These homemade Mini Strawberry Pies are filled with a sweet, juicy, fresh strawberry filling and baked inside a flaky, buttery crust with a lattice top. Made with fresh strawberries and naturally sweetened with a touch of maple syrup or honey, these individual strawberry pies are a simple yet beautiful summer dessert that’s perfect for picnics, gatherings, or using up all those fresh summer berries.
These homemade Mini Strawberry Pies are filled with a sweet, juicy, fresh strawberry filling and baked inside a flaky, buttery crust with a lattice top. Made with fresh strawberries and naturally sweetened with a touch of maple syrup or honey, these individual strawberry pies are a simple yet beautiful summer dessert that’s perfect for picnics, gatherings, or using up all those fresh summer berries.
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Baking in the Summer
By midsummer, I rarely have the urge to turn on the oven and bake. The days are warm, the evenings are long, and I’d much rather be outside soaking up every bit of summer.
But then I remember that I still cook three meals a day and bake a loaf of sourdough sandwich bread each week, so the oven ends up on anyway.
Last week we went strawberry picking a couple times (it’s hard to resist when it’s right down the street from us!). I love the fresh summer strawberries. We use them up so fast, and I love how we just eat handfuls of strawberries all day every day until they are gone.
These strawberry mini pies, though, are far from a chore to make. I created this recipe based off my regular strawberry pie recipe and they bake up into the most fresh, bright, and lightly sweet summer dessert.
My favorite part is how they are small but mighty. Everyone gets their own pie (or two) and it’s the perfect serving size.
I know you and your family will enjoy this mini strawberry pie recipe as much as we do!
Why We Love These Mini Strawberry Pies
Small but mighty! I love how everyone gets one pie, or two if you are really feeling it 🙂
Gives us extra incentive to go strawberry picking. This June we went three times to the strawberry patch, my kids literally cannot get enough of it.
Easy way to get in extra nutrients. Not only does the pie give you strawberries, but I also make it with a whole grain crust. And I throw in some freshly milled whole grain flour into the mixture to thicken it, giving it a few more nutrients than just your regular strawberries + sugar recipe.
Easy to make ahead of time and serve to a crowd. If you’re having a party, you can easily make these 1-3 days before the party and store them in the fridge, ready to go.
Tips for Making Mini Strawberry Pies
Let the strawberry mixture sit on the stove long enough so that it starts to become less runny and more thick.
Use a wide mouth mason jar to cut the muffin tray circles out. First cut the circle out, then gently stretch it with your fingers so it becomes large enough to fit inside the muffin tray.
Try serving these mini strawberry pies with homemade strawberry or vanilla ice cream!
More Summer Recipes From the Homestead:
Sourdough Whole Grain Blueberry Muffins
Easy Strawberry Jam Without Pectin
Sourdough Einkorn Peach Cobbler
Tools Needed
Medium size saucepan
Dough roller
Bench scraper (optional) or sharp knife
Ingredients
(Makes 8-10 mini pies)
Strawberry Filling
4 cups chopped fresh strawberries
½ cup sugar
¼ cup maple syrup or honey
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
Juice from ½ lemon
Pinch of salt
1-3 tablespoons whole grain flour or arrowroot powder, for thickening
Butter or oil of choice for greasing the muffin trays
For Finishing
2 small to medium-sized pie crusts (note: if using a large pie crust, you can just cut it in half for the top and bottom of the crust. I like to use one recipe of my whole grain pie crust dough for this).
1 egg, whisked, for brushing the tops
How to Make Mini Pies with Fresh Strawberry Filling
Preheat the oven to 350°F and lightly grease two muffin trays with butter or oil of choice.
In a saucepan, combine the chopped strawberries, sugar, maple syrup or honey, vanilla, almond extract, lemon juice, and salt.
Stir in the flour or arrowroot powder and cook over medium heat for 10-15 minutes, stirring frequently, until the berries begin to soften and the mixture slightly thickens. If the filling still seems runny, add a little more flour or arrowroot.
Roll your pie dough into a thin sheet and cut circles large enough to fit your mini pie pans. Be sure to save half your pie crust dough to use for the crust on top. To do this, I use a wide mouth mason jar to cut the circle out, then gently stretch it with my hands so it runs up the sides of the muffin tray.
Ladle 1-2 spoonfuls of strawberry mixture into each crust.
Roll the remaining dough out and cut into narrow strips for a delicate lattice top. Arrange the strips over each pie. I find it’s best to cut them with a pizza roller or bench scraper, or just a sharp knife. Cut them nice and thin so you can fit at least 3 across in both directions on each mini pie.
Brush the top of the crusts with whisked egg.
Bake for 20–30 minutes, or until the crust is lightly golden and the filling is bubbly.
Allow the pies to cool slightly before serving. Serve with whipped cream or homemade ice cream!
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Frequently Asked Questions
Can I use frozen strawberries?
Fresh strawberries work best, but frozen berries can be used. Be sure to thaw and drain excess liquid before making the filling.
Can these be made ahead of time?
Yes! Bake them earlier in the day and reheat before eating. Or, chill them in the fridge if you want it cold. Both are delicious with homemade whipped cream or vanilla ice cream!
Can I freeze mini strawberry pies?
Yes. You can store in an air tight container for 3-6 months.
More Dessert Recipes From the Homestead:
Sourdough Whole Grain Blueberry Cobbler
Naturally Sweetened Raspberry Ice Cream
Homemade Kefir Popsicles with Fresh Strawberries
Mini Strawberry Pies
These easy Mini Strawberry Pies are filled with fresh strawberries and baked in a flaky homemade crust for a simple, delicious summer dessert!
Ingredients
Strawberry Filling
- 4 cups chopped fresh strawberries
- ½ cup sugar
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- Juice from ½ lemon
- Pinch of salt
- 1-3 tablespoons whole grain flour or arrowroot powder, for thickening
- Butter or oil of choice for greasing the muffin trays
For Finishing
Instructions
- Preheat the oven to 350°F and lightly grease two muffin trays with butter or oil of choice.
- In a saucepan, combine the chopped strawberries, sugar, maple syrup or honey, vanilla, almond extract, lemon juice, and salt.
- Stir in the flour or arrowroot powder and cook over medium heat for 10-15 minutes, stirring frequently, until the berries begin to soften and the mixture slightly thickens. If the filling still seems runny, add a little more flour or arrowroot.
- Roll your pie dough into a thin sheet and cut circles large enough to fit your mini pie pans. Be sure to save half your pie crust dough to use for the crust on top. To do this, I use a wide-mouth mason jar to cut the circle out, then gently stretch it with my hands so it runs up the sides of the muffin tray.
- Ladle 1-2 spoonfuls of strawberry mixture into each crust.
- Roll the remaining dough out and cut into narrow strips for a delicate lattice top. Arrange the strips over each pie. I find it’s best to cut them with a pizza roller or bench scraper, or just a sharp knife. Cut them nice and thin so you can fit at least 3 across in both directions on each mini pie.
- Brush the top of the crusts with whisked egg.
- Bake for 20–30 minutes, or until the crust is lightly golden and the filling is bubbly.
- Allow the pies to cool slightly before serving. Serve with whipped cream or homemade ice cream!
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