If you’ve ever wished for a dessert that’s as charming as it is delicious, then this Mini Strawberry Pies with Sugar Cookie Crust Recipe is about to become your new best friend. Imagine buttery, tender sugar cookie crusts that cradle a juicy, sweet strawberry filling glazed to perfection. These mini pies are a brilliant way to celebrate fresh fruit in a fun, bite-sized form, perfect for spring and summer gatherings. Every single pie brings together that perfect balance of buttery sweetness and fruity brightness, making each bite feel like a celebration of the season’s best flavors.
Ingredients You’ll Need
This Mini Strawberry Pies with Sugar Cookie Crust Recipe uses simple, everyday ingredients that pack an impressive punch of flavor and texture. Each component plays a vital role from the crust’s tender crumb to the filling’s luscious shine and freshness.
- Refrigerated sugar cookie dough (1 roll, 16.5 oz): Provides a buttery, soft yet sturdy base that bakes beautifully into mini crusts.
- Fresh strawberries (2 cups, hulled and diced): The star of the filling, offering vibrant color and juicy sweetness.
- Granulated sugar (1/4 cup): Sweetens the strawberries just right, enhancing their natural flavor.
- Cornstarch (1 tablespoon): Thickens the filling so it isn’t runny, giving it that perfect sliceable consistency.
- Lemon juice (1 tablespoon): Adds a subtle brightness that balances the sweetness, elevating the strawberry flavor.
- Water (1/4 cup): Helps combine the filling ingredients smoothly without watering down the flavor.
- Strawberry or raspberry jam (1 tablespoon, optional): For that gorgeous glossy glaze that makes these pies truly eye-catching.
- Whipped cream or powdered sugar (optional): Perfect finishing touches that bring extra indulgence or a delicate dusting of sweetness.
How to Make Mini Strawberry Pies with Sugar Cookie Crust Recipe
Step 1: Prepare the Sugar Cookie Crusts
Start by preheating your oven to 350°F and greasing a 12-cup muffin tin to prevent sticking. Slice the chilled sugar cookie dough into 12 equal pieces and press each piece firmly into the bottom and slightly up the sides of the muffin cups. This forms a delicate mini crust for your pies. Bake for about 10 to 12 minutes until the edges turn a beautiful light golden brown. Once baked, gently press the centers down with a spoon to create a little well perfect for holding the luscious strawberry filling. Let the crusts cool completely in the tin—this helps them firm up and keeps them from getting soggy.
Step 2: Make the Strawberry Filling
While the cookie crusts cool, combine the diced strawberries, sugar, cornstarch, lemon juice, and water in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and turns glossy—this usually takes 5 to 7 minutes. The cornstarch is the magic ingredient that gives the filling its perfect texture without overpowering the fresh fruit flavor. If you’d like an extra shiny finish, stir in a tablespoon of strawberry or raspberry jam right at the end.
Step 3: Assemble the Mini Pies
Allow the strawberry filling to cool slightly before spooning it into the prepared cookie crusts. This step ensures the filling sets up nicely without melting the crust. Once filled, place the mini pies in the fridge for at least 30 minutes to chill, letting the flavors meld and the filling firm up. This chilling step makes these little pies easier to enjoy without the filling running everywhere.
How to Serve Mini Strawberry Pies with Sugar Cookie Crust Recipe
Garnishes
One of the joys of this Mini Strawberry Pies with Sugar Cookie Crust Recipe is how easy it is to dress them up. A dollop of whipped cream adds a cloud of sweetness and creamy texture, while a light dusting of powdered sugar keeps things simple but elegant. Fresh mint leaves can add a refreshing pop of color and aroma if you want to impress your guests even more.
Side Dishes
These mini pies pair beautifully with a variety of light sides. Serve them alongside a scoop of vanilla ice cream or a refreshing lemon sorbet for a delightful temperature contrast. A simple green salad with a citrus vinaigrette can balance out the sweetness for a lovely dessert course after a rich meal.
Creative Ways to Present
For a festive twist, line a pretty platter with fresh strawberry leaves or edible flowers before arranging the pies to create an inviting display. You can also serve them in individual mini pie tins or even on decorative dessert plates with a drizzle of chocolate or berry sauce for an extra burst of flavor and color.
