Mini Strawberry Pies..

Nothing like strawberry season! YAY! Love fresh strawberries!

I made mini pies and as I thought they would be more fun 🙂 You could also make one large pie if that suits your fancy..

Pastry Crusts:

1/8 cup powdered sugar

1 package refrigerated pie crusts

(feel FREE to use your favorite pie crust recipe – I just know that everyone is busy and so using a pre-made crust speeds things up!)

Lemon Filling:

1 8oz package cream cheese, softened

1 tsp sour cream

1/4 cup granulated sugar

1 1/2 tsp lemon zest

2 tsp fresh lemon juice

Strawberry Topping:

1 1/2 cups coarsely chopped fresh strawberries

1/2 cup granulated sugar

2 Tbs cornstarch

1 Tbs butter

10 cups hulled fresh strawberries

Whipped cream topping (optional!)

Directions:

1) Prepare Crust

Preheat oven to 425. Sprinkle work surface with 1 Tbs powdered sugar. Roll 1 piecrust into a 14′ inch circle. Cut into 4-6 inch rounds. (The last one has to be pieced/re-rolled.) Fit 6″ rounds, sugar sides down, into a min pie pan that has been lightly greased. Fold edges under (but not under the pan!). Prick bottom and sides with a fork. Cut remaining crust into 4 -6″ rounds. Chill these remaining rounds.

Bake at 425 for 8 minutes. Cool on wire rack for 5 minutes, then remove from pan to a wire rack. Cool completely. Cool pans completely. Repeat procedure for remaining 4 crusts.

2) Prepare filling:

Beat cream cheese and sour cream at medium speed with an electric mixer until smooth. Add sugar and next 2 ingredients. Beat until fluffy. Spread about 2 1/2 Tbs filling onto each cooled piecrust, cover with plastic wrap, and chill until ready to serve..

3) Prepare strawberry topping:

Process 1 1/2 cups chopped strawberries in blender or food processor until smooth. Press through a wire mesh strainer into 3 quart saucepan, using back of spoon to squeeze out juice. Discard pulp. Stir 1/2 cup granulated sugar into juice in pan.

Whisk together cornstarch and 1/4 cup water. Gradually whisk cornstarch mixture into strawberry mixture. Bring to a boil over medium heat, and cook, whisking constantly, for 1 minute. Remove from heat, and whisk in butter. Cool 15 minutes.

4) Add berries

Toss together strawberry mixture and the hulled berries in a large bowl until coated. Chill 3 hours.

5) To serve

When ready to serve, spoon about 1/2 cup strawberry topping into each pie. Top with whipped cream if desired. Enjoy!

About cookiesandcurtains

I love to cook :-) I love to decorate :-) I love to laugh! I enjoy all things FUN!
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s