Rex Goliath Strawberry Rhubarb Hand Pies – a delicious recipe with strawberries berries, red, sugar, tapioca, lemon, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place strawberries, rhubarb, 1/2 cup sugar, tapioca, zest, and vanilla in a food processor. Pulse a few times until mixture is blended, but still chunky (makes about 2 cups of filling). Preheat oven to 425u00b0F.
2
Place pie crusts on floured work surface. Cut into rounds with a floured 3-inch biscuit cutter or the top of a pint glass.
3
On half the rounds, place 1 Tbsp filling. Brush a small amount of egg around the edge of each filled round.
4
Place an unfilled round on top and crimp the edges using a fork or your fingers. Cut a few small slits in the top of each pie. Brush the top of each pie with egg and sprinkle liberally with sugar.
5
Place pies on a baking sheet lined with parchment paper and freeze for 10 minutes. Bake until golden brown, about 20 minutes.
187
kcal
Calories
5
g
Fat
30
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 package pie crusts frozen 9-inch flat, thawed and unrolled, 1 pint strawberries berries cut in half, 2 rhubarb stalks large red, cut into 1-inch chunks, 1/2 cup sugar plus 2 Tbsp, and more.
Yes, Rex Goliath Strawberry Rhubarb Hand Pies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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