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Strawberry-Rhubarb Mini Pies

  • Prep 25 min
  • Total 1 hr 30 min
  • Ingredients 5
  • Servings 6

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

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

Steps

Hide Images
  • 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

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Pie
Calories
670
Calories from Fat
150
% Daily Value
Total Fat
16g
25%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
350mg
15%
Potassium
200mg
6%
Total Carbohydrate
127g
42%
Dietary Fiber
4g
16%
Sugars
86g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
35%
35%
Calcium
20%
20%
Iron
4%
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 Choice
8 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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