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
Scale
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
