Strawberry-Rhubarb Mini Pies

By carvalhohm

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

Details

Servings 1
Cooking time 90mins
Adapted from pillsbury.com

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.

Serving Size: 1 Pie Calories670 ( Calories from Fat150), % Daily Value Total Fat16g16% (Saturated Fat7g,7% Trans Fat0g0% ), Cholesterol10mg10%; Sodium350mg350%; Total Carbohydrate127g127% (Dietary Fiber4g4% Sugars86g86% ), Protein3g3%