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

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
% Daily Value
Total Fat
6g
0%
Saturated Fat
3g
0%
Sodium
115mg
0%
Total Carbohydrate
18g
0%
Dietary Fiber
0g
0%
Protein
1g
1%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.