rouge & whimsy strawberryrhubarb mini pies
1 egg, whisked (for egg wash) Instructions. Preheat oven to 350F. Grease 2 mini cocottes or mini pie pans. In a large bowl, mix strawberries, rhubarb, sugar and cornstarch. Cut 2 round circles for bottom of pie crust, big enough to fit into bottom and come up around sides of pan. Press rounds into bottom of pans to form bottom pie crusts.
Strawberry Rhubarb Mini Hand Pies recipe from
Instructions. Preheat the oven to 375. On a baking tray, lay out the mini tart shells. Bake for 12 minutes. While the shells are baking, heat up the strawberry rhubarb pie filling (if it's cold). Another option would be to add it to the tarts while cold and bake. Pull out the shells, add the pie filling, and add whipped cream and desired toppings.
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Cook over medium heat 6 to 8 minutes, stirring constantly, until bubbly and thickened. Cool slightly. 2. Remove pie crusts from pouches; unroll on work surface. With 2 1/2-inch round cookie cutter, cut 14 rounds from each crust; reroll scraps. On cookie sheet, place half of the dough rounds 2 inches apart.
StrawberryRhubarb Mini Pies recipe from
Instructions. Preheat your oven to 375 degrees. Place your diced rhubarb and strawberries in a 8×8 glass baking dish and cover with honey, vanilla, and coconut oil. Mix well. Bake for about 20-25 minutes or until your rhubarb is completely soft. While your fruit roasts, add your walnuts to a food processor and pulse until completely broken down.
rouge & whimsy strawberryrhubarb mini pies
Strawberry Rhubarb Individual Pie Recipe from Going for Grace. Makes 4 6-inch mini pies. Ingredients. For the pie crust. 2 ½ cups all purpose flour. 1 teaspoon salt. ½ tablespoon granulated sugar. 6 tablespoons unsalted butter, cubed and cold. ¾ cup vegetable shortening, cold. ½ cup ice water. For the filling. 3 cups rhubarb, sliced in thin.
Strawberry & Rhubarb Mini Pies
The crust: Prepare my pie crust recipe through step 5. Make the filling: Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats. Preheat oven to 400°F (204°C).
Not So Humble Pie Strawberry Rhubarb Mini Pies
To Make the Pie Crust: Preheat oven to 425 °F. Grease a 12 cavity muffin tin very well and set aside. In a large bowl, combine flour and salt and stir together. Add solid coconut oil to flour.
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1. Heat oven to 375°F. Generously spray 6 regular-size muffin cups with cooking spray. 2. In 10-inch skillet, melt butter over medium-high heat. Add rhubarb; cook about 7 minutes or until very soft. Add strawberries and granulated sugar; cook until mixture begins to thicken slightly.
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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. Remove pie crusts from pouches; unroll on work surface.
Strawberry Rhubarb Mini Pies
Preheat oven to 400 degrees. Roll out three pie crust (into 12-inch rounds) onto a flat surface. Using a large cookie cutter or any circular lid, cut out a 4-inch circle of dough. Press each dough circle into the bottom of a muffin tin cup, keeping the top edge of the dough flush with the top of the muffin tin.
StrawberryRhubarb Slab Pie recipe from
Add strawberry-rhubarb mixture to juice, stirring gently to combine. Pour into prepared crusts. Place pies on a baking sheet, and bake until filling is bubbly and crust is golden, about 20 to 30 minutes. Transfer to a wire rack, and let cool for least 3 hours before serving. Garnish with Coconut Whipped Cream and toasted coconut, if desired.
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How to Make This Mini Rhubarb and Strawberry Pies Recipe. For the Pie Filling. STEP ONE: Using a medium-sized mixing bowl, stir together the cut rhubarb, strawberries, and ½ cup sugar. Stir to thoroughly combine. Cover the bowl and allow the rhubarb mixture to sit at room temperature for 30 minutes.
rouge & whimsy strawberryrhubarb mini pies
How to Make Mini Strawberry Rhubarb Pies. Preheat: Preheat the oven to 425ºF and grease a muffin tin. Make the filling: Place the strawberries, rhubarb, sugar, cornstarch, flour, and vanilla extract in a medium mixing bowl and toss to coat. Cut the Pie Crusts: Unroll the crusts and use a biscuit cutter (or small bowl) to cut circles.
Not So Humble Pie Strawberry Rhubarb Mini Pies
While the dough is resting, make the hand pie filling. In a medium pot, mix together the strawberries, rhubarb, sugar, jam, liqueur, salt, zest, and cinnamon. Over medium-high heat, bring the filling to a boil. Then lower the heat and let the filling simmer until the fruit is soft and the liquid has reduced, about 20 minutes.
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Preheat oven to 425 degrees. Step 1: Add the berries and rhubarb to a large mixing bowl. Step 2: Combine flour, cornstarch, sugar, and vanilla, with the strawberries and rhubarb. Stir and set aside. Step 3: Unroll the crust on a piece of parchment paper and use a round cookie cutter to circles in the pie dough.
Quinn Stitch How to make Strawberry Rhubarb Mini Pies
Chill in the freezer for 20 minutes. Place a rimmed baking sheet lined with foil in the oven and preheat to 350°F. Prepare to fill: Whisk together sugar, corn starch, and salt in a large bowl. Add sliced strawberries, rhubarb, lemon zest, and lemon juice to sugar mixture and toss together just until combined.