Mini Strawberry-Rhubarb Pies

60 12 servings, 1 pie (54 g) each
Recipe By
(0) 0 Reviews
Prep Time
Total Time

12 servings, 1 pie (54 g) each

Who doesn't love strawberry and rhubarb? Flaky pastry, fresh strawberries and fresh rhubarb team up to make these cute, yet elegant, mini pies that are perfect for entertaining.

Read MoreRead Less

What You Need

Sale Whale Button ?
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Process cream cheese, butter and flour in food processor until mixture forms ball. Flatten into disk; wrap in plastic wrap. Refrigerate 20 min. Meanwhile, combine strawberries, rhubarb and granulated sugar; set aside.
  • Roll out pastry on lightly floured surface to 1/8-inch thickness. Use 3-inch cookie cutter to cut pastry into 24 rounds, rerolling scraps as necessary. Discard any remaining dough.
  • Heat oven to 400ºF. Spoon fruit mixture onto centres of 12 pastry rounds, leaving 1/2-inch border around edges; brush borders with egg. Cover with remaining pastry rounds; seal edges with fork. Cut slits in top crusts; brush with remaining egg. Place on parchment-covered baking sheet; sprinkle with turbinado sugar.
  • Bake 15 to 18 min. or until golden brown.


Prepare using your favourite chopped fresh fruit.

Make Ahead

This easy-to-make pastry dough can be prepared ahead of time. Refrigerate up to 2 days. Let stand at room temperature about 20 min. before using as directed.


  • 12 servings, 1 pie (54 g) each

Nutritional Information

Serving Size 12 servings, 1 pie (54 g) each
Calories 190
% Daily Value
Total fat 11g
Saturated fat 7g
Cholesterol 50mg
Sodium 105mg
Carbohydrate 20g
Dietary fibre 1g
Sugars 7g
Protein 3g
Vitamin A 10 %DV
Vitamin C 10 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rate this Recipe

Leave a Review