bakingglutenfreememories I remember making strawberry pie with my grandma every summer. It was one of my favorite pies to make with her and it was always a refreshing dessert, especially on a warm, sunny day. However, I do recall that there was definitely a lot of sugar in those strawberry pies. So I decided to make mini strawberry pies with less added sugar so that the natural strawberry flavor shines through.
I think that tarts and mini pies are so adorable and they are perfect for when you need a dessert for just a couple people. This crust is buttery, flaky, and delicious! The filling is sweetened just enough while still leaving the natural sweetness of the strawberries. Take it to the next level and top it with some homemade whipped cream!
How to Make Mini Strawberry Pies
The process of making pie does not need to be complicated, in fact it’s pretty simple. For these mini pies, we will first make the crust. You will first combine gluten-free all-purpose flour and salt in a mixing bowl. Then you will cut cold butter into cubes and add it to the flour mixture. Use a pastry cutter to chop the butter into small pieces so that it is well-dispersed with the flour, as pictured below.
Next, add cold water and honey and stir. Use your hands to mix the dough, forming it into a ball. The warmth from your hands makes it easier for the dough to combine. However, make sure not to work the dough too much so as not to melt the butter. Then lay down parchment paper on the counter and take a rolling pin and wrap it in plastic wrap. Place the ball of dough on the parchment paper and use the pin to roll out the dough into a rectangle. Roll it until it is about 1/4” in thickness. Lightly flouring a board and rolling pin also works, this is just my favorite way to avoid as much mess as possible.
Cut the dough in half and gently pick up the dough and lay it in your mini pie tins. Press the dough down, forming it into the tins. Use a fork and prick the bottom of the dough a few times to prevent it from rising in the middle while it bakes.
Preheat the oven to 375 degrees Fahrenheit. Cover the tins with plastic wrap and chill them in the freezer for 5 minutes. This keeps the butter nice and cold so that it is less likely to escape the dough while baking. Trust me, I’ve been there. Then take a baking sheet and cover it in foil. This will prevent future cleanup of the bottom of the oven in case the pies decide to drop anything while baking.
After the 5 minutes is up, place the pie tins on the baking sheet and transfer the baking sheet to the middle oven rack. Par-bake the crust for 15 minutes.
While the crust is baking, make the strawberry filling. Slice the strawberries and place them in a bowl. Add lemon juice and stir together. Then add honey and carefully stir until the strawberries are all coated. Next, add gluten-free flour and mix well until it somewhat dissolves. Then evenly fill each pie tin with the strawberries and pour any remaining juice over the tops.
Bake the pies for 20 minutes or until the crust is a light golden color and is firm to the touch. Allow the pies to cool before serving.
Storage Tips and Notes
– Store the pies in the refrigerator covered
– This recipe can be doubled if more than 2 mini pies are needed
– They store best and taste best if consumed within 4 days
Mini Strawberry Pies
Ingredients
- 1 cup gluten-free all-purpose flour (150g)
- ½ teaspoon salt
- 4 tablespoons unsalted butter, cold
- 3½ tablespoons cold water
- 1 teaspoon honey (can be substituted with cane sugar)
Strawberry Filling
- 1½ cups sliced strawberries (186g)
- ½ teaspoon lemon juice
- 2½ tablespoons honey
- 1 tablespoon gluten-free all-purpose flour
Instructions
- In a medium sized bowl, make the crust by combining the flour and salt. Cut the butter into cubes and add them to the flour mixture. Use a pastry cutter to chop the butter until it forms small clumps.
- Pour cold water into the bowl and then add the honey. Stir to combine. Use your hands to mix the dough, forming it into a ball.
- Place a couple sheets of parchment paper on the counter and wrap plastic wrap around a rolling pin. (You can instead lightly dust the counter and the rolling pin with flour, if preferred) Set the dough on the parchment paper and use the pin to roll it into a rectangle shape, leaving it about ¼'' in thickness.
- Next, use a knife and cut the dough in half. Take your mini pie tins and gently place the dough inside each one. Press down and shape the dough inside and around the top of the tin. Use a fork to prick the bottom of each pie a few times.
- Preheat the oven to 375°F.
- Cover each pie tin with plastic wrap and place them in the freezer for 5 minutes. Meanwhile, cover a baking sheet with foil. Remove the tins from the freezer and place them on the baking sheet. Par-bake the crusts for 15 minutes and then remove them from the oven.
Strawberry Filling Instructions
- While the crusts par-bake, make the filling. Slice the strawberries and add them to a medium bowl. Drizzle the lemon juice on top and stir. Then add the honey and mix until all strawberries are coated.
- Next, add the tablespoon of flour. Gently toss, covering the strawberries until the flour looks dissolved.
- Fill each par-baked pie crust with strawberries, topping them off with any remaining juice in the bowl. Bake in the oven at 375°F for 20 minutes or until the crust is a light golden color.
- Allow the pies to cool before serving.
