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May 6, 2021

Mini Strawberry Pies || Easy Summer Dessert

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Three mini strawberry pies topped with a scoop of Hudsonville ice cream

 

Mini strawberry pies are an easy summer strawberry dessert recipe perfect for all of your warm-weather celebrations.  These little pies are almost too cute to eat!

 

Summer is upon us and there are few things we love more about the warmer weather than fresh fruit, sweet treats, and reasons to celebrate outdoors with friends and family. 

While our celebrations are smaller than years past, these homemade mini strawberry pies are larger than life in flavor.  We can almost guarantee your family and guests will come back for seconds or thirds.  And, they are the cutest little things, aren’t they?

The fresh strawberry pie filling and flaky, golden brown pie crust pair perfectly with a generous scoop of Hudsonville Ice Cream’s Limited Edition Blueberry Graham Delight.  Made with rich vanilla ice cream, mixed with blueberry sauce and ribbons of graham cracker every spoon full is a delight!   

 

Small and medium star cut outs ofr strawberry pie

 

If you’re trying Hudsonville Ice Cream for the first time, I highly recommend the Mackinac Island Fudge and Deer Traxx.  In all honestly, you cannot go wrong with any Hudsonville flavors!  You will always find a carton or two in our freezer!  

You can find Hudsonville retailers near you by using their Scoop Locator.  For all of my Chicago friends, I pick it up at Jewel-Osco or Mariano’s.  Please note, Blueberry Graham Delight is only available at Jewel Osco locations.  

If you’re looking for a few additional ice cream dessert recipes, here are just a few of our favorites (all made with Hudsonville Ice Cream, too!): 

 

 

To keep this easy strawberry pie recipe simple, we used store-bought refrigerated pie crust.  However, feel free to use a homemade pie crust recipe if you prefer.  We have also used graham cracker crust and sugar cookie crust in the past.  You cannot go wrong with either of these crust options. 

This pie recipe will make either 6 individual mini strawberry pies or one 9-inch full-sized pie.

 

 

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WHAT YOU’LL NEED TO MAKE MINI STRAWBERRY PIES

  • Fresh sliced strawberries – you are welcome to use strawberry rhubarb if preferred. 
  • Pie crust – As mentioned above, we made these little mini strawberry pies with store-bought pie crusts for ease and time-saving.  Prefer a graham cracker crust?  Go for it!  They are also delicious with a sugar cookie crust.  
  • Strawberry Gelatin – We used Strawberry Jello, however, any brand of gelatin will do.  We have also used strawberry flavor sugar-free option which turns out great, as well. 
  • Granulated sugar – Feel free to lessen the amount if you prefer.
  • Cornstarch – The cornstarch will help bind together the strawberry glaze more quickly.  
  • Ice cream – We used Hudsonville Ice Cream Limited Edition Blueberry Graham Delight which paired perfectly with the sweet strawberries.  These mini strawberry pies would also be delicious with their Limited Edition American Fireworks, Creamery Blend Vanilla, or Strawberry Cheesecakejust to name a few!
  • Mini pie pans – For this pie recipe, we used 4-inch mini tart pans.  However, as mentioned below, feel free to also use mini muffin tins or any other mini pie pan you prefer.  
  • Star cookie cutter – (optional) 
  • Whipping cream, topping (optional)

 

 

HOW TO MAKE MINI STRAWBERRY PIES

One of the many reasons we love this fresh strawberry pie recipe is how quickly and easily they come together.  

For this recipe, we used 4-inch mini tart pans.  However, feel free to also use a mini or regular-sized muffin tin, as well.  Either will work great.  Start by spraying each mini tart pan with non-stick cooking spray.   

Next, carefully roll out two pie crusts on an even surface.  Using a 6-inch round cookie cutter, cut 4 round pie crusts out of the dough.  Note, if you do not have a cookie-cutter, you can also use a lid from a plastic or glass container.  

Carefully place each dough round into the center of each tart pan. Gently press the dough into the sides and bottom of the pans to ensure they fit perfectly. 

