If you have a sweet tooth and a love for fresh, fruity desserts, then you absolutely must try this Mini Strawberry Pies with Sugar Cookie Crust Recipe. These delightful little pies combine the buttery, soft texture of a sugar cookie crust with the bright, juicy sweetness of fresh strawberries, all wrapped up in a luscious strawberry glaze and topped with fluffy homemade whipped cream. It’s like a perfect bite of summer, baked into a charming mini pie that’s as gorgeous as it is delicious. Whether for a casual get-together or just treating yourself, this recipe turns simple ingredients into a show-stopping dessert you’ll want to make again and again.
Ingredients You’ll Need
Gathering just a handful of everyday ingredients is all it takes to create these mini strawberry pies. Each component brings something special: the sugar cookie dough forms a rich, tender crust; fresh strawberries add natural sweetness and juiciness; the glaze binds everything with a glossy, fruity finish; and the whipped cream adds that dreamy touch of creaminess that balances each bite perfectly.
- 1 (16 oz) package Pillsbury refrigerated sugar cookie dough: The base of your crust, providing a soft, buttery foundation that’s easy to shape and bake.
- 2 pounds strawberries, hulled and halved (divided): Fresh and vibrant, these give the pies their signature strawberry flavor and juicy texture.
- 1/2 cup water: Helps blend the strawberry puree into the glaze for that perfect consistency.
- 1/3 cup sugar: Sweetens the glaze while balancing the natural tartness of the berries.
- 1 1/2 tablespoons cornstarch: The secret to thickening the strawberry glaze so it holds nicely in the pie without being runny.
- Pinch of salt: Enhances the flavors and prevents the sweetness from getting cloying.
- 3 tablespoons strawberry gelatin (powdered Jell-O): Gives the glaze that glossy shine and a little extra strawberry punch.
- 2 teaspoons lemon juice: Adds brightness and lifts the overall flavor of the filling.
- 1 cup heavy whipping cream: For making fresh whipped cream that tops each pie with a light, airy counterpoint to the fruity filling.
- 2 tablespoons sugar: Sweetens the whipped cream just enough without overpowering it.
How to Make Mini Strawberry Pies with Sugar Cookie Crust Recipe
Step 1: Prepare the Sugar Cookie Pie Crust
Start by preheating your oven to 350°F (175°C) and greasing a 12-cup muffin tin. Take your refrigerated cookie dough and cut it into 12 even slices. Press each slice firmly into the bottoms and sides of the muffin cups to shape the crust. The sugar cookie dough bakes into a soft, buttery shell that beautifully complements the fresh strawberry filling.
Step 2: Bake and Cool the Crusts
Bake the cookie crusts for 18-20 minutes until they have a light golden edge. Once baked, let them cool directly in the muffin tin for a bit before carefully transferring them to a wire rack to cool completely. This cooling step ensures the crusts stay firm and won’t crumble when filled.
Step 3: Make the Strawberry Glaze
While the crust cools, start your strawberry glaze by pureeing 1 cup of strawberries along with the water until smooth. Pour the puree into a saucepan and whisk in the cornstarch, sugar, and a pinch of salt. Cook this mixture over medium heat, stirring constantly, until it thickens into a luscious glaze. Stir in the strawberry gelatin powder and lemon juice, then remove from heat and allow it to cool before moving on.
Step 4: Prepare the Strawberry Filling
Once the glaze is cool, gently fold in the remaining sliced strawberries to coat them thoroughly without breaking them down. Transfer the mixture to the refrigerator and chill for 2 to 5 hours, allowing the flavors to meld into a perfectly textured filling that stays fresh and vibrant.
Step 5: Whip the Cream
For the crowning touch, chill a mixing bowl and whisk in the fridge for at least 15 minutes. Then, beat the heavy cream and sugar on medium-high speed until stiff peaks form. The whipped cream should be light, fluffy, and sweet enough to complement the strawberry tartness without overwhelming it.
Step 6: Assemble the Mini Strawberry Pies with Sugar Cookie Crust Recipe
Now comes the fun part! Spoon the chilled strawberry filling generously into each cooled sugar cookie crust. Top each pie with a generous dollop of fresh whipped cream. Serve these beauties immediately to enjoy the best combination of textures — the soft cookie, juicy berries, and billowy whipped cream melting together in every bite.
How to Serve Mini Strawberry Pies with Sugar Cookie Crust Recipe
Garnishes
To make these pies even more irresistible, consider garnishing with a fresh strawberry slice or a sprinkle of finely chopped mint leaves. A light dusting of powdered sugar adds a delicate touch and a beautiful presentation that’s sure to impress friends and family.
Side Dishes
Pair your Mini Strawberry Pies with a scoop of vanilla ice cream or a simple side of lemon sorbet for an icy contrast. A fresh green salad dressed lightly with a citrus vinaigrette works well if you want a balance of sweet and savory at your table.
Creative Ways to Present
For a stunning dessert table, arrange the mini pies on a tiered stand or alternating vibrant plates for a colorful display. You can also serve them in individual clear cups layered with whipped cream and strawberries for a modern twist on this classic Mini Strawberry Pies with Sugar Cookie Crust Recipe.
