 5 minutes

These easy hand pies make the best out of a classic Spring and Summer flavor combination: strawberry and rhubarb! These pies are lovely for picnics.


For the Pastry

  • 2 cups pastry flour, plus extra for dusting
  • 2 tbsp sugar
  • Pinch salt
  • 14 tbsp unsalted butter, cold
  • 4 tbsp unfiltered apple cider vinegar
  • 5-6 tbsp cold water
  • 1 egg, beaten
  • 1 tbsp milk

For the Filling

  • 2 cups chopped Rhubarb, about 1 1/2 stalks
  • 2 cups chopped Strawberries
  • 3/4 cup Sugar
  • Pinch of Salt
  • 2 Tbsp of Water
  • 2 Tbsp Cornstarch


  1. In the bowl of a food processor, pulse the 2 cups flour, 2 tbsp sugar, and pinch of salt until combined.
  2. Cut the 14 tbsp of butter into slices and place in the food processor, and pulse until the butter is incorporated into the flour and the mixture resembles a course meal.
  3. Add the 4 tbsp of unfiltered apple cider vinegar, and pulse a few times to combine. Then add the cold water, 1 tbsp at a time until a soft dough forms inside the bowl of the food processor.
  4. Turn the dough out onto a floured board or counter top, and knead for about 5 minutes, until dough is smooth and no longer sticky. Shape into a flat disk, and allow it to rest in the fridge for at least 30 minutes to an hour.
  5. Place the 2 cups of strawberries, 2 cups of rhubarb, 3/4 cups of sugar, and another pinch of salt in a saucepan on medium heat. Stir using a wooden spoon, and after cooking for about 10 minutes, combine 2 tbsp of cornstarch and 2 tbsp water in a bowl, add to filling mixture, and cook another 5 minutes or until thickened. Refrigerate filling at least 30 minutes, or until cool.
  6. Heat oven to 400 degrees. Remove pastry from the plastic wrap, and on a floured surface roll the dough out to a 1/4 inch thickness.
  7. Cut 8 4-5 inch rounds from the pastry, re-rolling scraps as needed. You may be able to get more than this out of the pastry depending on how thin you roll it out and how small you cut your circles
  8. Place about 1/4 up of filling on 6 of the rounds, and then place an empty round on top of the rounds with the filling, sealing them closed with a fork. Place the pies on a large rimmed baking sheet.
  9. In a bowl, lightly beat the egg with a fork and add 1 tbsp milk, and using a pastry brush, coat the tops of the pies.
  10. Bake for about 40 minutes, or until light golden brown, and allow to come to room temperature before serving.


The pastry can be made two or three days ahead of time, along with the filling and then the dough rolled out and hand pies filled and baked.

The pies will keep in the refrigerator after they are baked for up to a week.

Nutrition Information:



Serving Size:

6 Servings

Amount Per Serving: Calories: 1200Total Fat: 67gSaturated Fat: 40gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 223mgSodium: 568mgCarbohydrates: 135gFiber: 7gSugar: 68gProtein: 16g

All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.

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  1. Thanks for sharing with us I’m featuring you when the next To Grandma’s house we go link party starts!

  2. This sounds so good! I love strawberries and rhubarb but don’t really eat them together. This sounds like a perfect combo!

  3. My granddaughter made some cherry hand pies for the 4th of July. They are definitely a nice picnic treat. Strawberry-rhubarb sounds delicious–and i like your pastry recipe.

  4. I love how yummy and rustic they look Amy!
    Thank you for sharing your recipe for strawberry and rhubarb hand pies at Create, Bake, Grow & Gather this week. I’m delighted to be featuring it at today’s party and pinning too.
    Hugs ~ Kerryanne

  5. Oh yum! I so rarely have anything with rhubarb in it but I remember loving that tart taste as a kid.

  6. I like slow living too 🙂 Pies are definitely one of the things I associate with good old slow living 🙂 Will have to try these soon!

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