Because we love to serve these super easy mini strawberry pies for the July 4th holiday, we used the remaining dough to cut out a few stars, as well.  We used this 5-piece star cookie cutter set and varied the sizes.  While we added only a few stars as accents, we have also used these to create a layered star design along the sides of the pie (almost as a crust) and overlapping on the top for larger pies.  

Preheat your oven to 400 degrees.  Place both your mini tart pans and any star cutouts on a baking sheet lined with parchment paper.  Cook for 10-12 minutes or until golden brown.  Note, because the stars are smaller, they will cook faster than the pies.  I recommend checking on them regularly to ensure they do not overcook. 

 

 

While the pie crust is baking, start to work on your strawberry glaze filling.  Start by cutting your strawberries in half and wash them under cold water.  

In a saucepan over medium heat, add water, strawberry gelatin (Jell-O), sugar, and cornstarch and stir regularly until the mixture is well combined. After 3-4 minutes, remove the pan from the heat and place it in an ice bath or refrigerator to allow the mixture to solidify slightly.  Stir regularly while cooling.  

Remove the pie crusts from the oven when golden brown and allow them to cool completely.  Once cooled, add fresh chopped strawberries to the middle of the pie shells filling to the edges.  You can stack the sliced strawberries as high or low as you might like.  We prefer more fresh, delicious strawberries to gelatin, but feel free to use fewer strawberries, if preferred. 

When the gelatin has cooled slightly, carefully add to the middle of each pie shell, as well.  Be sure to fill in all of the tiny crevasses between the sweet strawberries.  Place in the refrigerator until the gelatin is set.  

When you are ready to serve, add a few blueberries (optional), star cookie cutouts, and a generous scoop of Hudsonville Ice Cream.  Watch them come running for more! 

 

 

CAN YOU MAKE MINI STRAWBERRY PIES AHEAD OF TIME? 

You most certainly can!  I would, however, recommend making and serving within 24 hours.  Doing so will ensure the pie crust maintains its light, crispy texture.  

To store, lightly cover each mini pie with plastic wrap and place in the refrigerators for no more than 2 days.  

 

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Mini Strawberry Pies || Easy Summer Dessert

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Mini strawberry pies are an easy summer strawberry dessert recipe perfect for all of your warm-weather celebrations.  These little pies are almost too cute to eat!
SERVES/MAKES: 6 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients:

  • 2 sheet refrigerated pie crust
  • 1 cup water
  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 3 ounces strawberry gelatin
  • 4 cups sliced fresh strawberries
  • Ice Cream

Instructions:

  • Preheat oven to 400 degrees.
  • Carefully roll out two pie crusts on an even surface.  Using a 6-inch round cookie cutter, cut 4 round pie crusts out of the dough.  Note, if you do not have a cookie-cutter, you can also use a lid from a plastic or glass container.  
  • Carefully place each dough round into the center of each tart pan. Gently press the dough into the sides and bottom of the pans to ensure they fit perfectly. 
  • Using a star shapped cookie cutter, cut out star shapes from the remaining cuts, varying the sizes.
  • Place both your mini tart pans and any star cutouts on a baking sheet lined with parchment paper.  Cook for 10-12 minutes or until golden brown.  Note, because the stars are smaller, they will cook faster than the pies.  I recommend checking on them regularly to ensure they do not overcook. 
  • In a saucepan over medium heat, add water, strawberry gelatin (Jell-O), sugar, and cornstarch and stir regularly until the mixture is well combined. After 3-4 minutes, remove the pan from the heat and place it in an ice bath or refrigerator to allow the mixture to solidify slightly.  Stir regularly while cooling.  
  • Remove the pie crusts from the oven when golden brown and allow them to cool completely.  Once cooled, add fresh chopped strawberries to the middle of the pie shells filling to the edges.
  • When the gelatin has cooled slightly, carefully add to the middle of each pie shell, as well.  Be sure to fill in all of the tiny crevasses between the sweet strawberries.  Place in the refrigerator until the gelatin is set.  
  • When you are ready to serve, add a few blueberries (optional), star cookie cutouts, and a generous scoop of Hudsonville Ice Cream.

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