Mini Strawberry Pies

I really enjoy pie.

In fact, of all the sweets I know of: (brownies, cupcakes, donuts, candy…) I like pie the most.

It’s just so damn good.

I haven’t met a pie I didn’t like. They’re all seriously amazing. It’s like pies can do no wrong.

Chocolate, for example, isn’t my favorite flavor for anything, really. But throw some chocolate pudding into a graham cracker shell and suddenly you’ve discovered the capital of Flavortown.

Coconut cream pie? Yes, please.

Lemon meringue? YUM. Blueberry? Wonderful.

Apple, French apple, Dutch apple, and whatever other ethnicity puts themselves before “apple”-pie… all amazing.

Even pumpkin pie, which I previously had a distaste for, I now enjoy. There’s a lot to do with the whipped cream involved in the pumpkin pie that makes me like it more, but here’s a quick secret: if you’re making homemade pumpkin pie and add a couple tablespoons of caramel sauce on the bottom of the pie crust, it’s amazing. I mean, pumpkin pie becomes PUMPKIN FREAKIN’ PIE.

Legit, I know.

That’s why I’m here. To remind you of new ways to spruce up your pies. And to convince you to make this one.

You all already know about my fascination with miniature things… dogs, cars, skirts, desserts. And now I have publicly professed my love for pie.

So um, I guess I should now have a post about mini pies.

Oh good, I do.

And boy, are they scrumptious.

Most of you probably won’t know, but today (May 9) is my mom’s birthday. And like me, she has a serious soft spot for some strawberry pie.

But when you are the mother of a food blogging/bake-crazy fanatical daughter like she is, life can be pretty rough.

Tasting things constantly, eating a surplus of sweets … and having said daughter go completely overboard in making treats for said birthday.

Really, it got a little out of hand. But I couldn’t resist.

And I knew that, despite the multitude of desserts she’d consume on this day and this past Mother’s Day weekend, it was only necessary I made some mini strawberry pies to add to the menu.

I know, I am super duper nice to waistlines and the numbers on the scale. But forrealz, it was Mother’s Day weekend. I had to make everyone fat.

Thus, these pies were created.

I got the original concept from the awesome Jenny over at the blog rainy day gal. Her version of mini strawberry pies looked pretty ridiculously scrumptious, so I had to make some for myself. However, given that I had little time to prepare these AND like to take the semi-homemade approach whenever possible, I tweaked my recipe to make it a little easier (read: way lazier). But if you want to see some spectacular pictures of some delicious pies (and the original recipe), I strongly suggest checking it out here. Thanks, Jenny!

Get that whipped cream nice and chilly and make some of these for yourself. Everyone loves miniature things, especially when they’re edible.

Mini Strawberry Pies

1 package pie crusts, at room temperature
1 can strawberry pie filling
1/2 T flour

1. Preheat oven to 425 degrees F. Lightly grease 8 slots in a muffin pan and set aside.
2. On a well-floured surface, gently stretch out one sheet of the pie crusts. Using a 3-inch cookie cutter (or using a coffee mug’s opening, like I did) cut out 8 circles. Careful not to tear the dough, lightly press the circles of dough into each of the muffin cavities, pressing up the sides of the muffin pan. If dough tears, use remaining scraps of dough to patch holes.
3. In a medium bowl, mix together strawberry pie filling and flour. Using a small cereal spoon, spoon filling evenly into each of the muffin cups. It’s okay if the filling goes slightly above the dough line; make it full!
4. Carefully unroll the other sheet of dough. Using a pizza cutter or sharp knife, cut strips of dough into approximate 2″ strips. Layer the strips three by three; three horizontally across the tops of the filling, and three vertically, so they overlap like a lattice pattern. If desired, brush lightly with a beaten egg white and sprinkle with sugar.
5. Bake, approximately 11-15 minutes or until crust is lightly golden brown and cooked through. Let cool at least an hour before serving (sorry!) If you don’t wait, the crust could be too warm still and break, giving you a red, gooey mess (no fun). Top with whipped cream and fresh berries, if desired.

These pies were delightful little concoctions that my mother loved. But I only suspect because they were damn adorable. Thankfully they tasted just as good as they looked 🙂


xo, Hayley

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