Last week, the kids and I went with my sister and their cousins to the strawberry patch. We picked several pounds of strawberries, so we first made strawberry jam and strawberry balsamic jam. Even after making the jam (and a lot of snacking on the fresh berries), we still had strawberries left over. With the leftover strawberries, we made these Mini Strawberry Pies in muffin tins.
My family made quick work of these tasty little goodies. They didn’t sit on the counter for very long, at all! They would also be perfect for a party because they are individual size and you don’t need a fork to enjoy them. To mine a little extra sparkle (and, who can’t use a little sparkle?!), I simply dusted them with gold sanding sugar.
Mini Strawberry Pies (adapted from the Food Network)
- 2 sheets roll out pie crusts or homemade dough recipe of your choice
- 4 cups of strawberries, washed and hulled
- 1/3 cup sugar
- 2 1/2 tbsp. cornstarch
- 4 tbsp. butter
- Cooking spray
- Sanding sugar (optional)
Preheat oven to 400 degrees. Mix together strawberries, sugar, and cornstarch. Let sit.
Roll out pie crusts on a lightly floured surface. Cut out twelve 4 inch circles using a round cookie cutter or running a knife around the edge of a 4 inch cup. Spray 12 muffin tin cavities with cooking spray. Place dough into each muffin tin cavity. Use leftover dough to cut out heart, or other shape, to place on top of pies.
Pour strawberry filling into each muffin tin cavity, dividing equally between the 12 cavities. Melt 2 tablespoons butter. Top filling with a small pats of remaining, non-melted, butter. Place dough heart shape on top of fruit filling. Brush with melted butter. Sprinkle with sanding sugar, if desired.
Bake for 25 minutes. Reduce heat to 350 degrees, bake for 5-10 additional minutes. Remove from oven. Let cool about 10 minutes. Run knife around the edge of the pies. Let cool for another 10 minutes. Remove from muffin tin.