Strawberry Rhubarb Mini Pies

Strawberry Rhubarb Mini Pies

Enjoy your dessert with these strawberry and rhubarb mini pies that’s made with Pillsbury® Pie Crusts.

Prep Time

25

Minutes

Total Time

50

Minutes

Makes

18

servings

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
  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. 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.
Makes 18 servings (1 mini pie)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 130
    • Total Fat 6g
      • (Saturated Fat 3g,),
    • Sodium 115mg;
    • Total Carbohydrate 18g
      • (Dietary Fiber 0g,
    • Protein 1g;
    Percent Daily Value*:
      Exchanges:
      • 1/2 Starch;
      • 1/2 Other Carbohydrate;
      • 1 Fat;
      Carbohydrate Choices:
      • 1;
      *Percent Daily Values are based on a 2,000 calorie diet.