Strawberry Rhubarb Mini Pies

strawberry rhubarb mini pies Dessert
Strawberry Rhubarb Mini Pies
  • Prep 25 min
  • Total 50 min
  • Servings 18

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

Updated June 21, 2016


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


Hide Images
  • 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.

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 Facts

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.

© 2019 ®/TM General Mills All Rights Reserved

Rate and Comment