Strawberry Rhubarb Mini Pies

Name: Strawberry Rhubarb Mini Pies
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 18
Cuisine: Global
Ingredients: 2 Tbsps cornstarch; 1 egg yolk; 2 teaspoons grated orange peel; 1 box Refrigerated Pie Crusts, softened as directed on box; 177 milliliters finely chopped fresh rhubarb; 177 milliliters finely chopped fresh strawberries; 118 milliliters sugar; 2 teaspoons sugar; 1 Tbsp whipping cream

Strawberry Rhubarb Mini Pies is a vegetarian dessert. This recipe serves 18. One serving contains 36 calories, 0g of protein, and 1g of fat. This recipe covers 1% of your daily requirements of vitamins and minerals. Head to the store and pick up strawberries, egg yolk, pie crusts, and a few other things to make it today. From preparation to the plate, this recipe takes about 50 minutes. It will be a hit at your Mother's Day event.

Instructions

Heat oven to 375F. Line large cookie sheet with cooking parchment paper. In 2-quart saucepan, mix strawberries, rhubarb, 1/2 cup sugar, the cornstarch and orange peel. Cook over medium heat 6 to 8 minutes, stirring constantly, until bubbly and thickened. Cool slightly.

Ingredients you will need

Strawberries

Orange Zest

Corn Starch

Rhubarb

Sugar

Equipment you will use

Baking Paper

Baking Sheet

Sauce Pan

Oven

Remove pie crusts from pouches; unroll on work surface. With 2 1/2-inch round cookie cutter, cut 14 rounds from each crust; reroll scraps to cut 4 more rounds from each crust. On cookie sheet, place half of the dough rounds 2 inches apart. Top each with 2 teaspoons fruit mixture.

Ingredients you will need

Pie Crust