Delicious Strawberry Rhubarb Mini Pies: Perfect Summer Strawberry Desserts
Strawberry Rhubarb Mini Pies – personal sized pies – just like personal pan pizzas. A fun take on a classic Strawberry Rhubarb Pie recipe. When summertime strawberries are bursting with flavor at local markets, and fresh tender rhubarb stalks area available to give these delicious summer desserts that sweet tangy sunshine flavor.
Why You’ll Love this Post
- Easy to Make! – This recipe uses a prepared pie crust, and the strawberry rhubarb pie filling cooks up perfectly on the stove. Almost like a strawberry rhubarb hand pie, but better, with a buttery pie crust you can dress up with yummy whipped cream.
- Pint Sized Pies! – While your guests might think that a slice of homemade strawberry rhubarb pie doesn’t fit with their diet, these delightful little mini pies are really just a couple of mouthfuls so why not? The perfect size for a weekend brunch, to take to a church supper, or share at a bridal or baby shower.
- No fancy ingredients or prep – We don’t spend all day in the kitchen creating delicious desserts and you shouldn’t have to either! Your local farmer’s market will have the strawberries and rhubarb and everything else is at the grocers. Our step by step instructions make this recipe easy peasy and the best strawberry rhubarb mini pie recipe for you.
Ingredients
Pick up all the ingredients for these yummy strawberry rhubarb pies right at your local grocery store and Farmer’s market. Grab the list in our recipe card below!
Ingredients (detailed measurements are in the recipe card below):
- Premade pie crust (refrigerated or frozen is fine)
- Large egg
- Water
- Turbinado sugar
- Fresh rhubarb
- Fresh strawberries
- White sugar
- Brown sugar
- Corn starch
- Lemon zest (one lemon’s worth)
- Vanilla Extract
- Salt
- Standard Muffin Tin (12)
Getting Ready to Make Strawberry Rhubarb Mini Pies:
Note: Detailed instructions are in the recipe card below. Gather all of your ingredients and equipment, and grease a standard muffin tin with shortening or coat the insides with baking spray.
Step 1: Preheat the oven to 400 degrees.
Prepare the pie crust:
Step 1: Spray a standard size muffin tin with non-stick cooking spray, set aside.
Step 2: Roll out the pie crusts onto a sheet of parchment paper or a lightly floured counter top. Use a 4 inch or larger round cookie cutter to cut out 12 mini pie crusts. Reserve the scrapes to reroll for the lattice in later steps.
Step 3: Gently press each pie crust into the prepared muffin tin. Set aside.
Make the pie filling:
Step 4: In a large bowl, combine the rhubarb, strawberries, sugar, brown sugar, corn starch, lemon zest, vanilla and salt. Gently toss to combine.
Step 5: Using a large spoon, carefully scoop out the filling and place into each prepared pie crust. Fill until the fruit reaches the top of each pie crust. The liquid can be divided and filled in around the fruit pieces. Set aside.
Creating the Pie Crust Lattice:
Step 6: Use a sharp knife or pizza cutter to cut the remaining pie crust into ¼ inch size strips. (You can just use two sizes of pie crust strips if you prefer)
Step 7: Lay two strips on top of each pie crust and then lay another two strips perpendicular to the first two. Weave the strips to create a simple lattice on top of each mini pie. Repeat until all mini pies are assembled. Trim off the excess strip pieces so that they are even to the top of the muffin tin and gently press to connect with the bottom pie crust.
Step 8: Combine the egg and tablespoon of water in a small bowl.
Use a pastry brush to coat the lattice on top of each mini pie.
Sprinkle with the turbinado sugar.
Baking your Strawberry Rhubarb Mini Pies:
Step 9: Bake in the preheated oven for 23-25 minutes or until the filling is bubbly and the crust is golden brown.
Allow to cool slightly before gently removing from the pan. Use a butter knife to help release along the sides of the pie crust. Remove the pies while still slightly warm.
Variations and Substitutions
pie Crust Lattice or Cutouts: We think the pie crust lattice is so cute and perfect for baking fruit pies. Pie crust cutters are another way to put a small top on your mini pie, there are so many cute ones available!
Canned Pie Filling: Don’t have enough time to make the pie filling? There are some great canned strawberry rhubarb pie fillings available.
Whipped Cream or Ice Cream: You can serve your mini pies naked, but why not dress them up with whipped cream, or vanilla ice cream?
