This recipe for strawberry mini pies is simple and perfect for spring & summer parties & BBQ’s! You only need 6 ingredients & about 30 minutes to make them!
In continuation with my obsession of strawberry season I made my Mom’s amazing strawberry pie into scrumptious mini pies!
While my cooking passion comes from my Dad, my baking skills definitely come from my Mom! She makes the most beautiful and delicious pies you have ever seen and this recipe is no exception!
This recipe also marks a milestone on the blog, it’s the first post including images from my new Canon SLR! I’m still in the process of learning all the amazing things it can do, but loving the results so far!
Ingredients (makes 12 mini pies or one 9″ pie)
1 1/4 cups graham cracker crumbs
1/4 cup sugar
5 tbsp butter (melted)
6 cups strawberries
3 tbsp corn starch
1 cup sugar
2 tbsp lemon juice
Prepare the crust first by combining the graham cracker crumbs, sugar and melted butter in a small mixing bowl.
Mix until it forms a buttery, crumbly texture.
Now press the crust mixture into the bottom of a dozen lined muffin tins or mini pie plates. Both the super cute Mini Pie Plates and Red Re-Usable Silicone Baking Cups can be found on Amazon.
Place the mini pie crusts in the refrigerator while preparing the filling.
Begin by washing the strawberries then remove the top and hull them. Hulling simply means cutting out the inside white part of the berry.
Reserve a dozen of the best looking little berries to top each mini pie!
Slice the rest of the berries in half and place in a large skillet and mash. I use a muddler to mash the berries, but a spoon, fork, your hands, pretty much anything will do!
Mash until you have a thick, slightly chunky berry consistency.
Now add the corn starch to the mashed berries, then the sugar.
Mix together then move the skillet to the stovetop over medium heat.
Once the strawberry mixture begins to bubble reduce the heat slightly and allow the berries to cook down to a dark, thick consistency.
Remove the mixture from the heat and add the lemon juice.
Allow the mixture to cool. Once cooled, add a heaping tablespoon to each mini-pie.
Top each mini-pie with one of the reserved whole strawberries.
Allow the pies to cool inside the refrigerator for approximately one hour.
Oh my gosh, I’m not sure what I love more, the cuteness of my mini-pie or the amazing picture quality of my new Canon!
You can also use this recipe to make one 9″ whole pie. Make the crust the same way, just press it on the bottom and edges of the pie plate. Top with the strawberry mixture, then top with the whole strawberries and voila!
What’s prettier, roses or strawberry pie? I’m leaning towards strawberry pie at this point!