Easy Strawberry Mini Pies
Prep time
Cook time
Total time
Individual strawberry mini pies with a buttery crust and a delicious filling!
Author: Marilena Leavitt
Recipe type: Dessert
Serves: 10 mini pies
Ingredients
- For the Crust:
- 2 cups AP flour
- 2 TBSPS. sugar
- 1 tsp. salt
- 1 cup (2 sticks) very cold unsalted butter, cut into 16 pieces
- 1 large egg
- 2 TBSP. cold milk
- For the Filling:
- 8 oz. fresh, ripe strawberries, trimmed and quartered
- 2 TBSP. sugar
- 1½ tsp. Instant Clear Jel (or 1 tsp. cornstarch)
- 1 tsp. lemon juice
- For the Topping:
- 1 large egg, beaten, to brush on the dough
- --- Coarse white sparkling sugar or pearl sugar, to sprinkle on top
Instructions
- To make the pastry, whisk together the flour, sugar, and salt. Work in the butter until pea-size lumps form. Combine the beaten egg and the milk and add it to the dough to make a cohesive dough. Do not overmix. (If you have it, you can use the a stand mixer equipped with a paddle).
- Divide the dough in half, shape each half into a 3" x 5" rectangle, wrap in plastic, and refrigerate for 2 hours.
- While the dough is resting, make the filling: Combine all the ingredients in a saucepan set over medium heat. Cook for about 5 minutes, until the mixture starts to thicken. Allow it to cool to room temperature.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Place one piece of dough on a lightly floured work surface, and roll it into a thin 9" x 12" rectangle. Keep the second one in the fridge while you work with the first. Trim the edges to make them straight. Cut the dough into 10 equal rectangular pieces. Repeat with the remaining dough, working fast so as not to allow the dough to get warm.
- Divide the filling among ten of the rectangles, using about a tablespoon for each. Cut a vent into the remaining rectangles and place them on top of the filled rectangles. Press along the edges with the tines of a fork to seal. (Alternatively, work with one piece of dough at a time, fill 5 rectangles and use the other 5 to top the filling - That's what I did)
- Place on a baking sheet. Brush the tops of the pies with beaten egg, and sprinkle with sparkling sugar, if desired.
- Bake the pies for 25-30 minutes, or until they're a light golden brown. Remove them from the oven, and cool on the pan.
Notes
1. These mini tarts are not overly sweet. Most of their sweetness comes from sweet, local, farmer's market strawberries. Do not use those oversized strawberries with the still white centers - they are not ripe enough.
2. Clear Jel is used to thicken fruit pies without changing the color or taste of the fruit. I get it from King Arthur Flour catalog and I like it because it preserves the true color of the fruit. If you don’t have that, use cornstarch instead.
3. If the strawberries are not very sweet, add some more sugar in the filling.
4. You can even make these tarts by using good strawberry (or other fruit) preserves!
2. Clear Jel is used to thicken fruit pies without changing the color or taste of the fruit. I get it from King Arthur Flour catalog and I like it because it preserves the true color of the fruit. If you don’t have that, use cornstarch instead.
3. If the strawberries are not very sweet, add some more sugar in the filling.
4. You can even make these tarts by using good strawberry (or other fruit) preserves!
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/strawberry-mini-pies/