Strawberry-Rhubarb Hand Pies

My daughter, Leksa, helped me with these- I made the filling (adapted from Epicurius) in advance and she made the crust (the recipe from Smitten Kitchen) and formed them into cute little pies.  Since it's feast or famine with rhubarb and good strawberries, we are going to make another batch of these and freeze them unbaked so that we can enjoy them later in the summer.

Pie Crust From Smitten Kitchen

For the filling:
1/2 lb sliced rhubarb (that is, 1/2 lb after slicing)
8 oz. container strawberries, halved
1/4 cup brown sugar
1/4 cup sugar
1/8 cup cornstarch
1/4 t cinnamon

Combine ingredients and put in a glass baking dish (8X8 or deep pie dish). Bake at 375 for about 45-50 minutes until it is bubbly, thick and looks like pie filling.  Let the filling cool completely.

Roll out dough to about 1/8" and using a bowl or large cutter, cut 5" circles of pie crust. Put about 1 T of filling in the middle of the circle; fold the crust closed over the filling and seal- you can crimp it real pretty like my pretty daughter did. Cut a little slit in the top. Brush with egg wash (1 egg beaten with 1 T water) and bake at 400º for about 20 minutes until golden brown.