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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
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
WHEAT
123 Recipes for Strawberry Rhubarb Pie
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