If you have a soft spot for desserts that blend sweet, fresh fruit with a buttery, tender crust, then you’re going to fall head over heels for this Mini Strawberry Pies with Sugar Cookie Crust Recipe. These charming little pies pack all the juicy, sun-kissed sweetness of strawberries inside a crisp yet chewy sugar cookie shell. Every bite is an absolute delight, from the golden crust edges to the luscious glazed strawberry filling. It’s a recipe that turns an ordinary dessert into a celebration and is perfect for impressing guests or treating yourself after a long day.
Ingredients You’ll Need
This recipe is wonderfully simple, using pantry staples and fresh strawberries that come together to create dessert magic. Each ingredient plays a crucial role: the sugar cookie dough forms the rich crust, strawberries bring vibrant flavor and beautiful color, and the sugar and cornstarch help transform the filling into a glossy, irresistible glaze.
- Refrigerated sugar cookie dough: Provides a buttery, tender crust that bakes to a lovely golden brown and holds the filling perfectly.
- Fresh strawberries (2 cups, hulled and diced): The star of the show, bringing brightness, sweetness, and juicy texture.
- Granulated sugar (2 tablespoons): Sweetens the filling and helps create the glaze consistency.
- Cornstarch (1 teaspoon): A thickening agent that gives the strawberry filling a beautiful, glossy texture.
- Lemon juice (1 teaspoon): Adds a hint of tang that balances the sweetness and enhances strawberry flavor.
- Vanilla extract (1 teaspoon): Adds warm, aromatic depth to the filling.
- Whipped cream (optional): A light, fluffy topping that pairs perfectly with the sweet strawberries and cookie crust.
How to Make Mini Strawberry Pies with Sugar Cookie Crust Recipe
Step 1: Prepare the Crusts
Start by preheating your oven to 350°F (175°C). Grease a standard muffin tin thoroughly to prevent sticking. Slice the sugar cookie dough into 12 equal portions. Press each piece into the bottom and up the sides of the muffin cups, creating little cups that will hold your strawberry filling. Bake these for 10 to 12 minutes until they turn a gorgeous golden brown. Once baked, allow them to cool completely inside the pan before carefully removing them to keep their shape intact.
Step 2: Make the Strawberry Filling
While the crusts are baking, place half of the diced strawberries in a small saucepan over medium heat. Add the sugar, cornstarch, lemon juice, and vanilla extract. Stir frequently as the mixture heats and thickens, about 3 to 4 minutes. The filling will transform into a glossy glaze that’s bursting with strawberry goodness. Remove it from the heat and gently fold in the remaining fresh, uncooked strawberries to maintain a fresh, juicy texture in every bite.
Step 3: Assemble and Chill
Once the cookie crusts have cooled, spoon the strawberry filling evenly into each crust. The contrast between the warm, golden crust and the bright, juicy filling is truly irresistible. Pop the pies into the refrigerator and chill for at least 30 minutes. This allows the filling to set beautifully and makes every slice perfectly neat and delicious.
How to Serve Mini Strawberry Pies with Sugar Cookie Crust Recipe
Garnishes
These mini pies are charming on their own, but a dollop of fresh whipped cream on top instantly adds lightness and creaminess. For extra flair, sprinkle some finely chopped fresh mint or a dusting of powdered sugar to elevate the presentation and flavor contrast.
Side Dishes
Pairing these pies with a scoop of vanilla ice cream or alongside a refreshing glass of iced tea makes for a delightful summer treat. These pies also make a sweet finish to a brunch spread or a perfect companion to afternoon coffee.
Creative Ways to Present
Serve the mini pies on a pretty platter lined with fresh strawberry slices and mint leaves for a pop of color. You can also place each pie inside a decorative paper cup to make them look even more festive and easy to handle at parties or gatherings.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store your mini strawberry pies in an airtight container in the refrigerator. They will stay fresh and tasty for up to two days, although they’re best enjoyed the same day for optimal crust texture.
