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| VERSION 1 |
THESE ARE GOOD AS IS, OR FOR A RICHER TREAT SERVE WITH WHIPPED COCONUT CREAM TOPPING.
I LOVE CRUST SO I MADE ANOTHER VERSION OF THE MINI STRAWBERRY PIES.
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| version 2 |
mini fresh strawberry pies
SPRING HAS COME EARLY THIS YEAR AND WE HAVE BEEN PICKING BERRIES IN APRIL.
FOR THESE DELICIOUS TREATS, I USED THE SAME CRUST RECIPE AS IN THE APPLE PIE POST. PRE COOK THE MINI PIE SHELLS @ 400 DEGREES FOR ABOUT 15 MINUTES OR UNTIL A LIGHT GOLDEN BROWN. LET COOL. IN A MEDIUM SAUCE PAN ADD 4 CUPS OF CHOPPED STRAWBERRIES WITH 1 CUP OF SUGAR, 4 T. CORNSTARCH AND A SQUIRT OF LEMON JUICE. MASH SOME OF THE STRAWBERRIES WITH A POTATO MASHER AND LET THE MIX COOK ON LOW FOR ABOUT 10 MINUTES. TURN OFF HEAT AND LET BERRY MIX COOL. FILL PIE SHELLS WITH BERRIES AND REFRIDGERATE UNTIL SET, PREFERABLE OVERNIGHT.
THESE ARE GOOD AS IS, OR FOR A RICHER TREAT SERVE WITH WHIPPED COCONUT CREAM TOPPING.
I LOVE CRUST SO I MADE ANOTHER VERSION OF THE MINI STRAWBERRY PIES.
USE THE SAME CRUST AND FILLING AS ABOVE, BUT INSTEAD OF PRE COOKING THE CRUST, ADD FILLING AND THEN ADD TOP CRUST. CUT STEAM SLITS IN THE CRUST AND BAKE FOR 30 - 45 MINUTES OR UNTIL FILLING IS BUBBLING AND CRUST IS GOLDEN BROWN.
THESE ARE GOOD AS IS, OR FOR A RICHER TREAT SERVE WITH WHIPPED COCONUT CREAM TOPPING.
I LOVE CRUST SO I MADE ANOTHER VERSION OF THE MINI STRAWBERRY PIES.