Live Music from the North Pole!

Makes 6 servings

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



2 cups frozen strawberries, thawed, drained, juice reserved
1 cup sugar
2 tablespoons cornstarch
3 cups frozen chopped rhubarb, partially thawed
1 box (14.1 oz) refrigerated PILLSBURY PIE CRUSTS (2 Count), softened as directed on box



1 Heat oven to 450 DEGREES. 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 15 x 10 x 1-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.


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