Strawberry Mini Pies

2015-06-08
  • Yield : 24
  • Prep Time : 0m
  • Cook Time : 30m
  • Ready In : 0m

This is a recipe for Strawberry Mini Pies. Technically simple however does involve a good amount of steps. Make sure the dough is moist when you first make it otherwise add more liquid. Mine was a little too dry which made the process later that much more difficult. Overall a nice recipe especially if you enjoy pies.

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, cold, cut into cubes
  • 1/2 teaspoon salt
  • 1 teaspoon brown sugar
  • 1/2 cup ice water
  • 2 cups chopped strawberries
  • 1/2 cup granulated sugar
  • 1/2 cup lightly packed brown sugar
  • 2 tablespoons cornstarch
  • 1 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • 1 tablespoon heavy cream

Method

Step 1

In your food processor, combine the flour, salt and brown sugar. Mix well. Add your pats of very cold butter and pulse until it becomes a coarse meal. Now, begin to add your ice water 1 tablespoon at a time, pulsing gently. Be careful only to add enough water to make the dough stick together.

Step 2

Divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help rechill the butter and distribute the moisture.

Step 3

Combine your chopped strawberries, rhubarb, sugar, corn starch, flour, lemon zest and vanilla in a medium size pan and cook over medium heat for 8-10 minutes until warm and syrupy.

Step 4

Preheat the oven to 375

Step 5

On a floured surface, roll out your chilled dough to 1/8 of an inch thickness. Use a biscuit cutter to cut 24 circles of dough.

Step 6

Grease a normal size muffin tin. Place cut dough in each slot and fill with about 2 tablespoon of the strawberry mixture.

Step 7

Re-roll the remaining pastry dough to make lattice strips for the tops of the mini pies.

Step 8

Beat together egg yolk and cream. Use a pastry brush to brush the lattice tops with the egg wash. Sprinkle with large granule sugar and bake for 30 minutes until golden brown.

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