Serves a Crowd

Mini Strawberry Rhubarb Pies

June 23, 2011
0 Ratings
  • Serves 8
Author Notes

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

What You'll Need
  • Strawberry Rhubarb Pie Filling
  • 1.5 cups Rhubarb, chopped into 1/4" pieces
  • 1 pint strawberries, hulled and chopped
  • 2 tablespoons cornstarch
  • 2 tablespoons honey
  • 1 tablespoon orange zest
  • 1 recipe pie dough (below) or store bought
  • 1 egg, beaten
  • 2 tablespoons sugar
  • Basic Pie Dough
  • 1 stick of butter, diced and chilled
  • 1/2 cup vegetable shortening, chilled
  • 3 cups flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 6-8 tablespoons water
  1. Strawberry Rhubarb Pie Filling
  2. Preheat oven to 375 degrees.
  3. Combine first 5 ingredients in a large bowl and mix to incorporate corn starch and honey into the fruit juices.
  4. 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).
  5. 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.
  6. 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.
  7. Cut a slit into each top to let steam escape. Brush the tops with the egg wash and sprinkle with sugar.
  8. 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.
  1. Basic Pie Dough
  2. Sift together the dry ingredients.
  3. 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.
  4. 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.

See what other Food52ers are saying.

  • mward
  • Meatballs&Milkshakes
  • ranger
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.

5 Reviews

ranger July 14, 2012
Mine are in the oven. I couldn't attach the top to the bottom crust - they wouldn't reach!
Also, I have about enough filling left for another batch.
I was careful to read the recipe as it sounded perfect but hey, I'm in difficulty here.
The filling amount you end up with depends on the size of your strawberries and rhubarb...if you have extra leftover, you can always make a crumble with it. You do want to make sure your muffin cups are full though, because the filling will cook down in the oven. I'm not sure why yours wouldn't fit, maybe the size of your muffin tin? You can always continue to roll out the circles a little more to make them bigger. Hope you enjoy them!
mward November 1, 2011
These look great! I'll definitely try them next rhubarb season...
Meatballs&Milkshakes November 1, 2011
Thanks! They're great....and you can do the same thing with any kind of pie....I do it with apple this time of year.
By the way, to reheat from the freezer, I just put them in at 375 for 10-15 minutes (until you can smell them). The crust is all flakey and you'd never know they were frozen.