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Mini Strawberry Rhubarb Lattice Pies

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Mini Strawberry Rhubarb Lattice Pies
  • Prep 45 min
  • Total 1 hr 15 min
  • Servings 6
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Made in muffin cups, our mini strawberry and rhubarb pies capture all the goodness of a country fair. To save time, we used Pillsbury refrigerated pie crusts.
By Brooke Lark
Updated Sep 14, 2015

Ingredients

  • 1 tablespoon butter
  • 3 cups chopped fresh rhubarb
  • 3 cups fresh strawberries
  • 1 1/2 cups granulated sugar
  • Juice of 1 lime (1 to 2 tablespoons)
  • Dash ground ginger
  • Dash ground cinnamon
  • 1/2 cup cornstarch
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 egg white, well beaten
  • 1/4 cup turbinado sugar (raw sugar)

Steps

  • 1
    Heat oven to 375°F. Generously spray 6 regular-size muffin cups with cooking spray.
  • 2
    In 10-inch skillet, melt butter over medium-high heat. Add rhubarb; cook about 7 minutes or until very soft. Add strawberries and granulated sugar; cook until mixture begins to thicken slightly. Remove from heat. Stir in lime juice, ginger and cinnamon.
  • 3
    Pour mixture into blender. Add cornstarch; cover and blend with on-and-off pulses until pureed. Set aside.
  • 4
    On large cutting board, unroll pie crusts. Cut 3 (4-inch) rounds from each crust. Press rounds into muffin cups, leaving crust edges hanging over sides of cups. With knife, trim crust edge slightly to even out crust hanging over edges.
  • 5
    Spoon 1/2 cup strawberry-rhubarb filling into each crust-lined muffin cup.
  • 6
    Using pizza cutter, cut remaining pie crust into 42 strips, about 3 inches long and 1/8-inch wide. For each mini pie, weave 8 strips together to create lattice square; cut square with 2 1/2-inch round cutter. Gently place lattice round over top of filling in crust-lined muffin cup. Roll overhanging pie crust edge to meet lattice top.
  • 7
    With pastry brush, brush tops of each mini pie with beaten egg white. Sprinkle with turbinado sugar.
  • 8
    Bake 25 to 30 minutes or until filling is set and crust is golden brown. Serve warm or cold.

Tips from the Betty Crocker Kitchens

  • tip 1
    Half the fun of a lattice-topped pie is the homemade look it gives to your finished product. When preparing the latticed tops for your pies, let go of perfectionism and embrace the rustic quality of a hand-weaved pie crust.
  • tip 2
    Serve these mini lattice pies with a single scoop of ice cream for a refreshing, unique summer treat.

Nutrition

620 Calories, 18g Total Fat, 3g Protein, 110g Total Carbohydrate, 63g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
620
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
8g
40%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
380mg
16%
Potassium
320mg
9%
Total Carbohydrate
110g
37%
Dietary Fiber
3g
12%
Sugars
63g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
45%
45%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 2 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
7
*Percent Daily Values are based on a 2,000 calorie diet.
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