Strawberry-Rhubarb Mini Pies

Treat your family with these strawberry-rhubarb mini pies made using Pillsbury® pie crusts - a delicious dessert.

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Servings 6

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( 7 ) Ratings

7 Ratings

5 Stars 11%

4 Stars 22%

3 Stars 33%

2 Stars

1 Stars

Member Reviews ( 17 )

e0bebc99-05cb-44fd-9ee0-823ad8115394

ingredients 5
Prep Time 25 min
Total Time 1 hr 30 min

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

1 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.
2 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.
3 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.
4 Bake 32 to 36 minutes or until golden brown. Serve warm.

EXPERT TIPS

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Expert Tips

If desired, replace the strawberry-rhubarb filling with 1 can (21 oz) of your favorite pie filling--cherry, blueberry or apple.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Pie

Calories: 670
Calories from Fat: 150),

% Daily Value

Total Fat: 16g; 16%
(Saturated Fat 7g, 7% Trans Fat 0g 0% ),
Cholesterol: 10mg; 10%;
Sodium: 350mg; 350%;
Total Carbohydrate: 127g; 127%
(Dietary Fiber 4g 4% Sugars 86g 86% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 35%;
Calcium: 20%;
Iron: 4%;

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.

Review & Comments

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N-Hehemann

report Posted Apr. 24, 2013 2:41 PM

I used cherry pie filling and made 3 mini pies using just one of the pie crusts in the package.

buc3561

report Posted Apr. 13, 2013 7:54 PM

The recipe says to cut 3 of each size from each crust, therefor you will have 6 tops and 6 bottoms. Hope that helps.

alicekcooks

report Posted Apr. 13, 2013 5:07 PM

I've never thought to make pies in my Pyrex custard cups, but I will now! I cook for two, I am going to make these pies and freeze 4 before baking. This solves the problem of having a big pie that we shouldn't eat all at once!

thistle809

report Posted Apr. 13, 2013 2:56 PM

If you want to make the flavor really special, add about 3/4 teaspoon of fresh grated orange zest (only the colored part of the orange rind - the white part, called pith, is very bitter). The subtle, yet distinct flavor from the orange zest is perfect for accentuating the strawberries, as well as the rhubarb.

PeteandSamsmom

report Posted Apr. 10, 2013 7:48 AM

These came out great. My husband is a huge fan of strawberry-rhubarb pies because his grandmother made them for him, and even he loved them! BTW, AlligatorAnnie, the cups are Pyrex custard cups and are made to go in the oven. They are a very handy size as well.