Strawberry-Rhubarb Hand Pies

A crisp dough with juice feeling with the taste of June. Delightful!



Dice 3/4 cup strawberries and 3/4 cup rhubarb.



Toss the fruit with cornstarch and sugar.



Mix up your favorite pie crust or use the recipe below. I like a little sweeter dough so that it has a crisp sugar cookie taste.



Roll out the dough and cut with a biscuit cutter (about 2 1/4 inch).



Spoon a teaspoon or two of fruit filling in the center of the dough circle. Dampen the edges of the dough with water and top with another dough circle.

 

With a fork, crimp the edges. Cut a slit on the top.

Bake until lightly browned.

 
Strawberry-Rhubarb Hand Pies

3/4 cup diced strawberries
3/4 cup diced rhubarb
1 T cornstarch
2 T sugar
2 1/4 cup flour
1/4 tsp salt
1/4 cup sugar
1/2 cup butter
1/4 cup lard or shortening
3 T cold water

Toss the finely diced fruit with cornstarch and 2 T. sugar.
Mix flour, salt, and 1/4 cup sugar. Cut in butter and lard. Stir in water. Knead slightly. Roll out the dough and cut with a biscuit cutter (about 2 1/4 inch).

Spoon a teaspoon or two of fruit filling in the center of the dough circle. Dampen the edges of the dough with water and top with another dough circle. With a fork, crimp the edges. Cut a slit on the top. Optional: You may brush tops with beaten egg and sprinkle with sugar.

Bake at 375 for 20 minutes or until lightly browned. Eat warm or at room temperature. These are best eaten in a day or two.

In July I want to try these with blueberries and rhubarb - or maybe even raspberries!