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Winnie’s Mini Rhubarb & Strawberry Pies

Every spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie’s baking. —Shawn Carleton, San Diego, California
  • Total Time
    Prep: 25 min. + chilling Bake: 15 min.
  • Makes
    18 servings


  • 3 tablespoons quick-cooking tapioca
  • 4 cups sliced fresh strawberries
  • 2 cups sliced fresh rhubarb
  • 3/4 cup sugar
  • 1 teaspoon grated orange zest
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 drops red food coloring, optional
  • Pastry for double-crust pie
  • Sweetened whipped cream, optional


  • Place tapioca in a small food processor or spice grinder; process until finely ground.
  • In a large saucepan, combine strawberries, rhubarb, sugar, orange zest, vanilla, salt, cinnamon, tapioca and, if desired, food coloring; bring to a boil. Reduce heat; simmer, covered, until strawberries are tender, stirring occasionally, 15-20 minutes. Transfer to a large bowl; cover and refrigerate overnight.
  • Preheat oven to 425°. On a lightly floured surface, roll half of dough to an 18-in. circle. Cut 12 circles with a 4-in. biscuit cutter, rerolling scraps as necessary; press crust onto bottom and up sides of ungreased muffin cups. Repeat with remaining dough, cutting 6 more circles. Spoon strawberry mixture into muffin cups.
  • Bake until filling is bubbly and crust golden brown, 12-15 minutes. Cool in pan 5 minutes; remove to wire racks to cool. If desired, serve with whipped cream.
Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.
Editor's Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts
1 mini pie: 207 calories, 10g fat (6g saturated fat), 27mg cholesterol, 171mg sodium, 27g carbohydrate (11g sugars, 1g fiber), 2g protein.


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  • Judie
    May 25, 2020

    This sounds delicious. BUT, directions aren't quite clear. "Roll half the dough" to 18"

  • amehart
    Aug 17, 2019

    Wow - these are wonderful! Definitely making again and again! Everyone loved them! Don't change a thing.

  • shannondobos
    May 28, 2018

    I made these for a baby shower and everyone loved them! I used store bought frozen tart shells, which made them even more quick and simple to make. These are a great mini treat!

  • ebramkamp
    Mar 3, 2018

    Delicious pies. The perfect combination of sweet and tart. I have used this recipe for years but make a double crust 9" pie. The only change is adding 1 T of butter to the filling before I add the top crust. This is the perfect summer time pie and my go to recipe when I can get fresh rhubarb and strawberries. Another delicious option is to make a crumb topping. I line a 9" pie plate with pie crust and fill with the strawberry rhubarb mixture. In a bowl I mix 1/2 c granulated sugar, 1 c flour, 1/4 tsp cinnamon and a dash of nutmeg. Cut in 1/2 cup of cubed cold butter. Mix till texture is crumb like. Spread over pie filling. Cover edges with foil and bake at 400 for 25 minutes. Reduce temperature to 350, remove foil and continue baking about 15 minutes or till top is golden brown. I promise this pie will get lots of compliments.

  • matteliz
    May 2, 2016

    These were simple to make and my children are devouring them.

  • toolbarsco
    Apr 11, 2016

    Wow--I can't say enough about this recipe. I used raspberries instead of strawberries and it was absolutely delicious. I like the concept of the "mini-pie" --just enough to satisfy your sweet tooth. They are easy to prepare and a great way to use rhubarb. When I finally found some I bought a lot and chopped and froze it. Now I can make these all spring and summer long.

  • delowenstein
    Apr 2, 2016

    I made this recipe and I found this pie to be a keeper! I did not have rhubarb available, so I used about 1/2 cup frozen whole cranberries I'd had on hand with the strawberries. I also used 1 Tbsp. of grated bottled orange peel. I also omitted the salt. I DID cook the berries with 1 Tbsp. lemon juice and 3/4 cup water. I used a regular 9" single pastry shell and made a crumb topping for the pie. I baked the pie for 35 to 45 minutes on a 400O F. oven setting. The pie came out great! I didn't refrigerate the filling-I just bakedthe pie! Thank you, Shawn Carleton for sharing this recipe! delowenstein

  • LindaS_WI
    Mar 7, 2016

    I wish I could give this recipe 10 stars, it's that delicious. This reminds me of the pies my grandmother would make for me and my sisters.