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Strawberry Rhubarb Pot Pies

Prep Time35 minutes
Cook Time35 minutes
Total Time1 hour 10 minutes
Servings: 6 pot pies
Author: Mary Ann Dwyer

Ingredients

  • 1 lb. rhubarb cut into 1/4 inch thick pieces, leaves discarded
  • 3 cups strawberries sliced
  • 1 cup granulated sugar
  • 2 Tbsp. instant tapioca
  • 3 Tbsp. orange juice
  • Pie Crust:
  • 2 cups all-purpose flour plus more for rolling
  • 3/4 tsp. kosher salt
  • 1 tsp. granulated sugar
  • 3/4 cup cold unsalted butter cubed
  • 6-8 Tbsp. ice water plus more if needed
  • 1 large egg beaten plus 1 tsp. water
  • turbinado sugar for sprinkling optional
  • vanilla ice cream for serving optional

Instructions

  • Preheat oven to 375 degrees.
  • In a large bowl, combine rhubarb, strawberries, sugar, tapioca and orange juice. Mix well. Let stand 15 minutes.
  • Spoon mixture into 6 one cup ramekin dishes. Place on parchment lined rimmed baking sheet.
  • Make pie dough:
  • Stir together flour, salt and sugar in the bowl of a food processor. Add the cubed butter and pulse for a few seconds until mixture resembles coarse crumbs with a few larger pieces. Sprinkle the water over the flour mixture and process until the dough comes together.
  • Place the dough on a lightly floured surface and roll to about 1/8 inch thick. Cut out 6 rounds of dough, about 1/2 inch larger than the top of the ramekin. Using a small decorative cookie cutter, cut a vent into the middle of each round. Place the dough rounds on top of the filled ramekin dishes, pressing the edges down over the rim. Cut a vent in the middle of the dough at this point if you don't have a small decorative cookie cutter.
  • Brush dough with egg wash and sprinkle with turbinado sugar, if desired.
  • Bake for 35 minutes until lightly browned and the fruit is bubbly.
  • Let cool 10 minutes. Serve with vanilla ice cream, if desired.