Description
Delight in these charming Mini Strawberry Pies featuring a flaky, buttery crust filled with sweet, juicy strawberries. Perfectly portioned for sharing or enjoying as a personal treat, these pies come together quickly with simple ingredients and offer a golden, crisp finish after baking. Ideal for a summery dessert or anytime you crave a fruity, homemade pastry.
Ingredients
Pie Crust
- 2 packs refrigerated pie crusts (room temperature)
Filling
- ¾ lb fresh strawberries (diced)
- 2 tbsp sugar
- 1 tbsp corn starch
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (204°C). Grease a cupcake tin thoroughly to prevent sticking.
- Prepare Strawberries: Remove the stems from the fresh strawberries and dice them into small, uniform pieces for even cooking and texture.
- Mix Filling: In a small bowl, combine the diced strawberries with sugar and corn starch, stirring gently to evenly coat the fruit. Set this mixture aside to macerate slightly.
- Cut Pie Crusts: Unroll the refrigerated pie crusts on a clean surface. Using a mason jar lid or a round cookie cutter, cut out circles from the dough slightly larger than the cupcake tin openings.
- Line Cupcake Tin: Press each dough circle gently but firmly into the individual cups of the greased cupcake tin, shaping the crust to fill the space evenly.
- Fill and Bake: Spoon a heaping amount of the strawberry mixture into each pie crust-lined cup. Place the tin in the oven and bake for 35 minutes, or until the crusts turn golden brown and the filling bubbles slightly.
- Cool and Serve: Remove the mini pies from the oven and allow them to cool slightly in the tin. Carefully remove them once they are cool enough to handle. Optionally, garnish the pies with whipped cream before serving for added indulgence.
Notes
- Ensure the pie crust is at room temperature for easy handling and cutting.
- Dicing strawberries finely helps the filling cook evenly and stay moist.
- You can substitute the sugar with a sugar alternative for a lighter or diabetic-friendly version.
- Letting the filling sit for a few minutes helps the sugar dissolve and juices to meld.
- For crispier crusts, bake a few minutes longer, watching carefully to avoid burning.
- Whipped cream topping is optional but adds a creamy contrast to the tartness of strawberries.
