MINI STRAWBERRY PIES
These freeform pies are a fun way to learn to decorate with pie dough-and their cute look is super easy to achieve! Focus on keeping the bases of the tarts similar in size, so they bake and brown evenly. Sparkling sugar gives the edges of the crust a beautiful glisten, but turbinado sugar or granulated sugar will work in its place.
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h5m
Yield Makes 10 pies
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- On a lightly floured surface, roll out each sheet of puff pastry to flatten slightly and lengthen to be about 10-by-12-inches. By hand, cut 5 strawberry shapes with a paring knife from each sheet. They should be about 3 1/2 inches at the widest (top portion), and about 3 inches long. Reserve the scrap pieces of dough off to the side.
- Transfer the dough to the prepared baking sheets. Poke holes in the center portion of the dough with a fork (don't dock the outer 1/2 inch all the way around).
- In a medium bowl, stir the sugar, cornstarch and nutmeg together to combine. Add the strawberries, and toss well until they are evenly coated.
- Arrange the strawberries in the center portion of the dough, overlapping to fit as many as you comfortably can while keeping them in an even, fairly flat layer. Leave the outer 1/2 inch of dough around the outside edge uncovered.
- In a small bowl, whisk the egg and water to combine. Use the tip of a paring knife to cut pieces from the remaining scrap dough to emulate the tops of the strawberries. Don't worry if they're all different-so are real strawberries! Use a small amount of the egg wash to attach the stems to the top portion of each pastry, overlapping a portion of the strawberries.
- Brush the egg wash on all of the exposed crust and garnish generously with sparkling or sanding sugar.
- Bake until the strawberries are tender and the crust is deeply golden brown, 13 to 15 minutes. Cool at least 10 minutes before serving.
MINI STRAWBERRY PIES
There is nothing better than a Strawberry Pie, unless you make mini pies instead! This is a no hassle, fresh strawberry pie recipe that you don't have to share with anyone else! A delicious and beautiful dessert for summer!
Provided by Trish - Mom On Timeout
Categories Dessert
Number Of Ingredients 8
Steps:
- Place 1 cup of chopped strawberries in a food processor or blender.
- Add the sugar, cornstarch, lemon juice and food coloring (if using). Process until smooth and strawberries resemble a puree.
- Pour the strawberry mixture into a medium-sized saucepan. On medium or medium-low heat, slowly bring the mixture to a boil, stirring frequently making sure not to burn the bottom.
- Let boil until thickened, approximately 1 to 2 minutes. Don't over-boil, as cornstarch will become thin again if boiled for too long or at too high a temperature.
- Take pan off heat and allow the mixture to cool for 2 to 3 minutes. Pour thickened puree over the remaining 1 ½ cups chopped strawberries and gently stir until completely incorporated.
- Scoop mixture equally into mini graham cracker crusts, smoothing the top until mixture reaches the edges of each pie.
- Let cool and set up in the refrigerator, 1 to 2 hours.
- Scoop or pipe whipped cream on top of each pie and garnish with mint leaves, optional.
Nutrition Facts : Calories 204 kcal, Carbohydrate 34 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 134 mg, Fiber 2 g, Sugar 16 g, ServingSize 1 serving
MINI STRAWBERRY RHUBARB LATTICE PIES
Made in muffin cups, our mini strawberry and rhubarb pies capture all the goodness of a country fair. To save time, we used Pillsbury refrigerated pie crusts.
Provided by By Brooke Lark
Categories Dessert
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Generously spray 6 regular-size muffin cups with cooking spray.
- In 10-inch skillet, melt butter over medium-high heat. Add rhubarb; cook about 7 minutes or until very soft. Add strawberries and granulated sugar; cook until mixture begins to thicken slightly. Remove from heat. Stir in lime juice, ginger and cinnamon.
- Pour mixture into blender. Add cornstarch; cover and blend with on-and-off pulses until pureed. Set aside.
- On large cutting board, unroll pie crusts. Cut 3 (4-inch) rounds from each crust. Press rounds into muffin cups, leaving crust edges hanging over sides of cups. With knife, trim crust edge slightly to even out crust hanging over edges.
- Spoon 1/2 cup strawberry-rhubarb filling into each crust-lined muffin cup.
- Using pizza cutter, cut remaining pie crust into 42 strips, about 3 inches long and 1/8-inch wide. For each mini pie, weave 8 strips together to create lattice square; cut square with 2 1/2-inch round cutter. Gently place lattice round over top of filling in crust-lined muffin cup. Roll overhanging pie crust edge to meet lattice top.
- With pastry brush, brush tops of each mini pie with beaten egg white. Sprinkle with turbinado sugar.
- Bake 25 to 30 minutes or until filling is set and crust is golden brown. Serve warm or cold.
Nutrition Facts : Calories 620, Carbohydrate 110 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 63 g, TransFat 0 g
WINNIE'S MINI RHUBARB & STRAWBERRY PIES
Every spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie's baking. -Shawn Carleton, San Diego, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 18 servings
Number Of Ingredients 11
Steps:
- Place tapioca in a small food processor or spice grinder; process until finely ground., In a large saucepan, combine strawberries, rhubarb, sugar, orange zest, vanilla, salt, cinnamon, tapioca and, if desired, food coloring; bring to a boil. Reduce heat; simmer, covered, until strawberries are tender, stirring occasionally, 15-20 minutes. Transfer to a large bowl; cover and refrigerate overnight., Preheat oven to 425°. On a lightly floured surface, roll half of dough to an 18-in. circle. Cut 12 circles with a 4-in. biscuit cutter, rerolling scraps as necessary; press crust onto bottom and up sides of ungreased muffin cups. Repeat with remaining dough, cutting 6 more circles. Spoon strawberry mixture into muffin cups., Bake until filling is bubbly and crust golden brown, 12-15 minutes. Cool in pan 5 minutes; remove to wire racks to cool. If desired, serve with whipped cream.
Nutrition Facts : Calories 207 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 171mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
MINI STRAWBERRY HAND PIES
I was looking for an easy and simple recipe to use up some strawberries that I had. Made with only 4 ingredients. Serve as-is or top with a powdered sugar and milk glaze.
Provided by Yoly
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- Bring pie crust to room temperature. Place strawberries in a bowl and sprinkle with sugar. Set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Roll out pie crust. Use a 4-inch pastry cutter to cut out 6 rounds.
- Divide strawberries equally amongst the 6 rounds. Wet fingers with water and run them along the edges of each round. Fold rounds in half and press edges together using the tines of a fork until sealed. Transfer to the prepared baking sheet. Brush with beaten egg and cut a small slit in each pie.
- Bake in the preheated oven until lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 200.4 calories, Carbohydrate 21 g, Cholesterol 31 mg, Fat 11.7 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 2.9 g, Sodium 180.6 mg, Sugar 5.5 g
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