Can I Use Frozen Strawberries In These Pies?

For best results, I recommend fresh strawberries however; frozen strawberries can be used. Make sure you thaw and drain them well before making your strawberry mixture. I suggest bumping up the cornstarch by a teaspoon or two to help thicken the extra juice from the frozen berries.

Can I Use Other Fruits?

Yes, blueberries, mixed berries, or peaches would be great!

Can I Make A Full-Size Pie With This Recipe?

Yes, I recommend doubling the amount of strawberries, sugar, and cornstarch. Bake at 425 F. for 35 to 40 minutes. If your crust is getting too brown, cover it loosely with a foil tent.

How To Keep Your Pie Crust From Getting Soggy.

I recommend blind baking the pie crusts for 5 to 7 minutes before adding the fruit filling.

How Do I Store These Mini Strawberry Pies?

Store the pies at room temperature, covered in plastic wrap, for up to 2 days or in the refrigerator for up to 5 days.

Can These Pies Be Frozen?

Yes, they freeze great! Once the pies are completely cooled, place them in a single layer on a baking sheet in the freezer. Once they have frozen, you can transfer them to a freezer bag or airtight container for up to three months. This way, the pies won't stick together and you can eat them one at a time. To serve, thaw them overnight in the fridge or for an hour or two on the counter. Warm in the microwave or cover with foil and bake at 325 until heated. (How amazing would these be with a scoop of ice cream!)

Mini Baked Strawberry Pies for Valentines Day

Description

Each of these Mini Baked Strawberry Pies is a delightful burst of strawberry goodness in every little bite!

Ingredients

Scale

12 oz strawberries
2 tbsp cornstarch
2 to 4 tablespoons of sugar (or whatever amount is needed based on the sweetness of your strawberries)
squeeze lemon juice
1 pie crust
1 egg, beaten (optional – for glaze)

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Instructions

Preheat oven to 350 degrees. Grease a mini muffin tin.
Chop strawberries and in a large bowl, mix strawberries, cornstarch, sugar and lemon.
Roll out pie dough and cut 12 (ish) circles (2.5 inches in diameter.) You may need to re-roll the dough to get enough circles.
Press circles into muffin tin and prebake pie crusts for 5 to 7 minutes.
While crusts are pre-baking, re-roll dough and cut out pie toppers (circles, hearts, strips, etc…)
Remove muffin tin from oven and spoon strawberry filling into crusts, being careful to not spoon in too much of the juice as it will make you pie crusts soggy on the bottom.
Top strawberries with pie toppers and brush with optional beaten egg.
Bake mini pies for an additional 15 minutes or until the pie toppers begin to turn golden.
Remove from oven and allow pies to cool for 10 minutes. Use a knife to loosen pies from tin and transfer to a wire rack to finish cooling
Serve mini strawberry pies with whipped cream and any leftover strawberries.