Description
These Mini Strawberry Pies are filled with sweet, fresh strawberries coated lightly with sugar and cornstarch, then baked inside a golden pie crust until bubbly and warm.
Ingredients
Scale
- 2 packs refrigerated pie crusts (room temperature)
- ¾ lb fresh strawberries (diced)
- 2 tbsp sugar
- 1 tbsp corn starch
Instructions
- Preheat your oven to 400°F. Grease a cupcake tin.
- Cut the stems off the strawberries and dice them into small pieces.
- In a small bowl, mix the strawberries with the sugar and corn starch. Set aside.
- Unroll the pie crusts. Use a mason jar lid or round cookie cutter to cut out circles.
- Press each crust circle gently into the cupcake tin openings.
- Add a heaping spoonful of the strawberry mixture to each mini pie crust. Bake for 35 minutes, or until the crust is golden.
- Let the pies cool a bit before removing them from the tin. Add whipped cream on top if you’d like.
Notes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 130
- Sugar: 5g
- Sodium: 0mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Mini Strawberry Pies