For the Homemade Dough (or use store-bought):

• 4 ounces of butter (diced and chilled)
• 1 ¼ cup of all-purpose flour
• 2 tablespoons of sugar
• 1 teaspoon of salt
• 1 teaspoon of ground cinnamon
• ⅓ cup of buttermilk (chilled)

For the Strawberry Rhubarb Jam (or use store-bought jam):

• 1 cup of strawberries (tops off and quartered)(washed)
• 1 cup of rhubarb (washed and cutting into a small dice)
• ¾  cup of sugar
• The juice and zest of 1 lemon
• 1 teaspoon of fresh ginger (peeled and chopped)
• ¼ cup of cornstarch
• 1 pinch of salt

To Finish:

• 1 egg (for egg wash)
• Powdered sugar (as needed)

For the Homemade Dough:

1. Before starting, dice your butter into small chunks and place in the freezer for 10 minutes while you measure out the other ingredients.
2. Measure out the flour, salt, sugar and ground cinnamon and put them directly into your food processor with the standard blade attachment.
3. Once the butter has been diced and chilled, add it into the food processor, with the flour mixture, and pulse the mixture until all of the butter has been chopped into the flour and it is all about the size of little peas.
4. While the machine is still being pulsed, slowly stream in the buttermilk and blend the pie dough until all of the dough comes together and is no longer crumbly, making sure to not overwork the dough. Pulse only long enough for everything to come together.
5. Lay out a sheet of plastic wrap and transfer the pie dough from the machine to the sheet of plastic and press it flat so that it becomes a nice sheet.
6. Wrap the pie dough and transfer it to the fridge to let it rest for at least one hour before rolling.

For the Homemade Strawberry Rhubarb Jam Filling:

1. Start by briefly washing the strawberries and rhubarb. After washing, cut the tops off the strawberries and cut them into quarters. Place them into a heavy-bottomed pot.
2. Cut the rhubarb stalks into a rough medium dice so that the chunks are no larger than your thumbnail. Add them to the strawberries.
3. Peel and chop your ginger into small pieces as though you were chopping garlic. Add to the strawberries and rhubarb.
4. Add the sugar, the lemon juice and zest, and the salt and stir to combine.
5. Allow the mixture to sit for about 5 minutes so that some of the liquids come out of the fruit and then add the cornstarch and mix so that there are no small clumps of cornstarch left.
6. Put the pot on the stove and heat over medium heat, occasionally stirring for 2-3 minutes, or until the mixture comes to a gentle simmer.
7. Continue to cook at a simmer for about 10 minutes, or until the rhubarb has become soft. Continue stirring often to avoid burning.
8. Once the rhubarb has become soft, remove the filling from the stove and cool the mixture down below 45 F (or 2 hours) before rolling the hand pies.

Rolling the Hand Pies:

1. Once you have made and chilled the filling, and have made and allowed the pie dough to rest, you are ready to roll the hand pies.
2. Start by placing your pie dough down on a floured work space, such as your kitchen counter, and line one of your baking sheets with parchment paper.
3. Roll your pie dough out into a sheet that is even and roughly ⅛ inch thick.
4. Take a ring mold that has a diameter of about 4 inches and punch out as many circles as you can from the sheet of dough (similar to as if you were cutting out cookies). Place the dough punch outs aside and reroll your dough and repeat the process until you have no dough remaining.
5. Preheat your oven to 375 F
6. To assemble the pies, place the circular cut-out of pie dough down on the counter and place about 1 ½ tablespoons of the chilled strawberry-rhubarb filling and shape it into a very rough oval shape and place it slightly off-center of the circle so that you can fold one side over it and trap the filling inside without it bursting out the sides.
7. Apply light pressure with your fingers on the outer edge of the pie and work back towards the filling to create a nice rim/crust of about ¼ inch. Crimp the pies by lightly pressing the prongs of a fork on the outer rim so that they have a nice design.
8. ‍ Transfer the rolled hand pie to the parchment-lined baking sheet and repeat the process until all pies are rolled.

Baking the Hand Pies:

1. Once all the hand pies are rolled and transferred to the baking sheet, make your egg wash by cracking and whisking one egg. Using a pastry brush, brush the surface area of each hand pie with the egg wash as though you were putting a touch-up coat of paint on it. 
2. Once each pie has been washed, transfer the baking sheet to the oven and bake the pies at 375 F for about 20 minutes or until they are golden brown.
3. Once the pies are golden brown, remove them from the oven, sprinkle with powdered sugar and then allow them to cool slightly.
4. Serve them with the remaining strawberry-rhubarb filling as an optional dipping sauce.

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