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Mini Strawberry Pies

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Delightful mini pies filled with sweet strawberries, perfect for summer celebrations or any occasion.

Ingredients

Scale
  • 1 cup mashed strawberries
  • 2/3 cup white sugar
  • 3/4 cup water
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • Pinch of salt
  • 4 cups chopped strawberries
  • 2 pie crusts (store-bought or homemade)
  • 1 egg, whisked
  • Pinch of sugar

Instructions

  1. Mash the Strawberries: Start by mashing 1 cup of ripe strawberries in a bowl using a fork or potato masher.
  2. Cook the Filling: In a medium saucepan, combine the mashed strawberries, sugar, water, cornstarch, lemon juice, and a pinch of salt.
  3. Add Chopped Strawberries: Once thickened, take it off the heat and fold in the chopped strawberries. Let it cool while you prepare the pie crust.
  4. Roll Out Your Dough: Roll out homemade crust on a floured surface until it’s about 1/8 inch thick, cut into circles to fit your muffin tin.
  5. Fit into Muffin Tin: Grease a muffin tin and press the dough circles into each cavity.
  6. Fill it Up: Spoon the cooled strawberry mixture into each pie crust.
  7. Top It Off: Use leftover pie crust for a lattice topping or cut out small circles for a rustic look.
  8. Egg Wash: Brush the tops with whisked egg and sprinkle with sugar.
  9. Preheat Your Oven: Set it to 400°F (200°C).
  10. Bake: Place the muffin tin in the oven and bake for 18-20 minutes until golden brown.
  11. Cool Down: Let them cool for about 10 minutes.
  12. Serve Warm: Enjoy slightly warm or at room temperature.

Notes

These pies can be frozen before baking. Just bake from the freezer when ready to enjoy!

Nutrition

Keywords: strawberry, pie, dessert, summer, baking

Find it online: https://rusticflavor.com/mini-strawberry-pies/

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