Strawberry Rhubarb Mini Pies

  • Prep Time 25 min
  • Total Time 50 min
  • Servings 18

Ingredients

Ingredients

3/4
cup finely chopped fresh strawberries
3/4
cup finely chopped fresh rhubarb
1/2
cup sugar
2
tablespoons cornstarch
1 1/2
teaspoons grated orange peel
1
box Pillsbury™ Refrigerated Pie Crusts, softened as directed on box
1
egg yolk
1
tablespoon whipping cream
2
teaspoons sugar

Directions

Directions

  • 1 Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In 2-quart saucepan, mix strawberries, rhubarb, 1/2 cup sugar, the cornstarch and orange peel. Cook over medium heat 6 to 8 minutes, stirring constantly, until bubbly and thickened. Cool slightly.
  • 2 Remove pie crusts from pouches; unroll on work surface. With 2 1/2-inch round cookie cutter, cut 14 rounds from each crust; reroll scraps to cut 4 more rounds from each crust. On cookie sheet, place half of the dough rounds 2 inches apart. Top each with 2 teaspoons fruit mixture. Brush crust edges with water; top with remaining dough rounds. Press edges firmly with fork to seal. Cut slits in top of each round.
  • 3 In small bowl, beat egg yolk and whipping cream; brush over tops of pies. Sprinkle with 2 teaspoons sugar.
  • 4 Bake 20 to 25 minutes or until lightly browned. Serve warm or cool.

Notes










Tips

Expert Tips

For variety, add a lattice crust to one or more of the mini pies. For each lattice crust, cut each 3 1/2-inch round into 6 (1/2-inch) wide strips. Place 3 of the strips over top of pie. Weave remaining 3 strips over and under firs strips; crimp edges slightly. Bake as directed.

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.