Strawberry Rhubarb Hand Pies/ Pop Tarts



For the filling:

3/4 cup finely diced fresh strawberries
3/4 cup finely diced rhubarb

1 tablespoon cornstarch

2 tablespoons sugar

1 1/2 teaspoons orange zest

For the crust:

2 1/4 cups all-purpose flour

1/4 teaspoon salt 

1/4 cup sugar

1 teaspoon orange zest

1/2 cup butter, cold

1/4 cup shortening, chilled

3 tablespoons ice-cold water

3 tablespoons orange juice

Parchment paper

1 egg yolk, beaten


Combine strawberries, rhubarb, cornstarch, 2 Tbsp. sugar, and 1 1/2 tsp. orange zest in a small bowl. Preheat oven to 375°. Combine flour, salt, and 1/4 cup sugar in a large bowl. Cut in butter and shortening with a pastry blender until mixture resembles small peas. Stir in orange zest. Drizzle with ice-cold water and orange juice. Stir with a fork until combined. (Mixture will be crumbly and dry.) Knead mixture lightly, and shape dough into a disk. Divide dough in half. Wrap in plastic wrap and refrigerate for 10 minutes. Roll half of dough to 1/8-inch thickness on a heavily floured surface. 

Cut with a 2 1/4-inch round cutter, rerolling scraps as needed. Place half of dough rounds 2 inches apart on a parchment paper-lined baking sheets. Top with 1 rounded teaspoonful strawberry mixture (Don't overfill or your pies will not stay together). Dampen edges of dough with water, and top with remaining dough rounds, pressing edges to seal. Crimp edges with a fork, and cut a slit in top of each round for steam to escape. Repeat procedure with remaining dough and strawberry mixture.

Stir together egg yolk and cream; brush pies with egg wash. Sprinkle with sugar. Freeze pies 10 minutes. Bake for 20 to 25 minutes or until lightly browned. Cool 10 minutes. Serve warm or at room temperature. Store in an airtight container up to 2 days.