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.
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.)
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.