These Mini Strawberry Rhubarb Pies are the perfect small dessert for any Spring get together. I love the taste of sweet strawberries mixed with tart rhubarb.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Welcome to #SpringSweetsWeek 2021 hosted by Heather from Hezzi-D's Books and Cooks! With the weather warming up and flowers beginning to bloom let's celebrate with spring sweets and a fun giveaway!
This year 24 food bloggers from around the country are sharing over 100 sweet recipes that are perfect for the spring season. So say goodbye to the snow and cold and get ready to enjoy the best spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages!
Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you to Dixie Crystals, Melissa's Produce, Door County Coffee, Circulon, Taylor and Colledge, and Nairn's for your generosity.
We have an incredible giveaway with six amazing prizes and would love if you would take a moment to read about it and the prizes that you can win!
One of my favorite fruits to cook with is 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.
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 Mini Strawberry Rhubarb Pie
To start, you need to get the pie crust ready first. You can grab one at the store, or use my easy Double-Crust Pie Pastry, which takes just a few minutes to put together. I also use this pie crust for slab pies, pot pies, and my Easy Fried Apple pies.
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 strawberry 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 left over, simply freeze it to use over the next few months on other dessert recipes you make.
Saturday #SpringSweetsWeek Recipes
- Coffee Mousse in a Chocolate Cup by Family Around the Table
- Key Lime Pie Tarts by For the Love of Food
- Mandarin Orange and Rhubarb Crisp by Hezzi-D's Books and Cooks
- Mandarin Orange Scones by A Kitchen Hoor's Adventures
- Mini Carrot Cakes with Cream Cheese Frosting by Blogghetti
- Mini Strawberry Rhubarb Pies by Jen Around the World
- Pineapple Coconut Quick Bread by Shockingly Delicious
- Rhubarb Cake by House of Nash Eats
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
Check out the amazing prizes you can win in our #SpringSweetsWeek Giveaway!
Door County Coffee & Tea Co. is giving away one $50 gift certificate to doorcountycoffee.com so that one lucky reader can try any of their amazing coffees and teas.
Door County Coffee & Tea Co. was founded in 1993 in Door County, Wisconsin. It is a small, family-owned business, roasting coffee the old-fashioned way – in small batches to exacting specifications. The mission has always been to produce some of the best-tasting and highest quality coffee. They have over 100 types of coffee, all of which are roasted right on site. Visit https://www.doorcountycoffee.com/ to see their selection of coffees and teas as well as to find some fabulous recipes.
Dixie Crystals is giving away one propane kitchen torch which is ideal for caramelizing creme brulee or roasting peppers in a snap!
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results. Visit https://www.dixiecrystals.com/ for hundreds of recipes, holiday ideas, and plenty of baking videos.
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
For the Crust
- 1 1/4 cups flour
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 cup cold unsalted butter, cubed
- 2 to 4 Tbsp ice water
For the 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 unsalted butter, cubed
For the Filling
- 1 1/2 cups sugar
- 4 1/2 Tbsp cornstarch
- 1/8 tsp salt
- 5 1/2 cups fresh strawberries, hulled and sliced
- 1 1/2 cups sliced rhubarb
- 1 tsp lemon zest
- 1 tsp lemon juice
- 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 dough holds together in large clumps (no more than 30 seconds).
- Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator for at least 1 hour.
- For the crumble topping --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 dough with flour.
- Roll out dough until 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 circles to fit in your pie pans. Make sure they overlap the sides so that you can form it to the pan. You may need to re-roll the dough to get enough for 3 pans.
- Transfer the dough to pans; trim overhang to one inch and crimp edges.
- Chill in the freezer for 20 minutes. Place a rimmed baking 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 strawberries, rhubarb, lemon zest, and lemon juice to sugar mixture and toss together just until combined.
- Immediately spoon filling into the chilled crusts and sprinkle with crumble topping. 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 pie on a wire rack for at least an hour before serving (filling thickens as it cools).
Amount Per Serving: Calories: 557Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 48mgSodium: 281mgCarbohydrates: 86gFiber: 5gSugar: 50gProtein: 6g