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Strawberry Rhubarb Hand Pie {Vegan}
Servings
8
Author
Veg Life Staff
Ingredients
FOR THE CRUST:
1-1/4
C
All-Purpose Flour
1/8
tsp
Salt
1-1/2
Tbl vegan Sugar
plus more for sprinkling the tops
1/8
Vegetable Shortening
very cold
6
Tbl vegan Butter
very cold and cubed
1/8 to 1/4
C
Ice Water
FOR THE FILLING:
1
Tbl of our Strawberry Rhubarb Jam
Instructions
Combine all ingredients in a food processor except the ice water and process until coarse crumbs appear.
Drizzle in the ice water until a ball of dough is nearly formed.
Turn out onto a lightly floured surface and knead until it just comes together, 4-5 turns.
Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 350 degrees.
Once chilled, turn out onto a lightly floured surface and roll to 1/8" thick.
Using a 3" cookie cutter, cut out enough for 8 tops and bottoms.
Place the bottoms on a prepared cookie sheet.
For the tops, using mini cutters or just a sharp knife, create vents.
Spoon about 1 Tbl of the
Strawberry Rhubarb Jam
into the center of each of the bottoms taking care not to get too close to the edges. Do not overfill.
Using a bit of water on your fingertips, moisten the edges of the bottom crust.
Place the vented tops over the filling and press to lightly seal the edges. This will prevent the filling from oozing out.
Spritz the tops of each cookie with water and sprinkle with a bit of sugar.
Bake at 350 degress for about 20 minutes or until golden.