Strawberry-Rhubarb Mini Pies
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Updated Aug 25, 2020
Treat your family with these strawberry-rhubarb mini pies made using Pillsbury™ pie crusts - a delicious dessert.
Strawberry-Rhubarb Mini Pies
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- Prep Time 25 min
- Total 1 hr 30 min
- Ingredients 5
- Servings 6
Ingredients
- 2 cups frozen strawberries, thawed, drained, juice reserved
- 1 cup sugar
- 2 tablespoons cornstarch
- 3 cups frozen chopped rhubarb, partially thawed
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Instructions
-
Step1Heat 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.
-
Step2Remove 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.
-
Step3Place 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.
-
Step4Bake 32 to 36 minutes or until golden brown. Serve warm.
Nutrition
670
Calories
16g
Total Fat
3g
Protein
127g
Total Carbohydrate
86g
Sugars
Nutrition Facts
Serving Size: 1 Pie
- Calories
- 670
- Calories from Fat
- 150
- Total Fat
- 16g
- 25%
- Saturated Fat
- 7g
- 33%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 350mg
- 15%
- Potassium
- 200mg
- 6%
- Total Carbohydrate
- 127g
- 42%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 86g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 35%
- 35%
- Calcium
- 20%
- 20%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 1 1/2 Fruit; 6 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
8 1/2Tips from the
Pillsbury Kitchens
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