Mini Strawberry Pies

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These adorable mini pies burst with juicy, honey-glazed strawberries. Buttery pie crust and sprinkle of turbinado sugar make these pies an epitome of texture!

Why you’ll love this recipe:

I saw these strawberry mini pies recipe on Giada’s Food Network show many years ago. And I was immediately sold on the idea!! How can I not, right?

  • These adorable mini pies are bursting with juicy, honey-glazed strawberries.
  • And the contrast of buttery crust in every bite just sounds irresistible!!
  • Mini pies are super fun to serve at the parties!
Mini strawberry pies on a white surface with decorative strawberries on the side.

What you’ll need to make this recipe:


This strawberry pie recipe is super easy and requires simple ingredients.

  • Pie crust – You can definitely use store-bought pie dough, that’s what Giada used. But you know me, I don’t cheat on my homemade pie dough. It’s the best thing ever!!
  • Tapioca starch – One thing I learned from Giada’s show is that cornstarch mixed with citrus juice tends to make the mixture a bit grainy. Hmm, who knew! That’s why Giada suggested using arrowroot starch, but I didn’t have any, so I subbed tapioca starch for it. It worked perfectly.
  • Turbinado sugar – It adds a nice texture to the crust, but it’s totally optional!


There’re a few tools you’ll need to make this recipe.

  • Muffin pan – I use this 24-cup mini muffin pan. If you need to use regular muffin pan, you’ll need to cut bigger circles and make fewer pies.
  • Cookie cutter – This’s my one and only round cookie cutter set, which comes in handy all the time! I use 3-inch and 2-inch circle cutters for this recipe.
  • Pastry brush is another handy tool for brushing on egg wash on the pastries. I prefer this silicone brush over wooden ones, where you find bristle everywhere.

How to make these mini pies:

  1. Mix chopped strawberries with honey, lemon juice and tapioca starch.
  2. Roll pie dough into a thin circle. Then cut out 20 3-inch circles and 20 2-inch circles.
  3. Line muffin cups with bigger pie dough circles, fill with strawberry mixture and then top with smaller dough circles. Press the edge with a fork.
  4. Brush on egg wash, sprinkle some turbinado sugar and make a small slit on top.
  5. Bake for about 15 minutes, or until the pies are nice and golden.
A collage of step by step photos of making strawberry mini pies.

It might look like it’s a tedious process to make these mini pies, but I promise, it’s not. I made these during short nap times, so anyone can do it!

Serve these strawberry pies with tangy yogurt whipped cream for an unforgettable summer dessert!

A single mini strawberry pie topped with yogurt cream on top

Storing tips:

Store these mini pies in a fridge, in an air-tight container, for up to 3 days.

Mini strawberry pies on a white surface with a honey dipper.

These would be perfect for all the upcoming summer get-togethers! Memorial Day, 4th of July, and everything in between.

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Mini Strawberry Pies

These adorable mini pies burst with juicy, honey-glazed strawberries. Buttery pie crust and sprinkle of turbinado sugar make these pies an epitome of texture!
Prep: 40 minutes
Cook: 18 minutes
Total: 1 hour
Servings: 20 mini pies


  • 10-12 medium fresh strawberries chopped into small pieces
  • 2 tablespoons raw honey
  • ½ tablespoon fresh lemon juice
  • ½ tablespoon tapioca starch Note 1
  • 2 9-inch pie crusts Note 2
  • 1 egg beaten
  • 2 tablespoons Turbinado sugar optional


  • Preheat the oven to 375°F (190°C). Spray mini muffin pan with a cooking spray.
  • In a small bowl, combine chopped strawberries, honey, lemon juice and tapioca starch.
  • On a lightly floured surface, roll out the pie dough into 1/8-inch thin disk. (If you're using store-bought pie crust, then simply roll it out.) Using 3-inch cookie round cutter, cut out 20 circles. Gather the scraps and roll out a thin disk. Now, using 2-inch round cookie cutter, cut out 20 circles.
  • Mold 3-inch pie crusts into mini muffin cups. Fill each pie with 1 teaspoon of strawberries.
  • Brush on beaten egg around the pie crust edges and place 2-inch pie circles.
  • Using a fork, press the edges of the pie together. And brush the tops of each pie with beaten egg.
  • Make a small slit on each pie and sprinkle some turbinado sugar, if desired.
  • Bake for 15-18 minutes, or until golden brown.
  • Cool the pies in the pan for about 30 minutes. Then remove from pan and serve with whipped cream on the side.

Tips & Notes

Note 1: It’s best to use tapioca or arrowroot starch for this recipe, as cornstarch could make the filling a bit grainy.
Note 2: You can definitely use store-bought pie dough, but I used my all-butter pie dough. Pie dough can made in advance.
Refrigerate these mini pies, covered, for up to 3 days. These pies don’t freeze well.


Servings: 1 mini pie
Calories: 95kcal
Carbohydrates: 12g
Protein: 1g
Fat: 5g
Sugar: 3g
Sodium: 73mg
Course: Dessert
Cuisine: American

Hi, I’m Shinee!

Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

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  1. How cute are those? And they look absolutely scrumptious too! They’re going to be perfect for summer parties!

  2. These pastries are lovely! The sound of honey/lemon/raspberry sounds amazing and these look great 🙂