Classic Mini Strawberry Rhubarb Pies with Flaky Crust
Strawberry Rhubarb Pies
Tart rhubarb and sweet strawberries in a buttery, flaky crust. The ultimate taste of early summer.
Nutrition (per serving)
There is something magical about the arrival of rhubarb season, signaling that summer is just around the corner. These mini strawberry rhubarb pies capture that fleeting moment perfectly, balancing the sharp, bracing tartness of the rhubarb with the sun-drenched sweetness of ripe strawberries. Wrapped in a golden, buttery crust, they are the quintessential backyard barbecue dessert that everyone will be asking for.
Making these in individual portions isn't just about the cute factor—it's about getting that perfect ratio of flaky crust to juicy filling in every single bite. The cornstarch helps thicken those gorgeous ruby-red juices so you don't end up with a soggy bottom, while a hint of vanilla and lemon juice rounds out the fruitiness. Serve them slightly warm with a generous scoop of vanilla bean ice cream for the ultimate early-summer treat.
Ingredients
- Refrigerated pie crusts:2 disks
- Fresh strawberries, hulled and sliced:2 cups
- Fresh rhubarb, cut into 1/2-inch pieces:2 cups
- Granulated sugar:¾ cup
- Cornstarch:3 tbsp
- Vanilla extract:1 tsp
- Lemon juice:1 tbsp
- Egg:1 piece
- Coarse sparkling sugar:1 tbsp
Instructions
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Preheat your oven to 400°F (200°C). Lightly grease a jumbo muffin tin or six 4-inch mini pie pans.
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Roll out the first pie dough disk on a lightly floured surface. Use a large round cutter (about 5-6 inches) to cut out circles that will line the bottom and sides of your tins.
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In a large mixing bowl, gently toss together the sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice until the fruit is evenly coated.
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Spoon the fruit mixture into the prepared dough-lined tins, mounding it slightly as the fruit will shrink during baking.
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Roll out the second dough disk. Cut it into thin strips to create a lattice top, or cut out small circles with vents in the center to serve as lids.
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Place the dough tops over the filling and crimp the edges tightly to seal them to the bottom crust.
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In a small bowl, whisk the egg with a teaspoon of water. Brush this egg wash over the top of each pie and sprinkle with the coarse sparkling sugar.
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Bake for 30 to 35 minutes, or until the crust is a deep golden brown and the fruit filling is bubbling through the vents.
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Remove from the oven and let the pies cool completely in the tin. This is crucial for the filling to set so they can be removed easily.
Tips & Notes
- If using frozen rhubarb, thaw it completely and pat it very dry with paper towels before mixing to avoid excess liquid.
- To remove the pies easily, run a thin knife around the edges once they are cool to the touch.
- You can add a pinch of cinnamon or ground ginger to the fruit mix for an extra layer of warmth.
