Strawberry Rhubarb Hand Pies
The classic flavor combination in these portable fruit pies gets a few twists from Georgia-based chef, Hugh Acheson, that nicely contrast the filling’s sweetness.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Dough blender
- Food processor
- Rolling pin
- Pastry brush
- Mixing bowl
- Whisk
- Fork
- Saucepan
- Chef's knife
- Baking sheet
- Parchment paper
- Plastic wrap
- Spoon
- Measuring spoon
- Oven
- Stove
- Refrigerator
Ingredients
- 2 cups flour, plus more for dusting
- 1 tbsp. sugar
- 1 tsp. kosher salt
- 16 tbsp. unsalted butter, cubed and chilled
- 2 tbsp. whole milk
- 2 eggs
- 1 tbsp. unsalted butter
- 5 oz. strawberries, hulled and roughly chopped
- 2 oz. rhubarb, peeled and roughly chopped
- 3 tbsp. sugar
- <sup>1</sup>⁄<sub>2</sub> tbsp. rice wine vinegar
- <sup>1</sup>⁄<sub>4</sub> tsp. freshly ground black pepper
- <sup>1</sup>⁄<sub>4</sub> tsp. lemon juice
- 1 pinch kosher salt
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