These Mini Strawberry Pies are busrting with fresh stawberries and are easily made in a muffin tin. The flaky all butter pie crust compliments the berries so well too, making these pies perfect all summer long!
This recipe was originally published in June of 2020, but was updated on May 10, 2022 with newer content and fresh pictures.
This strawberry pie recipe takes the classic dessert and turns it into a delicious bite-size treat!
Although you can use store-bought pie dough, I highly recommend making it yourself. I also chose to make a lattice design on top and you can too!
Craving more strawberry desserts? Then check out these: strawberry rice krispie treats, strawberry swirl mini cheesecakes, and strawberry oat bars.
Why You'll Love This Pie
- The filling is bursting with fresh strawberries.
- All you need are a few simple ingredients.
- It's easily made in a muffin pan.
- The crust is both buttery and flaky.
- They're easy to serve at BBQ's, picnics, and holidays!
Who wouldn't love to have an individual strawberry pie that is topped with the cutest lattice crust? Bonus points if it's topped with homemade whipped cream too.
Mini desserts are so much fun (and easier to make) compared to a full-size dessert, so I bet you'll love baking up these pies!
Expert Baking Tips
- Pie Dough: Once you make the dough, cover it in plastic wrap and chill in the refrigerator for 30 minutes before rolling it out. This gives the butter enough time to firm back up and for the dough to rest.
- Cookie Cutter: Use a 4-inch round cookie cutter to cut out both the bottom and top crust.
- Egg Wash: Lightly brush the top of the pies before baking with an egg wash. This helps to give the crust a little bit of color when baking.
- Topping Suggestions: Top each mini pie with homemade whipped cream, a whole strawberry, or even coarse sugar.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Unsalted Butter: Make sure the butter is very cold.
- Strawberries: You can use either fresh or frozen.
- Corn Starch: Used to thicken the strawberry filling when baking.
- Lemon Juice: Adds a touch of sour to the sweet berries.
Instructions
Here are the step by step instructions on how to make these strawberry mini pies.
Step 1: Make the crust. In a food processor, combine the flour, salt, and cold cubed butter. Press the pulse button on the food processor 4-6 times until the mixture resembles coarse crumbs.
Step 2: Add 2 tablespoons of ice water at a time, pulsing each time. Continue adding 2 tablespoons at a time until the dough starts to clump together (I add about 8-10 tablespoons).
Step 3: Chill. On a lightly floured surface, press and fold the dough until a ball forms. Divide the ball in two, flatten into disk shapes, and individually wrap each disk in plastic wrap and chill in the refrigerator for 30 minutes.
Step 4: Strawberry pie filling. In a medium-sized mixing bowl, combine the chopped strawberries, sugar, corn starch, lemon juice, and vanilla extract. Then preheat the oven to 350 degrees.
Step 5: Roll out the dough. On a lightly floured surface, roll out the chilled dough using a rolling pin. Use a 4-inch cookie cutter and cut out 12 circles. You may need to roll out the dough a few times until you have enough dough to fill the muffin pan.
Step 6: Add the filling. Place the cut out dough circles into the muffin pan and fill each one with about 1 1/2 tablespoons of the strawberry filling.
Step 7: Add the top crust. Roll out the other pie crust, cut into 4-inch circles, and use a pizze cutter to cut them into strips. Then proceed to create a lattice/basket weave design on top.
Step 8: Bake. Gently brush the tops of each pie with the egg wash and bake for 25-30 minutes, or until the crust is golden and the filling is bubbling. Allow the pies to cool for at least 30 minutes before serving.
Storing Tips
Keep any leftover pies in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions
You definitely don't have to make a homemade pie crust if you don't want to. Just buy a store-bought one.
Yes you can. Just be sure to chop them up the best you can.
You can add homemade whipped cream, fresh strawberries, or even coarse sugar!
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Pie Recipes
Mini Strawberry Pies
Equipment
- 12-count muffin pan
- Food Processor
- Mixing Bowl
- Rolling Pin
- Cookie Cutter
Ingredients:
Pie Crust
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed (2 sticks)
- 8-12 tablespoons ice water
Strawberry Filling
- 2 cups strawberries, small diced
- ⅓ cup sugar
- 2 tablespoons corn starch
- ½ tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 large egg (for egg wash on top of pie crust)
Instructions:
Pie Crust
- In a food processor, combine the flour, salt, and cold cubed butter. Press the pulse button on the food processor 4-6 times until the mixture resembles coarse crumbs (you can also make the crust in a large bowl using a pastry cutter).
- Add 2 tablespoons of ice water at a time, pulsing each time. Continue adding 2 tablespoons at a time until the dough starts to clump together (I add about 8-10 tablespoons).
- On a lightly floured surface, press and fold the dough until a ball forms. Divide the ball in two, flatten into disk shapes, and individually wrap each disk in plastic wrap and chill in the refrigerator for 30 minutes.
Strawberry Filling
- In a medium-sized bowl, mix together the diced strawberries, sugar, corn starch, lemon juice, and vanilla extract until well combined. Set aside and preheat the oven to 350 degrees.
- On a lightly floured surface, roll out the chilled dough using a rolling pin. Use a 4-inch cookie cutter and cut out 12 circles. You may need to roll out the dough a few times until you have enough dough to fill the muffin pan.
- Place the cut out dough circles into the muffin pan and fill each one with about 1 ½ tablespoons of the strawberry filling.
- Roll out the other pie crust, cut into 4-inch circles, and use a pizze cutter to cut them into strips. Then proceed to create a lattice/basket weave design on top.
- Gently brush the tops of each pie with the egg wash and bake for 25-30 minutes, or until the crust is golden and the filling is bubbling. Allow the pies to cool for at least 30 minutes before serving.
- Keep any leftover mini pies in an airtight container in the refrigerator for up to 5 days.
Notes:
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