If given the chance I will ALWAYS choose pie over cake. Something about that buttery flaky crust and sweet fruit filling makes my mouth water and my tummy sing. Strawberry and rhubarb are in their peak season in spring, so the obvious thing to do is whip up a sumptuous delicious pie. Mini style! Duh!
STEP ONE: Cut up rhubarb and strawberries into quarter size. Place them into a large mixing bowl and set aside.
STEP TWO: Place dough on a generously floured cutting board. (See recipe for pie crust below)
STEP THREE: Roll out dough and and cut circles for mini pie crust.
STEP THREE: Place strawberry rhubarb mixture into individual pie pans.
Brush top of each pie with egg wash and sprinkle with sugar. Bake at 400 degrees for 20 to 25 min.
Eat. Enjoy. Be Happy!
Strawberry Rhubarb Pie
3 1/2 cups rhubarb, in 1/2-inch thick slices
3 1/2 cups strawberries, sliced into quarters
1/2 cup granulated sugar
1/2 cup light brown sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup quick-cooking tapioca
1 teaspoon of cinnamon
Preheat oven to 400 degrees.
In large glass bowl combine strawberries, rhubarb, sugars, lemon juice, salt, quick-cooking tapioca, cinnamon and mix well together. Place to the side.
Using a cupcake pan or mini pie pan, spray each individual cup with cooking spray – this step prevents your pie crust from sticking to the pan.
Butter Flaky Pie Crust
2 1/2 cups flour
1 stick of unsalted butter (slice butter into dime size and place in freezer for 20 min)
1 stick of margarine (slice butter into dime size and place in freezer for 20 min)
1 teaspoon salt
1 tablespoon sugar
8 tablespoon of ice water
1 tablespoon of apple cider vinegar
In a large bowl combine, flour, salt, sugar, and frozen butter and margarine. Cut frozen butter/margarine into the flour until your flour mixture resembles cornmeal. You can use your hands to mix thoroughly.
Mix together water and vinegar into a cup and freeze until the water forms ice chips. Add your frozen ice water by 1 tablespoon to your flour mixture. Using your hands, mix the frozen water into flour mixture. The flour will begin to stick together creating a ball. Continue adding the remaining water until your dough is sticking together to create a soft ball. Dough will seem a bit crumbling which is totally fine. Be sure not to overwork your dough. Pie crust doesn’t like to be handled too much – it’s a finicky little devil.
Place pie crust into individual pie pans and place rhubarb strawberry filling.