Ingredients

• 1 cup Strawberries, diced (150 g)
• ½ cup Rhubarb, diced (60 g)
• ¼ cup Sugar (50 g)
• ½ tsp Salt
• 1 Tbsp plus 1½ tsp Cornstarch (12 g)
• 1 Tbsp Water (15 g)
• ¼ tsp Vanilla Extract

• 1¾ cups Organic Unbleached White All-Purpose Flour (240 g) or Gluten Free 1-to-1 Baking Flour
• 2 Tbsp Sugar (25 g)
• ½ tsp Salt
• ¾ cup cold Unsalted Butter, cubed (170 g)
• 6 oz Cream Cheese, cubed (170 g) (170 g)

• 1 Egg
• 1 tsp Water
• Pinch Salt

• 1 cup Powdered Sugar (120 g)
• 1–1½ Tbsp Milk (15–22 g)
• ¼ tsp Vanilla Extract

• 2–3 Tbsp freeze-dried Strawberries, crushed (6–9 g)

Instructions

1. To make the filling, combine strawberries, rhubarb, sugar and salt in a small saucepan. Cook over medium-high heat, stirring occasionally, until the fruit releases its juices and begins to break down, about 5–7 minutes. Stir together the cornstarch and water to form a slurry, then add it to the fruit mixture. Continue cooking, stirring constantly, until thickened, about 1–2 minutes. Remove from the heat and stir in vanilla extract. Cool completely before assembling.

2. For the dough, pulse flour, sugar and salt in a food processor until combined. Add butter and cream cheese and pulse until the mixture begins to clump together. Turn the dough onto a clean work surface and gently bring it together into a cohesive mass. Shape into a rough square about ½ inch thick, wrap tightly and chill for at least 1 hour.

3. Remove the dough from the refrigerator and let sit for 5–10 minutes if needed. On a lightly floured surface, roll into a rectangle approximately 13 x 17 inches. Cut into a 3 x 3 grid to create 9 rectangles. Transfer to a parchment-lined baking sheet, cover and chill until firm.

4. Preheat oven to 400°F. Whisk together egg, water and salt for the egg wash. Brush the edges of each rectangle with egg wash and place 1–2 tablespoons filling in the center. Fold in half lengthwise to form a hand pie and seal the edges with a floured fork. Transfer to a parchment-lined baking sheet, brush the tops with egg wash and cut 3 small vent slits into each pie.

5. Bake for 18–22 minutes, or until deeply golden brown. Cool completely.

6. Whisk together powdered sugar, milk and vanilla extract until smooth. Adjust the milk as needed for drizzling consistency. Drizzle over cooled hand pies and finish with crushed freeze-dried strawberries, if desired.

1. The strawberry rhubarb filling can be made up to 2 days ahead and stored in the refrigerator.

2. Store hand pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

3. For an easy grab-and-go breakfast, wrap individual hand pies and pack them in a backpack or lunch box.