Strawberry Rhubarb Pastry Pies Recipe
These Strawberry Rhubarb Pastry Pies are a delightful combination of tart rhubarb and sweet strawberries encased in flaky puff pastry. Perfect for dessert or a special treat, these individual pies are topped with a shimmering sugar crust and a dusting of powdered sugar, offering a perfect balance of flavors and textures.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 individual pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pastry
- 1 sheet frozen puff pastry
- 1 tablespoon unbleached all-purpose flour
- 1 large egg, plus a splash of water for egg wash
- 2 tablespoons butter, divided
Filling
- 1¼ cup chopped rhubarb
- 1¼ cup halved strawberries
- 1/3 cup granulated white sugar
- 1/8 teaspoon fine salt
- 1/2 lemon, juiced
- 1 teaspoon pure vanilla extract
Toppings
- 1 tablespoon powdered sugar
- 1 tablespoon coarse sugar, for sprinkling on crust (optional)
For Serving (Optional)
- Vanilla ice cream
- Homemade whipped cream
Instructions
- Prepare the Puff Pastry: Thaw the puff pastry sheet according to package instructions, then sprinkle a clean surface with 1 tablespoon of unbleached all-purpose flour. Roll out the pastry slightly to smooth creases and cut into desired pie sizes. Place the pastry pieces on a baking sheet lined with parchment paper.
- Make the Filling: In a mixing bowl, combine chopped rhubarb, halved strawberries, granulated sugar, fine salt, lemon juice, and vanilla extract. Toss everything gently to coat the fruit evenly and let it macerate for about 10 minutes to develop flavors.
- Assemble the Pies: Divide the fruit filling evenly among the pastry pieces, placing it in the center and leaving edges free for sealing. Dot each with small bits of butter to add richness during baking.
- Seal and Egg Wash: Beat the egg with a splash of water to create an egg wash. Brush the edges of the pastry with the egg wash to help seal the pies and give them a shiny golden finish once baked. Sprinkle coarse sugar on top of the crust if desired for added crunch and sweetness.
- Bake the Pies: Preheat your oven to 400°F (200°C). Place the baking sheet with the pies on the center rack and bake for about 20-25 minutes, or until the pastry is puffed up and golden brown and the filling is bubbling.
- Cool and Serve: Remove the pies from the oven and let them cool slightly on a wire rack. Dust the tops with powdered sugar just before serving for a pretty finishing touch. Serve with vanilla ice cream or homemade whipped cream if preferred.
Notes
- Ensure the puff pastry is thoroughly thawed to make rolling and shaping easier.
- Adjust sugar levels according to the tartness of the rhubarb and strawberries.
- Use coarse sugar on top for a sparkling finish and added texture, but this is optional.
- The pies are best served warm with a scoop of vanilla ice cream or freshly whipped cream.
- Leftovers can be refrigerated for up to 2 days and reheated in an oven to maintain crispness.
