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

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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.