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Mini Strawberry Rhubarb Pies

Mini strawberry rhubarb pies are charming desserts that beautifully balance sweet strawberries and tangy rhubarb, wrapped in a flaky crust.

  • Total Time: 60 minutes
  • Yield: 12 mini pies 1x

Ingredients

Scale
  • 1 ½ cups All-purpose flour
  • ½ teaspoon Salt
  • ½ cup Unsalted butter (chilled and diced)
  • 4 to 6 tablespoons Ice water (chilled)
  • 1 cup Fresh strawberries (hulled and sliced)
  • 1 cup Rhubarb (diced)
  • ¾ cup Granulated sugar
  • 1 tablespoon Cornstarch
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Lemon juice
  • 1 Egg (for egg wash)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Combine the flour and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Stir in enough ice water to form a dough.
  3. Divide the dough into small balls and roll out each to fit mini pie dishes.
  4. Combine strawberries, rhubarb, sugar, cornstarch, vanilla extract, and lemon juice in another bowl.
  5. Fill each pie crust with the fruit mixture.
  6. Cover with additional rolled-out dough, sealing the edges. Cut slits in the top for steam to escape.
  7. Brush the tops with beaten egg.
  8. Bake for 25-30 minutes or until the crust is golden brown.
  9. Allow to cool slightly before serving.

Notes

Use very cold butter for a flaky crust. Adjust the sugar based on the sweetness of the strawberries. Garnish with whipped cream or ice cream for an added treat.

  • Author: jayne
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 mini pie
  • Calories: 210
  • Sugar: 14g
  • Sodium: 150mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: mini pies, strawberry rhubarb, dessert, spring dessert, American dessert