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Mini Strawberry Pie Recipe

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Ingredients

  • 5 cups strawberries (hulled and halved)
  • 1/2 cup granulated sugar
  • 1 tablespoon corn starch
  • 2 teaspoons fresh lemon juice
  • 2 pie crusts (dough)
  • 3/4 cup flour
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon apple pie spice
  • 6 tablespoons butter cubed

Details

Preparation

Step 1

Preheat oven to 350 degrees. Toss strawberries in sugar and let sit for at least 30 minutes. Meanwhile, prepare the crumble top in a medium bowl by whisking together flour, brown sugar and apple pie spice. Add butter and use fingers to clump it together into a crumble topping. Set aside. Place pie crust on a floured surface and cut out circles that are slightly bigger than the circumference of your muffin tins. Place the cut dough circles (one by one) into the muffin tins. Press them down so there are no air bubbles and push up the sides to form a cup. Two packages of pie dough should make 12 dough cups. When finished, strain the strawberries to let liquid drain off. This is an important step in making sure your pies aren’t soupy. Transfer back to the bowl and mix in lemon juice and cornstarch. Spoon strawberries into cups and crumble topping over each cup. Things should be overflowing. Bake in the oven for 40 minutes to an hour or until brown and bubbly. (When you first remove the muffin tin from the oven it will look messy but they come out looking great.) Let them cool completely and then take a thin butter knife and cut around the edges to loosen. Carefully remove pies and serve with ice cream or a dollop of whipped cream. Makes 12 mini pies.


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