Originally posted 7/11/20. Updated 7/18/25.

Let’s just say… I may have discovered my favorite recipe of the year. There’s something sacred about turning flour, salt, and butter into something nostalgic and joy-filled. These sourdough hand pies are sweet, tart, buttery, and a little rustic—just like summer should be.

Baking with sourdough starter has become a little ritual of mine. This recipe has become a family favorite, and I’m already dreaming up savory versions and adding lemon zest or lavender to the dough next time. If you try them, send me a picture and your twist—I love when food becomes a shared story.

Disclaimer: I’m just a home cook with a food-splattered notebook and a deep love for feeding people. Adjust and adapt as your heart (and pantry) sees fit.

Sourdough Berry Rhubarb Hand Pies

This is a very versatile recipe. Substitute your favorite berries or fruit. Measurements are meant as a guide. I generally cook by look and feel. Enjoy!

Ingredients  

Sourdough Pie Crust

• 2 cups Organic all-purpose flour
• 1 tbsp Sugar
• 1 tp Salt
• 1 cup Cold Butter, sliced into small pieces
• 227 grams Sourdough starter or 8 oz

Berry Filling

• 4 stalks Rhubarb, sliced
• 3 cups Blackberries, raspberries, strawberries, blueberries whatever you have on hand
• 1/4 cup Water
• 1 cup Sugar
• Zest of 1 lemon orange would be delicious as well
• 1 tbsp Cornstarch

Other Ingredients

• 1 egg, seperated
• 2 tsp Half & Half
• 1 8 oz Cream cheese Softened

Instructions 

Pie Crust

• Using a food processor, mix all ingredients until a ball forms. About 1 minute.
• Scoop out and place in plastic wrap. Slightly flatten out and wrap tightly. Refrigerate 1-2 hours. (You can leave in the fridge for a few days if you want a longer ferment time.) While the dough is in the refrigerator, make your filling so it can cool.
• On a lightly floured surface, roll out dough to a standard pie crust thickness. I used a 4″ bowl to cut out circles. Place cut-outs in the fridge as you go. It helps to keep your rolling pin floured so the dough doesn’t stick.

Filling

• Add all ingredients to a saucepan. Heat until all berries burst. Remove from heat and let cool before assembling.

Assemble

• Preheat oven at 400 degrees.
• Beat together the egg yolk and half & half. Save the whites to help seal your pastry.
• Take 4 crusts out at a time. Add 1 tbsp of cream cheese to each pie crust. Place 2-3 tablespoons of berry mix in the cent of the dough. (Depending on the size of your dough you may need to alter these amounts.)
• Using your fingers, spread egg white on the edge of half the pie crust. Fold in half. Using a fork, crimp and seal the edges. Brush each with egg yolk and half & half mixture. Cut small vent holes in the top of each pie.
• Bake for 20 minutes on parchment lined baking sheet.

Kitchen Tip

Let the filling cool fully before assembling or you’ll have juicy chaos. And if your dough gets sticky, chill it again—your future self will thank you.

Enjoy!