Rhubarb & Wild Blueberry Hand Pies

Desserts & Treats

Rhubarb & Wild Blueberry Hand Pies

  • Prep Time: 20 min

  • Cook Time: 20 min

  • Serves: 8

  • Difficulty: easy

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Rhubarb & Wild Blueberry Hand Pies Recipe

Updated June 2025

Chef’s Tips:

* The fruit mixture can be enjoyed as a jam or compote, just omit the cornstarch and butter and reduce until you reach your desired consistency.

* Pastries can be frozen raw, and then baked from frozen, adding about 5 more minutes of baking time.

* Instead of blueberries, you can substitute the same amount of our Farm Boy™ Berry Blend.

* For a different spin, you can add a Tbsp of Farm Boy™ Original Goat Cheese to each hand pie as you are assembling them.

Ingredients

  • 1 ½ cups diced rhubarb
  • ¼ cup granulated sugar plus more for dusting
  • 1 cup Farm Boy™ Wild Nova Scotia Blueberries
  • ½ tsp Farm Boy™ Organic Cinnamon
  • 1 Tbsp lemon juice
  • 1 Tbsp Farm Boy™ Cornstarch (454 g) mixed with 2 Tbsp water
  • 1 Tbsp unsalted butter
  • 1 pack Farm Boy™ Butter Puff Pastry (450 g) thawed overnight in fridge
  • 1 Farm Boy™ Omega-3 Egg mixed with 1 Tbsp water for egg wash

Directions

  1. In a medium saucepan, combine rhubarb with 1 Tbsp water and sugar and set over medium heat. Bring to a boil and cook, covered, stirring occasionally until rhubarb is soft, about 5-6 minutes.
  2. Stir in Farm Boy™ Wild Nova Scotia Blueberries, Farm Boy™ Organic Cinnamon, and lemon juice and cook, covered, until blueberries soften, about 3 minutes.
  3. In a small bowl, make a slurry with Farm Boy™ Cornstarch and 2 Tbsp cold water. Add to fruit mixture and cook until mixture boils and thickens, about 1-2 minutes longer. Stir in butter. Spread the mixture on a plate and allow to cool completely.
  4. Preheat oven to 400°F. Line a sheet pan with parchment paper.
  5. Unfold Farm Boy™ Butter Puff Pastry and working with one sheet at a time, gently roll pastry to an even thickness. Cut each sheet into 4 squares.
  6. In a small bowl, whisk Farm Boy™ Omega-3 Egg with 1 Tbsp water for egg wash. Set aside.
  7. Divide rhubarb-blueberry mixture amongst pastry squares, spooning into the centre. Brush edges of each square lightly with egg wash using a pastry brush. Fold pastry over, and seal by pressing with the tines of a fork. Arrange pastries on sheet pan, spacing 2 inches apart.
  8. Brush tops of pastries with egg wash and cut two slits on top of each pastry to allow for steam to escape. Sprinkle each pastry with a bit of sugar.
  9. Bake for 16-20 minutes, until puffed and golden brown. Remove from oven and place sheet pans on cooling racks. Cool completely and enjoy.

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