Strawberry-Rhubarb Pielets

Name: Strawberry-Rhubarb Pielets
Yield: Makes 2 dozen
Ingredients: 3 cups all-purpose flour, plus more for dusting; 3 tablespoons granulated sugar; 1 teaspoon salt; 1/4 cup plus 1 tablespoon cold solid vegetable shortening; 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces; 1/4 cup plus 2 tablespoons ice water; Vegetable-oil cooking spray; 2 large eggs, for egg wash; Fine sanding sugar, for sprinkling; 12 ounces (about 2 cups) fresh strawberries, hulled and cut into tiny dice; 5 stalks rhubarb, trimmed and cut into tiny dice; 1 tablespoon finely grated orange zest plus 1/4 cup fresh orange juice; 1/4 cup plus 1 tablespoon orange-flavored liqueur, such as Grand Marnier; 1 1/2 cups granulated sugar

January 24, 2012

An all-time favorite fruit pie—strawberry-rhubarb—is utterly charming in miniature. These pielets would be welcome at a family reunion, graduation party, or other summer occasion. Baking the lattice-topped pies in mini muffin tins makes large batches easy to manage. If you’d like to serve the pielets à la mode, use a melon baller to form tiny scoops of ice cream.

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