Eat Skinny: Mini Strawberry & Rhubarb Pies

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One only more day until the long weekend, can you hold out? I’ll be honest, I’m having trouble getting motivated this morning. But, I’ve got things to do, a phone interview to tackle and this delicious recipe to share!

Yep, that’s a mini pie you see right there! One filled with strawberries, rhubarb and a tad bit of lemon zest. Y’all, if I could eat everything mini for the rest of my life, I’d be set. I mean, hello instant portion control. Plus, it’s just so gosh darn CUTE. How perfect would these be at your Memorial Day BBQ?

I’ll be honest, this is the first time I’ve ever made ANYTHING with rhubarb. In fact, I bought some stems? sticks? of it at Wegmans, an impulse purchase, then immediately went to The Twitter to ask my foodie friends what they recommend I do with it. Because, guys, it’s weird looking and frightens me a bit. But it’s so good for you and only has 24 calories in 1 CUP. 1 CUP!

Eep. So most of you chimed in and said “STRAWBERRY RHUBARB PIE!” And, being a big pie fan, I thought why not. When in Rome. I’ll make a pie with this weird, strange root and it’ll be good. I’ll just chop off the weird green top and then chop the red part into pieces. All the while I’m thinking “this will not end well, it’s a plant. A straight up hard, crunchy plant.”

But luckily it’s not just rhubarb pie, it’s also sharing a space with the strawberry, which is delicious. So, clearly, it will have to taste good.

So, I mixed these fruits together and stuffed them into the mini crusts I made. As soon as they popped out of the oven, all golden brown and crispy, I knew I just had to try one. So I took out a fork and dug into the piping hot pie.

I think I may be in love with rhubarb. Sure it looks strange but man does it taste good, especially when paired with strawberries. So sweet, so comforting. It reminds me of a warm  Southern summer night, sitting on a veranda porch. Served with a dollop of whipped cream and this little pie is a little piece of heaven.

And if nothing else, guys, just make it because it’s so STINKIN’ CUTE. Or because one of these pies only has 160 calories and a measly 4 points, that could serve as a bit of incentive too, don’t you think?

Recipe adapted from Southern Living

Mini Strawberry and Rhubarb Pies

Yields about 8 pies
Prep time: 30 minutes
Cook time: 24 minutes


For the filling: 

  • 1/4 cup finely chopped strawberries
  • 1/4 cup finely chopped rhubarb
  • 1/2 tablespoon cornstarch
  • 2 tablespoons sugar
  • 1 1/2 tablespoon lemon juice
For the crust: 
  • 1 cup + 1 tablespoon all purpose flour
  • Dash of salt
  • 1 tablespoon brown sugar
  • 1 teaspoon lemon juice
  • 6 tablespoons butter, cut into pieces
  • 2 tablespoons ice water
  • 1/2 teaspoon cinnamon
  • 1 egg yolk
  • Whipped cream for garnish


  1. Preheat oven to 375. Line a baking sheet with parchment paper. Mix strawberries, rhubarb, lemon juice, sugar and cornstarch together in a small bowl. Set aside.
  2. To make the crust: Mix flour, salt, brown sugar and cinnamon together in a medium size mixing bowl. Using a pastry cutter, cut in butter until mixture is coarse and crumbly. Drizzle with ice water and lemon juice until mixture is just moistened. [It’ll still be very crumbly]. Knead the dough a little in the bowl then divide in half, covering one half with plastic wrap.
  3. Place the other half on a floured surface. Roll dough out to about a 1/8 inch thickness. Then, using a circular cookie cutter (about 2 inches wide) cut out dough circles. Place on the parchment lined baking sheet. Spoon about 1 teaspoon or so of filling on top of each little pie crust.
  4. Repeat the rolling process with the second batch of dough. Cut out enough circles to top the dough on the parchment paper.
  5. Moisten the outside of the dough on the baking sheet. Place the matching dough circles on top, squishing the ends together with your fingers. Then, using a fork, make indentations around the edges to keep the filling from oozing out.
  6. Once the pies have been made, poke holes into the top of the dough to allow it to breathe. Then, brush the tops with egg white and freeze for about 10 minutes.
  7. After pies have frozen, bake for 22 – 25 minutes, or until golden brown. Let cool and then garnish with whipped cream.
Nutritional information per pie:
Calories: 160
Fat: 8.5 grams
Carbohydrates: 13.25
Fiber: 1 grams
Protein:  2.75 grams
Weight Watchers Points Plus Points: 4

