Tuesday, October 16, 2012

Mini Strawberry Pies

Before I even begin to share this recipe, I have to send a great big "Thank you" to the amazing Rachael, from Adventures in Wunderland, for posting her recipe for Muffin Tin Apple Pies!  Without it, I would not have been inspired to whip up a batch of these tasty little treats.  As soon as I saw her Facebook post I immediately went to my kitchen to check out how many apples I had available.  Just one....ONE...which is almost completely unheard of in my house.  We almost always have an overabundance of apples.  Before I got too discouraged, I decided to rummage through the refrigerator and see what else I could come up with.  That's when I found the strawberries...and, I wouldn't be exaggerating if I said they were on their last leg.  Perfect for pie, right?!  So, I tweaked Rachael's Muffin Tin Apple Pie recipe and made Mini Strawberry Pies instead.  You really can't go wrong with either of these delicious morsels, so make sure to take a peek at Rachael's recipe and leave a comment letting her know Creative Travel Mugs sent you!  She'll love it. ;-)


1 Quart of Fresh Strawberries
1 box Pillsbury Refrigerated Pie Dough
3/4 Cup of Sugar
3 Tbs of Cornstarch (I used Rice Flour)
3/4 Cup of Water
Whip Cream (Optional)


Preheat oven to 450 degrees.

Mini Pie Crusts:
Unroll one of the refrigerated pie doughs on a floured surface.  Using a biscuit cutter (or cup) with a 4-5 inch diameter, cut circles into the dough.  Place each circle into muffin tins and then prick multiple times with a fork to prevent bubbling.  Bake for 10 minutes or until golden brown.  Remove from oven and cool.

Wash and slice the strawberries.  Fill each cooled mini pie crust with the sliced strawberries. (Note: not all the strawberries slices will fit into the cups.)

Put the remaining strawberries into a saucepan, mash them up and mix in the sugar. Place saucepan over medium heat and bring to a boil, stirring frequently.

In a separate small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Spoon mixture over berries in pastry shell. Chill about 1 hour before serving. 

Serve each mini strawberry pie with a dollop of whipped cream or a sprinkle of powder sugar. (optional)

Now tell us, in the comment section below, what kind of beverage you think would pair perfectly with this mouth watering dessert, then go and  ENJOY!!