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These Mini Strawberry Rhubarb Pies are the perfect small dessert for any Spring get-together, especially when rhubarb season is here.

I love the taste of sweet strawberries mixed with tart rhubarb. My first time trying fresh rhubarb will definitely not be my last! Let me show you how easy it is to make these gorgeous mini pies with a golden brown crust on top.

One of my favorite fruits to cook with is fresh strawberries.

They are just so versatile and can be used in sweet and savory dishes.

During Spring Sweets Week, I was introduced to rhubarb. I have never tasted it before or cooked with it, so I was excited to experiment and come up with a really fun recipe for you guys.

Now, normally people will make a full-size Strawberry Rhubarb Pie, but I had some neat mini pie tins that I wanted to try out and use and everything turned out perfect.

You can also do this in a muffin tin and make little bite-sized pies as well.

I also chose to do a crumb topping instead of a lattice crust. The crumb topping is light, tender, and crispy yet substantial enough to create a nice coating over the pie.

How to make strawberry rhubarb mini pies

To start, you need to get the pie dough ready first. You can grab one at the store, or use my easy Double-Crust Pie crust recipe, which takes just a few minutes to put together. I also use this pie crust for slab pies, hand pies, pot pies, and my Easy Fried Apple pies. 

Before baking these in the oven, I like to give the edges of the pie a little brush with an egg wash. I use a pastry brush that looks like this.

Next, you will want to prepare the fruit. It also needs a thickener to make sure that the pie does not fall apart. You want the inside to be gel-like.

The fruit ratio is up to you. You can do half strawberry and half rhubarb, or two cups of ripe strawberries and four cups rhubarb, or the other way around. If you use more rhubarb, the pie will have a more tart flavor. I like to use even ratios.

Just be sure to taste the filling in the event you need to add a tiny bit more sugar. Sometimes the rhubarb can be very tart.

The crumb topping is my favorite part! This is an all-purpose streusel topping that I use for pies, muffins, quick bread, and more. This topping also freezes well, so if you have some leftovers, simply freeze it to use over the next few months on other dessert recipes you make.

If you prefer a pie dough top, just make a lattice top instead of the crumb topping.

Ingredients

For this recipe, you need the following ingredients —

Crust

• 1 1/4 cups all purpose flour
• 1/2 teaspoon salt
• 1 tsp sugar
• 1/2 cup cold unsalted butter, cubed
• 2 to 4 Tbsp ice water

Crumble Topping

• 3/4 cup rolled oats
• 1/3 cup flour
• 1/2 cup light brown sugar
• 1/4 cup of chopped walnuts
• 1 pack of Nairn's original Oat Graham biscuits crushed (optional)
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 6 Tbsp cold butter, cubed

Filling

• 1 cup sugar (add 1/2 cup more sugar is you want it sweeter)
• 4 1/2 Tbsp cornstarch
• 1/8 tsp salt
• 5 1/2 cups fresh strawberries, hulled and sliced
• 1 1/2 cups sliced rhubarb (be sure to cut it into small pieces)
• 1 tsp lemon zest
• 1 tsp lemon juice

To make the pie filling —

For the crust, combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles a coarse meal. 

With the food processor running, add 2 tablespoons of ice water in a steady stream. 

If needed, add additional ice water 1 tablespoon at a time, and process just until the dough holds together in large clumps (no more than 30 seconds). 

Wrap the dough in plastic and flatten it slightly to form a disc. Chill in the refrigerator for at least 1 hour.

For the crumble topping, in a small bow, combine oats, flour, brown sugar, walnuts, oat graham biscuits, cinnamon, and salt in a medium bowl. Cut in butter with a pastry blender until large crumbs form.

Chill until ready to use.

Place pastry dough on a floured board and dust the dough with flour.

Roll out the dough out with a rolling pin until the dough is a 12 to 13-inch circle. If the dough starts to stick, use a bench scraper to lift the dough from the board.

Cut out 3 small dough rounds to fit in your pie pans. Make sure they overlap the sides so that you can form it into the pan. You may need to re-roll the excess dough to get enough for 3 pans. 

Transfer the dough to pans; trim the overhang to one inch and crimp edges. 

Chill in the freezer for 20 minutes. Place a rimmed cookie sheet lined with foil in the oven and preheat to 350°F.

Prepare to fill: Whisk together sugar, corn starch, and salt in a large bowl. 

Add sliced juicy strawberries, rhubarb, lemon zest, and lemon juice to the sugar mixture and toss together just until combined. 

Immediately spoon the fruit mixture into the chilled crusts and sprinkle with crumble topping on top of the pie. Make sure to pile the pie filling on full because it will bake down in the oven.

Place pie on the preheated baking sheet and bake for 40-50 minutes, or until golden and the filling is bubbling. 

Cool the pie on a wire rack for at least an hour or to room temperature before serving (filling thickens as it cools).