Best Mini Strawberry Pies Recipes

WINNIE'S MINI RHUBARB & STRAWBERRY PIES

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.

MINI STRAWBERRY RHUBARB LATTICE PIES

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.

MINI STRAWBERRY HAND PIES

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.

MINI STRAWBERRY PIES

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 HAND PIES

Steps:

• 1. Preheat oven to 425 degrees. Line a large baking sheet with parchment.
• 2. Cut pie crust into 7 4 inch circles. Place 1½ tsps. of strawberry butter in the center of each circle. Moisten edge of the circle and fold over. Crimp edges with the tines of a fork. Place on prepared baking sheet.
• 3. Mix egg yolk with 1 tsp. water. Brush over pies. Sprinkle with sugar. Cut a small slit in each pie to vent, or cut tiny crows feet. Bake for approximately 10 minutes or until golden brown and filling is bubbly.
• 4. Slow Cooker Strawberry Butter
• 5. Put strawberries into a slow cooker. Cook on high approximately 2 hours. With a spoon, break the berries apart if they are still intact. Stir in sugar. Cook on high another 2 hours, stirring occasionally. Refrigerate

MINI STRAWBERRY-RHUBARB PIES

Steps:

• Process cream cheese, butter and flour in food processor until mixture forms ball. Flatten into disk; wrap in plastic wrap. Refrigerate 20 min. Meanwhile, combine strawberries, rhubarb and granulated sugar; set aside.
• Roll out pastry on lightly floured surface to 1/8-inch thickness. Use 3-inch cookie cutter to cut pastry into 24 rounds, rerolling scraps as necessary. Discard any remaining dough.
• Heat oven to 400ºF. Spoon fruit mixture onto centers of 12 pastry rounds, leaving 1/2-inch border around edges; brush borders with egg. Cover with remaining pastry rounds; seal edges with fork. Cut slits in top crusts; brush with remaining egg. Place on parchment-covered baking sheet; sprinkle with coarse sugar.
• Bake 15 to 18 min. or until golden brown.

WINNIE'S MINI RHUBARB & STRAWBERRY PIES

Steps:

• Preheat oven to 425°. 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, 15-20 minutes or until strawberries are tender, stirring occasionally. Transfer to a large bowl; cover and refrigerate overnight., On a lightly floured surface, roll one half of dough to an 18-in. circle. Cut 12 circles with a 4-in. biscuit cutter, rerolling scraps as necessary; press dough onto bottom and up sides of ungreased muffin cups. Repeat with remaining dough. Spoon strawberry mixture into muffin cups., Bake 12-15 minutes or until filling is bubbly and crust golden brown. Cool in pan 5 minutes; remove to wire racks to cool.