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Mini Strawberry Pies

Delightful mini strawberry pies with a flaky crust, perfect for parties or a sweet treat at home.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.