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Strawberry-Rhubarb Mini Pies

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Strawberry-Rhubarb Mini Pies
  • Prep 25 min
  • Total 1 hr 30 min
  • Servings 6
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Treat your family with these strawberry-rhubarb mini pies made using Pillsbury™ pie crusts - a delicious dessert.
Feb 28, 2018

Ingredients

  • 2 cups frozen strawberries, thawed, drained, juice reserved
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 3 cups frozen chopped rhubarb, partially thawed
  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

Steps

  • 1
    Heat oven to 450°F. In bowl, place reserved strawberry juice. In another bowl, mix 1/3 cup of the sugar and the cornstarch; using whisk, beat into reserved strawberry juice. Stir in strawberries and rhubarb.
  • 2
    Remove pie crusts from pouches; unroll on work surface. Cut three 3 1/2-inch rounds and three 4 3/4-inch rounds from each crust. Firmly press each 4 3/4-inch round in bottom and up side of each of 6 ungreased 6-oz custard cups. Divide strawberry-rhubarb mixture evenly among custard cups.
  • 3
    Place one 3 1/2-inch round over filling on each. Seal crusts with crimp. Cut slits on top of each. Sprinkle with remaining sugar, dividing evenly among pies. Place custard cups in 15x10x1-inch pan.
  • 4
    Bake 32 to 36 minutes or until golden brown. Serve warm.

Nutrition Information

670 Calories, 16g Total Fat, 3g Protein, 127g Total Carbs

Nutrition Facts

Serving Size: 6
Calories
670
Total Fat
16g
Saturated Fat
7g
Cholesterol
10mg
Sodium
350mg
Total Carbs
127g
Dietary Fiber
4g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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