Strawberry Rhubarb Pastry Pies

These Strawberry Rhubarb Pastry Pies are so easy and delicious! A simple filling of tart rhubarb and sweet strawberries fill a buttery and flaky puff pastry shell, yielding a beautiful and rustic dessert! This recipe yields 4 servings.

Love pies but don’t want to make the crust? I’ve got you.

Enter puff pastry. It’s your bff when needing a top for your pot pie or as a dipper for pot pie soup, for pigs in a blanket and for quick and easy pies. You might even remember years ago when I first posted this blueberry pastry pie. Since then, I’ve made a few other versions. Now, you might be wondering why I don’t make my own puff pastry. Well, I haven’t made it successfully… yet. For now I will use store-bought – BUT if you have a solid recipe, please send it my way!

So with that said, let’s talk about these cute individual pies! A simple filling of fresh tart rhubarb and sweet strawberries fills the center of a puff pastry shell and is baked until delicately light, airy and golden brown.

Serve with a scoop of ice cream or a dollop of whipped cream!❤️

To Make these Strawberry Rhubarb Pastry Pies You Will Need:

• puff pastry –  Homemade or store-bought, it’s up to you.
• unbleached all-purpose flour – For lightly dusting a clean work surface and rolling the puff pastry.
• egg wash – Simply beat an egg with a splash of water.
• butter –  For sautéing the rhubarb and dotting the pies before baking.
• rhubarb – A springtime vegetable commonly used in fruit dessert recipes. It has a strong tart flavor.
• strawberries – I try to use locally grown or organic for the best flavor.
• granulated sugar (white) – Used for sweetening and drawing out the fruits natural juices.
• fine salt – You can use sea salt or pink himalayan.
• lemon juice – Increases the acidity of the mixture. This plus sugar thins cell membranes so the juices can flow more easily, while the fruit still remains solid.
• cornstarch –  Used to thicken the filling.
• coarse sugar – For sprinkling on crust before baking (optional).

Prepare The Puff Pastry Pie Crust:

Remove 1 sheet of puff pastry from the freezer and set out for 20 to 25 minutes before unfolding.

Once softened a bit, carefully unfold and place onto a lightly floured surface.

Use a rolling pin to roll the dough out to a 12 x 12 square. Then cut into 4 squares.

Next, use a pastry brush and brush a little of the beaten egg on the outer edge of each square.

How To Make an Egg wash?

Crack and egg into a small bowl, add a splash of water and beat with a fork until thoroughly combined.

Then fold the edge in, to create an edge or crust. Use a fork to “dock” or poke the center of the crust, this will keep the center from puffing up. Slip this into the freezer for 20 to 25 minute or until the dough re-freezes.

Make The Filling:

Meanwhile, add 1 tablespoon of butter and 1-1/4 cups of chopped rhubarb into a 10-inch skillet.

Cook over medium heat, for about 10 minutes until softened.

To the rhubarb, add 1-1/4 cups strawberries, 1/3 cup of white granulated sugar, 1/8 teaspoon fine salt and the juice of 1/2 a lemon.

Stir and cook for 3 more minutes.

Remove off of the heat and stir in 1 teaspoon pure vanilla extract (I eyeball it) and 1 tablespoon cornstarch.

Stir well to combine and set off to the side, allowing the. filling mixture time to cool.

Meanwhile, preheat your oven to 425℉ (or 230℃).

Build and Bake The Pastry Pies:

Remove the puff pastry shells from the freezer, brush the edges with remaining egg wash and sprinkle with coarse sugar.

Divid the filling among each mini pie shell and dot with 1/4 of a tablespoon of butter (1 tablespoon butter cut into fourths).

Bake the pastry pies on the middle rack of your preheated oven for 18 to 20 minutes, rotating the pan halfway through baking to ensure even browning.

Once baked, remove and allow the pies to cool a bit.

It’s really that easy.

Simply serve with a scoop of vanilla ice cream or whipped cream.

to. die. for!

Enjoy! And if you give this Strawberry Rhubarb Pastry Pies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!