Feels like summer: Strawberry Rhubarb Mini Pies

Nothing says “Summer’s Here” like some pie.  Even better when it’s ala mode.  And even more betterer when you get your own individual mini pie all to yourself.  Slices are for those who share. We pie fanatics prefer our own mini pie.  No sharing required.

A couple of weeks ago I received rhubarb in my Farm Fresh box.  And strawberries to boot.  To top it off I had a pie crust just itching to go in my freezer thanks to sage advice I received from my pastry chef at LCB. She always said that if you’re making pie crust you might as well make another and freeze it.  With all these facts working in my favor, how could I not make strawberry rhubarb pie?

If you didn’t have my pastry chef instructor feel free to use store bought pie crust if you wish.  I noticed Trader Joe’s started carrying it in their freezer section.  I won’t tell.  Pie is always welcome even if you didn’t make the crust yourself.  Grab yourself some rhubarb while it’s still in stores and have yourself some pie.

Strawberry Rhubarb Mini Pies

Serves 4
Prep time 30 minutes
Cook time 35 minutes
Total time 1 hours, 5 minutes
Meal type Dessert

Ingredients

  • 1 pie crust (see my recipes page for crust recipe)

Filling

  • 2 stalks rhubarb (enough to make 1 1/2 cups of a medium dice)
  • 1/4 cup sugar
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 2 cups strawberries (diced medium (1/4)
  • 2 tablespoons brown sugar
  • 1 pinch salt
  • 2 tablespoons corn starch
  • 1/2 teaspoon cinnamon

Glaze

  • 1 egg yolk
  • 1 teaspoon water

Topping

  • Sugar

Directions

1.
Add rhubarb, sugar, water, and vanilla to pot and simmer on low for 10 minutes until rhubarb starts to soften. Let cool slightly.
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2.
Add rhubarb mixture to strawberries, brown sugar, salt, corn starch, and cinnamon and mix well until combined.
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3.
Roll out pie crust until it's 1/8 inch thick and big enough to divide into four roundish pieces that are about 6-7 inches in diameter (if you're using 4 inch mini pie tins like I did. You want about a 1 inch overhang.
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4.
Re roll any remaining pie crust scraps until 1/8 inch thick and use a rolling pastry cutter or sharp knife to make 16 (or 24 depending on how much crust you have left) 5 inch long and 1/2 inch wide lattice pieces.
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5.
Add strawberry rhubarb mixture evenly to four prepared pie tins. I like to add more sliced strawberries on top of the mixture to give it extra strawberry punch.
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6. Cut overhanging pie crust so it's about 1 inch evenly around the tin. Carefully place 2 lattice pieces horizontally, and 2 lattice pieces vertically, and interlace them (or you can do 3 x 3 if you have enough crust left). Press lattice pieces into edge of pie crust and carefully tuck the edge underneath itself. You can use the back of a fork to create a nice pattern along the edge or use your thumb to crimp the edge, or just leave it be as I did, it's rustic, right?
7.
Whisk egg yolk and water with fork in a bowl. Brush glaze generously over lattice and edge of pie crust. Sprinkle generous amount of sugar over tops of pie to give it that nice crunchy crust.
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8.
Bake in preheated 375 degree oven for 25-35 minutes, until sauce is thick and bubbling and starting to ooze over and crust has browned slightly. You'll know it when you see it.
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