Mini Rhubarb and Strawberry Pies

Fresh strawberries and tart rhubarb are a classic combination and these delicious mini rhubarb and strawberry pies celebrate this amazing marriage of flavors.

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These mini rhubarb and strawberry pies are sweet, tart, and oh so delicious. Celebrate rhubarb season with these adorable little pies that are bursting with fresh rhubarb and juicy strawberries all packed into a scrumptious tiny package. 

Mini Rhubarb and Strawberry Pies Ingredients

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NOTE: It is essential to ensure that you do not eat the leaves or root, or bottom stem area of rhubarb, as it will make you sick.

You’ll need:

For the Filling

• 2 cups of rhubarb, diced into ¼-inch pieces (about ¾ pound)
• 2 cups of strawberries, diced into ¼-inch pieces, washed and hulled
• 1½ cups granulated sugar, divided (1 cup and ½ cup)
• 6 tablespoons cornstarch
• 1 tablespoon fresh lemon zest (1 whole lemon)
• 1 tablespoon fresh lemon juice

For the Crust

• 2 (15-ounce) packages ready to bake pie crusts (Four 9-inch crusts, you will need 3)
• 1 large egg 
• 1 tablespoon water
• All-purpose flour for dusting the work surface
• Decorator’s sugar (optional garnish)

How to Make This Mini Rhubarb and Strawberry Pies Recipe

For the Pie Filling

STEP ONE: Using a medium-sized mixing bowl, stir together the cut rhubarb, strawberries, and ½ cup sugar. Stir to thoroughly combine. Cover the bowl and allow the rhubarb mixture to sit at room temperature for 30 minutes. 

STEP TWO: Using a colander, drain the liquid that has been released by the rhubarb and strawberries. Once all the liquid has been drained, return the rhubarb and strawberries to the mixing bowl.

STEP THREE: Add the remaining granulated sugar, cornstarch, lemon zest, and lemon juice. Stir to thoroughly combine. Set the fruit mixture aside.

For the Crust

STEP ONE: Preheat the oven to 375°F. 

STEP TWO: Dust your work surface with flour, and unroll the first pie crust on the floured surface. 

STEP THREE: Using a 4-inch round cookie cutter, cut out the mini pie crusts. You should be able to get at least five crusts from each roll of pie crust. You can reserve the leftover crust and roll it out if needed. Repeat until you have cut out 12 crusts.

STEP FOUR: Generously spray a standard muffin tin with nonstick spray. 

STEP FIVE: Evenly press each crust into the muffin cups.

STEP SIX: Roll out the third pie crust. Using a pizza cutter or pastry cutter, cut out 60 pieces, ¼-inch x 3¼-inch strips. This will be the lattice topping (5 strips per pie).

For the Pie Assembly

STEP ONE: Fill the pie cups ⅔ full with pie filling. 

STEP TWO: Using the five pie crust strips, lay three strips on top of the pie. 

STEP THREE: Fold the end pieces back a little more than halfway, leaving the middle strip down.

STEP FOUR: Lay the fourth strip on top of the filling perpendicular to the three strips. Fold down the top two folded strips.

STEP FIVE: Fold up the middle strip. 

STEP SIX: Lay the fifth strip under the fourth strip. Fold down the middle strip.

STEP SEVEN: Gently press the edges of the crust and lattice to ensure they stay in place during baking.

STEP EIGHT: Using a small bowl, whisk together the egg and water. Using a pastry brush, generously brush the egg wash on top of the pies.

STEP NINE: Bake the mini pies for 25 minutes, or until the top crust of the pies are golden brown. Allow the pies to cool completely.

How To Serve

These delightful little pies are a great snack on their own, but for an extra indulgent treat, add a scoop of vanilla ice cream on the side and whipped cream on top of the pie for even more sweetness.

Our hand pies are another great mini version of pie that everyone loves. Check out our blueberry hand pies and s’mores hand pies for two tiny treats.

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Storage

IN THE FRIDGE: Store any leftovers in an airtight container in the refrigerator for up to 3 days. 