Cool Whip: One of my favorite shortcuts instead of whipping heavy cream.
FAQS
Can I make homemade pie crust instead of using the prepared kind?
Yes you can! Our recipe for making pie crust in a food processor is so easy to prepare. Just allow for a little extra time for this step.
How do you store Strawberry and Rhubarb Mini Pies?
Put them in an airtight container, and you can keep them in the refrigerator for 3 to 5 days. Or seal them up and store them in the freezer for up to 3 months!
Can I make my Strawberry Rhubarb Mini Pies ahead of time?
Absolutely! I also try to bake desserts the day before, less fuss and it really lets the flavors all blend together.
EXPERT TIPS
- Use the freshest local strawberries and rhubarb you can find.
- Get all of your ingredients and equipment out and ready before you start
- Bake the mini pies the day before, storing them in an airtight container in your refrigerator. Then let them come to room temperature before serving.
- Be sure to let the strawberry rhubarb mini pies cool at least four hours before removing them from the muffin tin.
- Add some whipped cream or a delicious scoop of vanilla ice cream before serving!
Where did I get my inspiration for this post?
Our Strawberry Rhubarb Pie recipe is one of our top posts, so I wanted to create something a bit different, but still bursting with that amazing combination of strawberry and rhubarb flavors.
A delicious dessert you will be proud to serve anytime. I recommend making a double batch as these delicious mini pies freeze really well. Be sure to print up the recipe so that you can share it with friends and family, at your next family dinner, bridal shower, or get together with your pals.
THANKS SO MUCH for following and being part of the Pie Lady Bakes community! We’re all about sharing easy-to-make vintage recipes that remind us of the ones our moms and grandmas used to make.
If you haven’t already, you can sign up for my weekly email newsletter using this link. It’s absolutely free, and you’ll never miss out on any of my new recipes.
See you soon!
Judy
★★★★★
If you’ve made this delicious dessert or one of our amazing Pie recipes, I’d love to hear about it in the comments below. Be sure to give us a 5-star rating!
Strawberry Rhubarb Mini Pies
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Equipment
Ingredients
For the Pie Crust
- 2 14 ounce packages premade pie crust - each pacakge is 14 oz/400g
- 1 egg
- 1 tbsp water
- 1 tbsp turbinado sugar
For the Strawberry Rhubarb Pie Filling
- 2 cups rhubarb - diced
- 2 cups strawberries - diced
- ½ cup sugar
- ½ cup brown sugar
- 3 tbsp corn starch
- 1 tbsp lemon zest - one lemon’s worth
- 1 tsp vanilla
- ½ tsp salt
Instructions
- Preheat the oven to 400℉ degrees. Spray a standard size muffin tin with non-stick cooking spray, set aside.
- Roll out the pie crusts onto a sheet of parchment paper or a lightly floured counter top. Use a 4 inch or larger round cookie cutter to cut out 12 mini pie crusts. Reserve the scrapes to reroll for the lattice in later steps.
- Gently press each pie crust into the prepared muffin tin. Set aside.
- In a large bowl, combine the rhubarb, strawberries, sugar, brown sugar, corn starch, lemon zest, vanilla and salt. Gently toss to combine.
- Using a large spoon, carefully scoop out the filling and place into each prepared pie crust. Fill until the fruit reaches the top of each pie crust. The liquid can be divided and filled in around the fruit pieces. Set aside.
- Use a sharp knife or pizza cutter to cut the remaining pie crust into ¼ inch size strips.
- Lay two strips on top of each pie crust and then lay another two strips perpendicular to the first two. Weave the strips to create a simple lattice on top of each mini pie. Repeat until all mini pies are assembled. Trim off the excess strip pieces so that they are even to the top of the muffin tin and gently press to connect with the bottom pie crust.
- Combine the egg and tablespoon of water in a small bowl.
- Use a pastry brush to coat the lattice on top of each mini pie.
- Sprinkle with the turbinado sugar.
- Bake in the preheated oven for 23-25 minutes or until the filling is bubbly and the crust is golden brown.
- Allow to cool slightly before gently removing from the pan. Use a butter knife to help release along the sides of the pie crust. Remove the pies while still slightly warm.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
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Judy Kahansky
Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, travelers and dog lovers, spending as much time as they can with their sweet pup Millie.
