I love strawberry rhubarb pie more than any other kind of pie, but I can never finish a whole pie so I came up with this recipe. You can put them in freezer after you bake them and reheat them individually in the oven later and it's like they are freshly baked. The BEST straight from the freezer dessert. These make a great recipe on-the-go and for picnics too. They're like hand-pies with a better ratio of filling to crust, and you can easily wrap them up to go. —Meatballs&Milkshakes
Combine first 5 ingredients in a large bowl and mix to incorporate corn starch and honey into the fruit juices.
Roll out pie dough making sure to flour the board so that it doesn’t stick. Cut out 8 4? circles and 8 3? circles (or as many as you can fit).
Line the muffin cups with strips of parchment paper to help remove them after they have baked. Put the 4? circles in the muffin pan and flatten out the overlapping parts.
Fill the cups with the fruit mixture and put the 3? pieces on top. Pinch together with the bottom pieces all the way around to seal.
Cut a slit into each top to let steam escape. Brush the tops with the egg wash and sprinkle with sugar.
Bake for 15 minutes or until they are browning on top. Let cool for 10 minutes and then use the strips to help remove from the pan.
Basic Pie Dough
Sift together the dry ingredients.
Put the butter and shortening in the food processor and add the dry ingredients. Pulse to incorporate until the pieces are the size of peas. Add the water 1 tablespoon at a time until the dough comes together in a ball. You may not need to use it all.
Dump it out onto a floured board and form a disk. Put in plastic wrap and refrigerate for 30 minutes. Cut in half to roll out.
I'm an ex-finance, nonprofit fundraiser by day and a (mostly) Italian cook and blogger by night. I love having friends over for dinner and my favorite evenings are when we spend them at home together cooking dinner and chatting. I'm an avid cooking show fan, and my favorite eating cities are New York, San Francisco, Paris, and Rome.