Mini Strawberry Pies with Sugar Cookie Crust Recipe
If you’re searching for a dessert that’s as delightful to eat as it is easy to make, these Mini Strawberry Pies with Sugar Cookie Crust are guaranteed to charm you and anyone you share them with. Each bite delivers the sweet, juicy burst of strawberries nestled within a tender cookie shell that just melts in your mouth—imagine all the flavors of summer wrapped up in a cute, hand-held treat. With just a handful of everyday ingredients and minimal effort, you can whip up a batch that tastes like pure sunshine, whether you’re feeding a crowd or just treating yourself.
Ingredients You’ll Need
-
Sugar Cookie Crust:
- 1 package refrigerated sugar cookie dough (about 16 oz)
Strawberry Filling:
- 2 cups fresh strawberries (hulled and chopped)
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Optional Topping:
- Whipped cream or powdered sugar
How to Make Mini Strawberry Pies with Sugar Cookie Crust
Step 1: Prep the Pan and Cookie Dough
Start by preheating your oven to 350°F (175°C) and greasing a 12-cup muffin tin well. This ensures the cookie crusts will lift out easily after baking. Divide the sugar cookie dough into 12 equal portions, then press about 1 ½ tablespoons of dough into each muffin cup, making sure to push it up the sides to form a neat little bowl. This simple step creates the perfect base for your Mini Strawberry Pies with Sugar Cookie Crust.
Step 2: Bake the Cookie Crusts
Place the muffin tin in the oven and bake for 10 to 12 minutes, until the edges are lightly golden and the cookie cups have puffed up slightly. As soon as they come out of the oven, quickly use the back of a spoon to gently press down the center of each crust, creating a well for the strawberry filling. Let the cookie cups cool completely in the pan—patience here is key, as they’ll firm up as they cool.
Step 3: Cook the Strawberry Filling
While your cookie crusts are cooling, turn your attention to the star of the show: the strawberry filling. In a medium saucepan over medium heat, combine the chopped strawberries, sugar, cornstarch, and lemon juice. Stir frequently as the mixture cooks, about 5 to 7 minutes, until the strawberries begin to break down and the juices thicken to a beautiful, glossy consistency. Remove from the heat and stir in the vanilla extract for an aromatic lift. Allow the filling to cool slightly before assembling the pies.
Step 4: Fill and Chill
Once the cookie cups are completely cooled and the strawberry filling is just warm—not piping hot—generously spoon the filling into each crust. The contrast between the crisp sugar cookie shell and the soft, jammy berries is absolute magic. Place the filled pies in the fridge and chill for at least 30 minutes, which allows the filling to fully set and makes them ultra-refreshing upon serving.
Step 5: Add the Finishing Touches
Just before serving, pop each pie gently out of the muffin tin. For an extra splash of decadence, top your Mini Strawberry Pies with Sugar Cookie Crust with a cloud of whipped cream or a gentle snowfall of powdered sugar. This step is optional, but believe me, that creamy or sweet touch makes every bite even more special.
How to Serve Mini Strawberry Pies with Sugar Cookie Crust
Garnishes
While these pies are already show-stoppers, you can dress them up even more with a few easy garnishes. Fresh mint leaves, a tiny curl of lemon zest, or a sprinkle of finely chopped pistachios add a lovely color contrast and a hint of fresh flavor. If you’d like a touch of indulgence, a drizzle of white chocolate or a spoonful of vanilla whipped cream works wonders too.
Side Dishes
Since Mini Strawberry Pies with Sugar Cookie Crust are sweet, fruity, and satisfying, pair them with something light and refreshing—like a simple fruit salad bursting with berries, or a scoop of lemon sorbet for a cool, palate-cleansing side. If you’re serving a larger dessert spread, these pies also go beautifully with coffee or a crisp glass of sparkling wine.
