Strawberry Rhubarb Mini Pies

Updated: Mar 2, 2019


I LOVE to bake. And love is an understatement! The more sugar and butter the better. ;) Join me in making the most delicious sugary treats!



What you’ll need:


1 Tablespoon butter

3 Cups chopped rhubarb

3 Cups chopped strawberries

1.5 Cups granulated sugar

1 Lime/Lemon (Juice)

Pinch of Ginger

Pinch of Cinnamon

½ Cup corn starch

1 box of refrigerated pie crusts

1 egg white

¼ Cup powdered sugar




First you’ll want to turn your oven to 375 degree Fahrenheit. Then you’ll want to spray cooking spray onto a pan for 6 regular-sized muffin cups, which I've linked below.



In a skillet you’ll want to melt the butter over a medium-high heat. You then will add the rhubarb and cook until it gets nice and soft. After that you’ll add the strawberries and granulated sugar. You want to cook this mixture until it begins to thicken a little bit. Remove it from the heat. Then you’ll want to stir in the lime/lemon juice, ginger, and cinnamon. I personally like lemon juice a little better, but you can choose whatever your heart desires. The outcome will be amazing either way.


Now, no one enjoys eating these and getting a huge chunk of rhubarb. (At least I don’t.) So if you chopped up the rhubarb nice and tiny you don’t have to do this step and you can just add the cornstarch and stir it into the mixture. But if you want a nice and pureed mixture go ahead and put the whole mixture in the blender and add the cornstarch and pulse on and off until you can’t see any visible chunks. I use the Ninja Blender System linked below.




If you want to cheat a little bit and cut down on time preparing that’s totally fine. Go ahead and get some refrigerated pie crusts. You do NOT want to buy the frozen unless you want to wait for them to thaw. Unroll the crusts and cut out 4 inch circles from each of the crusts. (Each package comes with two crusts, typically.) If you don’t have a circle cutter feel free to us the top of a cup. The majority of cups have about a 4 inch diameter. After you have cut out the circles place them into the muffin tin. Press down so that it’s molding the muffin tin. But be careful not to break the dough apart.


Now you can place about a half a cup of the fruit mixture into each dough-filled muffin tin.


With the leftover dough pieces you’ll want to take a knife or a pizza slicer and cut a bunch of long strips. I make mine a little thicker, but you can make them thin pieces if you’d like to. Then you can weave the strips in and out of each other to create a lattice type of look. You’ll create little squares of lattice. Place them on top of each “pie bottom” and cut the excess dough off and press the lattice to the dough cup, making it a circle top for each dough cup.


You can then brush each pie with the egg white and then sprinkle some powdered sugar on top.


You’ll want to cook them for 25-30 minutes or until golden brown! Enjoy these little beauties!


If you’re not a fan of strawberry rhubarb you can always make these little pies with other fruit fillings!


Comment below if you’ve tried out the recipe or if you have any tips of your own. Feel free to put in your photo of the pies that you made. :) Happy eating!




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