Mini Strawberry Pies

Why Make This Recipe

Mini strawberry pies are a delightful treat that combines the sweetness of strawberries with a flaky crust. They are perfect for parties, family gatherings, or just a simple dessert at home. They are easy to make and can be enjoyed by everyone. Plus, they look adorable!

How to Make Mini Strawberry Pies

Ingredients:

• 2 packs refrigerated pie crusts (room temperature)
• ¾ lb fresh strawberries (diced)
• 2 tbsp sugar
• 1 tbsp corn starch

Directions:

1. Preheat your oven to 400°F (200°C). Grease a cupcake tin.
2. Cut the stems off the strawberries and dice them into small pieces.
3. In a small bowl, mix the strawberries with the sugar and corn starch. Set aside.
4. Unroll the pie crusts. Use a mason jar lid or round cookie cutter to cut out circles.
5. Press each crust circle gently into the cupcake tin openings.
6. Add a heaping spoonful of the strawberry mixture to each mini pie crust.
7. Bake for 35 minutes, or until the crust is golden.
8. Let the pies cool a bit before removing them from the tin. Add whipped cream on top if you’d like.

How to Serve Mini Strawberry Pies

Serve your mini strawberry pies warm or at room temperature. They can be enjoyed as is or topped with a dollop of whipped cream for extra sweetness. You can also add a drizzle of chocolate sauce or a sprinkle of powdered sugar for decoration.

How to Store Mini Strawberry Pies

To store leftover mini strawberry pies, place them in an airtight container in the refrigerator. They should stay fresh for up to three days. If you want to freeze them, wrap each pie individually in plastic wrap and place them in a freezer bag. Thaw before serving.

Tips to Make Mini Strawberry Pies

• Make sure the pie crusts are at room temperature for easier handling.
• Use fresh, ripe strawberries for the best flavor.
• Adjust the sugar based on how sweet your strawberries are.
• Experiment with different fruits if you want to try something new!

Variation

You can swap out strawberries for other fruits like blueberries, raspberries, or peaches. Just adjust the sugar as needed!

FAQs

How many mini pies does this recipe make?
This recipe typically makes about 12 mini strawberry pies, depending on the size of your cupcake tin.

Can I use frozen strawberries?
Yes, you can use frozen strawberries. Just thaw them first and drain any excess liquid before mixing with sugar and cornstarch.

How long do these mini pies take to bake?
These mini pies take about 35 minutes to bake in the oven at 400°F (200°C). Keep an eye on them to ensure they don’t overbake.

Mini Strawberry Pies

Delightful mini strawberry pies with a flaky crust, perfect for parties or a sweet treat at home.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 12 mini pies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

For the Crust and Filling

• 2 packs refrigerated pie crusts Make sure they are at room temperature.
• ¾ lb fresh strawberries, diced Use fresh, ripe strawberries for the best flavor.
• 2 tbsp sugar Adjust based on the sweetness of the strawberries.
• 1 tbsp corn starch

Method

 

Preparation

1. Preheat your oven to 400°F (200°C) and grease a cupcake tin.
2. Cut the stems off the strawberries and dice them into small pieces.
3. In a small bowl, mix the strawberries with the sugar and corn starch. Set aside.
4. Unroll the pie crusts and use a mason jar lid or round cookie cutter to cut out circles.
5. Press each crust circle gently into the cupcake tin openings.
6. Add a heaping spoonful of the strawberry mixture to each mini pie crust.

Baking

1. Bake for 35 minutes, or until the crust is golden.
2. Let the pies cool a bit before removing them from the tin. Add whipped cream on top if you’d like.

Notes

Serve warm or at room temperature. Top with whipped cream, chocolate sauce, or powdered sugar for decoration. Store leftovers in an airtight container in the refrigerator for up to three days. Freeze individually wrapped pies for longer storage.