DessertShoshana ShineDessert, SweetComment

Strawberry Rhubarb Pie - Two Ways 

DessertShoshana ShineDessert, SweetComment
Strawberry Rhubarb Pie - Two Ways 

Strawberry Rhubarb Pie - Two Ways 


  • 2 cups diced strawberries

  • 1 cup diced rhubarb (can use frozen) 

  • ½ cup sugar

  • 2 tbsp cornstarch 

  • Juice of 1 lemon 

  • Pinch of salt 

  • 2 tsp vanilla 

  • 1 tsp cinnamon

  • 1 egg, beaten 

  • Coarse sugar for sprinkling 

  • Ice cream for serving 


Hand pies: 

  • Puff Pastry 


Mini Pies: 

  • Mini Pie Shells 


  1.  In a large bowl mix the strawberries, rhubarb, sugar, cornstarch, lemon juice, salt, vanilla, and cinnamon. 


Hand Pies: 

  1. Roll out the puff pastry over a floured surface. Cut circles with a circular cutter.

  2.  Fill about a tablespoon of strawberry filling into the center of the dough. Place another circle of dough on top of the other and pinch the ends shut. 

  3. Brush with egg wash and sprinkle with coarse sugar. Bake at 350° F for 20-25 minutes or until the crust is golden and inside is bubbling. 

Mini pies: 

  1. Fill the pie shells with filling until ¾ the way full. Brush the crust with egg wash and sprinkle with coarse sugar. 

  2. Bake at 350° F for 20-25 minutes or until the crust is golden and inside is bubbling. 

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