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Strawberry Rhubarb Bliss Pies
Reminiscent of farm-fresh strawberries and rhubarb in spring, these delightful mini pies are the epitome of comfort. Strawberry Rhubarb Bliss Pies showcase the delightful blend of tart rhubarb, sweet strawberries, and a hint of citrus, enveloped in flaky pastry.
3
45 min
TOTAL TIME
110
CALORIES
$0.86
PER SERVING
Ingredients
Directions
12 STEPS
30 min
PREP TIME
15 min
COOK TIME
45 min
TOTAL TIME
1
In a small food processor or spice grinder, process the 3 tablespoons of quick-cooking tapioca until finely ground.
2
In a large saucepan, combine 4 cups of sliced strawberries, 2 cups of sliced rhubarb, 3/4 cup sugar, 1 teaspoon grated orange zest, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1/4 teaspoon ground cinnamon, and the ground tapioca. Bring to a boil.
3
Reduce heat, cover, and simmer the mixture until the strawberries are tender, stirring occasionally, for 15-20 minutes.
4
Transfer the fruit mixture to a large bowl, cover, and refrigerate overnight.
5
Preheat the oven to 425°F (220°C).
6
On a lightly floured surface, roll out half of the double-crust pie pastry (or use store-bought pastry dough) to an 18-inch circle.
7
Cut out 12 circles using a 4-inch round cutter or glass, rerolling scraps as necessary. Press the cut pastry circles onto the bottom and up the sides of ungreased muffin cups.
8
Repeat the process with the remaining dough, cutting out 6 more circles for the second half of the mini pies.
9
Spoon the chilled strawberry-rhubarb mixture into each of the prepared muffin cups.
10
Bake the mini pies for 12-15 minutes, until the filling is bubbly and the crust is golden brown.
11
Allow the pies to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
12
If desired, serve the Strawberry Rhubarb Bliss Pies with a dollop of sweetened whipped cream.
Health Info
Macros
19g
CARBS
4g
FAT
1g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT
14 Recipes for Strawberry Rhubarb Pie
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