Mini Strawberry Pies loaded with the most unbelievably delicious strawberry pie filling all nestled in easy soft and chewy, buttery, sugar cookie crusts = the most adorable, crowd pleasing, make ahead dessert!
MINI STRAWBERRY PIES RECIPE VIDEO
Happy Spring! Nothing screams spring like fresh strawberries and the best way I know how to eat strawberries is Strawberry Pie!
Growing up it was always a treat when Dad would surprise us with a fresh pie from the Marie Calendars by his work. Everyone had their favorite. I don’t remember everyone’s (after all, there are seven of us), but I do remember my dad’s favorite was the razzleberry pie. And my favorite was the strawberry. Always the strawberry.
Not much has changed decades later. My dad still loves his Razzleberry Pie and I still love Strawberry Pie – but I love it even more with sugar cookie crust!
To do justice to my favorite pie, I wanted to create a filling that was packed full of fresh and sweet strawberry flavor all married with a glaze that wasn’t stiff or bouncy or runny. To create such a Glaze, I pureed some of the strawberries with water then added them to a saucepan along with sugar and cornstarch to thicken – then I added a a splash of lemon juice and 3 tablespoons of Strawberry Jell-O – just enough to infuse the glaze with an oomph of strawberry flavor while still keeping the flavor fresh and natural. Perfection.
And then it was time for the crust. But first, I just have to say it. Although I love pie filling, I am not a fan of pie crust – at all. I know, blasmphemously un-American. But I still love pie – just with non-traditional crusts. Enter Sugar Cookie Pie Crust – you will go crazy over this crust!
These buttery sugar cookie crusts are soft and chewy and super easy to make. Simply cut a package of sugar cookie dough into 12 slices and press them into your muffin tins to bake. Then pile them with sweet, luscious strawberries and you have chewy sugar cookie and glazed strawberries in every melt-in-your-mouth bite. Add some light, airy homemade whipped cream and and try not to eat three, four, five…or don’t try at all.
I didn’t try at all…..
Looking for Delicious Pie Recipes?
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©Carlsbad Cravings by CarlsbadCravings.com
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings | pies |
- 1 16 oz. package Pillsbury refrigerated sugar cookie dough
- 2 pounds strawberries hulled, halved divided
- 1/2 cup water
- 1/3 cup sugar
- 1 1/2 tablespoons cornstarch
- 1 Pinch salt
- 3 tablespoons strawberry gelatin (powdered Jell-O)
- 2 teaspoons lemon juice
- 1 cup heavy whipping cream
- 2 tablespoons sugar
Ingredients
Strawberry Filling
Whipped Cream
| Rate this recipe! |
- NOTE - Sugar Cookie Pie Crusts can be made first and stored in an airtight container once cooled (up to 24 hours in advance) or made and cooled right before filling with strawberries.
- Preheat oven to 350 degrees F.
- Grease a 12-cup muffin tin with nonstick cooking spray with FLOUR or grease and flour your pan. Cut cookie dough into 12 even slices and press into the bottom and about 2/3 up the sides of prepared muffin cups.*
- Bake for 18-20 minutes or until edges are barely golden. Let cool 5 minutes then gently transfer to a wire rack to cool completely (about 20 minutes). If your mini crusts don't cave in the center after cooling, then gently press the insides down with the bottom of a tablespoon.
- Add 1 cup roughly chopped strawberries and 1/2 cup water to a blender and puree until smooth, scraping down sides as needed.
- Add puree to a small saucepan along with cornstarch, sugar and a pinch of salt. Cook over medium high heat, stirring constantly, until thickened, being careful not to over-thicken (or your glaze will be more like Jell-O consistency once cooled). Transfer to a large bowl and stir in Jell-O and lemon juice. Cool to room temperature. Set aside.
- Slice any extra large strawberry halves into quarters and add all strawberries to cooled Strawberry Glaze and stir until evenly coated. Refrigerate for at least 2-5 hours, up to 24.
- When ready to serve, spoon filling into cooled cookie cups.
- When ready to serve, place a metal mixing bowl and metal whisk in the freezer for 10 to 15 minutes. Remove and add sugar and heavy cream. Whisk over medium high speed until stiff peaks form. Dollop mini pies with cream. Serve immediately.
