Mini Rhubarb and Strawberry Pies

Ingredients (13)

• Filling:
• 2 cups rhubarb, diced into 1/4-inch pieces (about 3/4 pound)
• 2 cups strawberries, diced into 1/4-inch pieces, washed and hulled
• 11/2 cups granulated sugar, divided (1 cup and 1/2 cup)
• 6 tablespoons cornstarch
• 1 tablespoon fresh lemon zest, 1 whole lemon
• 1 tablespoon fresh lemon juice
• Crust:
• 30 ounces ready to bake pie crusts (four 9-inch crusts, you will need 3)
• 1 large egg
• 1 tablespoon water
• All-purpose flour, for dusting the work surface
• Decorator’s sugar, optional garnish