These sweet and tart individual pies are baked right into mini cocottes, making them perfect for serving.
Recently I worked with rhubarb for the first time, and I’m in love. From the pink/red hue, to the unique tart flavor. I had some leftover strawberries and rhubarb, so I thought I’d bake a few mini pies for Mr. P.
I decided to bake them right into my mini cocottes, making them easy to serve, re-heat, and store. I did misjudge how deep they were, so I actually didn’t have quite enough filling which is why my pies aren’t as puffy as I’d like. Also for the lattice, I should have just cut strips of pie crust, but instead I used a lattice top cutter.
While these need some work on appearance, taste-wise, Mr. P really enjoyed these. Because the pies aren’t too sweet, they taste great with a scoop of ice cream.
- 1 pre-made, unbaked pie crust
- 1 cup chopped strawberries
- 1 cup chopped rhubarb
- 1 1/2 tbsp cornstarch
- 1/2 cup + 2 tbsp white granulated sugar
- 1 egg, whisked (for egg wash)
- Preheat oven to 350F. Grease 2 mini cocottes or mini pie pans. In a large bowl, mix strawberries, rhubarb, sugar and cornstarch.
- Cut 2 round circles for bottom of pie crust, big enough to fit into bottom and come up around sides of pan. Press rounds into bottom of pans to form bottom pie crusts. Use remaining dough to make strips for the top lattice pattern (about 1/2 inch wide and long enough to go across the diameter of the pans and hang off the edges slightly.
- Add filling inside pie crust, splitting evenly between the two. Place strips of pie crust on top in a lattice pattern. Brush with egg wash. Bake about 20-25 minutes until tops of pie crust turn a dark golden brown.