Prepare to embark on a culinary journey that will transform your dessert game forever! These miniature strawberry pies are not just a treat; they're a delightful explosion of flavors that will make your taste buds dance with joy. Imagine delicate, golden-brown pie crusts filled with luscious strawberry jam and crowned with a dreamy lemon lavender cream that will transport you to a summer garden with just one bite. Whether you're hosting a dinner party or craving a sophisticated sweet treat, these bite-sized wonders are about to become your new obsession!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 package of pie crusts
- 2 cups strawberries, sliced
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 1 tablespoon dried lavender
- 1 teaspoon vanilla extract
Instructions
- Prepare the strawberry filling by combining sliced strawberries, sugar, and lemon juice in a medium saucepan. Cook over medium heat for 10-12 minutes, stirring occasionally, until the strawberries break down and the mixture thickens into a jam-like consistency.
- While the strawberry filling cools, preheat the oven to 375°F (190°C) and lightly grease a 12-cup mini muffin tin.
- Roll out the pie crust and use a round cookie cutter or glass to cut circles approximately
- 5 inches in diameter. Gently press each circle into the mini muffin tin, creating small pie shells.
- Spoon a small amount of cooled strawberry filling into each pie crust, filling about 2/3 full to prevent overflow during baking.
- Bake the mini pies for 15-20 minutes, or until the crust turns golden brown and the filling is bubbling. Remove from oven and let cool completely in the tin.
- For the lemon lavender cream, heat heavy cream with dried lavender in a small saucepan over low heat for 5 minutes. Strain out the lavender and let the cream cool to room temperature.
- Whip the lavender-infused cream with vanilla extract until soft peaks form. Refrigerate until ready to serve.
- Carefully remove the mini pies from the muffin tin and top each with a dollop of lemon lavender cream just before serving.
Tips
- Use room temperature ingredients for the most consistent results, especially when working with pie crust and cream.
- For the most uniform mini pies, use a consistent cutting technique when creating your pie crust circles. A round cookie cutter or a clean glass works perfectly.
- Don't overfill the pie shells - leaving about 1/3 of the space empty prevents messy overflow during baking.
- When infusing the cream with lavender, be careful not to over-steep, as lavender can quickly become overpowering.
- For a picture-perfect presentation, use a piping bag to add the lemon lavender cream for a professional, elegant look.
- These mini pies can be prepared ahead of time - the strawberry filling and lavender cream can be made a day in advance and assembled just before serving.
- If you prefer a smoother strawberry filling, you can blend the cooked strawberry mixture briefly before cooling.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 2g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 40mg
