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Raspberry Rhubarb Pink Peppercorn Hand Pies by Baking The Goods

Raspberry Rhubarb Pink Peppercorn Hand Pies

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Raspberry Rhubarb Pink Peppercorn Hand Pies are a balanced mix of tart & tangy, spicy sweetness wrapped in a buttery crust & covered in pretty pink glaze. 




  • 1 cup unsalted butter (- cold )
  • 2 1/2 cups all purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons salt
  • 1 teaspoons freshly ground pink peppercorns
  • 1/4 cup ice cold vodka
  • 2-4 tablespoons ice cold water


  • 2 cups chopped rhubarb
  • 2 cups raspberries
  • 1/2 cup sugar
  • 1 whole lemon (- zested & juiced)
  • 1 tablespoon tapioca flour


  • 1 large egg
  • 1 cup powdered sugar
  • 2 tablespoons reserved fruit juice (- from filling)


Pink Peppercorn All Butter Vodka Pie Dough

  1. Cut the butter into 1/4" cubes and put back in the fridge or freezer to firm back up for a few minutes.
  2. Place the flour, sugar and salt and ground pink peppercorns in a mixing bowl with high sides and whisk together.
  3. If you have a food processor, you can use it to mix the pie dough. Place the flour mixture and cubed butter in food processor. Gently pulse until the flour changes from silky to mealy; this should only take a handful of pulses so watch it carefully. 

    Alternatively, you can mix the dough with a pastry blender or two butter knives to cut the butter into the dry ingredients until mealy.

  4. While pulsing, gently pour the vodka through the feed tube just until combined. At this point, I like to turn the crumbly dough into a large mixing bowl to check the hydration level of the dough by gathering a small fistful; if it holds together, it’s ready. If it is dry or crumbly, slowly add the remaining water, 1 tablespoon at a time, using a pastry blender.
    If mixing by hand with a pastry blender or butter knives, keep cutting the dough until the it just holds together. 

    *Be careful to add only as much water as it takes to combine the dough into a ball or disk. The exact amount of water can vary depending upon the moisture content of the flour, the quality of the butter, and the weather. When it has the proper amount of water, the dough will come together without much effort or deliberate packing. If you need to add more water, make sure the ingredients are still cold.

  5. Form the dough into two square shaped disks and wrap them individually in plastic wrap. Chill for at least 1 hour before rolling and forming.

    *If you don't plan on using the dough on the day you prepare it, you can store the dough in the freezer. This dough will last at least a couple of months if wrapped up tightly in the freezer. Defrost the frozen dough overnight in the fridge before using.

  6. Once your pie dough has chilled, on a lightly-floured counter, roll one disk into a rectangular shape, 1/8"-1/4" thick.

    Using a ruler and a pizza cutter or knife, measure and cut the dough into 4” x 3” rectangles. Gather the dough scraps together, form a disk and re-roll, cut more rectangles.

  7. Transfer the rectangles to a lined baking sheet, and chill in the refrigerator for about 30 minutes. You should have 24 rectangles.


  1. Chop the rhubarb into 1/4" -1/2" chunks and place in a mixing bowl. Add the raspberries, zest and juice of one lemon, sprinkle with sugar and toss to coat. Allow the fruit to to sit for at least 15 minutes so the juices start to release from the fruit. 
  2. Strain out about 1/2 cup of the juices. Set aside 2-3 tablespoons of the juices. Then whisk the tapioca flour in with the remaining fruit juice to create a slurry. Pour the mixture back in with the fruit and toss to coat.


  1. Remove the chilled dough from the refrigerator.  Spoon 1 - 2 tablespoons of the filling onto a pie dough rectangle, leaving a 1/4" edge all the way around. Lightly brush a small amount of cold water around the edges of the filled dough rectangle. Carefully lay another dough rectangle over the top of the filled dough rectangle and gently press and seal the edges together around the perimeter of each hand hand pie. Create a decorative edge by pressing the edges of the dough together with the back of a fork all the the way around. Repeat the process with remaining dough rectangles.
  2. Place the hand pies on a lined baking sheet and place in the freezer to chill for another 30 minutes.
  3. Preheat the oven to 375° F.
  4. Remove the chilled hand pies from the freezer. Whisk egg with a bit of water. Using a pastry brush, lightly brush the hand pies with the egg wash.
  5. Bake until the hand pies are golden brown, about 20 - 25 minutes, rotating the pans halfway through. Allow to cool while you prepare the glaze.


  1. Sift the powdered sugar into a medium bowl. Whisk in the fruit juices, 1 tablespoon at a time until the mixture runs off the whisk like molasses.
  2. Spoon about 1 tablespoon of glaze onto each hand pies, smoothing the glaze to the crimped edges with the back of the spoon or a small spatula. Allow the glaze to set before serving.
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert