Strawberry Rhubarb Mini Hand Pies

Enjoy this delicious strawberry rhubarb mini pie made using Pillsbury® Refrigerated Pie Crusts – perfect dessert to treat your guest.

  • prep time 25 min
  • total time 50 min
  • ingredients 9
  • servings 18

Ingredients

3/4
cup finely chopped fresh strawberries
3/4
cup finely chopped fresh rhubarb
1/2
cup sugar
2
tablespoons cornstarch
1 1/2
teaspoons grated orange peel
1
box Pillsbury™ Refrigerated Pie Crusts, softened as directed on box
1
egg yolk
1
tablespoon whipping cream
2
teaspoons sugar
  • 1 Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In 2-quart saucepan, mix strawberries, rhubarb, 1/2 cup sugar, the cornstarch and orange peel. Cook over medium heat 6 to 8 minutes, stirring constantly, until bubbly and thickened. Cool slightly.
  • 2 Remove pie crusts from pouches; unroll on work surface. With 2 1/2-inch round cookie cutter, cut 14 rounds from each crust; reroll scraps. On cookie sheet, place half of the dough rounds 2 inches apart. Top each with 2 teaspoons fruit mixture. Brush crust edges with water; top with remaining dough rounds. Press edges firmly with fork to seal. Cut slits in top of each round.
  • 3 In small bowl, beat egg yolk and whipping cream; brush over tops of pies. Sprinkle with 2 teaspoons sugar.
  • 4 Bake 20 to 25 minutes or until lightly browned. Serve warm or cool.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    130
    ,
    % Daily Value
    Total Fat
    6g
    6%
    (Saturated Fat
    3g,
    3%
    ),
    Sodium
    115mg
    115%;
    Total Carbohydrate
    18g
    18%
    (Dietary Fiber
    0g
    0%
    ),
    Protein
    1g
    1%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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