Go Back
+ servings
Print Add to Collection

Mini Strawberry Rhubarb Pies

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.
Course Dessert
Cuisine American
Keyword pie, rhubarb, strawberry
Prep Time 1 hour
Cook Time 25 minutes
Servings 12
Author Kasey Schwartz

Ingredients

  • 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

Instructions

  • 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.

Notes

Do not roll the crusts too thin.
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.