Mini Strawberry and Rhubarb Pies

Preheat oven to 375ºF. Line a baking sheet with parchment paper. Mix strawberries, rhubarb, lemon juice, sugar and cornstarch together in a small bowl. Set aside.

To make the crust: Mix flour, salt, brown sugar and cinnamon together in a medium size mixing bowl. Using a pastry cutter, cut in butter until mixture is coarse and crumbly. Drizzle with ice water and lemon juice until mixture is just moistened. (It’ll still be very crumbly.) Knead the dough a little in the bowl then divide in half, covering one half with plastic wrap.

Place the other half on a floured surface. Roll dough out to about a 1/8 inch thickness. Then, using a circular cookie cutter (about 2 inches wide), cut out dough circles. Place on the parchment-lined baking sheet. Spoon about 1 teaspoon or so of filling on top of each little pie crust.

Repeat the rolling process with the second batch of dough. Cut out enough circles to top the dough on the parchment paper.

Moisten the outside of the dough on the baking sheet. Place the matching dough circles on top, squishing the ends together with your fingers. Then, using a fork, make indentations around the edges to keep the filling from oozing out.

Once the pies have been made, poke holes into the top of the dough to allow it to breathe. Then, brush the tops with egg white and freeze for about 10 minutes.

After pies have frozen, bake for 22–25 minutes, or until golden brown. Let cool and then garnish with whipped cream.

Recipe adapted from Southern Living.