Mini Strawberry-Rhubarb Pies

Strawberry-rhubarb pie is a classic summer dessert that combines the sweetness of strawberries with the tartness of rhubarb. It is a popular dish in American cuisine, especially during the peak strawberry and rhubarb season.

This is vegetarian recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Mini Strawberry-Rhubarb Pies

Cooking Method: Baking Cuisine: American Courses: Baking, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 25 min Rest Time 30 min Total Time 1 hr 25 mins

Servings: 6 Calories: 1920

Best Season: Summer

Ingredients

Servings

• 1.5 cup All-purpose flour
• 1 cup Granulated sugar
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter
• 2 tablespoon Cold water
• 1.5 cup Strawberries
• 1.5 cup Rhubarb stalks
• 2 tablespoon Cornstarch
• 1 tablespoon Lemon juice
• 0.5 teaspoon Vanilla extract
• 1 beaten Egg
• 1 tablespoon Turbinado sugar

Instructions

1. In a large bowl, mix the all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Add cold water, one tablespoon at a time, and mix until the dough comes together. Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for 30 minutes.
2. Preheat the oven to 375°F (190°C).
3. In another bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss until the fruit is evenly coated.
4. On a lightly floured surface, roll out one portion of the dough to about 1/8-inch thickness. Cut out circles using a round cookie cutter or a glass. Place the circles in a muffin tin, pressing them gently to fit the shape.
5. Fill each pie crust with the strawberry-rhubarb mixture.
6. Roll out the remaining dough and cut out smaller circles or shapes to create a lattice or decorative top for the pies. Place the dough on top of the filling.
7. Brush the tops of the pies with beaten egg and sprinkle with turbinado sugar.
8. Bake for 25 minutes or until the crust is golden brown.
9. Allow the mini pies to cool for about 10 minutes before removing them from the muffin tin. Serve warm or at room temperature.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 14g22%

Total Carbohydrate 47g16%

Sugars 24g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.