Monday, September 9, 2013

Rhubarb Hand Pies

Hand pies are literally little pies that fit in your hand. Makes eating pie while on the run much easier, something I am sure we all could benefit from :) While you can fill these little numbers with anything from blueberries to strawberries, I decided to go with rhubarb this time around. ~Patti
1 pound rhubarb, cleaned and cut into 1/2 inch pieces
1/2 cup sugar
2 tablespoons crystalized ginger or 2 teaspoons fresh grated ginger (optional) *
You can use your favorite pie crust recipe, but I like the fool-proof 3/2/1 method, which is 3 parts flour, 2 parts fat, 1 part water (by weight):
3 cups flour
2 sticks cold unsalted butter
8-10 tablespoons ice cold water
1/2 teaspoon salt
1 tablespoon sugar (since this is being used for a sweet pie)
1 egg plus 1 tablespoon water, beaten (egg wash)
large granulated sugar for sprinkling

Cook rhubarb, sugar (and ginger if using) in saucepan on medium low heat, covered, for about 15 minutes. Remove lid and continue to cook another 10 minutes until thick and the rhubarb is broken down. Remove from heat and cool down on cookie sheet. If rhubarb is still sinewy, put into kitchen blender and puree until smooth. I like to do this so it is smooth and easier to eat.

Meanwhile, make your crust. Sift flour, salt and sugar into a bowl. Cut cold butter into small cubes and work into the flour until dough is crumbly, about the size of tiny peas. Add 8 tablespoons of water and work into the dough - add last two tablespoons if needed. Knead dough just enough to hold together. Wrap in plastic and put in fridge to chill for at least 30 minutes.

Once dough is ready to handle, roll out a rectangular portion on lightly floured surface. Cut into 6ths as shown and paint water on all the edges (this holds dough together). Put a dollop of filling in the center of 3 squares.

Fold over the dough to make a lid for each pie. Press edges together and seal tightly. Cut a small incision on top to let air escape.

Place pies on parchment-covered baking sheet and paint each with a
generous amount of egg wash. Sprinkle coarse sugar on top.

Pop into your preheated (375*) oven and bake for 
15-20 minutes, until golden and delicious!


* Crystallized ginger