Strawberry-Rhubarb Mini Pies

By jodieg

Treat your family with these strawberry-rhubarb mini pies made using Pillsbury® pie crusts - a delicious dessert.

Ingredients

• 2 cups frozen strawberries, thawed, drained, juice reserved
• 1 cup sugar
• 2 tablespoons cornstarch
• 3 cups frozen chopped rhubarb, partially thawed
• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Preparation

Step 1

1 Heat oven to 450°F. In bowl, place reserved strawberry juice. In another bowl, mix 1/3 cup of the sugar and the cornstarch; using whisk, beat into reserved strawberry juice. Stir in strawberries and rhubarb.

2 Remove pie crusts from pouches; unroll on work surface. Cut three 3 1/2-inch rounds and three 4 3/4-inch rounds from each crust. Firmly press each 4 3/4-inch round in bottom and up side of each of 6 ungreased 6-oz custard cups. Divide strawberry-rhubarb mixture evenly among custard cups.

3 Place one 3 1/2-inch round over filling on each. Seal crusts with crimp. Cut slits on top of each. Sprinkle with remaining sugar, dividing evenly among pies. Place custard cups in 15x10x1-inch pan.

4 Bake 32 to 36 minutes or until golden brown.

Serve warm..


If desired, replace the strawberry-rhubarb filling with 1 can (21 oz) of your favorite pie filling--cherry, blueberry or apple