These Mini Strawberry Pies are a must make for Mother’s Day, Memorial Day, Father’s Day or summer cookout.
I love making fresh strawberry desserts especially this time of year. Last week I posted Strawberry Sugar Muffins which is a twist on the traditional strawberry shortcake. The bonus was that it used the crock pot to make the strawberry sauce. My Mini Strawberry Pies uses a technique I learned from Ann Burrell, Food Network when I made my Bacon Mushroom Mini Pies.
The technique she used to make the puff pastry pie shells was very inventive. So I thought, why not use this technique to make these cute baby pies. It worked great. This recipe takes some time but is very easy. It can also be made a day ahead. Just top with whipped cream when ready to serve.
Method: Thaw puff pastry and cut out 16 rounds. Place rounds in muffin tins and top with a second muffin tin. Bake for 16-18 minutes and cool completely.
Make your glaze and use part of the glaze to make the creamy filling. Add filling to mini pie crusts. Top with strawberry glaze and chill for about 4 hours. When ready to serve top with homemade whip cream.
My kids, wife and favorite taste-tester Amber, loved them. These mini strawberry pies are a must make for Memorial Day, Father’s Day or a summer cookout.
What is your favorite Strawberry recipe?
- 1 package Pepperidge Farm® puff pastry, 2 sheets
- 3 (16 oz) containers fresh strawberries, divided
- 3/4 cup sugar
- 2 1/2 tbsp. cornstarch
- 1/2 cup water
- 1 tsp. Rodelle Vanilla
- 2 oz Philadelphia 1/3 less fat cream cheese
- 2 oz plain non-fat Greek yogurt
- Cool whip or fresh whipped cream
- Thaw puff pastry according to package directions.
- Preheat oven to 350° F.
Unfold one pastry sheet on large cutting board or clean counter top. Press together any seams or broken areas. (TIP: Keep the second sheet in the fridge until ready to use).
- Lightly grease a regular size muffin tin.
- Cut dough into eight circles using a 3 1/3 inch round cookie cutter.
- You should get six out of the first cut.
- Piece together remaining dough and press together. Cut remaining two rounds.
- Press rounds into muffin tin.
- Lightly grease the bottom of a second muffin pan.
Place second muffin tin on top of pastry rounds to secure and form pie crusts. (Tip: You might need to weigh down the top muffin tin to keep the pastry from rising too much and retain the pie shell shape. I used ramekins).
- Repeat with remaining puff pastry sheet.
- Bake for 16-18 minutes until golden browned and cooked through.
- Remove from oven and cool completely.
- While pie crusts cooks and cools, make the glaze.
- Clean and hull strawberries.
- Cut into small slices.
Remove 2/3 cup strawberries and mash for the glaze.
- In a medium saucepan, stir together sugar and cornstarch.
- Slowly whisk in 1/2 cup water, vanilla and mashed strawberries.
- Bring to boil, over medium heat, stirring constantly until mixture thickens.
- If you have trouble blending the mixture use an immersion blender as mixture comes to boil. Remove from heat and allow to cool completely.
- In a medium bowl add cream cheese, yogurt, and 3 tablespoons of glaze mixture.
- Beat with hand mixer until smooth.
- Combine remaining glaze and strawberries.
- Fill each mini pie crust with 1 teaspoon of filling.
- Top with 1 1/2 tablespoon of strawberry glaze.
- Chill mini strawberry pies in refrigerator 2-4 hours until set.
-Can be made a day ahead.
-When ready to serve top with whipped cream or cool whip.
-The Puff Pastry is still very flaky even though it is compressed. This is what makes this recipe special.
-Could also be made with ready-made pie crust.
-First published by Quinn Caudill for dadwhats4dinner.com © May 2016 Revised © June 2018
Check out some of my other wonderful berry recipes: