Tiny Tarts, Big Flavor: The Ultimate Mini Strawberry Pies

👩‍🍳 Instructions

1. 1

   Prepare the Pie Dough: In a large bowl, whisk together flour, 1 teaspoon sugar, and ½ teaspoon salt. Add cold butter cubes. Using a pastry blender or your fingertips, cut butter into flour until it resembles coarse meal with some pea-sized butter chunks. Gradually add ice water, 1 tablespoon at a time, mixing until dough just comes together. Divide dough in half, form into disks, wrap, and refrigerate for at least 30 minutes.
2. 2

   Make the Strawberry Filling: In a medium bowl, gently combine quartered strawberries with ¾ cup sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Toss until strawberries are evenly coated.
3. 3

   Assemble the Pies: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out one dough disk to 1/8-inch thickness. Cut out 3-4 inch circles using a round cutter. Repeat with the second disk of dough.
4. 4

   Place half of the dough circles on the prepared baking sheet. Spoon 1-2 tablespoons of strawberry filling onto the center of each, leaving a ½-inch border. Dot each filling with small pieces of butter.
5. 5

   For the top crusts, either place another dough circle on top or cut a small design (e.g., star) from the center of the remaining circles before placing them over the filling. Crimp the edges of each mini pie with a fork to seal securely.
6. 6

   Finish and Bake: Brush the tops of the pies with beaten egg wash and sprinkle generously with turbinado sugar. Bake for 18-22 minutes, or until the crust is golden brown and the filling is bubbly. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.