My friend LOVES strawberry pie, and so I wanted to make her one. I found this delicious and easy recipe at Brown Eyed Baker for a full pie, & thought: “How fun to make individual sized pies!!” And thus, the pie was born.
Make the dough as directed in the recipe, and after rolling it out, use a 4.5″ round cookie cutter (I think one with scallops would be adorable!) Or do what I did and find a bowl that cuts the right size and use it. Ha Ha.
After cutting out the circles, I roll them into a log to move them to the back side of a muffin tin. They roll over it so nicely. You don’t have to prep the muffin tin or anything, just make sure it’s clean.
Bake them for 10-12 minutes or until you get a perfect golden crust.
Remove them from the tin while they are still warm and place to them on a rack to cool.
While they are cooling, make your filling. I ended up having to quarter all of the berries. Unless you can find really small berries, they just don’t work in this small shell if they’re whole.
I just HAD to try using a mini muffin tin pan – and placing one whole strawberry inside for a bite sized pie.
And I think they turned out pretty great…
Okay, back to it. If you put the wide end down, you will be able to make the pie look nice while hiding the cut sides.
**Just a note – After assembling, I chilled them in the fridge for about an hour. I left one overnight. It was soggy the next day. So – don’t make the filling until the day you will be serving them. I topped them with whipped cream just before serving.
And they turned out so cute! I think you could use the same recipe and instead of strawberries, use raspberries, blueberries, all things small would be adorable. What kind will you make?