Mini Strawberry Rhubarb Pies
[Vegan]

To Make The Strawberry Rhubarb Filling:

1. In a saucepan over medium heat combine all pie filling ingredients.
2. Allow the ingredients to cook together, stirring frequently for around 8-10 minutes.
3. When your filling reaches a low boil, reduce the heat and continue to cook for a few more minutes.
4. Remove from heat and set aside until needed

To Make the Pie Crust:

1. Preheat oven to 425 °F.
2. Grease a 12 cavity muffin tin very well and set aside.
3. In a large bowl, combine flour and salt and stir together.
4. Add solid coconut oil to flour. Cut the oil into the flour using a pastry cutter or two forks.
5. Add in ice cold water 1 tablespoon at a time, and stir together until the mixture forms a dough (take care not to over mix).
6. Turn dough out onto well floured surface and roll out.
7. Using a round cookie cutter of about 3-inches diameter (or the edges of a small bowl/cup) cut 12 circles out of the dough and set aside.
8. Use the scraps to gently reform the dough and roll out again.
9. Using a heart cookie cutter or another shape if you'd like, cut out 12 shapes to cover the pies.
10. Take your 12 circles and gently roll them out to flatten a bit.
11. Gently place the circles into the cavities of your muffin tin. You can let the edges of the crusts curl in the cavity or you can press the edges into the sides to smooth them out.
12. Divide the pie filling between all 12 cavities, and cover each pie with a heart (or other) shaped crust.
13. Brush the tops of the pies with some dairy-free milk and sprinkle with cinnamon sugar.
14. Bake in preheated oven for 16-19 minutes, or until the tops are firm and the edges are beginning to brown.
15. Allow cooling in the pan before removing. Serve warm or cold, with coconut whip cream, dairy-free ice cream, or just by themselves!