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Strawberry Rhubarb Mini Hand Pies

Strawberry Rhubarb Mini Hand Pies
  • Prep 25 min
  • Total 50 min
  • Ingredients 9
  • Servings 18
Enjoy this delicious strawberry rhubarb mini pie made using Pillsbury™ Refrigerated Pie Crusts – perfect dessert to treat your guest.
Updated July 19, 2013

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 (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 egg yolk
  • 1 tablespoon whipping cream
  • 2 teaspoons sugar

Steps

  • 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 Facts

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