Make Ahead and Storage
Storing Leftovers
If you have any leftover mini strawberry pies (though they rarely last long), keep them stored in an airtight container in the refrigerator. They will stay fresh for up to two days, allowing the cookie crust to maintain its crisp edges while the filling stays luscious.
Freezing
This Mini Strawberry Pies with Sugar Cookie Crust Recipe can be frozen, but it’s best to freeze the cookie crusts and filling separately. Freeze unfilled cookie crusts on a tray until solid, then transfer to a freezer bag for up to one month. Thaw in the fridge before baking. Prepare the filling fresh for the best flavor and texture, or freeze the filling separately and thaw overnight.
Reheating
To enjoy these pies warm, gently reheat filled mini pies in a low oven (around 300°F) for just a few minutes to soften the cookie crust slightly without melting the filling completely. Avoid microwaving as it can make the crust soggy and the filling overly runny.
FAQs
Can I use frozen strawberries for the filling?
Fresh strawberries are best for this recipe because they hold their shape and flavor better when cooked. If you need to use frozen, thaw and drain them well first to avoid excess moisture in your filling.
Can I make these pies gluten-free?
You can try using a gluten-free sugar cookie dough as the crust, but be sure it’s sturdy enough to hold up during baking. Some gluten-free doughs can be more delicate, so adjust baking time accordingly.
Do I have to use lemon juice in the filling?
Lemon juice adds a lovely brightness that balances the sweetness, but if you don’t have it, a small splash of orange juice or apple cider vinegar can work in a pinch.
How long do these mini pies keep their freshness?
They’re best enjoyed within one to two days of making to savor the texture and flavor at their peak. After that, the crust might soften as it absorbs moisture from the filling.
Can I substitute other fruits in this recipe?
Absolutely! Blueberries, raspberries, or even diced peaches work wonderfully as filling alternatives. Just adjust the sugar quantity based on the fruit’s sweetness.
Final Thoughts
This Mini Strawberry Pies with Sugar Cookie Crust Recipe is truly a crowd-pleaser that brings together simple ingredients in a wonderfully charming way. Whether for a picnic, a party, or just because you deserve a sweet treat, these pies are as fun to make as they are to eat. I can’t wait for you to try them out and experience that perfect bite of buttery crust and fresh strawberry goodness yourself!
Print
Mini Strawberry Pies with Sugar Cookie Crust Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 12 mini pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These mini strawberry pies with sugar cookie crust are the perfect bite-sized dessert for spring and summer gatherings. Buttery sugar cookie dough forms the base for a sweet and juicy strawberry filling, all topped with a glossy glaze. They’re easy to make, fun to serve, and bursting with fresh fruit flavor.
Ingredients
Crust
- 1 (16.5 oz) roll refrigerated sugar cookie dough
Filling
- 2 cups fresh strawberries, hulled and diced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/4 cup water
- 1 tablespoon strawberry or raspberry jam (optional, for extra shine)
Topping
- Whipped cream or powdered sugar for topping (optional)
Instructions
- Preheat and Prepare Crust: Preheat the oven to 350°F. Grease a 12-cup muffin tin to prevent sticking. Slice the sugar cookie dough into 12 equal portions and press each piece into the bottom and slightly up the sides of each muffin cup to form mini crusts.
- Bake Crusts: Bake the crusts for 10–12 minutes, or until the edges are lightly golden. Remove from the oven and, while still warm, use a spoon to gently press the centers down to make room for the filling. Allow the crusts to cool completely in the muffin tin.
- Prepare Strawberry Filling: In a small saucepan, combine diced strawberries, granulated sugar, cornstarch, lemon juice, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5–7 minutes.
- Add Shine to Filling: Stir in the strawberry or raspberry jam if using, to give the filling an extra glossy sheen. Let the filling cool slightly before assembling.
- Assemble Pies: Spoon the cooled strawberry filling evenly into the cooled cookie crusts.
- Chill: Refrigerate the assembled mini pies for at least 30 minutes to set.
- Serve: Just before serving, top with whipped cream or dust with powdered sugar if desired for an elegant finish.
Notes
- You can make the cookie cups a day ahead and fill them just before serving to save time.
- Try substituting blueberries or raspberries in place of strawberries for a different flavor twist.
