Mini Strawberry Rhubarb Pies are a perfectly-portioned way to make the most of strawberry season! A sweet-and-tart homemade strawberry and rhubarb pie filling is encased in flaky refrigerated pie crust—and to keep things petite, they’re made in muffin tin cups.
You’ll love these handheld Mini Strawberry Rhubarb Pies as-is or warm out of the oven with a scoop of vanilla ice cream!
Making Mini Pies
Mini pies definitely had a moment a few years ago, which means you can find approximately eleventy-billion methods of making them online now. The method in this Mini Strawberry Rhubarb Pie recipe is my favorite by far. No special devices or equipment or doohickeys needed—just a standard, everyday muffin tin and a biscuit cutter to cut the pie crust to size.
One circle of dough is pressed into the bottom of the muffin cup, then in goes the filling. You can choose to top the Mini Strawberry Rhubarb Pies with strips of crust lattice-style, or keep it simple and use another circle of pie crust, with a slit in the center for venting.
Easy Mini Strawberry Rhubarb Pie Recipe
Although this recipe looks like it has a lot of steps, trust me when I say: it is easy! The filling is tossed together in a bowl, then you stamp out the pie crust circles and assemble everything. When all is said and done, these are just so stinkin’ cute, you almost don’t want to eat them.
But eat them you will! Because in addition to being adorable Mini Strawberry Rhubarb Pies, they’re also delicious. Rhubarb is naturally very bitter and sour, which is why you see it paired so often with fresh strawberries. (It also helps that they’re in season at the same time of year.) The strawberries and sugar temper that flavor, so while you’ll still get enough tartness to keep things interesting, it’s no longer overpowering.
I find it impossible to have Strawberry Rhubarb Pie without ice cream, but whipped cream or whipped topping is always good too!
Here’s what you’ll need to make Mini Strawberry Rhubarb Pies:
- Strawberries – Truly, there is nothing better than sun-ripened local strawberries from the farmers market. The smell alone makes me hungry!
- Rhubarb – If you’re buying it, look for deep red stalks with fresh-looking leaves.
- Sugar – Plenty of sugar to balance that bitter flavor of the rhubarb.
- Cornstarch – Strawberries release so much juice when cooked, cornstarch is needed to thicken it.
- Flour – Flour, too, is used to make the filling syrupy instead of watery.
- Vanilla extract – Just to add a bit of interest!
- Refrigerated pie crust – You’ll need 3 rolls and since they’re often sold in packages of 2, that means you’ll use a package and a half.
- Salted butter – A little pat over the fruit makes these pies magical.
How to Make Mini Strawberry Rhubarb Pies
Preheat the oven to 425ºF and grease a muffin tin.
2. Make the Filling
Place the strawberries, rhubarb, sugar, cornstarch, flour, and vanilla extract in a medium mixing bowl and toss to coat.
3. Cut the Pie Crusts
Unroll the crusts and use a biscuit cutter (or small bowl) to cut circles. Take the scraps, roll them out again, and cut additional circles.
4. Assemble the Pies
Press a circle of crust into the bottom of each muffin tin cavity. Divide the fruit mixture evenly among the pies, then place a small piece of butter over the top. Top the pies with strips of lattice or another circle of crust, with a slit cut in the middle for venting.
Bake the Mini Strawberry Rhubarb Pies for 20 to 25 minutes, or until the crust is golden and the filling is bubbling up.
Do you need to cook rhubarb before baking Mini Strawberry Rhubarb Pies?
No, you don’t! The rhubarb will bake in the oven with the pies, so there’s no need to cook it beforehand.
How do you thicken Mini Strawberry Rhubarb Pie filling?
The cornstarch and flour in this recipe should do the trick of thickening up the filling. If your pies are finished baking and the filling seems watery, don’t worry—it thickens as it cools.
More Easy Pie Recipes
Who doesn’t love a good pie recipe? Here are some All Things Mamma reader favorites:
Mini Strawberry Rhubarb Pies
- 2 cups chopped strawberries
- 2 cups chopped rhubarb
- 1 cup granulated sugar
- 2 tablespoon cornstarch
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 3 rolls of refrigerated pie crust 3 single crusts
- 3-4 tablespoons salted butter
- Preheat oven to 425°F.
- Wash and chop fruit into small chunks. Place in a medium mixing bowl.
- Add sugar, cornstarch, flour, and vanilla extract to the fruit and stir. Set aside.
- Prepare pie crusts. Set pie crusts out at room temperature for about 10 minutes. Unroll the crust just before you are ready to cut so that it doesn’t dry out. Use a bowl or biscuit cutter (3-inch round) to cut circles from the dough. Gently gather together any scraps and re-roll to cut out additional circles.
- Press dough into each cavity of the well-greased muffin tin.
- Spoon strawberry rhubarb filling into each muffin tin cavity. (The filling will cook down so don’t worry about overfilling).
- Place a small piece of butter over the top of the filling in each pie.
- Lay out additional crusts and cut into ¼-⅜” strips using a pizza wheel or wavy dough wheel.
- Create a lattice pattern with pieces of theses strips over the top of each mini pie.
- Brush a bit of water around the edge of the circle to help the tops seal and press the tops to the sides.
- Place an additional strip of dough around the perimeter of the top if you would like extra crust around the top.
- Bake for 20-25 minutes, covering the tops of the pies with aluminum foil if crusts get too dark. Remove from oven once the filling is bubbling up though the lattice crust.
The crust will be too cold straight from the refrigerator so set it out a bit in advance to warm to room temperature. This makes it more pliable and easier to work with. The crusts also get overly soft if left out too long. Keep cold until you’re ready to start making the pies.
If you don’t want to do the lattice crust, simply cut out rounds that will fit over the tops of the pies and pop them on! Be sure to cut a slit or two in the tops of a solid crust to leave room for venting.
When you piece together the scraps of crust to re-roll, handle as little as possible as the crust will get tougher the more it is handled.