Mini pies filled with fresh strawberries and topped with coarse sugar. These individual sized mini strawberry pies are delicious and the perfect choice for dessert.
Happy Spring!
I can’t believe it’s already past the midway point for March and that it’s already spring. Even though, honestly, it doesn’t feel like it. It’s officially spring, but it feels like we’re still in the middle of a cold winter. It’s been raining for days, on and off throughout, but we’re crossing our fingers and hoping that it’ll clear up by Saturday.
My cousin Linda is getting married Saturday! We’ve been super busy trying to figure out rides from airports, speeches and toasts, last minute alterations to dresses, and worried about the possibility of rain. But we’re all excited for her big day and can’t wait to celebrate!
In the meantime….
You guys, these mini strawberry pies <3
I’ve been wanting to share these little pies with you for some time now. It’s spring, which means we’re starting to move away from the winter citruses and onto berries and other fruits. So of course, strawberries are a must!
These mini strawberry pies are a result of strawberries waiting to be used and a single pie crust. I wanted to make a strawberry pie, but with just a single crust, it just wasn’t enough. So, these six mini strawberry pies are made from a single pie crust.
I love that when the strawberries are baked in the pie, they become jam like and soo good. These mini pies are the perfect size for individual desserts. And I just can’t wait for you to try them!
In a large bowl, combine brown sugar, granulated sugar, and all purpose flour and mix until well incorporated. Add diced strawberries. You want the strawberries to be cut into small pieces so that when they shrink while baking, it won’t create a empty space in your pie and cause the pie to collapse onto itself. Toss the strawberries in the sugar flour mixture until well coated. Refrigerate for now.
Preheat the oven to 400F. Lightly grease the sides and bottoms of each of the muffin tins. You want to make sure that all the surfaces are greased so that you can easily remove the pie from the muffin tin. Otherwise, it will stick and crumble.
Use a bowl or cookie cutter about 4-4.5 inches in diameter to trace and cut out small pie crusts from the 9 inch pie dough. You’ll want 6 pie crusts. A four inch pie crust will give you more dough to work with on the pie crust lattice.
Place each of the mini pie crusts in the muffin tips and flute the edges.
Take the strawberries and spoon them into each of the pie crusts. Make sure that there’s as little empty space between the strawberries as possible.
Roll out the leftover pie crust cutouts until smooth. Cut small strips to create the pie lattice. Weave the strips over and under over the strawberries.
Cut mini cubes of butter and tuck them underneath the lattice. The butter helps the pie filling from bubbling over.
In a small bowl, whisk together an egg and a tablespoon of milk to create the eggwash. Brush the eggwash over the pie crust to help the crust brown.
Sprinkle coarse sugar over the lattice.
Bake the mini pies in the oven for about 35-40 minutes until the tops are browned.
Allow these mini strawberry pies to cool completely before removing them from the muffin tip. Use a spoon or fork to run around the edges to help lift the pie from the muffin tins.
Serve these mini strawberry pies the day of for better taste. For an indulgence, serve these pies with vanilla ice cream.
Enjoy!
- ¼ cup granulated sugar
- 2 tablespoons brown sugar
- 3 tablespoons all purpose flour
- 2 cups strawberries, diced
- 1 9 inch pie crust
- 1 large egg, beaten
- 1 tablespoon milk
- ½ - 1 tablespoon butter
- In a large bowl, combine brown sugar, granulated sugar, and all purpose flour and mix until well incorporated. Add diced strawberries. Toss the strawberries in the sugar flour mixture until well coated. Refrigerate for now.
- Preheat the oven to 400F. Lightly grease the sides and bottoms of each of the muffin tins.
- Use a bowl or cookie cutter about 4-4.5 inches in diameter to trace and cut out small pie crusts from the 9 inch pie dough. You’ll want 6 pie crusts. A four inch pie crust will give you more dough to work with on the pie crust lattice.
- Place each of the mini pie crusts in the muffin tips and flute the edges.
- Take the strawberries and spoon them into each of the pie crusts. Make sure that there’s as little empty space between the strawberries as possible.
- Roll out the leftover pie crust cutouts until smooth. Cut small strips to create the pie lattice. Weave the strips over and under over the strawberries.
- Cut mini cubes of butter and tuck them underneath the lattice. The butter helps the pie filling from bubbling over.
- In a small bowl, whisk together an egg and a tablespoon of milk to create the eggwash. Brush the eggwash over the pie crust to help the crust brown.
- Sprinkle coarse sugar over the lattice.
- Bake the mini pies in the oven for about 35-40 minutes until the tops are browned.
- Allow these mini strawberry pies to cool completely before removing them from the muffin tip. Use a spoon or fork to run around the edges to help lift the pie from the muffin tins.
- Serve these mini strawberry pies the day of for better taste. For an indulgence, serve these pies with vanilla ice cream.
Oh my, these look amazing!
These look so delicious, Andrea!
Thank you for sharing.
Have a wonderful week!