Mini Strawberry Pies
These delightful Mini Strawberry Pies are perfectly portioned individual desserts bursting with the fresh flavor of strawberries, making them an instant hit for any gathering or a sweet escape just for you.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
2 ½ cups All-purpose flour
1 cup Unsalted butter
½ – ¾ cup Ice water
1 tablespoon Granulated sugar
1 teaspoon Salt
6 cups Fresh strawberries
½ cup Granulated sugar
3 tablespoons Cornstarch
1 tablespoon Lemon juice
1 teaspoon Vanilla extract
1 large Egg
1 tablespoon Turbinado sugar
Instructions
- Prepare the Pie Crust: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Form into discs and refrigerate for 30 minutes
- Make the Strawberry Filling: Hull and quarter strawberries. Combine with sugar, cornstarch, lemon juice, and vanilla extract. Toss until coated and set aside
- Roll Out the Dough: Preheat oven to 375°F. Lightly grease a muffin tin. Roll out one disc of dough and cut out circles to line the muffin cups
- Add the Filling: Fill each pastry-lined muffin cup with the strawberry mixture
- Create Top Crusts: Roll out the second disc and cut out circles for top crusts or use decorative cutters. Place on top of the filling
- Seal and Finish: Crimp the edges and brush with egg wash. Sprinkle with turbinado sugar
- Bake the Pies: Bake for 30-35 minutes until golden brown and filling is bubbly
- Cool Completely: Allow to cool in the tin for 10-15 minutes before transferring to a wire rack
Notes
Keep butter cold for a flaky crust.
Do not overmix the dough.
Chill the dough multiple times to prevent shrinking.
Find it online: https://onthatplate.com/mini-strawberry-pies/