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Mini Strawberry Pies with Sugar Cookie Crust Recipe

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4 from 7 reviews

Delight in these Mini Strawberry Pies featuring a buttery sugar cookie crust topped with a luscious strawberry glaze and fresh strawberry filling, finished with a dollop of homemade whipped cream. Perfectly portioned for 12 servings, these charming pies combine crisp cookie crusts with a sweet, tangy glaze and whipped cream for a fresh and festive dessert ideal for any occasion.

Ingredients

Sugar Cookie Crust

  • 1 16 oz. package Pillsbury refrigerated sugar cookie dough

Strawberry Glaze and Filling

  • 2 pounds strawberries, hulled and halved, divided
  • 1/2 cup water
  • 1/3 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 1 pinch salt
  • 3 tablespoons strawberry gelatin (powdered Jell-O)
  • 2 teaspoons lemon juice

Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tablespoons sugar

Instructions

  1. Sugar Cookie Pie Crust Preparation: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin using nonstick cooking spray with flour or grease and flour your pan. Slice the sugar cookie dough into 12 even portions and press each piece into the bottom and two-thirds up the sides of each muffin cup to form mini crusts.
  2. Bake Pie Crusts: Bake the cookie crusts for 18 to 20 minutes, or until the edges are just barely golden. Remove from oven and allow them to cool for 5 minutes in the tin before gently transferring to a wire rack to cool completely, about 20 minutes. If the centers of the crusts haven’t caved in, gently press the insides down with the bottom of a tablespoon to create a small well.
  3. Prepare Strawberry Glaze: In a blender, combine 1 cup of roughly chopped strawberries with 1/2 cup water and puree until smooth, scraping down the sides as needed. Pour this puree into a small saucepan; add cornstarch, sugar, and a pinch of salt. Cook over medium-high heat, stirring constantly until the mixture thickens but avoid over-thickening to prevent a jelly-like consistency once cooled.
  4. Finish Strawberry Glaze: Transfer the thickened mixture to a large bowl. Stir in powdered strawberry gelatin (Jell-O) and lemon juice. Allow this glaze to cool to room temperature, then set aside.
  5. Prepare Strawberry Filling: Slice any large strawberry halves into quarters and add all the strawberries to the cooled strawberry glaze, stirring until evenly coated. Refrigerate this filling for a minimum of 2 hours and up to 24 hours to let the flavors meld.
  6. Assemble Mini Pies: When ready to serve, spoon the strawberry filling into the cooled sugar cookie crusts, distributing evenly among all 12 pies.
  7. Make Whipped Cream: Place a metal mixing bowl and metal whisk in the freezer for 10 to 15 minutes to chill. Remove from freezer and add heavy whipping cream and sugar to the bowl. Whisk on medium-high speed until stiff peaks form.
  8. Finish and Serve: Dollop each mini pie with freshly whipped cream and serve immediately for the best texture and freshness.

Notes

  • Sugar cookie crusts can be prepared up to 24 hours in advance and kept in an airtight container once cooled.
  • If the cookie crust centers do not cave in after cooling, gently press with a spoon to create space for the filling.
  • Be careful not to over-thicken the strawberry glaze during cooking, as it will become too jelly-like upon cooling.
  • Chilling the mixing bowl and whisk before whipping cream helps achieve better volume and stiffness.
  • For extra flavor, garnish with fresh mint leaves or a dusting of powdered sugar.

Find it online: https://lauracooks.com/mini-strawberry-pies-with-sugar-cookie-crust-recipe/