Go-to, super simple pie recipe that tastes like summer: Mini Strawberry Pies! Buttery homemade pie crust, sweet strawberry jam, and lots of (optional) sprinkles. These rustic pies are easy and fun to make and eat!
POP TART INSPIRATION
I had the ideas for this mini pie recipe while making Chocolate Pop Tarts. Rather than throwing away my scraps of dough, I made a few mini pies. They turned out so well, I wanted to make a whole batch of them!
Since it’s summer, I wanted in-season strawberries as the flavor. These homemade pies are basically a mini version of my Giant Strawberry Pop Tart!
THESE MINI STRAWBERRY PIES ARE:
- EASY: The dough can be mixed by hand or in the food processor.
- QUICK: The dough requires some inactive chill time and needs to be rolled out. The great news is that making the dough only takes FIVE minutes!
- CAN BE MADE WITH SUBSTITUTES: If you’re short on time, you can use store bought pie dough and/or jam.
MAKING THE CRUST
- Pulse to combine the dry ingredients in a food processor so that they’re mixed together.
- Add the cold butter and pulse until the butter is the size of peas.
- Add the water in a tablespoon at a time while you pulse it into the dry ingredients. You’ll add only about 4-5 tablespoons of water until you see that the dough is just coming together. You don’t want it to be wet/sticky.
- Turn the dough out onto a sheet of plastic wrap. Gently push down on the dough to form a disks. Wrap the disk up with the plastic wrap and put it in the fridge to chill.
ABOUT THE FILLING
There’s nothing like biting into this flaky pie crust and getting a taste of sweet strawberries! Since this recipe is rustic and simple, I wanted to give you a few options for the filling. Every way you make them is delicious!
HOMEMADE STRAWBERRY JAM
This homemade jam recipe is sweet, fresh tasting and delicious. I make the jam after the dough since it doesn’t need as much time in the fridge. Putting the jam in the fridge allows it to cool and also helps it thicken up a bit more.
Here’s what you need to make this jam:
STORE BOUGHT JAM
If you’re short on time, you can use store bought jam. Use strawberry or any flavor you like!
FRESH CHOPPED STRAWBERRIES
Just strawberries?! Yes! Just top the crust with chopped berries. The strawberries will sweeten and become tender as they bake inside the crust! If you like this option, you’ll love my Strawberry Filled Cupcakes with Fresh Strawberry Buttercream recipe. The recipe calls for a whole strawberry inside each cupcake!
ASSEMBLING THE MINI PIES
Once your dough has chilled, you’ll want to let it sit at room temperature for about 15 minutes before rolling it out. On a lightly floured surface, roll the dough out to about 1/8 inch thickness.
Use a 3 inch cookie or biscuit cutter to cut the dough. Gather the scraps and roll them out a second time to get a few more pop tarts out of the dough!
HOW TO ENJOY THESE MINI PIES
You can eat Mini Strawberry Pies like a cookie for when you want a little something sweet. My preference is definitely warmed with the biggest scoop of vanilla ice cream on top!
You can also serve them with icing on top as I did in my Giant Strawberry Pop Tart recipe. If you do add icing, I’d recommend drizzling it on so that you can still see the sprinkles on top! For a tart-sweet lemony flavor, this icing from my Lemon Sour Cream Cookies is perfect!
Yes! You can also use store bought jam as a time saving substitute. Another option is to use homemade or store bought jam AND a little bit of chopped in season strawberries. Even a little bit of strawberries freshen up store bought jam.
Some people (myself included) think that pies are hard to make. These mini pies are not hard to make!
These mini strawberry pies can definitely be made with or without sprinkles. They’ll turn out fun, cute and delicious either way!
If you are looking for another fun mini pie recipe, I recommend these Mini Strawberry Pies in a Muffin Tin from The Sweetest Occasion! For a mini pie with a graham cracker crust, these Mini Strawberry Pies from Inside Bru Crew Life are a great option!
Sweet, flaky, buttery, homemade and DELICIOUS! These mini strawberry pies are the perfect for summer or Valentine’s Day!! No matter how you fill them or eat them, they’re easy, yummy and fun which is what everyone looks for in a summer dessert!
FOR MORE DELICIOUS DESSERT RECIPES, TRY MY:
Mini Strawberry Pies
Strawberry Jam Filling
- 1 1/2 cups strawberries hulled and roughly chopped
- 2-3 tablespoons granulated sugar to taste
- 1/4 lemon juiced and zested
- 1 pinch sea salt
- 1/8 teaspoon vanilla
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 cup unsalted butter cold, cubed
- 2-4 tablespoons water ice cold
- 1 large egg beaten
- 1 teaspoon milk or water
- 1/2 cup powdered sugar
- 1 1/2 tablespoons heavy cream
- 1/2 tablespoon milk
- 1/4 teaspoon vanilla
- Rainbow sprinkles
Strawberry Jam Filling
- Add the berries, sugar, lemon juice, zest, salt and cornstarch to a medium saucepan. Bring to a boil over medium heat, stirring often for 5-7 minutes or until jam thickens. Stir in vanilla then pour jam into a bowl. Place bowl in the fridge to cool. Jam will continue to thicken as it cools.
- Chop butter into cubes and place in the fridge while you assemble the rest of the ingredients.
- Fill a small bowl with some cold water and an ice cube. Stir the ice cube around a bit and set bowl aside.
- In a food processor, pulse together the flour, sugar, and salt. Add the cubed butter and pulse until the dough forms pea sized balls. Add ice water a tablespoon at a time while continuing to pulse mixture until it is just combined. Take the blade out of the food processor and add sprinkles. Alternatively, sprinkles can be added after cutting the dough out in a later step.
- Turn the dough out onto a sheet of plastic wrap. Loosely wrap the ball of dough in plastic wrap and gently press to shape the dough into a disk shape. Place the disk in the fridge for at least two hours or up to two days.
- When ready to assemble pop tart, remove the dough from the fridge and let it stand at room temperature for 15 minutes. Line a baking sheet with parchment paper, generously flour your counter, and prepare your egg wash by whisking together the egg and milk. Set aside.
- Roll the first disk out on your floured counter to about 1/8" thickness.
- Lightly flour your 3" cookie cutter or biscuit cutter and cut out circles. Place the circles on your baking sheets. Scraps can be rolled out/cut out a second time.
- Brush the edges of the bottom layer with the egg wash. Spoon a rounded teaspoon of jam and a few bits of chopped strawberries onto the crust and spread it with the back of your spoon or an offset spatula, leaving a 1/4 inch border. Carefully place a top circle over the bottom crust. Gently press the edges of the dough with your finger tips to seal the top and bottom crusts together. Use a fork to crimp all the edges. (Lightly dip fork in flour if needed to prevent sticking). Use a fork or a toothpick to poke a few holes in the dough and place in the fridge for 30 minutes. Preheat oven to 375 F.
- Remove dough from fridge and brush the tops allover with the egg wash. Bake for 15-17 minutes or until golden brown, rotating pan halfway through cooking. Remove from heat and transfer to a rack to cool. Serve with a drizzle of icing, with a scoop of ice cream or enjoy as is!
- Stir together the powdered sugar, heavy cream, milk, and vanilla. Drizzle over the pop tarts!