Mini Rhubarb and Strawberry Pies

Name: Mini Rhubarb and Strawberry Pies
Ingredients: 2 cups rhubarb, (diced into ¼-inch pieces (about ¾ pound)); 2 cups strawberries, (diced into ¼-inch pieces, washed and hulled); 1½ cups granulated sugar, (divided (1 cup and ½ cup)); 6 tablespoons cornstarch; 1 tablespoon fresh lemon zest, (1 whole lemon); 1 tablespoon fresh lemon juice; 30 ounces ready to bake pie crusts ((four 9-inch crusts, you will need 3)); 1 large egg; 1 tablespoon water; All-purpose flour, (for dusting the work surface); Decorator’s sugar, (optional garnish)

"Our mini rhubarb and strawberry pies pack all the deliciousness of juicy strawberries and tart rhubarb into a tiny package...."

INGREDIENTS

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2 cups rhubarb, (diced into ¼-inch pieces (about ¾ pound))

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2 cups strawberries, (diced into ¼-inch pieces, washed and hulled)

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1½ cups granulated sugar, (divided (1 cup and ½ cup))

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6 tablespoons cornstarch

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1 tablespoon fresh lemon zest, (1 whole lemon)

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1 tablespoon fresh lemon juice

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30 ounces ready to bake pie crusts ((four 9-inch crusts, you will need 3))

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1 large egg

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1 tablespoon water

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All-purpose flour, (for dusting the work surface)

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Decorator’s sugar, (optional garnish)

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