These mini strawberry pies are beautiful, delicious, and the perfect summer dessert.
Fresh mini strawberry pies with whipped cream was one of the desserts I made a few times last month. I usually make the 9-inch size pie, but I made these mini ones for a special dessert one evening.
These beautiful pies can be served when you need an individual dessert with any dinner. They are also perfect to serve at a 4th of July gathering. Some people prefer a smaller pie like these, instead of a large slice.
These mini pies can be made with a purchased pie crust or a homemade one. I used a recipe from one of my blogger friends, and it is so easy. All Butter Flaky Pie Crust by Modern Honey.
HOW TO MAKE MINI STRAWBERRY PIES:
INGREDIENTS:
fresh strawberries
sugar
cornstarch
strawberry gelatin
9 inch pie crust (refrigerated or homemade)
whipped topping (from a can or homemade)
Clean the strawberries, and slice them into quarters. I place them on paper towels to drain after washing.
Prepare the glaze by combining the sugar, cornstarch, strawberry gelation, and water in a medium size saucepan. Whisk together constantly, until the mixture comes to a gentle boil.
Remove from the heat, and allow to cool. It will thicken as it cools.
Prepare a 9 or 10 inch pie crust. Using a 4-inch round cutter, cut 6 circles out of the dough. I used the outside ring of my mini tart pans.
Bake the pie crusts in tart pans, or mini pie pans. Cool prior to filling.
Divide the strawberries evenly between the baked pie shells.
Spoon the glaze over the strawberries. Chill the pies until ready to serve.
Prepare the homemade whipped topping or use a refrigerated one. Add to top of the pies when ready to serve.
In addition to making these mini strawberry pies, I used some fresh strawberries in these recipes:
Strawberry Mascarpone Pretzel Salad in a Jar
Strawberry Crepes with Pastry Cream and Fresh Strawberries
Ingredients
- 2-3 cups fresh strawberries
- 1 9-inch pie crust (Pillsbury refrigerated, or homemade)
- 2 Tablespoons flour to sprinkle to roll out pie crust
- 1 cup sugar
- 3 Tablespoons cornstarch
- 1/4 cup strawberry gelatin mix (Jello)
- 1 cup water
- whipped topping, homemade or Reddi-Whip
- (2 cups heavy whipping cream & 1/2 cup powdered sugar for homemade)
Instructions
- Wash the strawberries. Cut off tops and cut in quarters. Set aside to drain on paper towel.
- Prepare homemade whipped cream if using this. (In a large mixing bowl, beat the heavy whipping cream and powdered sugar together until soft peaks form) Refrigerate.
- In a medium sized saucepan, whisk together the sugar, cornstarch, and jello mix. Stir in the water and cook over a medium heat. Whisk or stir constantly until mixture comes to a low boil. Remove from the heat to cool. Whisk occasionally as it cools. {will thicken as it cools}
- Roll out the pie crust to about a 10 inch circle on a lightly floured surface. Using a round, 4-inch cutter, cut out 6 circles. Press each circle into a fluted mini tart pan or mini pie pan. Prick the crusts with a fork to keep them from puffing up. Place in refrigerator to chill about 20 minutes.
- Preheat oven to 400 degrees F.
- Place the pie pans on a large baking sheet. Bake about 12-15 minutes, or until crust is light golden brown. Remove from oven and allow to cool.
- Evenly divide the strawberries between the cooled crusts. Spoon the glaze over the strawberries. Chill in refrigerator about 2 hours.
- To serve, remove sides of mini tart pan (if using this pan), and place on serving dish. Top with whipped cream.
- Makes 6 mini pies
