Description
Delightful strawberry mini pies made with a flaky small pie crust and topped with a golden brown lattice.
Ingredients
Scale
- 1 recipe Small Pie Crust
- 2 cups strawberry pie filling (homemade or canned)
- 1 large egg, beaten with fork
Instructions
- Have two 6 ounce ramekins ready then make your small pie crust recipe (get instructions here).
- Take one dough piece out of the refrigerator. On a lightly floured surface, roll it into a circle slightly bigger than your ramekin. Line the bottom and sides of the ramekin with the crust, patching it together if necessary.
- Fill the crust with 1 cup pie filling.
- Take another dough piece and roll into a circle just big enough to cover the top. Cut it into strips to make a lattice crust OR place the whole dough on top as a single piece and seal the edges. If covering the whole pie, cut a few slits in the top to let steam escape.
- Repeat with the remaining pie dough and filling. Refrigerate both pies while you preheat the oven.
- Preheat oven to 350F. Once oven is ready, place both ramekins on a cookie sheet then brush the tops with the beaten egg.
- Bake 35-40 minutes or until bubbly and the tops are golden brown. Cool for 15 minutes then serve warm or at room temperature. Alternatively, make in an air fryer at 350F for 20 minutes or until golden brown.
- Store leftover pie in an airtight container or covered tightly with plastic wrap for up to 4 days.
Notes
- These mini pies are perfect for a quick dessert.
- Feel free to use store-bought pie crust for convenience.
- Adjust the sweetness of your filling to taste.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg