Strawberry Rhubarb Mini Pies

Health score
1%
Strawberry Rhubarb Mini Pies
50 min.
18
116kcal

Suggestions


Indulge in the delightful combination of sweet strawberries and tart rhubarb with these irresistible Strawberry Rhubarb Mini Pies! Perfect for any occasion, these charming little desserts are not only visually appealing but also bursting with flavor. Each bite offers a harmonious blend of fruity goodness encased in a flaky, buttery crust that will leave your taste buds dancing with joy.

Whether you're hosting a summer gathering, celebrating a special event, or simply treating yourself to a homemade dessert, these mini pies are sure to impress. With a preparation time of just 50 minutes, you can whip up a batch of 18 delightful servings that are perfect for sharing—or keeping all to yourself!

The recipe is simple enough for novice bakers yet satisfying for seasoned chefs, making it a fantastic choice for anyone looking to create a memorable dessert. The addition of orange peel adds a refreshing twist, enhancing the natural flavors of the fruits. Plus, the golden-brown crust, brushed with a rich egg wash, gives these pies an inviting shine that beckons you to take a bite.

So gather your ingredients, preheat your oven, and get ready to enjoy the sweet and tangy goodness of these Strawberry Rhubarb Mini Pies. They are not just a dessert; they are a celebration of flavors that will bring smiles to the faces of everyone who tries them!

Ingredients

  • tablespoons cornstarch 
  •  egg yolk 
  • 1.5 teaspoons orange zest grated
  • box pie crust dough refrigerated softened pillsbury®
  • 0.8 cup rhubarb fresh finely chopped
  • 0.8 cup strawberries fresh finely chopped
  • teaspoons sugar 
  • tablespoon whipping cream 

Equipment

  • bowl
  • baking sheet
  • sauce pan
  • baking paper
  • oven
  • cookie cutter

Directions

  1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In 2-quart saucepan, mix strawberries, rhubarb, 1/2 cup sugar, the cornstarch and orange peel. Cook over medium heat 6 to 8 minutes, stirring constantly, until bubbly and thickened. Cool slightly.
  2. Remove pie crusts from pouches; unroll on work surface. With 2 1/2-inch round cookie cutter, cut 14 rounds from each crust; reroll scraps. On cookie sheet, place half of the dough rounds 2 inches apart. Top each with 2 teaspoons fruit mixture.
  3. Brush crust edges with water; top with remaining dough rounds. Press edges firmly with fork to seal.
  4. Cut slits in top of each round.
  5. In small bowl, beat egg yolk and whipping cream; brush over tops of pies.
  6. Sprinkle with 2 teaspoons sugar.
  7. Bake 20 to 25 minutes or until lightly browned.
  8. Serve warm or cool.

Nutrition Facts

Calories116kcal
Protein5.69%
Fat49.8%
Carbs44.51%

Properties

Glycemic Index
6.84
Glycemic Load
0.46
Inflammation Score
-1
Nutrition Score
2.279130426438%

Flavonoids

Cyanidin
0.1mg
Petunidin
0.01mg
Delphinidin
0.02mg
Pelargonidin
1.49mg
Catechin
0.3mg
Epigallocatechin
0.05mg
Epicatechin
0.05mg
Epicatechin 3-gallate
0.04mg
Epigallocatechin 3-gallate
0.01mg
Naringenin
0.02mg
Kaempferol
0.03mg
Quercetin
0.07mg

Nutrients percent of daily need

Calories:115.86kcal
5.79%
Fat:6.39g
9.83%
Saturated Fat:2.1g
13.15%
Carbohydrates:12.85g
4.28%
Net Carbohydrates:12.06g
4.38%
Sugar:0.82g
0.91%
Cholesterol:11.74mg
3.91%
Sodium:91.95mg
4%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.64g
3.28%
Manganese:0.13mg
6.62%
Vitamin C:4.17mg
5.05%
Folate:18.89µg
4.72%
Vitamin B1:0.07mg
4.38%
Iron:0.65mg
3.6%
Vitamin B3:0.64mg
3.2%
Fiber:0.79g
3.17%
Vitamin K:3.28µg
3.12%
Vitamin B2:0.05mg
2.81%
Selenium:1.96µg
2.8%
Phosphorus:22.69mg
2.27%
Potassium:47.65mg
1.36%
Vitamin B5:0.13mg
1.35%
Magnesium:4.89mg
1.22%
Calcium:11.68mg
1.17%
Copper:0.02mg
1.11%
Vitamin E:0.17mg
1.11%