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Pillsbury

Strawberry-Rhubarb Mini Pies

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Treat your family with these strawberry-rhubarb mini pies made using Pillsbury® pie crusts - a delicious dessert.
Prep Time: 25 Min
Total Time: 1 Hr 30 Min
Makes: 6 pies
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INGREDIENTS:
2
cups frozen strawberries, thawed, drained, juice reserved
1
cup sugar
2
tablespoons cornstarch
3
cups frozen chopped rhubarb, partially thawed
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
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DIRECTIONS:
  • Heat oven to 450°F. In bowl, place reserved strawberry juice. In another bowl, mix 1/3 cup of the sugar and the cornstarch; using whisk, beat into reserved strawberry juice. Stir in strawberries and rhubarb.
  • Remove pie crusts from pouches; unroll on work surface. Cut three 3 1/2-inch rounds and three 4 3/4-inch rounds from each crust. Firmly press each 4 3/4-inch round in bottom and up side of each of 6 ungreased 6-oz custard cups. Divide strawberry-rhubarb mixture evenly among custard cups.
  • Place one 3 1/2-inch round over filling on each. Seal crusts with crimp. Cut slits on top of each. Sprinkle with remaining sugar, dividing evenly among pies. Place custard cups in 15x10x1-inch pan.
  • Bake 32 to 36 minutes or until golden brown. Serve warm.
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Nutritional Information:

Nutrition Information:

1 Serving (1 Pie)
  • Calories 670
    • (Calories from Fat 150),
  • Total Fat 16g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 350mg;
  • Total Carbohydrate 127g
    • (Dietary Fiber 4g,
    • Sugars 86g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 1/2 Fruit;
    • 6 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 8 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.
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