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raspberry rhubarb hand pies {gluten-free} | heartbeet kitchen

Raspberry Rhubarb Gluten-Free Hand Pies

Flaky gluten-free hand pies filled with a fresh raspberry rhubarb jam.
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Prep Time :20 minutes
Cook Time :50 minutes
Total Time :1 hour 10 minutes
Yield: 8 small pies
Author: Amanda Paa

SCALE:

Ingredients

  • Crust:
  • 130 grams Cup4Cup gluten-free flour or your favorite gluten-free flour mix
  • 20 grams cornmeal
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon salt
  • 7 tablespoons cold butter diced
  • 1 tablespoon greek yogurt
  • 2 to 3 tablespoons ice cold water
  • Filling:
  • 6 ounces of rhubarb about 3 large stalks, diced
  • 1/3 cup raspberries mostly used for the color
  • 1/4 cup sugar or more to taste, depending on how tart your rhubarb is
  • 2 teaspoons cornstarch
  • zest of one lemon
  • 1 egg beaten (for washing & sealing)

Instructions

  • To make the pastry, put the flour, polenta, salt and
    sugar in a food processor fitted with the dough blade. Add the butter and pulse
    about 10 times to start breaking up the butter, then process for about 15 seconds,
    until the mixture resembles breadcrumbs and there are pea-sized lumps of butter.
  • Add the water and greek yogurt, pulsing
    until the mixture just starts to clump together, adding an additional
    tablespoon of water at a time if needed. As long as it sticks together when you
    use your hands to squeeze it into a ball, you're set. You don’t want to overprocess, there should still be flecks of butter showing.
  • Flatten the dough and wrap in cling
    film. Chill in the fridge for about an hour until just firm.
  • Preheat the oven to 350 degrees F. While
    the dough is chilling, make the filling by putting the rhubarb, sugar, lemon zest and cornstarch in a roasting dish and mixing. Bake for about for about 15 minutes until the rhubarb has softened and shrunk a bit. Remove and mash the
    raspberries so that the color fully distributes. Taste and stir in a little more sugar if needed. Set aside.
  • When the dough has chilled, roll it out
    on a well-floured surface or parchment paper until it’s about 3mm thick. Chill
    the flattened dough for another half an hour or so.
  • Remove the dough from the fridge and
    using pizza cutter, cut out squares about 2 ½ inches wide by 4 inches long.
  • Place a spoonful of the filling on one square, brush the edges with beaten egg
    and place another square over top, pinching the dough around the jam and sides
    to seal. Cut a vent in each pie and freeze for about 40 minutes, until firm.
  • Return oven to 350 degrees. Remove pies
    from freezer and brush each with the beaten egg, then bake on a sheet pan lined
    with parchment paper for 25 minutes, or until golden brown.