These Tiny Strawberry Pies Look Straight From a Bakery

There’s something utterly magical about biting into a warm, golden pie crust filled with sweet, juicy strawberries. Now imagine that—but mini. Yes, these tiny strawberry pies are almost too cute to eat… almost. With their flaky, buttery crusts and vibrant fruit centers, these mini desserts are bakery-beautiful but made right in your kitchen.

Whether you’re hosting a brunch, looking to impress at a potluck, or just want to treat yourself to a homemade dessert that tastes like summer, this easy strawberry pie recipe is your new go-to.

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🍓 Why You’ll Love These Tiny Strawberry Pies

• Perfectly portioned: No slicing needed—each person gets their own adorable pie.

• Made from scratch: With simple ingredients you already have at home.

• Bakery-worthy presentation: But with a beginner-friendly process.

• Customizable: Add a hint of lemon zest, vanilla, or swap in different berries.

• Freezer-friendly: Make ahead and enjoy whenever you want a mini treat.

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🛒 Ingredients for Tiny Strawberry Pies

You likely have most of these in your pantry already. Here’s what you’ll need to make about 12 mini pies.

For the pie crust (or use store-bought if preferred):

• 2 ½ cups all-purpose flour

• 1 tsp salt

• 1 tbsp granulated sugar

• 1 cup (2 sticks) cold unsalted butter, cubed

• 6–8 tbsp ice water

For the strawberry filling:

• 3 cups fresh strawberries, hulled and diced

• ½ cup granulated sugar

• 1 tbsp cornstarch

• 1 tbsp lemon juice (fresh is best)

• ½ tsp vanilla extract

• 1 tsp lemon zest (optional but recommended)

For assembling:

• 1 egg, beaten (for egg wash)

• 1 tbsp coarse sugar (for sprinkling)

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🍰 Step-by-Step Instructions

 Step 1: Make the Pie Dough (Skip if Using Store-Bought)

1. In a large mixing bowl, whisk together flour, sugar, and salt.

2. Add cold butter cubes and cut them in using a pastry blender or your fingers until mixture resembles coarse crumbs.

3. Slowly add ice water, 1 tablespoon at a time, mixing until the dough begins to come together.

4. Divide dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

💡 Pro Tip: Cold butter = flaky crust. Do not overwork the dough.

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 Step 2: Prepare the Strawberry Filling

1. In a medium bowl, combine diced strawberries, sugar, cornstarch, lemon juice, vanilla, and lemon zest.

2. Stir and let sit for 10 minutes. The juices will thicken slightly.

 Step 3: Roll Out and Cut Dough

1. Preheat oven to 375°F (190°C).

2. Roll out one dough disc on a lightly floured surface to about 1/8-inch thickness.

3. Use a 3.5 to 4-inch round cookie cutter or glass to cut out circles.

4. Press dough circles into greased muffin tins, forming little pie shells.

5. Repeat with the second disc for pie tops, using decorative cutters if desired.

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Step 4: Assemble the Mini Pies

1. Spoon about 1–2 tablespoons of the strawberry filling into each pie shell.

2. Place the top crust (full or lattice-style) over each mini pie. Pinch the edges to seal.

3. Brush tops with egg wash and sprinkle with coarse sugar.

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Step 5: Bake to Golden Perfection

1. Bake in preheated oven for 20–25 minutes or until crust is golden brown and filling is bubbly.

2. Let cool for 10 minutes in the tin, then gently lift out and cool on a wire rack.

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🍓 Nutritional Value (Per Mini Pie)

Nutritional values are approximate and based on homemade crust. Using store-bought crust may vary the results.

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💡 Tips & Variations

✅ Tips:

• Chill your dough between steps to prevent shrinking.

• Dice strawberries small to fit the mini size and avoid overflow.

• Don’t overfill the pies—1–2 tablespoons is enough.

• Use parchment strips under the dough in muffin tins for easy lifting.

🍓 Variations:

• Berry medley: Mix strawberries with blueberries or raspberries.

• Cheesecake filling: Add a spoonful of sweetened cream cheese under the fruit.

• Crumble topping: Swap the top crust for a brown sugar-oat streusel.

• Glazed finish: Brush baked pies with a thin layer of warmed apricot jam for a glossy look.

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🧊 Storage & Reheating

🧺 Storage:

• Room Temperature: Keep in an airtight container for up to 2 days.

• Refrigerator: Store in the fridge for up to 5 days.

• Freezer: Freeze baked pies in a single layer, then transfer to a zip-top bag for up to 2 months.

🔥 Reheating:

• Oven: Reheat at 350°F (175°C) for 8–10 minutes for crispness.

• Microwave: 15–20 seconds if you’re in a hurry (crust will be softer).

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❌ Common Mistakes to Avoid

1. Using warm dough: Always keep pie dough chilled until ready to bake.

2. Skipping the egg wash: This adds shine and color—don’t skip it!

3. Overfilling the pies: Leads to spillage and soggy bottoms.

4. Not venting the tops: If not using a lattice, cut small slits to allow steam to escape.

5. Underbaking: Make sure crust is golden and filling is bubbling for best flavor.

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🙋‍♀️ FAQs

1. Can I use frozen strawberries instead of fresh?

Yes, but thaw them completely and drain excess liquid to avoid watery filling.

2. Can I make the dough in advance?

Absolutely! Homemade pie dough can be refrigerated for up to 3 days or frozen for up to 3 months.

3. What if I don’t have a muffin tin?

Use mini tart pans or silicone cupcake molds as an alternative.

4. Can I make these pies vegan?

Yes! Use plant-based butter and skip the egg wash or substitute with almond milk + maple syrup.

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💬 Final Thoughts + Call to Action

These tiny strawberry pies are proof that big flavor comes in small packages. Easy to make, stunning to serve, and irresistibly delicious, they’re the kind of dessert that gets remembered. Whether you’re baking for a party, a picnic, or just your own sweet tooth, this homemade strawberry pie recipe brings that charming bakery touch right into your kitchen.

👉 Loved this recipe? Save it on Pinterest, share it on social media, or pass it along to a friend who loves strawberries as much as you do. Let the world know that homemade can look professional! 🍓🥧