Strawberry Rhubarb Mini-Pies

Greetings CSAers!  Gina here.  I don’t plan to make as many regular blog posts as last year, but I was so excited to get those gorgeous strawberries and rhubarb for the fruit share that I thought I’d post. I used large muffin tins to make mini pies. Alternatively, you can just follow the original recipe to make a full-sized pie.


Strawberry Rhubarb Mini-Pies
(adapted from this Epicurious recipe)

3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt

Note: I used Pillsbury Pie Dough for the crust. You can pick it up in the refrigerator section of most supermarkets.
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Preheat oven to 400F.

Cut the rhubarb into 1/2″ pieces. For very wide stalks, slice in half down the middle lengthwise before cutting 1/2″ strips. Hull and halve the strawberries. Mix in a large bowl with the remaining filler ingredients. Let sit while you reckon with the dough.

Grease muffin tins with butter, shortening, or cooking spray per your preference. Cut dough into rounds and fill perimeter of each cup with enough dough so a little remains over the side of each. Spoon filling into each cup. Cut strips of dough and place over top of each mini pie in a cross-hatch pattern. Pinch strips to dough along the perimeter of each cup. Then brush dough with the egg wash glaze.

Bake at 400F for 20 minutes, then reduce heat to 350F and bake for another 1hr 10min or until filling bubbles and crust looks finished.

Allow to cool before removing from muffin tins.

Bon CSAppetit!


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