Mini Strawberry Pies

Original Post:

Prep Time: 40

Cook Time: 18

Total Time: 1

Servings: mini pies

Calories: 95kcal

Author: Shinee

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!

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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:

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.

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.

Nutrition

Servings: 1 mini pie

Calories: 95kcal

Carbohydrates: 12g

Protein: 1g

Fat: 5g

Sugar: 3g

Sodium: 73mg