These cute little pies are filled with sweet, fresh strawberries tucked into a flaky, golden crust. They’re bright, simple, and full of classic strawberry flavor in every bite.
Ingredients List
Pie crust, strawberries, sugar, corn starch
Servings: 12
Prep time: 15 minutes
Cook Time: 35 minutes
You will need the following items to make this recipe:
Cutting board, knife, small bowl, spoon, mason jar lid, cupcake tin
Ingredients
● 2 pack refrigerated pie crusts, room temperature
● ¾ lb fresh strawberries, diced
● 2 tbsp sugar
● 1 tbsp corn starch
Directions
Preheat the oven to 400 degrees. Grease a cupcake tin.
Cut the stems off the strawberries, then dice them into small pieces.
In a small bowl, mix together the diced strawberries, sugar and corn starch. Set aside.
Unroll the pie crusts and use a mason jar lid or circle cookie cutter to cut our circles in the pie crust.
Place each circle into one of the cupcake tin cavities.
Add a heaping spoon ful of strawberry mixture into each mini pie crust.
Transfer to the oven and bake for 35 minutes.
Allow pies to cool a bit before removing from the tins.
Top with whipped cream to serve if desired.
Mini Strawberry Pies
These cute little pies are filled with sweet, fresh strawberries tucked into a flaky, golden crust.
They’re bright, simple, and full of classic strawberry flavor in every bite.
Ingredients
- 2 pack refrigerated pie crusts, room temperature
- ¾ lb fresh strawberries, diced
- 2 tbsp sugar
- 1 tbsp corn starch
Instructions
1. Preheat the oven to 400 degrees. Grease a cupcake tin.
2. Cut the stems off the strawberries, then dice them into small pieces.
3. In a small bowl, mix together the diced strawberries, sugar and corn starch. Set aside.
4. Unroll the pie crusts and use a mason jar lid or circle cookie cutter to cut our circles in the pie crust.
5. Place each circle into one of the cupcake tin cavities.
6. Add a heaping spoon ful of strawberry mixture into each mini pie crust.
7. Transfer to the oven and bake for 35 minutes.
8. Allow pies to cool a bit before removing from the tins.
9. Top with whipped cream to serve if desired.
Notes
You will need the following items to make this recipe:
Cutting board, knife, small bowl, spoon, mason jar lid, cupcake tin
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 1058Total Fat: 58gSaturated Fat: 19gUnsaturated Fat: 39gSodium: 954mgCarbohydrates: 120gFiber: 7gSugar: 12gProtein: 14g
Note that I am not a certified nutritionist or registered dietitian. Any nutritional information on mybudgetrecipes.com is calculated automatically and should only be used as a general guideline.
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.