Mini Strawberry Pies – Easy Single Serve Dessert with Fresh Strawberries
The first time I made these mini strawberry pies, it was because I had a bowl of fresh strawberries on the counter that were just a day away from being too soft. Turning them into full-size pie felt like more commitment than I wanted, so I went small, and honestly, I’ve never looked back.
With just 4 ingredients, these little dessert pies are simple, bright, and packed with sweet strawberry flavor. They’re easy to make, fun to serve, and feel just a little bit special. Perfect for Valentine’s Day, Mother’s Day, treating yourself or any occasion.
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You may also want to check out these Strawberry Shortcake Pie Bites.
How to Make Mini Strawberry Pies
Here are the ingredients you need to make these mini strawberry pies, plus step by step instructions for how to make them.
Ingredients
- 2 pack refrigerated pie crusts, room temperature
- ¾ lb fresh strawberries, diced
- 2 tbsp sugar
- 1 tbsp corn starch
Step by Step Instructions
1. Preheat the oven to 400°F and lightly grease a standard cupcake tin to prevent sticking.
2. Remove the stems from the strawberries and dice them into small, even pieces for consistent filling.
3. In a small bowl, mix together the diced strawberries, sugar, and cornstarch until evenly coated. Set aside while you prep the crusts.
4. Unroll the refrigerated pie crusts on a clean surface. Using a mason jar lid or round cookie cutter, cut out circles in the pie crust.
5. Gently press one crust circle into each cupcake tin cavity, shaping them into mini crusts.
6. Spoon a generous amount of the strawberry mixture into each crust, filling just below the top edge.
7. Bake for about 35 minutes, or until the crusts are golden and the filling is bubbly.
8. Let the mini pies cool in the pan for several minutes, then carefully remove them.
9. Serve warm or at room temperature, topped with whipped cream if desired.
With a short ingredient list and classic flavors, these mini strawberry pies are simple and easy to make. Serve them as-is, dust them with powdered sugar, top with whipped cream or add a scoop of ice cream. However you enjoy them, they’re a sweet, uncomplicated way to make the most of fresh strawberries.
More Strawberry Desserts
- Strawberry Blueberry Pretzel Salad
- Air Fryer Strawberry Cheesecake Roll Ups
- Easy Strawberry Fudge Recipe
Mini Strawberry Pies
Ingredients
- 2 pack refrigerated pie crusts, room temperature
- ¾ lb fresh strawberries, diced
- 2 tbsp sugar
- 1 tbsp corn starch
Instructions
- Preheat the oven to 400°F and lightly grease a standard cupcake tin to prevent sticking.
- Remove the stems from the strawberries and dice them into small, even pieces for consistent filling.
- In a small bowl, mix together the diced strawberries, sugar, and cornstarch until evenly coated. Set aside while you prep the crusts.
- Unroll the refrigerated pie crusts on a clean surface. Using a mason jar lid or round cookie cutter, cut out circles in the pie crust.
- Gently press one crust circle into each cupcake tin cavity, shaping them into mini crusts.
- Spoon a generous amount of the strawberry mixture into each crust, filling just below the top edge.
- Bake for about 35 minutes, or until the crusts are golden and the filling is bubbly.
- Let the mini pies cool in the pan for several minutes, then carefully remove them.
- Serve warm or at room temperature, topped with whipped cream if desired.
