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Mini Strawberry Rhubarb Pies: The Ultimate Sweet and Tangy Homemade Dessert Everyone Will Crave

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Flaky and fruity Mini Strawberry Rhubarb Pies filled with juicy strawberries and tart rhubarb inside buttery golden pastry. These handheld pies are perfect for spring baking, summer parties, holidays, and homemade dessert trays.

Ingredients

Scale
  • 2 pie crust dough sheets
  • 2 cups strawberries, diced
  • 1 1/2 cups rhubarb, diced
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tbsp butter
  • 1 egg for egg wash
  • Coarse sugar for topping (optional)
  • Vanilla ice cream for serving (optional)
  • Whipped cream for garnish (optional)

Instructions

  1. Dice strawberries and rhubarb into small pieces.
  2. Mix fruit with granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, and vanilla extract.
  3. Roll out pie crust dough on a lightly floured surface.
  4. Cut circles large enough to fit mini pie tins or muffin cups.
  5. Press dough into the mini pie molds.
  6. Fill each crust with strawberry rhubarb filling.
  7. Add top crust or lattice strips if desired and seal the edges.
  8. Brush the tops with egg wash and sprinkle with coarse sugar.
  9. Bake until golden brown and bubbly.
  10. Cool slightly before serving with vanilla ice cream or whipped cream if desired.

Notes

  • Use fresh strawberries and rhubarb for the best flavor.
  • Chill the dough before baking for flakier crust.
  • Do not overfill the pies to avoid leaking.
  • Egg wash creates shiny golden crust.
  • Allow pies to cool slightly before serving.
  • Store leftovers in the refrigerator for up to 5 days.
  • Freeze baked pies for up to 2 months.
  • Serve warm with whipped cream or vanilla ice cream.
  • Small fruit pieces bake more evenly.
  • Homemade crust creates richer buttery flavor.

Nutrition

Find it online: https://recipeeasily.com/mini-strawberry-rhubarb-pies/