Mini Strawberry Pies
Mini Strawberry Pies ~ just 5 ingredients to delicious, simple, bite size pies loaded with fresh sweet strawberries in a flaky crust.
If you like strawberry pie, you’re in for a treat. My husband said these Mini Strawberry Pies took him back to the ones his aunt used to bring him as a special treat from Sanders where she worked when he was a little boy. They remind me of the mile high strawberry pie at Elias Brothers Big Boy’s, one of our favorite restaurants when our girls were small.
We spent a lot of Friday evenings in those vinyl booths scanning the menu only to order the same thing each time. It was a great way to wind down the week but the girls’ favorite part was after dinner when we’d head across the street to K-Mart so they could choose a new outfit for their Barbie (who already had an enviable wardrobe).
Maybe you’ll find some nostalgia in these pies, too. There are just 5 ingredients to make them and if you want to top them with whipped cream (they’re good either way), a total of 6. They couldn’t be any simpler to make and if you’re like me, you’ll agree everything better in a mini version.
I’ve been on kind of a pie craze lately. Couldn’t help myself with the buy one, get one free pie crust sale at the grocery store and when I reached the produce section, I could actually smell the fresh Florida strawberries before I saw them so these pies were a must-make.
Mini Strawberry Pies are a smaller version of a full size pie in a simple, bite size dessert. They’re loaded with glazed sweet strawberries in a flaky crust and topped with whipped cream and are great anytime. Keep them in mind for Easter and summer holiday get-togethers, because you can make them ahead of time freeing you up for the 101 other things you need to do when you entertain.
I searched my kitchen for round cookie cutters, but could only find dinosaur and heart shaped ones so I used a plastic cup with about a 3” diameter base which fit perfectly into a mini muffin tin.
Mini Strawberry Pies Ingredients:
- 4 cups fresh strawberries chopped
- 1 cup water
- 3/4 cup sugar
- 3 ounce box strawberry jello gelatin
- 3 tablespoons cornstarch
- premade pie crust containing two crusts
- Whipped topping (optional)
*mini muffin tin
Instructions:
Preheat the oven to 375° then grease the mini muffin tin.
Using a cookie cutter or plastic cup, cut the dough into 3” diameter circles. You should get 10-12 circles out of each roll of pie crust.
Gently press the circles into the greased muffin tins and bake 12-15 minutes or until they’re a light golden brown then remove the tin from the oven and let the shells cool.
In a medium saucepan, bring the water, sugar and cornstarch to a boil. Cook 3-5 minutes or until it thickens stirring consistently so there aren’t any lumps.
Fold in the entire package of Jello and cook 1 more minute then remove the saucepan from the heat and let it cool.
While the glaze is cooling, wash, hull and chop the strawberries. I like mine chopped into bite size pieces because the shells are tiny, but if you prefer slices, that’s fine too.
Once the glaze is about room temp, fold in the chopped strawberries and divide it between the crusts then refrigerate the pies in the muffin tins until the glaze sets.
Once they’re set, you can transfer the pies to a covered storage container and refrigerate. Right before serving give them a little blast of homemade or store bought whipped topping. Easy as pie, right?
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Enjoy!
Mini Strawberry Pies
Ingredients
- 4 cups fresh strawberries chopped
- 1 cup water
- 3/4 cup sugar
- 3 ounce box strawberry Jello gelatin
- 3 tablespoons cornstarch
- premade pie crust containing two crusts
- Whipped topping optional
- *mini muffin tin*
Instructions
- Preheat the oven to 375 then grease the mini muffin tin.
- Using a cookie cutter or plastic cup, cut the dough into 3” diameter circles. You should get 10-12 circles out of each roll of pie crust.
- Gently press the circles into the greased muffin tins and bake 12-15 minutes or until they’re a light golden brown then remove the tin from the oven and let the shells cool.
- In a medium saucepan, bring the water, sugar and cornstarch to a boil. Cook 3-5 minutes or until it thickens stirring consistently so there aren’t any lumps.
- Fold in the jello and cook 1 more minute then remove the saucepan from the heat and let it cool completely.
- Wash, hull and chop the strawberries.
- Once the glaze cools, fold in the chopped strawberries and divide it between the crusts then refrigerate the pies in the muffin tins until the glaze sets.
- Once the glaze is set, transfer to a covered storage container and refrigerate. Top with whipped cream just before serving.
Comments
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Ray
March 5, 2018
Never met a pie I didn’t like. These little strawberry pies are a treat.
Bernie
March 7, 2018
Thanks Ray! We made ’em vanish pretty quickly 🙂
Bonnie
June 14, 2019
I made these for the Ladies Auxiliary, a nice summer time treat. I’m sure they will enjoy them.
Bernie
June 18, 2019
Hi Bonnie – thanks for stopping by. I’m so glad you tried this recipe. I hope your Ladies Auxiliary enjoyed them. They’re perfect with the fresh berries we’re getting right now. Enjoy the day.