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Mini Strawberry Rhubarb Pies


These mini pies are super portable and perfect for a picnic!



  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup cold unsalted butter, cut into cubes
  • 1/4 - 1/2 cup very cold water
  • Filling:
  • 3 cups roughly chopped rhubarb
  • 1/2 cup diced strawberries
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon orange zest
  • 1/2 tablespoon orange juice
  • 1/8 teaspoon salt
  • 1 beaten egg

Let's get Cooking...

  1. Make the crust: Mix together the flour, salt and sugar in a food processor. Add butter and pulse until it turns into a crumbly meal-like texture. Drizzle over the ice water, and pulse until the dough sticks together when squished together. Divide the dough into two disks and wrap them in plastic wrap. Place these in the refrigerator for 1 hour until firm.
  2. Sprinkle some flour on your workspace and roll one disk out until it is 1/8 inch-thick. Using a 4 1/2-inch round cookie cutter, cut out 6 rounds of dough and press them into a muffin tin. Set aside.
  3. Make the filling: Combine the rhubarb, strawberries, sugar, cornstarch, orange zest, orange juice and salt in a large bowl. Evenly distribute the filling between the pies.
  4. Roll the remaining disk of dough out on a floured surface and cut out 6 rounds using a 3 1/2-inch round cookie cutter. Press the rounds on top of the pies, sealing the edges with a fork and slicing a vent in the center of each pie. Brush the surface with the beaten egg and bake at 400F for 30 minutes, until golden. Cool in the pan for 10 minutes, then transfer to a cooling rack and enjoy!