Mini Strawberry Rhubarb Pies – Easy Sweet Tangy Dessert Bites
Mini Strawberry Rhubarb Pies are flaky, bite-sized desserts filled with a sweet and tangy fruit mixture, perfect for any occasion.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 mini pies 1x
Ingredients
Scale
- 2 sheets pie crust dough
- 2 cups strawberries, chopped
- 2 cups rhubarb, chopped
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract (optional)
- 1 egg for egg wash
Instructions
- Mix strawberries, rhubarb, sugar, cornstarch, and vanilla.
- Roll out dough and cut into circles.
- Press dough into muffin tin.
- Add filling to each shell.
- Top with dough or lattice pattern.
- Brush with egg wash.
- Bake at 375°F for 25–30 minutes until golden.
- Cool before removing and serving.
Notes
- Use fresh fruit for best flavor.
- Do not overfill pies.
- Seal edges properly.
- Let pies cool before removing.
- Store in airtight container.
Nutrition
- Serving Size: 1 mini pie
- Calories: 220
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
Find it online: https://recipeshots.com/mini-strawberry-rhubarb-pies/