IN THE FREEZER: You can freeze these mini strawberry rhubarb pies for up to 2 months. Tightly cover the pies before freezing. Allow the pies to completely thaw before serving.

These mini rhubarb and strawberry pies are the perfect way to celebrate the arrival of spring! The sweet, tangy fruit paired with flaky pie crust is irresistible. Plus, these little pies are easy to make and perfect for a small gathering. 

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Mini Rhubarb and Strawberry Pies

5 from 3 votes

Fresh strawberries and tart rhubarb are a classic combination and these delicious mini rhubarb and strawberry pies celebrate this amazing marriage of flavors.

Prep Time 50 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12

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Ingredients

  

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Filling

• 2 cups rhubarb, diced into ¼-inch pieces (about ¾ pound)
• 2 cups strawberries, diced into ¼-inch pieces, washed and hulled
• 1½ cups granulated sugar, divided (1 cup and ½ cup)
• 6 tablespoons cornstarch
• 1 tablespoon fresh lemon zest, 1 whole lemon
• 1 tablespoon fresh lemon juice

Crust

• 30 ounces ready to bake pie crusts (four 9-inch crusts, you will need 3)
• 1 large egg
• 1 tablespoon water
• All-purpose flour, for dusting the work surface
• Decorator’s sugar, optional garnish

Instructions

 

Filling

• Using a medium-sized mixing bowl, stir together the cut rhubarb, strawberries and ½ cup granulated sugar. Stir to completely combine. Cover the bowl and allow the rhubarb mixture to sit at room temperature for 30 minutes. Rhubarb and strawberries release a lot of liquid. The sugar will help to draw out quite a bit of the liquid.
• Using a colander, drain the liquid that has been released by the rhubarb and strawberries. Once all the liquid has been drained, return the rhubarb and strawberries to the mixing bowl.
• Add the remaining granulated sugar, cornstarch, lemon zest and lemon juice. Stir to completely combine. Set it aside.

Crust

• Preheat the oven to 375°F.
• Dust your work surface with flour, and unroll the 1st pie crust.
• Using a 4-inch round cookie cutter, cut out the mini pie crusts. You should be able to get at least 5 crusts from each roll of pie crust. You can reserve the leftover crust and roll it out if needed. Repeat until you have cut out 12 crusts.
• Generously spray a standard muffin pan with nonstick spray.
• Evenly press each crust into the muffin cups.
• Roll out the third pie crust. Using a pizza cutter, cut out 60 pieces, ¼-inch x 3¼-inch strips. This will be the lattice topping (five strips per pie).

Assembly

• Fill the pie cups ⅔ full.
• Using the five pie crust strips, lay three strips on top of the pie.
• Fold the end pieces back a little more than halfway, leaving the middle strip down.
• Lay the fourth strip on top of the filling perpendicular to the three strips. Fold down the top two folded strips.
• Fold up the middle strip.
• Lay the fifth strip under the fourth strip. Fold down the middle strip.
• Gentle press the edges of the crust and lattice, to ensure they stay in place during baking.
• Using a small mixing bowl, whisk together the egg and water. Using a pastry brush, generously brush the egg wash on top of the pies.
• Bake for 25 minutes, or until the tops of the pies are golden brown. Allow the pies to completely cool.

Notes

• Rhubarb and strawberries release a lot of liquid and the sugar will help to draw it out.
• Rhubarb and strawberries release a lot of liquid when baking. You will have some seepage. You can place a layer foil at the bottom of the oven before preheating, just in case the pies drip.
• When cutting out the crusts and lattice top, you can lay the cut crust in between slightly damp tea towels. This will keep the crust from getting dried out. Dry pie dough is very hard to work with, so nice pliable dough is needed. Make sure the towels are slightly damp, not overly wet.
• You can use a crimped pie crust cutter for the lattice if you have one.

Nutrition

Calories: 454kcal | Carbohydrates: 66g | Protein: 5g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 298mg | Potassium: 172mg | Fiber: 3g | Sugar: 26g | Vitamin A: 47IU | Vitamin C: 17mg | Calcium: 38mg | Iron: 2mg

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