Mini Strawberry Rhubarb Pies

Mini Strawberry Rhubarb Pies
Yields 8
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  1. 1 recipe Basic Pie Dough (recipe follows)
  2. 4 cups quartered fresh strawberries
  3. 1¼ cups chopped fresh rhubarb
  4. 1 cup sugar, divided
  5. 4 tablespoons tapioca flour
  6. ½ teaspoon salt
  7. Garnish: Whipped Cream, toasted coconut
  1. Preheat oven to 350°.
  2. On a lightly floured surface, roll 1 dough disk to 1/8-inch thickness. Cut 4 (6-inch) circles from dough. Transfer to 4 (4-inch) mini pie dishes, letting dough fall into place. Trim edges to ¼ inch past rim of pie dish. Fold edges under, and gently pinch between the index finger and forefinger to create a wavy edge. Cover with plastic wrap, and refrigerate for 30 minutes. Roll out remaining dough disk, and repeat steps.
  3. Prick bottom and sides of dough with a fork. Bake until edges are pale, 8 to 12 minutes.
  4. In a large saucepan, cook strawberries, rhubarb, and ½ cup sugar over medium heat, stirring occasionally, until berries are tender, about 8 minutes. Strain fruit, reserving juice.
  5. In a medium bowl, whisk together 1 cup reserved strawberry-rhubarb juice, remaining ½ cup sugar, tapioca flour, and salt. Add strawberry-rhubarb mixture to juice, stirring gently to combine. Pour into prepared crusts.
  6. 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.
Taste of the South
Basic Pie Dough
Yields 1
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Whole recipe
  1. 4 cups all-purpose flour
  2. ½ cup sugar
  3. ½ teaspoon kosher salt
  4. 12 tablespoons cold unsalted butter, cut into pieces
  5. ¾ cup ice-cold water
Half recipe
  1. 2 cups all-purpose flour
  2. ¼ cup sugar
  3. ¼ teaspoon kosher salt
  4. 6 tablespoons cold unsalted butter, cut into pieces
  5. 6 tablespoons ice-cold water
  1. In the work bowl of a food processor, pulse together flour, sugar, salt, and any dry additions to pie dough, if desired. Add butter, and pulse until mixture is crumbly, about 1 minute.
  2. Combine ice water with any wet additions, if desired. With motor running, slowly add ice water. Continue blending until mixture forms a ball. Flatten dough into 2 disks (1 for half recipe), and wrap tightly in plastic wrap. Refrigerate until firm, approximately 2 hours.
Taste of the South


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