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  1. Posted by Camara McLaughlin on
    Thursday, May 24th, 2012
    if you have more rhubarb, you should try this recipe

    it's for rhubarb sponge pudding and has become a classic in my family. both my mom and i make it.
  2. Posted by Lizzy Do on
    Thursday, May 24th, 2012
    Oh, what an amazing introduction to rhubarb! Your mini pies look fanatastic!
  3. Posted by amy donovan on
    Thursday, May 24th, 2012
    we all know that everything is made infinitely cuter when it's made mini, + these lil pies are no exception. they're adorable! and they sound absolutely delicious. mini pies for everyone! =)
  4. Thursday, May 24th, 2012
    Rhubarb is one of my favorite spring things. Now that you have faith in it, you definitely need to try just straight-up rhubarb pie. I know people are all about the strawberry rhubarb combo, and while it is delicious, a really good plain rhubarb pie is out of this world amazing. I actually found the perfect recipe for it and posted about it not too long ago. SO GOOD.

    That being said, I LOVE anything mini and these are so. darn. cute!
  5. Thursday, May 24th, 2012
    I love mini pies and yours look perfect! Great flavor with the rhubarb and strawberries, and you're a girl after my own heart with the whipped cream topping... It's a necessity!
  6. Thursday, May 24th, 2012
    Oh my gosh this is the perfect summer treat. I love that they are "mini" too. That is always a good thing for me...built-in portion control. Love these Claire! 
  7. Posted by Anonymous on
    Thursday, May 24th, 2012
    Those are adorbale. Like chic little round pop-tarts. 
  8. Thursday, May 24th, 2012
    Oh my goodness, welcome to the wonderful world of rhubarb!! This looks delicious, and I love it for portion control - would be a perfect thing to store in the freezer for a quick weeknight dessert! ...Or for breakfast! 
  9. Posted by rosemary @rosie'scountrybaking on
    Thursday, May 24th, 2012
    Those do look so cute and delicious, you made me want to try Rhubarb too :)
  10. Posted by Jen on
    Thursday, May 24th, 2012
    Mini just means I can eat more of them before I start feeling guilty!  And rhubarb and strawberries together always remind me of my grandmother!
  11. Posted by Baker Street on
    Friday, May 25th, 2012
    Its really hard to say no to strawberry and rhubarb! These mini pies look absolutely fantastic! :) 
  12. Posted by Baking Serendipity on
    Friday, May 25th, 2012
    I love the strawberry/rhubarb combination...and these pies look adorable mini!
  13. Posted by Thesilenceofthefrogs on
    Saturday, May 26th, 2012 delicious as the little pies look (I WILL be making them)...something else in your pictures caught my eye...

    ...where did you get your fork?

    My parents had the same forks at their wedding (in the late 70's), and the set slowly decreased over the years. Now, only one remains. I've looked for more and found a few that were somewhat similar, but were always too wide or too thick.

    Any ideas?
  14. Posted by Erica on
    Saturday, May 26th, 2012
    I just made these and they're really good. Next time, however, I'll be reducing the amount of lemon that goes into them. Lemon is one of my favorite flavors, but here it kind of overwhelms the other flavors.
  15. Posted by Abby on
    Sunday, May 27th, 2012
    I love pie crust, like I make regular pie crust extra thick for the flaky, buttery, goodness.  These look fantastic! 
  16. Posted by Stephanie @ Eat. Drink. Love. on
    Monday, May 28th, 2012
    I have yet to tackle rhubarb. These little pies look fantastic!