Mini Strawberry Pies
Mini strawberry pies are individual desserts filled with fresh strawberries, lemon, and a golden crust. Simple, sweet, and perfect for any occasion.
Servings: 6 mini pies
Equipment
- Muffin Pan Large
- Round Cookie Cutter 4-Inch
- Citrus Zester or Microplane
Ingredients
- 14 Ounces pie crusts store-bought is fine
- 2 Cups strawberries fresh, chopped
- ¼ Cup brown sugar lightly packed
- 2 Tablespoons cornstarch
- 2 Teaspoons lemon zest
- 1 Teaspoon lemon juice
- 1 egg beaten
- 1 to 2 Tablespoons water
- cooking spray for greasing
Instructions
- Preheat the oven to 375°F and lightly grease a large muffin pan with cooking spray.
- Roll out pie crusts and cut into circles large enough to line the muffin cups. I used a 4-inch cookie cutter and rolled it out slightly.
- Press crusts into each cup and chill while preparing the filling.
- In a bowl, stir strawberries with brown sugar, cornstarch, lemon zest, and lemon juice.
- Spoon filling evenly into prepared crusts.
- Cut remaining dough into small shapes or strips and place over each pie.
- Whisk together egg and water to create an egg wash, and brush the crust with this mixture.
- Bake for 20 to 23 minutes or until crusts are golden and filling is bubbly.
- Cool completely in the pan before carefully removing.
Notes
Dry fruit thoroughly: Ensures the filling isn’t too runny.
Trim dough carefully: Keeps the pies neat and prevents over-browning.
Cool completely: Helps establish a firm filling before serving.
Trim dough carefully: Keeps the pies neat and prevents over-browning.
Cool completely: Helps establish a firm filling before serving.
Nutrition
Calories: 374kcal | Carbohydrates: 47g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 284mg | Potassium: 162mg | Fiber: 3g | Sugar: 11g | Vitamin A: 46IU | Vitamin C: 29mg | Calcium: 33mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
