Rhubarb & Huckleberry Hand Pies
Tart, sweet, and made to eat with your hands.
Somewhere between a pie and a good excuse to eat with your hands, these hand pies are what happens when the last of winter meets the first real burst of spring.
Rhubarb—sharp enough to wake you up—melds with wild huckleberries, their deep, jammy sweetness balancing out the bite.
You don’t need plates. You don’t need forks. Just a little patience, a good fire, and maybe a spare napkin if you’re the kind who minds a little juice running down your wrist.
This isn’t just a recipe—it’s a ritual. The dough, buttery and crisp, folds around the filling like a damn promise. And when they hit the heat? The edges turn golden, the fruit bubbles through the seams, and you know you did something right.
Serves: 6–8 (or 4 if no one’s watching)
Prep Time: 25 minutes (+ chilling)
Cook Time: 20–25 minutes
Ingredients
For the Dough:
2 ½ cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup unsalted butter, cold and cut into cubes
½ cup cold buttermilk (or more as needed)
For the Filling:
1 ½ cups rhubarb, chopped into small pieces
1 cup fresh or frozen huckleberries
½ cup honey (or sugar, if you’re out)
1 tablespoon cornstarch
½ teaspoon cinnamon
Zest of 1 lemon
1 tablespoon lemon juice
A pinch of salt
For Assembly:
1 egg, beaten (for egg wash)
Coarse sugar, for sprinkling
A little extra flour, for rolling
Instructions
1. Make the Dough
In a large bowl, mix the flour, sugar, and salt. Work in the cold butter with your fingers or a pastry cutter until it looks like rough crumbs—some bigger chunks are fine.
Slowly add the buttermilk, stirring just until the dough comes together. Don’t overwork it. Wrap in plastic and chill for at least an hour.
2. Cook the Filling
In a saucepan over medium heat, combine rhubarb, huckleberries, honey, cornstarch, cinnamon, lemon zest, lemon juice, and salt. Stir occasionally and let it simmer for 5–7 minutes, until the fruit breaks down and thickens.
Let it cool completely—hot filling + cold dough = a mess you don’t want.
3. Roll & Cut
On a lightly floured surface, roll out the chilled dough to about ⅛-inch thick. Cut into circles (a wide-mouthed jar works in a pinch) or rustic rectangles if that’s more your style.
4. Fill & Seal
Spoon a small amount of filling onto one half of each dough piece. Fold over, press the edges closed with a fork, and poke a couple of steam holes in the top. No one likes an exploded hand pie.
6. Brush & Bake
Arrange pies on a parchment-lined baking sheet. Brush with beaten egg and sprinkle with coarse sugar.
Bake at 375°F for 20–25 minutes, until golden brown and bubbling at the seams.
Chef’s Notes
Cold Butter = Flaky Crust
If your butter starts to warm up, toss the whole thing in the fridge for a few minutes. Warm butter means tough crust—and we’re not here for that.
Thicker Filling?
If your berries were extra juicy, stir in a touch more cornstarch before cooking.
Campfire Version
Skip the oven. Wrap each pie in foil and toss them near the coals of a dying fire. Rotate every few minutes until crisp and bubbling.
Eat ‘Em Warm
They’re best fresh—when the filling is molten and the crust shatters in your hands.
There’s something about biting into a hand pie—the way the crust flakes against your lips, how the filling—sharp and sweet—hits you right in the chest.
This is the kind of food that doesn’t need a plate or a table, just a moment, just a fire, just a good reason to take it slow. And if you end up with juice on your fingers, well—that’s how you know it’s right.