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Mini Strawberry Pies with Sugar Cookie Crust Recipe

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  • Author: Maria
  • 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

Scale

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

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and grease a standard muffin tin to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. Combine Fresh Strawberries: Remove the cooked strawberry glaze from heat and gently fold in the remaining fresh strawberries to keep pieces intact.
  6. Assemble the Mini Pies: Spoon the strawberry filling evenly into each cooled sugar cookie crust within the muffin tin.
  7. 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.

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Find it online: https://sweetindulgencescakes.com/mini-strawberry-pies-with-sugar-cookie-crust-recipe/