These mini strawberry pies are a beautiful and delicious dessert that is perfect for summer gatherings, holidays, or any time you want a simple treat made with fresh strawberries.
These individual pies are filled with sweet, juicy strawberries and topped with whipped cream. 
The mini 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)
INSTRUCTIONS:
Prepare the strawberries
Wash and hull the strawberries, slice into quarters. Place them on paper towels to drain after washing.
Make the glaze
Combine the sugar, cornstarch, strawberry gelation, and water in a medium size saucepan. Cook over a medium heat, whisking 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.
These pans are available at kitchen stores, and several options on Amazon.
Bake the pie crusts in tart pans, or mini pie pans. Cool prior to filling.
Fill the pies
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.
Why You’ll Love Mini Strawberry Pies
- They are so beautiful and delicious.
- It is a great way to use fresh strawberries.
- They are the perfect size to serve at dinners where there are a variety of other desserts. They are also neater than after cutting into a large pie.
Recipe Tips and Variations
- Use homemade or store bought pie crust
- Make with fresh strawberries
- Easy to prepare with simple ingredients
- Do not use frozen strawberries as they tend to make the pies too soggy.
- Bake crusts a day ahead if desired
How to Store Mini Strawberry Pies
Cover the pie with Cling Wrap or another plastic wrap and keep in the refrigerator up to 2 days.
Best enjoyed the day they are assembled.
Frequently Asked Questions
Can I make these pies ahead of time?
It’s best to serve the same day that the pie is assembled. You can still save a little bit of time. Prepare the crust 1- 2 days in advance
More Strawberry Recipes To Try
Strawberry Mascarpone Pretzel Salad in a Jar
Strawberry Crepes with Pastry Cream and Fresh Strawberries
This recipe was reviewed with no changes made 4/26/26.
MINI STRAWBERRY PIES
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
Notes
