Mini Strawberry Pies Recipes

MINI STRAWBERRY PIES

Steps:

• Place 1 cup of chopped strawberries in a food processor or blender.
• Add the sugar, cornstarch, lemon juice and food coloring (if using). Process until smooth and strawberries resemble a puree.
• Pour the strawberry mixture into a medium-sized saucepan. On medium or medium-low heat, slowly bring the mixture to a boil, stirring frequently making sure not to burn the bottom.
• Let boil until thickened, approximately 1 to 2 minutes. Don't over-boil, as cornstarch will become thin again if boiled for too long or at too high a temperature.
• Take pan off heat and allow the mixture to cool for 2 to 3 minutes. Pour thickened puree over the remaining 1 ½ cups chopped strawberries and gently stir until completely incorporated.
• Scoop mixture equally into mini graham cracker crusts, smoothing the top until mixture reaches the edges of each pie.
• Let cool and set up in the refrigerator, 1 to 2 hours.
• Scoop or pipe whipped cream on top of each pie and garnish with mint leaves, optional.

MINI STRAWBERRY PIES

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
• On a lightly floured surface, roll out each sheet of puff pastry to flatten slightly and lengthen to be about 10-by-12-inches. By hand, cut 5 strawberry shapes with a paring knife from each sheet. They should be about 3 1/2 inches at the widest (top portion), and about 3 inches long. Reserve the scrap pieces of dough off to the side.
• Transfer the dough to the prepared baking sheets. Poke holes in the center portion of the dough with a fork (don't dock the outer 1/2 inch all the way around).
• In a medium bowl, stir the sugar, cornstarch and nutmeg together to combine. Add the strawberries, and toss well until they are evenly coated.
• Arrange the strawberries in the center portion of the dough, overlapping to fit as many as you comfortably can while keeping them in an even, fairly flat layer. Leave the outer 1/2 inch of dough around the outside edge uncovered.
• In a small bowl, whisk the egg and water to combine. Use the tip of a paring knife to cut pieces from the remaining scrap dough to emulate the tops of the strawberries. Don't worry if they're all different-so are real strawberries! Use a small amount of the egg wash to attach the stems to the top portion of each pastry, overlapping a portion of the strawberries.
• Brush the egg wash on all of the exposed crust and garnish generously with sparkling or sanding sugar.
• Bake until the strawberries are tender and the crust is deeply golden brown, 13 to 15 minutes. Cool at least 10 minutes before serving.

MINI STRAWBERRY HAND PIES

Steps:

• Bring pie crust to room temperature. Place strawberries in a bowl and sprinkle with sugar. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Roll out pie crust. Use a 4-inch pastry cutter to cut out 6 rounds.
• Divide strawberries equally amongst the 6 rounds. Wet fingers with water and run them along the edges of each round. Fold rounds in half and press edges together using the tines of a fork until sealed. Transfer to the prepared baking sheet. Brush with beaten egg and cut a small slit in each pie.
• Bake in the preheated oven until lightly browned, 20 to 25 minutes.