*I dip my fingertips in flour before I press the dough into the cups – makes the dough super easy to work with.
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Julie @ Julie's Eats & Treats says
Oh my! I’m not a huge pie crust fan so this sugar cookie crust is where it’s at! YUM!
Jen says
Right there with ya – I want to put everything in a sugar cookie crust from now on! Thanks Julie!
mila says
I can’t even handle this cuteness! How adorable would they be for summer picnics and BBQ’s!!! Gorgeous as always!
Jen says
YOU are too cute Mila! I love everything mini – they can’t not be cute! and they are bite size so you can eat like 12 and still not feel guilty 🙂 xo
Dorothy Dunton says
Hi Jen! I can’t wait until fresh strawberries arrive! There is nothing better…well, blueberries, raspberries and blackberries might just be in the same category! I do like pie crust, but the sugar cookie crust takes these little pies to another level! 🙂
Jen says
I love berry season too – they scream spring and make everything better! I can’t wait for you to try the sugar cookie crust – SO chewy! Have a beautiful week!
KP says
Does anyone know if this calls for Jell-O powder from the pouch versus already made Jell-o cups from the refrigerated section? Any clarification would be fabulous!
Jen says
Great question, KP, I will clarify right now – it should be the powder. Thanks!
Liz says
Thank you Jen and Happy Easter.
Jen says
I hope you had the Happiest Easter Liz!! xo
Nicole says
Yum! Made these for Ruby’s dessert deliveries for tomorrow. As usual, unbelievably delicious! And I spy your cute reflection in the spoon!
Jen says
LOL! That is hilarious – I didn’t even notice my reflection – I had to go zoom in – I need to pay better attention to where I stand! 🙂 SO happy you all loved these and what a fun delivery! Thanks Nicole, you are the best! I hope your family has a very Happy Easter!
Cindy says
Hi Jen, just found your site yesterday am loving your it.
Planning on making the strawberry pies with the sugar cookie crust what a fantastic idea. You say fill sugar cookie crust and refrigerate for 2-5 hours. Then I see a note that you could fill before serving. I would think by filling hours in advance the cookie crust would get soggy. Appreciate your thoughts thank you.
Cheese Steak egg rolls are on my list too. Thinking Alfredo or Cheddar cheese sauce what would you recommend?
Jen says
Hi Cindy, welcome to my site! If you chill just 2-5 hours they will not become soggy as the strawberry coating is thicker. I actually didn’t find them soggy even the next day but just in case I recommend refrigerating separately if serving after 5 hours. Hope this helps! I am excited for you to try the CheeseSteak Egg Rolls! I would recommend Cheddar Cheese Sauce 🙂 Enjoy!
Beth says
This looks great! Any idea if the filling can be frozen (in or out of a pie shell)?
Jen says
Hi Beth, sorry for my delayed response as I am just getting back from Lake Powell without any service. I think this filling would freeze beautifully!
Carolyn Trainor says
I am going to make these into mini chocolate cream pies with whipped cream and shaved dark chocolate for garnish. I think any pie filling would be great in these little sugar cookie crusts!
Jen says
YUM! Those sound absolutely delicious! And I agree, those mini sugar pie crust make everything delicious!
Jennifer says
Awesome! I was actually thinking of doing the sane thing. Was actually thinking of doing all the pies I like like this. Have a great apple cookie filling I think would be awesome in it… Just not sure how it would bake or how to bake it… Any suggestions Jen?
Jen says
I would prepare your apple pie filling (including cooking) and the cookie dough cups separately then fill the cooked cookie cups with the filling.
Ashley says
Are you using the regular muffin tin or the mini muffin tin?
Jen says
Hi Ashley, they are the regular muffin tins 🙂
Jennifer says
Heya!
Made sugar cookies from scratch.. Very YUMMY recipe! Here is the website I got the recipe from: ://www.tastesoflizzyt.com/chewy-sugar-cookies/
Only problem was I ended up getting too much dough in the muffin cups. What size ball/cookie scoop would you recommend using to get the equivalent amount to press into the tin?
Jen says
Hi Jennifer, sounds yummy with homemade cookie dough! I am not sure what size you would need as I don’t have any dough right now but I would weigh your dough to equal 16 oz. then divide it. That should do the trick!