Comida Kraft
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Mini Strawberry-Rhubarb Pies

Prep Time
Total Time

12 servings

Full-size strawberry-rhubarb pie? Scrumptious! Mini strawberry-rhubarb pies encased in cream-cheese dough? Both scrumptious and adorable.

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What You Need

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Make It

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  • Process cream cheese, butter and flour in food processor until mixture forms ball. Flatten into disk; wrap in plastic wrap. Refrigerate 20 min. Meanwhile, combine strawberries, rhubarb and granulated sugar; set aside.
  • Roll out pastry on lightly floured surface to 1/8-inch thickness. Use 3-inch cookie cutter to cut pastry into 24 rounds, rerolling scraps as necessary. Discard any remaining dough.
  • Heat oven to 400ºF. Spoon fruit mixture onto centers of 12 pastry rounds, leaving 1/2-inch border around edges; brush borders with egg. Cover with remaining pastry rounds; seal edges with fork. Cut slits in top crusts; brush with remaining egg. Place on parchment-covered baking sheet; sprinkle with coarse sugar.
  • Bake 15 to 18 min. or until golden brown.

Size Wise

Since these delicious desserts have built-in portion control, you can easily stick to the serving size when enjoying one of these flakey hand-held pies on occasion.


Prepare using your favorite chopped fresh fruit.

Make Ahead

This easy-to-make pastry dough can be prepared ahead of time. Refrigerate up to 2 days. Let stand at room temperature about 20 min. before using as directed.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 190
Total fat 11g
Saturated fat 7g
Cholesterol 50mg
Sodium 100mg
Carbohydrate 19g
Dietary fiber 1g
Sugars 7g
Protein 3g
% Daily Value
Vitamin A 8 %DV
Vitamin C 4 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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