Imagine biting into a perfectly portioned, adorable strawberry pie that fits right in the palm of your hand! These Mini Mason Jar Lid Strawberry Pies are not just a dessert, they're a culinary experience that combines nostalgia, creativity, and mouthwatering flavor. Perfect for summer gatherings, picnics, or when you want to impress your friends with a unique twist on classic strawberry pie, these miniature delights are guaranteed to steal the show and make everyone's taste buds dance with joy.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 mini pies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/4 cup cold water
- 2 cups fresh strawberries, sliced
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- Whipped cream for topping
Instructions
- Prepare the pie crust by combining flour, salt, and sugar in a large mixing bowl. Cut in the softened butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add cold water to the flour mixture, stirring until the dough comes together. Knead gently on a lightly floured surface until smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow the butter to firm up.
- While the dough chills, prepare the strawberry filling. In a medium saucepan, combine sliced strawberries, sugar, cornstarch, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5-7 minutes.
- Preheat the oven to 375°F (190°C). Grease 12 mason jar lids thoroughly with butter or cooking spray.
- Roll out the chilled pie dough on a floured surface to about 1/8 inch thickness. Use the mason jar lid as a guide to cut out circles for the bottom and top crusts, ensuring you have enough for both.
- Press the bottom crust circles into the greased mason jar lids, trimming any excess dough around the edges. Fill each crust with a generous spoonful of the strawberry filling, leaving a small border around the edges.
- Cover each mini pie with the top crust, crimping the edges with a fork to seal. Cut small vents on the top of each pie to allow steam to escape.
- Place the filled mason jar lid pies on a baking sheet and bake for 10-12 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let cool for 10-15 minutes. Carefully remove the pies from the lids using a knife to loosen the edges if necessary.
- Serve warm, topped with a dollop of whipped cream. For best results, enjoy the mini pies on the day they are made.
Tips
- Chill Your Dough: Always refrigerate the pie crust dough for at least 30 minutes. This helps prevent shrinkage and ensures a flaky, tender crust.
- Use Fresh Strawberries: The quality of your filling depends on the fruit. Choose ripe, vibrant strawberries for the most intense flavor.
- Don't Overfill: Leave a small border around the edges when adding filling to prevent leaks and ensure a clean seal.
- Venting is Key: Those small cuts on the top crust aren't just decorative - they allow steam to escape and prevent soggy crusts.
- Grease Mason Jar Lids Thoroughly: Use butter or cooking spray generously to prevent sticking and ensure easy removal.
- Serve Warm: These mini pies are best enjoyed slightly warm with a dollop of whipped cream for the ultimate indulgence.
- Make Ahead Tip: You can prepare the dough and filling in advance, storing them separately in the refrigerator to save time on baking day.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 25mg
