Mini Strawberry Pies with Sugar Cookie Crust Recipe
Imagine capturing the sweetness of summer in the palm of your hand — that’s exactly what you get with Mini Strawberry Pies with Sugar Cookie Crust. These delightful little treats combine a buttery, tender sugar cookie crust with a vibrant, juicy strawberry filling, all topped off with a cloud of whipped cream. They’re the definition of irresistible and perfect for everything from backyard parties to cozy family nights. One bite, and you’ll see why this recipe has quickly become a cherished favorite in my kitchen!
Ingredients You’ll Need
-
Sugar Cookie Crust:
- 1 package (16.5 ounces) refrigerated sugar cookie dough
Strawberry Filling:
- 4 cups fresh strawberries, hulled and chopped
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon lemon juice
- Whipped cream for topping (optional)
How to Make Mini Strawberry Pies with Sugar Cookie Crust
Step 1: Prepare the Muffin Pan and Preheat the Oven
Begin by preheating your oven to 350°F, so it’s good and hot by the time you’re ready. Lightly grease a standard 12-cup muffin tin — this ensures the cookie crusts pop out with ease once they’re baked and cooled. It’s a tiny bit of prep that makes all the difference; nobody wants to fight with delicate mini pies!
Step 2: Shape the Sugar Cookie Crusts
Slice the sugar cookie dough into 12 even pieces. Press each piece firmly into the bottom and up the sides of the muffin cups, creating mini tart shells. You want a nice even layer — not too thin, not too thick — so they turn into golden, edible cups ready to cradle that wonderful strawberry filling.
Step 3: Bake the Crusts
Pop the muffin pan into your preheated oven and bake for 12 to 14 minutes, or until the edges just barely begin to turn golden brown. You’ll notice the cookie centers may puff up a bit while baking; that’s normal! Once they come out of the oven, use the back of a spoon to gently press the centers back down while they’re still warm. Let the crusts cool completely in the pan before removing; they’ll firm up beautifully.
Step 4: Make the Strawberry Filling
While your crusts are cooling, grab a medium saucepan and combine the strawberries, sugar, cornstarch, water, and lemon juice. Stir everything together over medium heat, letting the mixture bubble gently. After about 5 to 6 minutes, it will thicken up into a glossy, vibrant filling with fragrant strawberry aromas. Remove from the heat and let it cool for a few minutes, so it doesn’t melt your cookie crusts.
Step 5: Fill and Chill
Once the sugar cookie crusts are completely cool, carefully spoon the slightly cooled strawberry filling into each one. Be generous — that jammy strawberry filling is the star of the show! After filling, refrigerate the pies for at least an hour. This helps everything set firmly, making each bite extra satisfying.
Step 6: Add Whipped Cream and Serve
Just before you’re ready to serve, crown each mini pie with a swirl of fluffy whipped cream if you’d like. It’s the perfect finishing touch, adding a little creamy contrast to the fruity filling and crisp crust. Now, stand back and watch them disappear!
How to Serve Mini Strawberry Pies with Sugar Cookie Crust
Garnishes
For a finishing flourish, try topping your Mini Strawberry Pies with Sugar Cookie Crust with a fresh strawberry slice or a tiny mint sprig. You can even dust them with a bit of powdered sugar for an elegant touch. These simple additions make them look even more inviting, especially when you’re serving guests.
Side Dishes
These mini pies are delightfully sweet, so pairing them with something refreshing is always a good idea. Consider a scoop of lemon sorbet or a platter of mixed fresh berries on the side to keep things light and bright. For a more indulgent treat, serve alongside a scoop of vanilla ice cream.
Creative Ways to Present
I love to arrange these pies on a tiered dessert stand for special occasions, or nestle each one into a decorative cupcake wrapper for easy grab-and-go at picnics. You can even assemble a “pie bar” with toppings like extra whipped cream, mini chocolate chips, or toasted coconut — let everyone build their own Mini Strawberry Pie with Sugar Cookie Crust masterpiece!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which honestly is rare in my house!), place them in an airtight container and store in the refrigerator for up to 3 days. To keep the sugar cookie crust crisp, avoid topping with whipped cream until just before serving.
Freezing
You can freeze the unfilled sugar cookie crusts for up to one month. Once baked and cooled, layer them between sheets of parchment in a freezer bag or sturdy container. Thaw at room temperature, then fill with fresh strawberry filling. Freezing with the filling isn’t recommended, as strawberries can become watery once defrosted.
Reheating
These little pies are best served chilled or at room temperature, so there’s no need to reheat. If you’ve stored the crusts separately in the freezer, simply let them come to room temp, then assemble and serve with whipped cream for peak freshness.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! If using frozen strawberries, thaw and drain them well first to remove excess moisture. Your filling might be a bit looser, but it will still taste delicious and vibrant.
Can I make Mini Strawberry Pies with Sugar Cookie Crust ahead of time?
Definitely! You can prepare the crusts and filling a day in advance; just store them separately in the fridge. Assemble the pies an hour or so before serving to keep everything fresh and the crusts delightfully crisp.
Can I add other fruits to the filling?
Of course! Try a combo of raspberries or blueberries for a fun twist. Just make sure the total amount of fruit doesn’t exceed 4 cups so the filling thickens properly.
What if I don’t have a muffin tin?
Get creative! You can press the dough into mini tart pans or even form freeform tartlets on a lined baking sheet (just watch the baking time). The shape might be a little more rustic, but the taste will be spot-on.
How do I keep the sugar cookie crust from sticking?
Generously greasing the muffin tin helps a ton, but letting the crusts cool completely before removing is key. You can also gently run a thin knife around the edges to loosen them if needed.
Final Thoughts
If you’re looking for a cheerful, no-fuss dessert that’s bursting with fruity flavor and pure nostalgia, you cannot go wrong with Mini Strawberry Pies with Sugar Cookie Crust. Give them a try at your next get-together or as a surprise treat for your loved ones — I’m certain they’ll disappear even faster than you baked them!
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Mini Strawberry Pies with Sugar Cookie Crust Recipe
- Total Time: 34 minutes (plus chilling)
- Yield: 12 mini pies 1x
- Diet: Vegetarian
Description
Indulge in these delightful Mini Strawberry Pies with a sweet Sugar Cookie Crust. These individual-sized treats are bursting with fresh strawberry flavor and topped with creamy whipped cream.
Ingredients
Sugar Cookie Crust:
- 1 package (16.5 ounces) refrigerated sugar cookie dough
Strawberry Filling:
- 4 cups fresh strawberries, hulled and chopped
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon lemon juice
- Whipped cream for topping (optional)
Instructions
- Preheat oven and prepare crusts: Preheat oven to 350°F. Grease a standard muffin tin. Divide cookie dough into 12 portions and press into muffin cups to form crusts. Bake for 12–14 minutes.
- Prepare strawberry filling: In a saucepan, cook strawberries, sugar, cornstarch, water, and lemon juice until thickened. Spoon into cooled crusts. Chill for at least 1 hour.
- Serve: Top with whipped cream before serving.
Notes
- You can prepare the components ahead and assemble just before serving for the best texture.
- Experiment with adding blueberries or raspberries to the filling for variety.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 210
- Sugar: 19 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
