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
Scale
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.
