Mini Strawberry Pies with Sugar Cookie Crust Recipe
If you’re looking for a show-stopping yet delightfully easy treat, Mini Strawberry Pies with Sugar Cookie Crust are about to become your new obsession. Imagine buttery, golden sugar cookie cups cradling a vibrant, jammy strawberry filling—each bite is pure summer happiness! These adorable mini pies are perfect for parties, picnics, or whenever a dessert craving strikes. With just a handful of pantry staples and fresh strawberries, you can whip up a crowd-pleaser that tastes as good as it looks. Trust me, once you try these, you’ll want to keep the ingredients on hand all season long!
Ingredients You’ll Need
-
Crust
- 1 package (16.5 oz) refrigerated sugar cookie dough
Filling
- 2 cups fresh strawberries, hulled and chopped
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Topping (optional)
- Whipped cream or powdered sugar for topping
How to Make Mini Strawberry Pies with Sugar Cookie Crust
Step 1: Prepare Your Muffin Tin and Cookie Crusts
Start by preheating your oven to 350°F (175°C) and giving your muffin tin a generous greasing—this helps the cookie crusts pop out perfectly later. Slice the sugar cookie dough into 12 equal pieces, then press each one into the bottom and up the sides of the cups to create a little nest for the strawberry filling. This step is fun for kids to help with, and it sets the stage for those irresistibly chewy, golden crusts!
Step 2: Bake the Cookie Cups
Pop the muffin tin into the oven and bake for 10 to 12 minutes, or until the edges are golden and the centers look set. Once they’re out, grab the back of a teaspoon and gently press down the centers while they’re still warm—this maintains that perfect cup shape for your filling. Don’t rush removing them; let the cookie cups cool completely in the tin so they hold together beautifully.
Step 3: Make the Strawberry Filling
While your crusts cool, it’s time for the main event: the strawberry filling! Combine chopped strawberries, sugar, cornstarch, lemon juice, and vanilla extract in a saucepan over medium heat. Stir frequently and watch as the mixture thickens and the berries soften, releasing their juices into a vibrant, glossy sauce. It takes just 5 to 7 minutes for everything to come together. Let the filling cool for about 10 minutes before assembling.
Step 4: Fill the Cookie Crusts
Now for the fun part! Spoon the slightly cooled strawberry mixture into each sugar cookie cup, filling them generously. The filling will settle in, glistening and fragrant, promising a burst of fresh flavor in every bite. Once all the cups are filled, transfer the muffin tin to the fridge and chill for at least an hour. This sets the filling and ensures the pies are easy to serve.
Step 5: Top and Serve
When you’re ready to serve, carefully remove the mini pies from the muffin tin. Add a dollop of whipped cream or a dusting of powdered sugar to each one for a bakery-worthy finish. These Mini Strawberry Pies with Sugar Cookie Crust are best enjoyed chilled, making them the perfect make-ahead dessert for any gathering.
How to Serve Mini Strawberry Pies with Sugar Cookie Crust
Garnishes
Dress up your Mini Strawberry Pies with Sugar Cookie Crust by adding a swirl of homemade whipped cream, a sprinkle of powdered sugar, or a few extra slices of fresh strawberry on top. A tiny mint leaf or a drizzle of chocolate can give them a sophisticated twist, turning a simple dessert into a visual (and flavorful) treat.
Side Dishes
Keep things light and fresh by pairing these mini pies with a scoop of vanilla ice cream, a citrusy fruit salad, or even a crisp glass of sparkling lemonade. Their compact size makes them wonderful for dessert buffets, where guests can sample a variety of sweet bites.
Creative Ways to Present
For a picnic or party, nestle each pie in a decorative cupcake wrapper or mini dessert stand. You can even layer them in individual mason jars with a bit of extra strawberry filling and whipped cream for a fun, portable parfait. However you serve them, Mini Strawberry Pies with Sugar Cookie Crust are guaranteed to steal the spotlight.
Make Ahead and Storage
Storing Leftovers
If you have any pies left (good luck with that!), store them in an airtight container in the refrigerator. They’ll stay fresh for up to 2 days, though the crust will be crispiest on day one. Place a sheet of wax paper between layers to prevent sticking.
