Ingredients
Units
Scale
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
Instructions
- In the bowl of a food processor, pulse the 2 cups flour, 2 tbsp sugar, and pinch of salt until combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
- Bake for about 40 minutes, or until light golden brown, and allow to come to room temperature before serving.
Notes
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.
- Prep Time: 10 minutes
- Resting Time: 1 hours
- Cook Time: 55 minutes
- Category: Desserts and Baking
- Cuisine: American
Nutrition
- Serving Size: 6 Servings
- Calories: 1200
- Sugar: 68
- Sodium: 568
- Fat: 67
- Saturated Fat: 40
- Unsaturated Fat: 22
- Trans Fat: 0
- Carbohydrates: 135
- Fiber: 7
- Protein: 16
- Cholesterol: 223