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Rhubarb Hand Pies!



We are so lucky to have an auntie with a lot of rhubarb in her garden to share. This pink, edible garden gem is a perfect addition to crisps, pies, sauces, drinks...remember to trim those leaves off, they are poisonous. The recipe below can be used with any fruit pie filling.

We decided to make our famous hand pies for this week’s Facebook Live class. We will go live at 10am PST (Saturday, May 16th) if you want to join in and bake beside us. Head to the Tiny Onion Cooking School FB page to follow the video live or later on your own time. These classes are offered for free, if you are inclined to donate, we appreciate it so much. Links to Venmo: “tinyonioncooking“ or PayPal: “PayPal.me/Tinyonioncooking” Fruit Hand Pies


Dough: In a food processor, or by hand, mix together 2.5 cups of flour, 1 teaspoon salt, 1/4 teaspoon baking powder.


Add 2 sticks of chopped cold butter and process or crumble with your hands and a pastry cutter until the butter pea-sized.


Add 1/2-3/4 of a cup of cold water and 2 Tablespoons of apple cider vinegar and process or mix until the dough comes together. Make two rounds and freeze for a half hour, or while you make the filling.


Filling: In a large bowl, put 3/4 cups chopped fruit or berries. Add 2-3 Tablespoons of corn starch (more for juicy berries and less for apples or pears), 1/2 teaspoon of cinnamon, 1/2 cup brown sugar, and optional nutmeg, clove, ginger, etc. Mix gently until well combined.


Set oven to 375 degrees.

Prepare a baking sheet with a sheet of parchment paper on it.

Roll the dough rounds out to about 1/8-1/4 inch thickness. Cut circles out of the dough, you can use an upside down bowl for this. Place each round on the baking sheet.

Scoop the fruit filling onto the center of each dough circle. Fold the circle in half to make a semi-circle and press the edges together with a fork to crimp it closed.

Brush each hand pie with a mixed egg (optional) and sprinkle the tops with a little white or course ground sugar. Bake for about 25 minutes or until they are nicely golden brown. Allow to cool slightly before serving. Perfect for picnics!


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