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Mini Strawberry Rhubarb Pies in Muffin Tins

Holly Sander
  • 45 minutes
  • Serves 12

INGREDIENTS

1

hulled, and cut into thick 2 inch thick slices. 1 pound strawberries

1

Lemon, zest from

1 lb

Rhubarb

1

Egg

1

All-purpose flour

1/3 cup

Brown sugar, light packed

3 tbsp

Cornstarch

1/8 tsp

Salt

1/2 cup

Sugar, granulated raw

1 tbsp

Sugar or granulated sugar, raw

1 tsp

Vanilla extract

2

packages Pie crust, refrigerated