Strawberry Rhubarb Pot Pies Recipe

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Strawberry Rhubarb Pot Pies Recipe

These Strawberry Rhurbarb Pot Pies are a spring classic. The sweetness of the strawberries paired with the tartness of the rhubarb makes for a winning combination.

Prep Time: 35 minutes

Cook Time: 35 minutes

Total Time: 1 hour 10 minutes

Servings: 6 pot pies

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 of 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.