Raspberry Rhubarb Hand Pies

Hand Pies 3

I adore pie you guys. Seriously, I’ve made tons of different varieties here on the blog and I’m obsessed with them all. Fruit pies, meringue pies, creamy pudding pies and cute hand-held pies- I’m obsessed. I have to say though, that fruit pies are my all time favorite. I love a sweet and slightly tart filling with flaky buttery crust. One of my all-time favorite summer desserts realized.

hand pies2

I haven’t dabbled too much with these cute mini versions because usually I’m serving pie for a at-home holiday or gathering and I want something I can slice and serve. For summer gatherings, though- I much prefer to bring something I can throw into a tupper-ware, (now into the bottom of my stroller,) and call it a day. These babies pack up so well and don’t require any extra silverware which is perfect for no muss no fuss outdoor get togethers.

hand Pies

I loved the pairing of raspberry and rhubarb for the filling of these. They combo is perfectly tart and fruity- perfect for spring. The key to a thick jammy filling that doesn’t get watery and make the crust all soggy is my favorite pie thickener- instant tapioca. It’s seriously the best. These didn’t get watery at all but instead got perfectly thick. If you’re doing any baking with berries (pies, tarts, cobblers etc.) I really recommend you get some. (If you can’t find it at your grocery store you can get it on Amazon!)

Wouldn’t these be a lovely addition to your Memorial Day spread?

Raspberry Rhubarb Hand Pies

Yield: 12 hand pies


  • 2 9- inch Pie Crusts- chilled.
  • 1 1/2 cups fresh or frozen raspberries
  • 1 1/2 cups rhubarb, chopped
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons instant tapioca
  • 1 egg, for brushing


  1. Prepare two cookie sheets with parchment or a silpat, set aside.
  2. In a medium-sized bowl, add the raspberries and break down a bit using a large spoon. (You want no larger than pea-sized chunks, but be careful not to make mush.)
  3. Add the rhubarb, sugar, vanilla and tapioca. Stir everything together and set aside.
  4. Roll out one of the pie crusts to 1/8 inch thick. Stamp out rounds using a 3 inch round biscuit or cookie cutter.
  5. Roll each round to 1/8 inch thick or stretch out with your fingers. Scoop 2 tablespoons of filling into the center of the dough round. Place another rolled out dough circle on top an use the edge of a fork to seal the edges. (If a little filling oozes out it will be Ok.) Transfer to a cookie sheet and repeat with the rest of the dough.
  6. When all the dough has been used, stick the cookie sheets in the freezer while preheating the oven to 375F.
  7. Beat the egg in a small bowl and brush each pie with some. Sprinkle a little sugar and top and cut slits into the top with a paring knife.
  8. Bake for 25-30 minutes, or until golden.
Nutrition Information:
Yield: 12 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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  1. My husband is a huge rhubarb pie fan, but it’s rare (okay, it never happens) that I make a full pie. These would be perfect!

  2. These are adorable! What a good idea — and who doesn’t want a pie that you can just eat on the go??

  3. These look amazing – I love that you used raspberries instead of the traditional strawberry. I bet these are ultra tangy and delicious. Thanks for the recipe. Pinned!

  4. hi audra! do you have a really good chocolate soufflé? not molten just soufflé, the ones with great height? thank you!!! :)

  5. Finally this made the blog! After I saw it on your IG feed I HAD to have the recipe. Thank you so much for sharing. I love your blog!

  6. These are gorgeous. I love the raspberry and rhubarb combo! Strawberries get all the rhubarb love, but I imagine raspberries would be equally glorious!

  7. I can honestly say I’ve never seen a hand pie before, but these do look delicious and perfect for Memorial Day. Hoping i have the time to try this one out for Monday, but if not I’ll be making these another time soon.

  8. It’s my co-worker’s birthday tomorrow and I had two pie crusts in the freezer, so I thought it was a great opportunity to try this out–what a great idea! I’m not sure if I did something wrong, though–I was only able to make 6 pies (half of what the recipe says). I also had more than 1/2 cup filling left over. The pies I did make seemed to have lots of filling, so I don’t think the size was the issue. I was careful to use a 4″ cookie cutter as stated. Anyway, they look and smell delicious! Can’t wait to surprise my colleague. Thanks for another great recipe.

    1. Hey Christine! I’m so sorry for the confusion in the quantity.
      I just measured the biscuit cutter I used and while the outside measures 4 inches, the inner part actually is closer to 3 inches which I apologize for. Even so- you should have gotten more pies from it. I wonder if maybe you didn’t roll the dough thin enough? Or if the recipe of pie crust that i used yielded more dough to worth with than the ones you had? Either way- I apologize and I hope you still love them :)

      (I did edit the recipe to reflect the smaller size, and suggested to roll the dough thinner to make sure 12 pies are yielded!)

  9. Hi!!

    I’m making these today, but can’t get instant tapioca in time–is there anything you suggest substituting for it? Will cornstarch still allow the filling to be thick?

    Can’t wait to taste them!!!


    1. Hi Norah!
      I haven’t found anything that holds a candle to what tapioca does for pie filling…that being said corn starch will help thicken it a little- but it will still be a bit watery.

  10. these looks really delicious!
    i’m trying to get instant tapioca to make these but i’m not sure if its available in my country.
    is normal tapioca still better than cornstarch?

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