Strawberry Rhubarb Hand Pies | Image: Laura Messersmith — **Strawberry Rhubarb Hand Pies** | Image: *Laura Messersmith*

It should come as no surprise that I’m pretty obsessed with pie – both the making of pie (and all the adventures that ensue) and of course the eating of pie (the best part.) As peak summer produce season draws closer and closer I’ve been dog-earring my copy of Four and Twenty Blackbird’s and plotting my next pie adventure like a cartoon villain. Not a terribly villainous villain, unless bringing dessert wherever I go in the name of “sharing” is considered wicked. I tried the sisters Elsen’s pie crust recipe this time around – the use of cider vinegar was intriguing – and since I’ve always been a fan of all-butter pie crusts this one is my new go-to.

The filling recipe by Chef Hugh Acheson, my favorite Top Chef guest judge, combines strawberry and rhubarb with just a hint of spice from the black pepper. Strawberry and rhubarb come into season around the same time and are a classic example of “what grows together goes together.” A perfect blend of sweet and tangy all in a portable, buttery package. These hand pies are made to be shared; preferably while picnicking on a sunny day in the park.

Strawberry Rhubarb Hand Pies (yield 16 pies)

All-Butter Crust Ingredients:
2 1/2 cups unbleached all-purpose flour
1 teaspoon kosher salt
1 tablespoon granulated sugar
1/2 pound (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1 cup cold water
1/4 cup cider vinegar
1 cup ice cubes

Crust Instructions:
Mix the flour, salt, and sugar together in a large bowl. Add the diced butter pieces and toss lightly to coat with the flour mixture. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain. Take care not to over blend.

In a large measuring cup, combine the water, cider vinegar, and ice. Sprinkle 2 tablespoons of the ice water mixture over the butter and flour, and blend with a rubber spatula until it is fully incorporated.

Continue adding more of the ice water mixture, 1 to 2 tablespoons at a time, using the spatula or your hands (or both) to mix until the dough just comes together in a ball, with some dry bits remaining.

Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine. Discard any remaining ice water mixture.

Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the flour time to absorb the moisture and relax. Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.

Filling Ingredients:
1 tablespoon unsalted butter
7 ounces strawberries, hulled and roughly chopped
5 ounces rhubarb, peeled and roughly chopped
3 tablespoons sugar
1⁄2 tablespoon white wine vinegar
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon lemon juice
1 pinch kosher salt
1 egg
2 tablespoons sugar in the raw

Filling Instructions:
In a medium saucepan, melt the butter over medium heat. Add the strawberries and rhubarb and cook until soft and jam-like, 6–8 minutes. Stir in sugar, vinegar, pepper, lemon juice, and salt; cook 3 minutes more until the mixture thickens. Cool to room temperature, then cover and chill at least 30 minutes before using.

Assemble and bake the pies: On a lightly floured surface, roll dough 1⁄4 inch thick and use a large, round biscuit cutter to cut out 14 rounds. Gather the scraps and re-roll to create the final 2 rounds.

Lay the disks of dough out on parchment paper-lined baking sheets. Place 2 tablespoons filling in center of each disk of dough. Whisk the egg in a bowl, brush edges of the dough with the egg wash and fold in half over the filling. Press the edges together and crimp with a fork to seal. Chill 20 minutes.

Heat oven to 400 degrees F. Using a fork, prick tops of pies; brush tops with the remaining beaten egg and sprinkle with coarse sugar. Bake pies until golden, about 20 minutes; let cool slightly before serving.

Re-written and very lightly adapted from All Butter Pie Crust by Four and Twenty Blackbirds (pg. 207) and Strawberry Rhubarb Hand Pies by Chef Hugh Acheson via Saveur.

Small Kitchen Friendly?
Surprisingly, yes! I used a large mixing bowl, 2 quart sauce pan, 2 rimmed baking sheets, pastry cutter, rubber spatula, rolling pin, 4 inch fluted biscuit cutter, 2 tablespoon cookie scoop, pastry brush, dry and liquid measuring cups and spoons, and parchment paper.

Strawberry Rhubarb Pecan Crisps | Image: Laura Messersmith — **Strawberry Rhubarb Pecan Crisps** | Image: *Laura Messersmith*

It’s suuuummmeeeeerrrr! (Did you hear that in an Oprah voice? Yeah, that’s how it sounded in my head too.) I know it's definitely summer - no backsliding into chilly spring this time - because the berries are out of hand ripe, we hit 90 degrees in New York last week, and my neighborhood ice cream shops are jumping with families out for a post-dinner treat. All the more reason to turn on the oven right? Umm, no. Unless you’re making something with all those delicious berries, like these crisps. Then definitely proceed!

I know I’ve been focusing on pie this year, but that doesn’t mean I’ve changed my tune on crisps and crumbles. All the delicious summer fruit and a la mode possibilities with 85% less effort, and as I discovered when I made blueberry pie the other week things come together a whole heck of a lot faster when there’s no peeling (still love you apples & pears!) and minimal chopping. Meaning: these crisps from Fine Cooking Magazine featuring the classic strawberry-rhubarb combination can be in the oven with only about 25-30 minutes of effort. Meaning: a homemade dessert can be yours tonight! Are you sold yet?

Strawberry Rhubarb Pecan Crisps (yield: 6 crisps)

Ingredients:
1/2 cup all-purpose flour
1/2 cup, plus 2 tablespoons granulated sugar
1/4 cup rolled oats
1/4 cup finely chopped pecans
1/2 teaspoon kosher salt
5 tablespoons cold unsalted butter, cut into small pieces
1 1/2 pounds strawberries, hulled and quartered
1/2 pound rhubarb, cut into 1/2-inch dice
3 tablespoons cornstarch

Instructions:
Position a rack in the lower third of the oven and heat the oven to 400°F.

In a small bowl, combine the flour with 1/4 cup of the sugar, and the oats, chopped pecans, and salt. Add the diced butter and rub into the dry ingredients between your fingers until the mixture has mostly pea-size pieces (don’t worry if it’s not uniform). Set aside, in the refrigerator if it’s a warm day.

In a large bowl, toss the sliced strawberries, diced rhubarb, cornstarch, and the remaining 6 tablespoons sugar. Divide the mixture among six 6-oz. ramekins and top with the oat mixture. It’s easiest to hold the ramekins over the bowl as you spoon in the fruit and topping. The ramekins will be very full but the filling will cook down.

Transfer the ramekins to a large foil-lined rimmed baking sheet and bake until golden brown and bubbling around the edges, 30 to 40 minutes. Transfer to a rack to cool for at least 10 minutes before serving, preferably with vanilla ice cream or a bit of whipped cream.

Slightly re-written from Fine Cooking magazine’s Strawberry Rhubarb Pecan Crisps.

Small Kitchen Friendly?
Yes! I used a small bowl, large mixing bowl, medium cutting board, chef’s knife, and large spoon. I also needed measuring cups and spoons, 6 ramekins (if yours are 7 ounces like mine, then add a little more fruit to the mix), a baking sheet, and aluminum foil. Resist the urge to skip the baking sheet & foil – they will save you a ton of clean up time since these crisps are 99% guaranteed to bubble over.

The Verdict:
Rhubarb captured my attention about a year ago and now if I see it on a menu I have to order it. I’ve been waiting semi-patiently for it to arrive in the produce section since about March so that I could cook with it myself. These crisps made the wait well worth it – sweet, tart, just a hint of nutty crunch – delectable with a generous scoop of vanilla ice cream on top. Please make them before rhubarb disappears for the season!