Mini Pie Wedding Shower Favor...

and all the yummy details on how to make them!

wedding shower favor

Mini Pie Wedding Shower Favor

Miniature pies are an excellent way to thank the guests for attending the shower. They are made with love and are as sweet as can be.

Mini pies can be made in any season - pumpkin or apple in the fall, pecan or sweet potato in the winter, blueberry or strawberry rhubarb in the spring, and any type of fresh fruit in the summer.

Find out which flavor the bride-to-be likes and go from there.

Packaging these gooey goodies should be simple and sweet. The pie speaks for itself.


The beginning of summer just hit and my garden was booming with rhubarb. The only thing I knew to do with rhubarb was to make pies. Strawberries are also in season so the local berry farm supplied me with fresh strawberries and off I went to bake some strawberry-rhubarb pies. These little cuties would make perfect favors or serve them in place of a cake at the shower.

Here's the recipe: (found on www.foodnetwork.com but changed it up a bit)

1 package pre-made crust - two nine inch pie crusts (or make your own...I prefer the easier route)

For the filling:

2 1/2 cups chopped red rhubarb
2 1/2 cups de-stemmed and washed strawberries (cut into large chunks)
1 1/2 cups sugar
2 T. corn starch (this is where I changed it- the recipe called for minute tapioca but I didn't have it)
1 T. flour
1/2 t. lemon zest
1/2 t. lemon juice
1/2 t. ground cinnamon
1 t. vanilla extract
3 T. cubed butter
1 egg white beaten
Large granule sugar

Preheat oven to 400 degrees.

The crust:Taked the chilled prepared crust and combine both 9 inch crusts to form a ball. Roll out dough and cut 9 - 3 inch circle out of the dough. Lighly grease a chilled cupcake pan and place the cut circles in nine of the cups. Press the dough into each cup and a little of the dough should be over the rim. Roll out the left over dough and cut into strips.

For the filling: Mix rhubarb, strawberries, sugar, corn starch, flour, zest and juice, cinnamon, an vanilla. Mix well in large bowl and pour into the 9 cups on top of the dough. Dot the top of the filling with the butter.

Place the strips of dough over the tops of the filled cups in a criss-cross form and crimp edges. Brush with egg wash and srinkle granule sugar on top. Place the cupcake pan on top of a baking sheet and bake 30 - 40 minutes. Cover pies with aluminum foil if they get brown too quickly. Let cool in pan for about 30 minutes before removing. Makes 9 mini pies.

Tie a simple piece of ribbon or fun fabric around the pies and you have a scrumptious, cute wedding shower favor to hand out! Enjoy!


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