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Strawberry-Rhubarb Mini Pies

strawberry-rhubarb mini pies Dessert
Strawberry-Rhubarb Mini Pies
  • Prep 25 min
  • Total 1 hr 30 min
  • Servings 6
  • Pinterest
    13
  • Print
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  • Save
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Treat your family with these strawberry-rhubarb mini pies made using Pillsbury™ pie crusts - a delicious dessert. ...MORE + LESS -

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

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  • 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

Nutrition Facts

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

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