Mini Strawberry Pies
These mini strawberry pies are bursting with fresh strawberries and are easily made in a muffin tin. The flaky pie crust compliments the berries so well too, making these pies perfect all summer long!
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:
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.
Nutrition
Serving: 1pieCalories: 271kcalCarbohydrates: 29gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 54mgSodium: 203mgPotassium: 76mgFiber: 1gSugar: 7gVitamin A: 496IUVitamin C: 14mgCalcium: 15mgIron: 1mg
Tried this recipe?Let us know how it was!