Strawberry-Rhubarb Hand Pies

By gina62_cooks

Ingredients

• 3/4 cup finely diced fresh strawberries
• 3/4 cup finely diced rhubarb
• 1 TBS cornstarch
• 6 TBS sugar, divided
• 3 TBS orange zest, divided
• 2 1/4 cups AP flour
• 1/4 tsp salt
• 1/2 cup butter, cold
• 1/4 cup shortening, chilled
• 3 TBS ice-cold water
• 3 TBS orange juice
• 1 egg yolk, broken
• 1 TBS heavy cream
• Sugar

Details

Servings 24
Preparation time 60mins
Cooking time 85mins

Preparation

Step 1

Combine strawberries, rhubarb, cornstarch, 2 TBS sugar, and 1 1/2 tsp orange zest in a small bowl.
Heat oven to 375.
Combine flour, salt, and remaining 1/4 cup sugar in a large bowl. Cut in butter and shortening til mixture resembles small peas. Stir in remaining 1 1/2 tsp orange zest. Drizzle with ice-cold water and OJ. Stir with a fork til combined. Mixture will be crumbly and dry. Knead mixture lightly and shape dough into a disk. Divide dough in half.
Roll half of dough to 1/8-inch thickness on a heavily floured surface. Cover remaining dough with plastic wrap. Cut with 2 1/4-inch round cutter, rerolling scraps as needed. Place half of dough rounds on a parchment lined baking sheet. Top with 1 rounded tsp strawberry mixture. Dampen edges of dough with water and top with remaining dough rounds, pressing edges to seal. Crimp edges with a fork, and cut a slit in top of each round for steam to escape. Repeat procedure with remaining dough and strawberry mixture.
Stir together egg yolk and cream; brush pies with egg wash. Sprinkle with sugar. Freeze pies 10 minutes.
Bake for 20 to 25 minutes or til lightly browned. Cool 10 minutes. Store in airtight container up to 2 days.