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
Scale
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
