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
Scale
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.
