Whole Wheat Rhubarb Hand Pies

I’ve been looking forward to rhubarb for so long I’ve been having a hard time deciding what to make first. My list of ideas is long, but once hand pies popped in my head they jumped to the very top of the list. Portable pies are so much fun and so convenient! We ate a few and then I froze the rest for last minute picnics or lunch box treats. But, alas they only lasted a few days because we couldn’t keep our hands off them.

These may seem like a bit of work, but they’re worth it. There is nothing inherently difficult about making them, they are just a bit more involved then a typical pie or crisp. My hubby was calling these homemade pop tarts and that would be a fitting description as well. Flaky dough sandwiched with a jammy rhubarb filling. Whatever you call it, I’ll take it!

I’ve so grown to love the nutty flavour of whole wheat flour, that I have a hard time not swapping it in when making pastries. That nuttiness goes so well the flaky, brittle dough. They feel more homey to me this way. But, you can certainly use all-purpose white flour if you prefer.

Whole Wheat Rhubarb Hand Pies

Makes: 8 pies

If you do not have access to white whole wheat flour or whole wheat pastry flour you may substitute all-purpose white flour. Do not substitute regular whole wheat flour.

Ingredients

Filling

• 1/2 pound rhubarb, chopped (2 cups)
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon pure vanilla extract
• pinch salt

Crust

• 2 cups white whole wheat flour (or whole wheat pastry flour)
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup cold unsalted butter
• 1/2 cup cold sour cream or Greek yogurt

Baking

• 1 large egg, beaten
• sparkling sugar, for garnish (optional)

Instructions

Filling

1. Place rhubarb, sugar and cornstarch in a small saucepan. Toss to evenly combine. Bring to a simmer over medium heat (the sugar will start to melt and the rhubarb will release it’s juices). Simmer until rhubarb softens and breaks down. Remove from heat, stir in vanilla and salt. Allow to cool to room temperature, or cover and refrigerate until ready to bake.

Crust

1. Whisk together flour, salt and baking powder in a large bowl. Grate in butter, using a cheese grater, 1/4 cup at a time, tossing with flour between each addition. Stir in sour cream; the dough will appear very dry. Using your hands, quickly work the dough, kneading it together until it forms a cohesive ball. Try not to overwork the dough as this will make it harder to work with.
2. Form the dough into a rectangle, on a floured work surface. Using a rolling pin, roll the dough into an 8″ x 10″ rectangle. Starting from the shorter end, fold it in three, like a business letter.
3. Flip the dough over and give it a 90º turn (dust the work surface with more flour if needed). Roll it into an 8″ x 10″ rectangle, and fold in three again.
4. Wrap the dough in plastic wrap and chill for at least 30 minutes.

Baking

1. Cut a vent into the remaining pastry squares. Use a small cookie cutter or a pastry tip to make it decorative, if desired. Cover filled pastry squares with vented squares, using a fork to seal the edges.
2. Divide the cooled filling evenly between 8 of the squares, making sure to leave some space along the edges. Brush the edges with beaten egg.
3. Roll the chilled dough slightly larger than a 14″ square. Trim the dough into an even 14″ x 14″ square, using a pizza cutter or knife. Cut the dough into sixteen 3.5″ squares.
4. Place pies on a large parchment lined baking sheet. Brush the tops with beaten egg and sprinkle with sugar, if desired.
5. Bake at 425°F for 20 minutes, or until pies are golden brown. Let cool 20 minutes before serving.

Crust adapted from King Arthur Flour. Filling adapted from Grand Central Baking Company.