These mini pies are strawberry rhubarb pie meets rhubarb crumble with the crumble topping adding the perfect sweet, crumbly addition. It’s a favorite recipe of mine. To make them extra special, serve still slightly warm with a scoop of old-fashioned vanilla ice cream.

Mini Strawberry Rhubarb Crumble Pies

Dough:

1 batch of your favorite pie dough. (I use this recipe, reserving the extra dough for future use)

1. Roll out pie dough on a lightly floured surface to 1/8″ thickness.
2. Use mini 3″ pie pansas a guide by placing them face down on dough and using a knife to cut around each pan. Use a metal spatula to lift pie dough circles into the mini pie pans. Do not worry about the crust covering the lip of the pans, that isn’t necessary.
3. You will want to have 15-16 mini pie pans lined with pie crust.

Filling:

4 1/2 cups fresh rhubarb, cut into 1/2″ cubes

1 cup fresh strawberries, hulled and quartered

3/4 cup granulated sugar

1/3 cup all-purpose flour

Heat oven to 375 degrees Fahrenheit.

1. Combine the rhubarb, strawberries, sugar, and flour in a mixing bowl.
2. Evenly scoop this fruit filling into the prepared mini pie pans. Mound the filling up a bit because it will condense down as it bakes.
3. Place the pies on a parchment-lined baking sheet.

Crumble Topping:

3/4 cup all-purpose flour

3/4 cup packed brown sugar

3/4 cup old-fashioned rolled oats

1/2 teaspoon ground cinnamon

1/2 cup cold butter (1 stick) cut into small cubes

1/2 cup chopped walnuts

• Combine all of the Crumble Toppingingredients into a mixing bowl and cut the butter into the mixture with a pastry cutter or with your hands, until the mixture forms small crumbs.
• Evenly scoop the crumble mixture over each of the pies. You may need to softly press the crumble mixture into place if it is falling off the pies.
• Bake for approximately 40 minutes or until the crumble is browned and the filling is bubbling. Serve warm with vanilla ice cream or pack for a picnic or lunch and eat at room temperature.

Notes:

This recipe makes 15-16 mini 3″ pies.

If you’re not super familiar with rhubarb, you can learn more about it here.

I use mini 3″ pie pans for this recipe from Baker’s Party Shop.