HAPPY PI DAY! To be honest, I didn’t even realize it was pi/pie day until yesterday afternoon. Not wanting to miss the opportunity to celebrate pi day, I decided to do something quick and easy. What is easier than pie? Mini pies, of course! They take half the time to bake, and everybody gets the maximum amount of crust :)
Most strawberry pies call for the filling to be cooked on the stovetop first and then baked. Personally, I don’t think that is necessary since strawberries cook fast, and letting them macerate in the sugar mixture will soften the berries significantly prior to baking.
Mini Strawberry Pies
- 3 cups all-purpose flour
- 1 cup cold unsalted butter
- 1 tsp salt
- 1/2 cup ice water
- 1 egg, lightly beaten, mix with 2 tb water
- Sugar, for sprinkling
- 1 lb fresh strawberries, stems removed and quartered
- 1/2 cup sugar
- Juice from 1/2 of a lemon
- 2 tbs cornstarch
- Pinch of salt
- Using a food processor, pastry cutter, or 2 forks, combine flour, butter, and salt until mixture resembles coarse crumbs. Mix in ice water, 1 Tb at a time. Stir in just enough until the dough can be formed. On a floured work surface, knead the dough until smooth. Divide into two and flatten into disks. Wrap up the disks and refrigerate for 30 minutes.
- In a large bowl, combine strawberries, sugar, lemon juice, cornstarch, and a pinch of salt. Set aside.
- Preheat oven to 375°F. Butter and flour muffin tin. On a floured surface, roll out pie dough into a large rectangle. Using a large circular cookie cutter to cut out individual pie dough. Press into muffin tin and work the dough up the sides.
- Fill each mini pie with prepared strawberry filing. Drizzle the strawberry syrup on top. Using the remaining dough, top the pie with your favorite design. Brush each pie with egg wash and sprinkle sugar on top of each mini pie.
- Bake in preheated oven for 30-35 minutes, or until the pies are golden brown. Cool for 15 minutes before taking them out of the muffin tins.
- When cutting out the dough, you are looking for a circle that is about 1.5-2 inches longer in diameter than the opening of the muffin tin. For me, I used the lid on my wide-mouth mason jar and lightly rolled out the dough a little bit so my dough has enough overhang.