How to Make Mini Strawberry Pies
Preheat the oven to 400° Fahrenheit or 204° Celsius., Mix the flour and salt., Add the butter., Add the water, one tablespoon at a time., Roll out the dough., Cut circles out from the dough., Place the dough pieces in a mini muffin tray., Bake the...
Step-by-Step Guide
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Step 1: Preheat the oven to 400° Fahrenheit or 204° Celsius.
In a large bowl, mix the all-purpose flour and salt with a wooden spoon until well-combined. , Combine the butter with the dry ingredients.
Blend the mixture with a pastry blender, until the mixture is crumbly and resembles coarse sand. , Pour the water into the dough, only adding one tablespoon at a time and mixing with a fork.
Add enough water until the dough forms a ball when pressed with the fork. , On a clear, floured surface, roll out the dough into a large, thin rectangle using a rolling pin.
Make sure that the dough is thinly rolled out; the pie crusts are going to be small and be made into a mini-version. , Using a circular cookie cutter, cut circles out of the dough.
Make sure each circle is three inches in diameter. , Get each dough circle and place them in the cases of a mini muffin tray.
Press down firmly when applying each piece. , Place the pie crusts in the oven to bake for about eight to ten minutes, until they are golden brown and the edges are crisped. , Remove the mini muffin tray out from the oven.
Place the tray on a wire rack and have the pie crusts cool for about ten minutes. , In a large bowl, mash the strawberries until crushed properly.
Press down firmly while mashing to juice out the strawberries.
The results should make the mixture liquid-like and have a bright red color. , Preheat the stovetop to medium heat.
Place a saucepan on the heat and pour in the sugar and cornstarch.
Stir using a wooden spoon.
Add the mashed strawberries and water.
Have the filling cook, stirring occasionally with the wooden spoon, until it starts to boil and thicken.
It should take about 10-15 minutes. , Shut the stovetop off and remove the saucepan from the heat.
Have the strawberry filling cool for about ten minutes before inserting it into the pie crusts. , Using a small spoon, scoop the strawberry filling into the pie crusts.
Add an extra whole strawberry on top and add any more additional filling, until the pie crust is full.
Repeat with the rest of the pies. , Place the mini pies on a large dish, and cover the dish with plastic wrap.
Place the pies into a fridge to chill for about an hour, until the strawberry filling sets. , Remove the pies from the fridge.
Place a few pies on a serving plate and scoop vanilla ice cream on top, if desired.
Enjoy! -
Step 2: Mix the flour and salt.
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Step 3: Add the butter.
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Step 4: Add the water
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Step 5: one tablespoon at a time.
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Step 6: Roll out the dough.
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Step 7: Cut circles out from the dough.
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Step 8: Place the dough pieces in a mini muffin tray.
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Step 9: Bake the pie crusts.
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Step 10: Let the crusts cool.
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Step 11: Mash the strawberries.
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Step 12: Make the strawberry filling.
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Step 13: Let the filling cool.
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Step 14: Scoop the filling into the pie crusts.
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Step 15: Let the pies chill.
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Step 16: Serve and enjoy!
Detailed Guide
In a large bowl, mix the all-purpose flour and salt with a wooden spoon until well-combined. , Combine the butter with the dry ingredients.
Blend the mixture with a pastry blender, until the mixture is crumbly and resembles coarse sand. , Pour the water into the dough, only adding one tablespoon at a time and mixing with a fork.
Add enough water until the dough forms a ball when pressed with the fork. , On a clear, floured surface, roll out the dough into a large, thin rectangle using a rolling pin.
Make sure that the dough is thinly rolled out; the pie crusts are going to be small and be made into a mini-version. , Using a circular cookie cutter, cut circles out of the dough.
Make sure each circle is three inches in diameter. , Get each dough circle and place them in the cases of a mini muffin tray.
Press down firmly when applying each piece. , Place the pie crusts in the oven to bake for about eight to ten minutes, until they are golden brown and the edges are crisped. , Remove the mini muffin tray out from the oven.
Place the tray on a wire rack and have the pie crusts cool for about ten minutes. , In a large bowl, mash the strawberries until crushed properly.
Press down firmly while mashing to juice out the strawberries.
The results should make the mixture liquid-like and have a bright red color. , Preheat the stovetop to medium heat.
Place a saucepan on the heat and pour in the sugar and cornstarch.
Stir using a wooden spoon.
Add the mashed strawberries and water.
Have the filling cook, stirring occasionally with the wooden spoon, until it starts to boil and thicken.
It should take about 10-15 minutes. , Shut the stovetop off and remove the saucepan from the heat.
Have the strawberry filling cool for about ten minutes before inserting it into the pie crusts. , Using a small spoon, scoop the strawberry filling into the pie crusts.
Add an extra whole strawberry on top and add any more additional filling, until the pie crust is full.
Repeat with the rest of the pies. , Place the mini pies on a large dish, and cover the dish with plastic wrap.
Place the pies into a fridge to chill for about an hour, until the strawberry filling sets. , Remove the pies from the fridge.
Place a few pies on a serving plate and scoop vanilla ice cream on top, if desired.
Enjoy!
About the Author
Kimberly Sanchez
Kimberly Sanchez is an experienced writer with over 11 years of expertise in education and learning. Passionate about sharing practical knowledge, Kimberly creates easy-to-follow guides that help readers achieve their goals.
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