Creative Ways to Present
Mini desserts are endlessly fun to style! For a picnic vibe, set the pies in colorful cupcake wrappers lined up on a board. Hosting a party? Arrange them on a tiered stand with edible flower petals sprinkled around for a whimsical effect. Or, for a sweet brunch, serve each pie in a ramekin with fresh strawberries on the side for an instantly charming plate.
Make Ahead and Storage
Storing Leftovers
If you have any Mini Strawberry Pies with Sugar Cookie Crust left over (a big “if”), keep them in an airtight container in the refrigerator. They’ll stay delicious for up to 2 days, although the crust is at its crispiest the day they’re made.
Freezing
You can freeze unfilled cookie crusts in the tin (or removed and wrapped) for up to a month for a quick dessert fix down the road. The strawberry filling is best enjoyed fresh, but if you must freeze, store the components separately and assemble after thawing for the best texture.
Reheating
If you prefer your pies a little warm, pop the cookie crusts (without filling) in a 300°F oven for a few minutes to refresh them. The filling doesn’t need reheating—spoon it in and enjoy that contrast of cool berries with a gently warmed crust.
FAQs
Can I use other fruits instead of strawberries?
Absolutely! One of the joys of Mini Strawberry Pies with Sugar Cookie Crust is their flexibility—swap strawberries for raspberries, blueberries, or even a combo, and adjust the sugar to taste. Just be sure to keep the overall proportions the same for the best result.
Do I have to grease the muffin tin if I use nonstick?
It’s always safest to grease the tin, even if it’s nonstick, because sugar cookie dough can sometimes stick when cooling. A light coat of baking spray or butter means your mini pies will slide out beautifully every time.
Can I make the filling ahead of time?
Yes! You can make the strawberry filling for your Mini Strawberry Pies with Sugar Cookie Crust up to a day ahead—just keep it in the refrigerator until you’re ready to assemble. Give it a good stir before using, as it may thicken further as it sits.
What if I don’t have a muffin tin?
While a muffin tin gives each pie its cute, individual shape, you can also shape the dough into freeform tartlets on a baking sheet using a large cookie cutter as a guide. Just be sure to shape the edges high enough to hold the filling.
How do I keep the crust crisp?
For the crispiest sugar cookie crust, assemble and fill the pies as close to serving time as possible. If you need to prep ahead, keep components separate and combine them just before enjoying—they’ll taste just as wonderful!
Final Thoughts
There’s something irresistible about desserts you can hold in your hand, and Mini Strawberry Pies with Sugar Cookie Crust are no exception—every bite is pure sunshine, wrapped in a sweet, buttery crust. Whether you share these at your next gathering or bake up a batch just because, I hope you love them as much as I do. Happy baking!
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Mini Strawberry Pies with Sugar Cookie Crust Recipe
- Total Time: 1 hour (includes cooling and chilling)
- Yield: 12 mini pies 1x
- Diet: Vegetarian
Description
Indulge in these delightful Mini Strawberry Pies with a scrumptious Sugar Cookie Crust. These individual berry pies are a perfect summer dessert that’s both easy to make and bursting with fruity flavors.
Ingredients
Sugar Cookie Crust:
- 1 package refrigerated sugar cookie dough (about 16 oz)
Strawberry Filling:
- 2 cups fresh strawberries (hulled and chopped)
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Optional Topping:
- Whipped cream or powdered sugar
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin.
- Prepare Crust: Press about 1 ½ tablespoons of sugar cookie dough into each muffin cup to form small crusts. Bake for 10–12 minutes until golden.
- Create Well: Use a spoon to press down the centers of the crusts to create a well.
- Make Filling: In a saucepan, cook strawberries, sugar, cornstarch, and lemon juice until thickened. Stir in vanilla.
- Fill Crusts: Spoon the strawberry filling into the cooled cookie crusts and chill for 30 minutes.
- Top and Serve: Add whipped cream or powdered sugar on top before serving.
Notes
- You can use raspberry or blueberry filling as substitutes.
- Enhance flavor with a pinch of cinnamon or lemon zest.
- Best enjoyed on the same day for a crisp crust.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 190
- Sugar: 16g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
