Pie dough:
1 ½ cups Cravings Buttermilk Mochi Pancake Mix, plus more for dusting
2 eggs, beaten
½ cup melted unsalted butter, cooled to room temperature
Strawberry rhubarb jam:
12 oz strawberries, stem removed and quartered, rinsed
4 oz rhubarb, sliced crosswise into ¼ inch thick pieces
½ cup sugar
2 tablespoons cornstarch
1 lemon zest
Egg wash (1 egg beaten with a splash of milk or water)
Granulated sugar to sprinkle on hand pie before baking
Make the pie dough: Whisk the beaten eggs with the melted butter to incorporate. Add the Cravings Buttermilk Mochi Pancake & Waffle Mix and stir well until fully incorporated. Transfer to a piece of plastic wrap laid flat on the counter and shape into a disc. Refrigerate for 30 minutes until the dough is cold.
Make the jam: Add all the ingredients into a bowl and mix well (except the egg wash and sugar sprinkles). Let it sit to macerate for 5 minutes. Transfer to a saucepan and set over medium heat.
Cook until strawberries just start to get soft and mixture thickens, stirring to prevent burning and sticking to the pot. Remove from heat and refrigerate to cool.
Roll out the dough: Lightly dust the parchment paper with the pancake mix. Split the dough into quarters and work with one portion at a time while keeping the other three portions under plastic wrap. Roll the dough out with a rolling pin between two sheets of parchment paper to just under ¼”. Repeat with the other pieces of chilled dough.
Cut into 8 rounds total - 4” in diameter). Place 2 tablespoons of the jam in the middle of the 4 dough rounds. Brush the edges lightly with egg wash. Cover with the other dough rounds and seal using a fork. Brush tops with egg wash and sprinkle sugar to lightly coat. Using a small paring knife, cut three small slits in the top of the pie to allow steam to evaporate during baking.
Bake in a preheated 425 F oven for 7 to 9 minutes until golden brown.
