Description
Delicious individual strawberry pies that capture the essence of summer with a flaky crust and fresh strawberry filling.
Ingredients
- 2 packages refrigerated pie dough
- 3 cups chopped strawberries
- 3/4 cup sugar
- 1 tablespoon vanilla extract
- Zest + juice of half a lemon
- 3 tablespoons cornstarch
- 1 egg, beaten
Instructions
- Preheat your oven to 350°F (175°C) and remove the dough from the fridge to warm to room temperature.
- Spray all the cups of a muffin tin with non-stick baking spray.
- Unroll the dough and use a glass, jar, or cookie cutter to cut out circles that will fit each muffin cup.
- Combine the strawberries, sugar, vanilla extract, lemon juice, lemon zest, and cornstarch in a mixing bowl until well mixed.
- Fill each pie crust in the muffin tin about three-quarters full with the strawberry mixture.
- Top each filled pie with another layer of dough, making a basketweave design or covering with a full circle of dough, cutting slits to vent.
- Lightly brush the top of each mini pie with the beaten egg for a golden finish.
- Bake for 30 to 35 minutes or until they’re golden brown and the filling is bubbly.
- Cool on a wire baking rack for at least an hour before serving.
Notes
Use fresh strawberries for the best flavor. Pair with whipped cream or ice cream for serving.
