These miniature fresh strawberry pies are the perfect summer dessert, especially when topped with a scoop of vanilla ice cream. Individual serving-sized pies are not only convenient and fun but perfectly portioned for a backyard barbeque or a girls' night in.
- Course: Dessert
- Crust: In a medium mixing bowl, combine flour and salt. Using a fork or a pastry blender, cut the shortening into the flour until it resembles coarse crumbs. Add water 1 tablespoon at a time and continue mixing with a fork until dough is moist and forms a ball when pressed together.
- Roll dough into a large, thin rectangle and cut circles, about 3 inches diameter. Press each circle into a cup in mini muffin pan. Bake for 8-10 minutes at 400°F. Let crusts cool in pie pan.
- Filling: Meanwhile, in a small bowl, crush enough strawberries to make 1 cup.
- In a medium saucepan, combine sugar and cornstarch. Add crushed strawberries and water, Cook and stir until strawberry mixture boils and thickens. Cool.
- Scoop a spoonful of strawberry mixture into each of the mini pie crusts. Place whole or halved strawberries in each pie crust and then top with more of the strawberry mixture until filled.
- Chill in the refrigerator until pie filling is set. Top with a scoop of vanilla ice cream.
Tip: Measure and cut a 6-inch round piece of aluminum foil and used that as a pattern to cut the crust dough with a sharp knife.
Recipe Author: Laura (Lolli), of Better in Bulk, is a mom of five kids, from 9 to 17 living in Washington DC area. In addition to working on her blog full time, she is also a photographer, thrift store shopper, chauffeur for after-school activities and lover of food. Her kids are active in drama, barbershop singing, orchestra, karate, track, piano, swimming and scouts…and of course she’s right by their sides at each of those events, too! You can find her on Twitter and on Facebook.