The perfect combination of sweet and tart, you won't be able to stop at just one of these mini raspberry-rhubarb pies.
Yield: 4 mini pies
Ingredients
For the crust
1½ cups all purpose flour
2½ tbsp sugar
½ tsp cinnamon
pinch of salt
11 tbsp unsalted butter, chilled and cut into ½-inch pieces
¾ tsp vanilla extract
2 tbsp ice cold water
For the filling
4½ cups fresh raspberries
1 lb fresh rhubarb, chopped
1 cup brown sugar
¼ cup cornstarch
pinch of salt
Instructions
For the crust, combine the flour, sugar, cinnamon and salt in the bowl of a food processor, pulsing to combine. Add in the butter and pulse until it is the size of peas. Add in the vanilla and water, pulsing again just until the dough comes together, adding more water by the tbsp if necessary. Gather the dough into a ball and flatten into a disk. Refrigerate for at least an hour and up to 24 hours.
Meanwhile, in a large bowl, combine the raspberries, rhubarb, brown sugar, cornstarch, and salt. Stir together and let stand while the dough chills, at least 30 minutes.
Heat oven to 350.
Roll the dough into a ⅛-inch thick round. Using a large biscuit cutter, cut into 4 6-inch rounds. Transfer to the mini pie plate tin. Alternatively, you can leave the dough as is and bake in a 9-inch pie plate.
Divide the filling among the mini pie doughs. Bake for 40 minutes.
Increase oven temperature to 375 and then bake for 10-15 more minutes, or until the filling is thick and bubbly. Cool completely and serve with vanilla ice cream.