![]() This will give the pie crust the tiniest bit of crispiness necessary to make them even more delicious. Next, use an egg wash across the tops of your mini pies to help them bake up to a nicely golden color. Top your pie, then snip a few vents into the top of your pie so they don’t explode and make a mess while baking. If you want to skip the weave, simply use a cookie cutter or a glass or jar to cut out a circle of dough. It’s super easy, but it can take a little bit of time, so if you’re not into all of that, no worries! If you’re into the weaving, use a pizza or pastry cutter to quickly cut strips of dough. We’re using pre-made store bought dough for our pies today, friends, and I don’t want to hear any complaints! I love making pie dough, but I don’t always have time to wait for the chilling and all of that, and the chilled dough from the store has come a long way.įor my mini pies, I decided to give them all a basketweave top. Egg – A quick egg wash helps to give a nice golden hue to the pie crust for your mini strawberry pies.Cornstarch – Cornstarch helps to thicken the strawberry pie filling and keeps it from running all over the place.Lemon zest + juice – Again, fresh lemons are best here! When creating as simple recipe like this, attention to fresh ingredients imparts far more balance and depth to the flavor.Vanilla extract – Whenever possible use a high quality vanilla extract.Sugar – White, granulated sugar helps to sweeten the strawberries and make the super yummy pie filling.Source them locally if you can for maximum flavor! Chopped strawberries – It’s key to use fresh strawberries for this strawberry pie recipe.Refrigerated pie dough – For this recipe I am making mini strawberry pies with store bought dough to show how easy this recipe can be! If you love making homemade pie dough (which I very often do), please feel free to substitute your favorite homemade pie dough recipe.So I thought we should make strawberry pies! Mini pies in a muffin tin, because tiny things are adorable and because, duh. Strawberry season has always held a special kind of magic for me and I’m sure that farm is partially why. The farm has since closed, but not before I was able to take Em there when she was just six or seven months old to pick berries and gleefully smash them all over her face. A few miles down the road from where my grandfather lived when I was a kid, there was a u-pick farm with a big strawberry patch where he’d take me every summer. These darling mini strawberry pies were totally inspired by my childhood. Make these mini strawberry pies with store bought dough or your favorite homemade dough recipe! In a small bowl, stir together the sour cream, brown sugar, and vanilla, until smooth.ĭollop onto the chilled tarts, and top with a mini strawberry.These mini strawberry pies are made in a muffin tin making them easy to bake and perfectly portioned for dessert. In a small saucepan, combine all of the ingredients, and bring to a boil over medium-high heat.Ĭontinue to cook for about 5 minutes, until thickened.Īllow to cool for 5 minutes, then divide into the four tartlet shells. Remove the foil and weights from the tarts and bake for about 10 minutes more, or until the tart shells are golden. Line your crust-filled tart shell(s) with tin foil, and fill with pie weights or dried beans. When ready to bake, preheat the oven to 350☏. Place in the freezer for 10-15 minutes, or in the fridge for an hour. ![]() Press the dough into the bottom and up the sides four 4″ tartlet pans. Wrap and refrigerate for at least 1 hour or overnight.įlour work surface and roll out your dough to 1/4" thick. Scrape the dough out onto a piece of plastic wrap and shape into a disk. Add in the flour and salt on low speed and mix until just incorporated. Add in the egg and vanilla and mix until incorporated. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar for about 5 minutes.
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