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!
Table of Contents
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!
What you’ll need to make this recipe:
Ingredients:
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!
Tools:
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:
- Mix chopped strawberries with honey, lemon juice and tapioca starch.
- Roll pie dough into a thin circle. Then cut out 20 3-inch circles and 20 2-inch circles.
- 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.
- Brush on egg wash, sprinkle some turbinado sugar and make a small slit on top.
- Bake for about 15 minutes, or until the pies are nice and golden.
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!
Storing tips:
Store these mini pies in a fridge, in an air-tight container, for up to 3 days.
These would be perfect for all the upcoming summer get-togethers! Memorial Day, 4th of July, and everything in between.
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
Ingredients
- 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
Helpful Equipments:
Note: I test all my recipes with both measurements for the most precise and accurate result!
Instructions
- 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.
STORING TIPS:
Refrigerate these mini pies, covered, for up to 3 days. These pies don’t freeze well.
Refrigerate these mini pies, covered, for up to 3 days. These pies don’t freeze well.
Nutrition Facts:
Serving: 1mini pie Calories: 95kcal (5%) Carbohydrates: 12g (4%) Protein: 1g (2%) Fat: 5g (8%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 1g Cholesterol: 8mg (3%) Sodium: 73mg (3%) Potassium: 31mg (1%) Fiber: 1g (4%) Sugar: 3g (3%) Vitamin A: 13IU Vitamin C: 4mg (5%) Calcium: 6mg (1%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
Kristen @ A Mind Full Mom says
These sound perfect. I am loving that yogurt cream!
Shinee says
Oooh, that yogurt cream is amazing. I’m obsessed with it. 🙂 Thanks, Kristen.
Michelle | A Dish of Daily Life says
How cute are those? And they look absolutely scrumptious too! They’re going to be perfect for summer parties!
Shinee says
Thanks, Michelle! They’re the cutest!
Medha says
These pastries are lovely! The sound of honey/lemon/raspberry sounds amazing and these look great 🙂
Shinee says
Thanks, Medha!