This final rhubarb recipe is for my sister. At the beginning of the Our Lady of Second Helpings’ Rhubarb Extravaganza she requested my take on our family favorite – Strawberry-Rhubarb Pie. I opted for a rhubarb and blueberry version to mix things up a little.
This is such a sweet little pastry. It would be great for a Mother’s Day dessert. Imagine the smiles you will receive setting a plate of these whimsical little pies infront of friends and family. How could they not smile? You will smile too. While everyone is crunching the crisp little crusts and licking the sticky sweet fruit from their fingers you can enjoy the warm fuzzy feeling that comes from providing a indulgently playful dessert that is perfectly portion controlled and only 43 calories per pie! When someone asks if there are seconds you can happily offer them another 2 and continue to relish the feeling.
I am not sure what inspired this idea. I looked around the web for mini pies and came across a handful of recipes but nothing quite like these little morsels. I was delighted by the way it came together and I was eager to share it with all of you..
To make these adorable mini pies:
- Pick up a package of wonton wrappers (about $2 for 25) at any local grocery store. I had to poke around a little and found them refrigerated in the produce section. I had a choice between square and round wrappers, both 3 inches across either should work.
- Make a pie filling. - See recipe below for Blue-Barb Pie Filling
- Preheat oven to 375 degrees
- Fit the wrapper into a mini muffin tin. Gently press down the spots where it creases but don’t worry about it too much.
- Use a 1 inch pastry brush (also available at the grocery store) to brush the crust with an thin coat of egg wash (1 large egg beaten with 2 TB milk).
- If desired sprinkle crusts with a sugar and spice blend of 1 TB sugar, 1/4 tsp all spice, 1/4 tsp cardamom.
- Let the crusts bake for about 4 minutes until they start to look a little puffed up but are not yet changing color.
- Remove the par-baked wonton crusts and carefully spoon in 1 TB of filling. If desired top pies with a faux lattice top with thin strips of wonton.
- Return to the oven to bake another 4-6 minutes until the edges are brown and crisp.
To Make the crescent version:
- Lay the wonton wrappers on a cookie sheet lined with parchment or a silicone mat.
- Spoon a conservative teaspoon of filling into the center of each wonton wrapper.
- Brush a circle of egg wash around the edge of the wrapper before folding in half.
- Gently press the edges down letting out any air pockets that may have become trapped. Press a fork around the edges to crimp them shut. Use a tooth pick to poke holes in the tops of the pies to allow any steam to escape while baking.
- Brush the tops of the mini crescent pies with another thin coat of egg wash and if desired sprinkle with sugar and spice mix.
- Bake in the preheated oven for 6-8 minutes until the tops are golden and the edges are brown.
Blue-Barb Pie Filling
This filling will work for any pie just pour the desired amount into the prepared crust. If there is any extra (cross your fingers) store it in an air tight container in the refrigerator or freeze as desired. Makes just under 4 cups of pie filling
- 2 cups of blueberries fresh or frozen
- 1 pound rhubarb diced small-ish to equal 4 cups
- 3/4 cups of sugar
- 1 – 2 teaspoons lemon zest
- 1/4 cup of instant tapioca
- Put all the ingredients into a large sauce pan (3 quart) over medium low heat. Stir frequently until fruit has softened and is bubbling, around 20 minutes. Be very careful when stirring the hot fruit may splatter and can burn.
- Remove from heat and spoon into any prepared pie crust or reserve for later use.
Nutrition information for one Blue-Barb Mini Pie (does not include sugar sprinkles) –
1 TB of Filling: 20 calories, .1 g. fat, 4.7 g. carbs, .4 g. fiber, .1 g. protein
With Wonton Crust: 43 calories, .2 g. fat, 9.3 g. carbs, .5 g. fiber, .9 g. protein, PP = 1