Freezing
For longer storage, you can freeze Mini Strawberry Pies with Sugar Cookie Crust after they’ve cooled completely. Wrap each pie individually in plastic wrap, then place them in a freezer-safe container. Thaw overnight in the fridge before serving, and keep in mind that the texture of the crust may soften slightly after freezing.
Reheating
These mini pies are best served chilled, but if you prefer them a little warmer, you can pop them in the microwave for 10 to 15 seconds. Just be careful not to overheat, as the filling can get runny and the crust might lose its shape.
FAQs
Can I use other fruits instead of strawberries?
Absolutely! While strawberries are classic, you can easily swap in blueberries, raspberries, or even a mixed berry blend for a fun twist. If you’re using frozen fruit, just make sure to thaw and drain them well before cooking to avoid excess liquid.
Can I make the cookie dough from scratch?
Of course! If you have a favorite homemade sugar cookie recipe, feel free to use it. Just roll it out and portion it as directed for the crusts. The store-bought dough is a great time-saver, but homemade adds an extra special touch.
How do I prevent the crust from getting soggy?
Let the cookie cups cool completely before adding the filling, and make sure the strawberry mixture isn’t too hot when spooning it in. Chilling the assembled pies also helps the crust maintain its structure and keeps everything crisp.
Can I make Mini Strawberry Pies with Sugar Cookie Crust ahead of time?
Yes, you can! Assemble the pies up to a day in advance and keep them covered in the fridge. Wait to add whipped cream or powdered sugar until just before serving for the freshest presentation.
Are these pies gluten-free?
As written, this recipe uses regular sugar cookie dough, which contains gluten. However, you can easily make them gluten-free by using your favorite gluten-free sugar cookie dough. The rest of the ingredients are naturally gluten-free!
Final Thoughts
If you’re ready to wow your friends and family with a dessert that’s as fun to make as it is to eat, give Mini Strawberry Pies with Sugar Cookie Crust a try! They’re the perfect combination of chewy, crisp, and fruity, and they’re sure to brighten any occasion. Once you taste that buttery crust with luscious strawberry filling, you’ll see why this recipe is a keeper!
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Mini Strawberry Pies with Sugar Cookie Crust Recipe
- Total Time: 1 hour 32 minutes
- Yield: 12 mini pies 1x
- Diet: Vegetarian
Description
Delight in these Mini Strawberry Pies featuring a buttery sugar cookie crust filled with a luscious, homemade strawberry compote. Perfectly sized for individual servings, these charming pies combine the crispness of a golden cookie crust with the sweet, tangy burst of fresh strawberries, making them an ideal summer dessert or a festive treat for gatherings.
Ingredients
Crust
- 1 package (16.5 oz) refrigerated sugar cookie dough
Filling
- 2 cups fresh strawberries, hulled and chopped
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Topping (optional)
- Whipped cream or powdered sugar for topping
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin thoroughly. Slice the refrigerated sugar cookie dough into 12 equal portions. Press each piece into the bottom and up the sides of the muffin cups to form mini crusts that will hold the filling securely.
- Bake the crust: Place the muffin tin in the preheated oven and bake the cookie crusts for 10 to 12 minutes, or until they turn golden brown and are set. Once baked, remove the tin from the oven and gently use the back of a spoon to press down the centers of each crust. This will maintain their cup shape to hold the filling effectively. Allow the crusts to cool completely while still in the pan.
- Make the strawberry filling: While the crusts cool, combine the chopped strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract in a medium saucepan over medium heat. Cook this mixture for 5 to 7 minutes, stirring frequently, until it thickens and the strawberries have broken down slightly, creating a luscious compote. Remove from heat and let it cool for about 10 minutes.
- Assemble the pies: Once the cookie crusts are fully cooled, spoon the strawberry filling evenly into each mini crust. Be generous but careful to not overfill to prevent spilling.
- Chill and serve: Transfer the assembled mini pies to the refrigerator and chill them for at least 1 hour to set. For an extra touch, top each pie with whipped cream or a dusting of powdered sugar just before serving.
Notes
- You can swap in other fresh berries or use a mixed berry blend for a different fruit flavor.
- If using frozen fruit, be sure to thaw and drain any excess liquid before cooking to avoid soggy filling.
- These mini pies are best enjoyed the same day to keep the crust crispy and fresh.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 15g
- Sodium: 105mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
