When I was young we used to have a rhubarb patch in our backyard and my Mom would make these amazing rhubarb pies and she would always freeze them so we always had a dessert with dinner. Well, one day before school I had got a craving for a piece of rhubarb pie, but the only ones available were frozen and not easily sliced. So despite the fact that my Mom had always told us to cut away from our hand, I did the opposite because I was in a hurry and that’s how I have a long white line across my upper palm. Since that morning I have not touched, nor attempted to make, a rhubarb pie… until now! And to any other impatient child like myself from reenacting that horrible experience, I made them into mini pies so there is no cutting involved!
Making rhubarb pie is actually easier than sounds at first. There is really nothing to it! Just follow the simple instructions below and you’ll have an amazing little treat. You can top it off with whip-cream and blueberries to make it 4th of July friendly too!
- 2 Cups of Sliced Rhubarb (est. 4-5 sticks)
- 2 Cups of Sliced Strawberries
- 1 1/2 Cup of White Sugar
- 5tbsp of All-Purpose Flour
- 1 Egg Yolk
- 2 9in Pie pastries (here is our basic flaky pie crust recipe)
First, rinse off your rhubarb and strawberries. Both fruits get a little dirty being on the ground and you want to make sure no dirt winds up in your pie filling. After they’ve been cleaned well, slice and add them to a big bowl.
Next, add your sugar and flour and slowly stir it into the strawberries and rhubarb mix until all the pieces are coated well. You want to do this slowly as to not smash up the strawberries.
Roll out your 9in pie crust and using a cup (or biscuit cutter) make little mini pie rounds and place them into a cupcake pan. Fill the mini pie crusts with the strawberry rhubarb mix.
Make a slightly smaller mini pie round for the top and tuck it into the bottom.
Whisk the egg yolk in a bowl and brush over the top of your mini pies and sprinkle with sugar. Then you’ll want to make little X’s at the top of your pies. Bake them in the oven at 400′ until the tops are golden brown and crispy.
You can carefully remove each pie with a butter knife once they’ve cooled down and top them off with whip-cream (and blueberries for 4th of July effect!). Now you have a deliciously sweet little Strawberry Rhubarb Pie that will not bite back!