These Mini Strawberry Rhubarb Pies in Muffin Tins are the most delicious and adorable summer treats! This semi-homemade recipe is an easy dessert that will impress all your guests.
Why is everything mini so adorable??? Baby goats wearing pajamas in videos on Facebook, little ducklings trying to cross the road, kittens pouncing on dangling string – it’s just way too much cuteness for words!!😲
They are almost too adorable to eat… almost.😋
The strawberry/rhubarb flavor combo is just delicious. It’s tart and sweet and tastes like spring.✨
Growing up we had tons of rhubarb plants along the side of our house. It didn’t look like anything special really, just some overgrown green leaves with some reddish green thick stems. But my mom would magically turn that stalky green stuff into yummy rhubarb bread and sugary rhubarb jam. It was like, “abracadabra” and poof💥… the most amazing thing my taste buds had experienced.👌
As you probably know rhubarb is VERY tart. It requires a good amount of sweetness in order to be edible. That’s why strawberries are the perfect accompaniment to this lip-puckering fruit (or veggie if you want to get technical). All of that berry bursting sweetness helps balance out that tangy tartness - it’s like they were made for each other! Rhubarb + Strawberries = BFF’s.💕
Just so tasty.👇
But rhubarb isn’t just a tasty treat… it’s also pretty healthy for you. It’s packed with healthy components, vitamins and minerals like dietary fiber, protein, vitamin C, vitamin K, B-complex vitamins, calcium, potassium, manganese, and magnesium. And in case you were wondering, here are some of the known health benefits of rhubarb:
- Helps with weight loss– it’s one of the lowest caloric vegetables available.
- Improves digestion - due to its high amount of dietary fiber.
- Prevents Alzheimer’s disease - thanks to the high amount of vitamin K that plays a very significant role in brain and neuronal health.
- Stimulates bone growth and repair – with its high amount of calcium and vitamin K.
- Protects against various cardiovascular conditions. Due to its trace amounts of copper and iron, it stimulates the production of new red blood cells and increases oxygenation in the body.
Who knew this sour plant could be so saweet!!!🙌
With all this healthfulness you can guiltlessly whip up a batch of these Mini Strawberry Rhubarb Pies - right!?
I used store-bought pie crust for this recipe but if you’ve perfected the art of making pie crust then go for it. Like I always say – you do you!👍
I rolled out three pie crusts into 12-inch circles. Then used a plastic lid from my breadcrumb container to press the 4-inch rounds for my crust.
Then I gave the muffin tin a spritz of cooking spray, and placed my dough rounds into each muffin hole, overlapping the dough in a few places to get it to fit perfectly.
I then used my dough scraps to make ½ inch strips for the lattice top.
Next, I went to work on my strawberry rhubarb filling. I chopped the rhubarb into ½ inch pieces, sliced my strawberries ½ thick, and placed them in a large mixing bowl.
Then folded in some raw sugar, brown sugar, lemon zest, cornstarch, vanilla extract and a pinch of salt.
Using a ⅓ measuring cup I scooped the fruit mixture into each muffin cup.
Then used my dough strips to make the lattice tops. I gently brushed the strips with an egg wash and sprinkled with a little more raw sugar.
Finally, into a 400-degree oven, they went for 23ish minutes.
And VOILA… The cutest little desserts I’ve ever seen!❤️
These Mini Strawberry Rhubarb Pies in Muffin Tins are perfect for sharing at a summer picnic with friends or to have on hand as a perfectly portioned snack for the kiddos.
They’re a yummy finger-friendly dessert or a fancy treat when served with a scoop of your favorite vanilla ice cream. Mmm, mmm!😋
For The Crust:
- All-purpose flour (for dusting)
- 2 packages refrigerated pie crust (3 single crusts are needed for this recipe)
- 1 egg
- 1 tablespoon raw sugar or granulated sugar
For The Filling:
- 1 pound rhubarb, cut into ½-inch pieces
- 1 pound strawberries, hulled, and cut into ½ inch thick slices.
- ½ cup granulated raw sugar
- ⅓ cup light brown sugar, packed
- 3 tablespoons cornstarch
- zest from 1 lemon
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- Preheat oven to 400 degrees.
- Roll out three pie crust (into 12-inch rounds) onto a flat surface. Using a large cookie cutter or any circular lid, cut out a 4-inch circle of dough. Press each dough circle into the bottom of a muffin tin cup, keeping the top edge of the dough flush with the top of the muffin tin. Repeat with remaining dough to fill all 12 muffin cups.
- Use the remaining dough to create a top lattice crust to cover each pie: use a knife or pizza cutter to cut out ½-inch x 3¼-inch thin strips of dough and set aside. (I gathered the smaller dough scraps together, added about a teaspoon of water and formed a ball of dough. Then dusted it with flour and rolled it out and cut it into strips for the rest of the lattice top.)
- In a large mixing bowl, add rhubarb, strawberries, raw sugar, brown sugar, cornstarch, lemon zest, vanilla, and salt; toss to coat.
- Fill each cup with⅓ cup pie filling.
- Weave the dough strips together to form a lattice top on each pie. Use your fingers to gently connect the lattice crust onto each pie where it meets. (Or for an even quicker topping option mix up a crumble topping like this one.)
- Beat the egg with 1 tsp. water in a small bowl and lightly brush over the top of the dough, then sprinkle with raw sugar.
- Bake 23-25 minutes at 400 degrees. The filling should be bubbling and the crust golden brown.
- Remove from the oven and let cool for at least 15-20 minutes. Then very carefully loosen the edges of each pie with a knife, and gently lift out from the muffin tin. Serve immediately or cover and refrigerate.
- You can also use muffin tin liners to make removing the pies even easier. When finished baking and resting, lift the pies (still in the liner) from the pan and peel the liner off.
- Pies can be made 1 day ahead. When cool, cover and store at room temperature or in the fridge.
- For a quicker topping option mix up a crumble topping and sprinkle of the pies then bake.
Serving Size1 mini pie
Amount Per Serving Calories 222Total Fat 7gSaturated Fat 2gUnsaturated Fat 0gCholesterol 13mgSodium 149mgCarbohydrates 35gFiber 2gSugar 17gProtein 2g
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