Strawberry Mini Pies

Happy Tuesday yal! Today’s February 4th which means two of many things! Some of you are probably eagerly looking at your calendars counting down the days, hours & minutes till Valentine’s Day. While… others are probably wishing the universe would magically do away with February 14th altogether.

With that being said, note that this post is in favour of the upcoming “pink & red” day. I want to share a sweet and easy dessert for you and your lover punch. It’s perfect for V-day or any other day for that matter, which ever you prefer.

Strawberry Mini Pies

This recipe has been adapted from two sources: A cookbook we got as a wedding present: Bride & Groom First and Forever Cookbook and a food blog It Bakes Me Happy.

First things first: Let’s make some dough!



Your needs:

1 ½ c bleached all-purpose flour {I used unbleached}

1 tbls sugar

1 tsp kosher salt {I used regular}

5 tbls cold unsalted butter, cut into ¼ -inch pieces

4 tbls cold solid vegetable shortening, such as Crisco

3 ½ to 4 ½ tbls ice water

Your Method:

Put the flour, sugar and kosher salt in the bowl of a food processor and pulse briefly to mix. Scatter the butter over the flour mixture and using a spoon, toss lightly to coat. Pulse 5 times at 1-second intervals. Add the shortening in small pieces and pulse about 4 more times at 1-second intervals. The texture should resemble course meal, with the butter and shortening bits no bigger than peas. Sprinkle 3 ½  tbls of water over the mixture and pulse until the dough begins to hold together, about 6 times. Pinch a small amount of dough and if it doesn’t hold together, add ½ tbls of water and pulse 3 times. Pinch the dough again, if necessary adding the remaining ½ tbls water and pulse 3 more times. When the dough holds together when pinched, it is ready. Do not allow it to form a ball in the processor. Transfer dough to a large sheet of plastic wrap, pressing gently, form the dough into a 5-inch disk. Wrap in plastic wrap and refrigerate for at least 45mins, preferably overnight. (The dough maybe refrigerated for up to 2 days or frozen up to 3 months.)

Next: Let’s make some strawberry filling!


Your needs:

1 c strawberries, sliced

2 tbls sugar

2 tsp cornstarch

1 tsp lemon juice

1 egg, beaten

Your Method:

In a medium sized saucepan add the strawberries, sugar, cornstarch and lemon juice and cook for about 5 minutes, until thickened. Set aside to cool {or not}.

Lastly: Let’s make a pie.

Let the chilled dough soften at room temperature for 10 – 15 minutes (longer if frozen). Using the rolling pin, tap the dough firmly to flatten it. Divide dough in half, placing each half between two large pieces of plastic wrap and roll out to 1/8-inch thickness. Place a 5 ounce ramekin directly on the pastry. Using a knife cut two 1-inch circles wider than the bottom of the ramekin. Now you should have two circles from each half of dough. Roll out one piece of dough for each half. This is then draped over the ramekin and fitted until snug inside the ramekin, so it serves as your piecrust. You may or may not have dough draped over your ramekin. If you do, please cut off excess and put aside. Repeat with remaining ramekin/s. Scoop your strawberry filling into your crusted ramekins. Once filled, drape the pastry (your second circle), over the ramekins and seal by pressing gently on the sides of the ramekins. Cut pastry scraps into your lover-punch’s initials, into hearts, or other decorate shapes. Place on top of the extra pastry circle and brush with the beaten egg. Bake for 20-30 minutes until golden brown, remove from the oven and cool; serve warm. And if you’re feeling a little daring, add a scoop of vanilla/chocolate ice cream to the side. Bon Appétit.

Yields 4 mini pies.