Freezing
Freezing is not recommended for these pies because the delicate sugar cookie crust may lose its crispness, and the strawberry filling can become watery upon thawing. For best results, make and enjoy fresh.
Reheating
Since the pies are best served chilled and contain fresh fruit, reheating is not necessary. However, if you prefer, let them sit at room temperature for a few minutes before serving to take the chill off.
FAQs
Can I use homemade sugar cookie dough for this recipe?
Absolutely! Homemade sugar cookie dough works beautifully if you want to add a personal touch or adjust sweetness and flavor. Just roll it out and cut into portions to fit the muffin tin as directed.
Can I substitute other berries for strawberries?
Yes, you can swap in raspberries, blueberries, or blackberries for a delicious twist. Keep in mind that cooking time and sweetness levels may vary slightly depending on the berry choice.
Is it possible to make these pies gluten-free?
To make gluten-free mini strawberry pies, simply use a gluten-free sugar cookie dough. Many store-bought options are available, or you can prepare your own gluten-free dough at home.
How important is chilling the pies before serving?
Chilling helps the strawberry filling set properly and enhances the flavor meld between the filling and cookie crust. It also makes the pies easier to slice and serve without the filling spilling out.
Can I add spices to the strawberry filling?
Definitely! A pinch of cinnamon or nutmeg can add a lovely warm depth to the filling and complement the sweetness of the strawberries perfectly.
Final Thoughts
Now that you have this delightful Mini Strawberry Pies with Sugar Cookie Crust Recipe in your arsenal, you’re ready to whip up a dessert that’s both stunning and scrumptious. It’s simple enough for an everyday treat and special enough for celebrations. I truly hope these mini pies bring as much joy to your kitchen and table as they do to mine. Go ahead, bake a batch and watch those smiles grow!
Print
Mini Strawberry Pies with Sugar Cookie Crust Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 mini pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Mini Strawberry Pies with a crisp sugar cookie crust are a delightful and easy-to-make summer dessert. Each bite-sized pie features a buttery cookie base filled with a luscious, fresh strawberry filling glazed to perfection, topped optionally with whipped cream. Perfect for parties or a refreshing treat, these pies combine the sweetness of strawberries with the rich flavor of sugar cookies for an irresistible treat.
Ingredients
Crust
- 1 roll refrigerated sugar cookie dough
Filling
- 2 cups fresh strawberries, hulled and diced
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Topping (Optional)
- Whipped cream
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and grease a standard muffin tin to prevent sticking.
- Shape the Cookie Crusts: Slice the sugar cookie dough into 12 even portions. Press each piece firmly into the bottom and up the sides of each muffin cup to form individual mini crusts.
- Bake the Crusts: Bake the crusts in the oven for 10 to 12 minutes or until they become golden brown. Remove from the oven and allow the crusts to cool completely while still in the pan to maintain shape.
- Prepare the Strawberry Filling: In a small saucepan over medium heat, combine half of the diced strawberries with granulated sugar, cornstarch, lemon juice, and vanilla extract. Cook for 3 to 4 minutes, stirring frequently, until the mixture thickens into a glaze.
- Combine Fresh Strawberries: Remove the cooked strawberry glaze from heat and gently fold in the remaining fresh strawberries to keep pieces intact.
- Assemble the Mini Pies: Spoon the strawberry filling evenly into each cooled sugar cookie crust within the muffin tin.
- Chill and Serve: Refrigerate the pies for at least 30 minutes to allow the filling to set. Before serving, top with whipped cream if desired for extra richness and creaminess.
Notes
- You can substitute homemade sugar cookie dough if preferred for a more personalized flavor.
- For added warmth and depth, sprinkle a pinch of cinnamon or nutmeg into the strawberry filling.
- Best enjoyed the same day for optimum freshness, but can be stored refrigerated for up to 2 days.