Make Ahead and Storage
Storing Leftovers
Store any leftover pies in an airtight container in the refrigerator for up to 3 days. Keep the whipped cream topping separate if possible to maintain its fluffy texture, adding it freshly before serving again.
Freezing
You can freeze the sugar cookie crusts before baking or the assembled pies if you skip the whipped cream topping. Wrap tightly in plastic wrap and then foil to prevent freezer burn. Frozen pies will keep for up to one month and thaw best overnight in the refrigerator.
Reheating
For reheating baked crusts, warm them in a low oven (around 300°F) for 5–7 minutes to refresh the texture. Avoid reheating assembled pies, as the filling and whipped cream will lose their freshness and texture.
FAQs
Can I use fresh frozen strawberries instead of fresh ones?
Absolutely! Frozen strawberries work fine to make the glaze and filling, just be sure to thaw and drain any excess liquid to prevent the filling from becoming watery.
Is it possible to make this recipe gluten-free?
Yes, but you’ll need to swap out the sugar cookie dough for a gluten-free version. Many stores offer gluten-free refrigerated cookie dough that will work just as well to create the crust.
How do I prevent the sugar cookie crust from shrinking?
Pressing the dough firmly and evenly into the muffin cups and chilling it briefly before baking can help. Also, avoid overworking the dough and try not to open the oven door frequently during baking.
Can I prepare these ahead of time for a party?
You can bake the crusts and prepare the strawberry filling a day in advance. Keep them refrigerated separately and whip the cream fresh right before assembly for best results.
What’s the best way to get stiff peaks when whipping cream?
Make sure your cream, bowl, and whisk are all well chilled before starting. Beat at medium-high speed and watch carefully as the cream thickens to avoid over-beating and turning it into butter.
Final Thoughts
There is something truly magical about the combination of soft sugar cookie crust and fresh strawberry filling topped with airy whipped cream. This Mini Strawberry Pies with Sugar Cookie Crust Recipe is one of those treats that not only tastes amazing but also brings joy with each bite. Whether you’re baking for a crowd or just craving a special homemade dessert, these mini pies will brighten your day and fill your kitchen with that wonderful sweet aroma that feels like pure happiness. I can’t wait for you to dive into this recipe and make it your new favorite dessert to share again and again.
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Mini Strawberry Pies with Sugar Cookie Crust Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes plus chilling time
- Yield: 12 mini pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Strawberry Pies with a Sugar Cookie Crust are a delightful treat combining a buttery, sweet cookie crust with fresh strawberries covered in a luscious homemade strawberry glaze. Topped with freshly whipped cream, these individual pies are perfect for summer gatherings or anytime you crave a fresh fruit dessert with a creamy finish.
Ingredients
Crust
- 1 (16 oz) package Pillsbury refrigerated sugar cookie dough
Strawberry Glaze and Filling
- 2 pounds strawberries, hulled and halved (divided)
- 1/2 cup water
- 1/3 cup sugar
- 1 1/2 tablespoons cornstarch
- Pinch of salt
- 3 tablespoons strawberry gelatin (powdered Jell-O)
- 2 teaspoons lemon juice
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons sugar
Instructions
- Prepare the Sugar Cookie Pie Crust: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin. Slice the refrigerated sugar cookie dough into 12 equal pieces and press each piece firmly into the muffin cups creating a small crust.
- Bake the Crust: Bake the cookie dough crusts in the preheated oven for 18-20 minutes until golden brown. Once baked, remove from the oven and let them cool completely on a wire rack.
- Make the Strawberry Glaze: Puree 1 cup of the hulled strawberries together with 1/2 cup water. In a medium saucepan, combine the strawberry puree, cornstarch, sugar, and a pinch of salt. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent.
- Finish the Glaze: Remove the saucepan from heat and stir in the 3 tablespoons of strawberry gelatin powder and 2 teaspoons lemon juice until completely dissolved and combined. Allow the glaze to cool to room temperature.
- Prepare the Strawberry Filling: Add the remaining sliced strawberries (about 1 pound) to the cooled strawberry glaze and mix gently to coat all the berries. Refrigerate this strawberry filling mixture for 2 to 5 hours to let the flavors meld and the glaze set slightly.
- Make the Whipped Cream: Chill a mixing bowl and a whisk attachment in the fridge for 15 minutes. Pour 1 cup of heavy whipping cream and 2 tablespoons sugar into the chilled bowl. Beat on medium-high speed until stiff peaks form, indicating that the whipped cream is ready.
- Assemble the Mini Pies: Spoon the chilled strawberry mixture evenly into the cooled sugar cookie crusts in the muffin tin cups. Top each mini pie generously with freshly whipped cream.
- Serve: Serve the mini strawberry pies immediately for the best texture, especially to enjoy the fresh whipped cream before it softens.
Notes
- Be sure the cookie crusts are completely cooled before adding the strawberry filling to prevent sogginess.
- Refrigerating the strawberry glaze and filling helps the gelatin set, creating a nice glaze texture around the berries.
- For best results, whip the cream until stiff peaks form but do not overbeat, or it will turn into butter.
- These mini pies are best enjoyed the same day they are assembled to preserve the texture of the cookie crust and whipped cream.
- To make ahead, prepare the crusts and strawberry filling separately and assemble just before serving.
