Hamdi Saidani This Baby Strawberry and Honey Pies recipe is a flaky and fruity dessert, which is made with fresh strawberries and sweet honey. It’s the perfect party dessert, ready in about 55 minutes.
Baby Strawberry and Honey Pies Recipe Ingredients
- 2 unroll-and-bake refrigerated 9-inch pie crusts
- 2 tablespoons honey
- 1/2 tablespoon lemon juice
- 1/2 tablespoon arrowroot
- 1/2 teaspoon grated orange zest
- 8 medium strawberries, hulled and cut into 1/4-inch pieces (to yield about 1 1/4 cups)
- 1 egg, beaten
- Vegetable oil cooking spray
How To Make Baby Strawberry and Honey Pies
- Prep Oven and Muffin Tin: Preheat the oven to 375°F. Spray a 12-count nonstick mini-muffin pan with cooking spray. Cut 12 small strips of parchment paper (1-inch wide by 5-inches long) and place one in each muffin cup, allowing the ends to overhang like handles.
- Cut the Pie Crusts: Unroll the pie crusts. Using a 3-inch round cookie cutter, cut out 12 circles. Using a 2-inch round cookie cutter, cut out another 12 circles. Gently press the larger, 3-inch circles into the bottom and up the sides of the prepared muffin cups.
- Make the Strawberry Filling: In a small bowl, whisk together the honey, lemon juice, arrowroot, and orange zest until smooth. Gently stir in the chopped strawberries until they are well coated.
- Assemble the Mini Pies: Spoon the strawberry filling evenly into the pie-crust-lined muffin cups. Use a pastry brush to lightly brush the edges of the bottom dough with the beaten egg.
- Seal and Bake: Place the smaller, 2-inch circles of dough on top of the filling. Use the tines of a fork to gently press and seal the edges of the dough together. Lightly brush the tops of the pastry with the remaining beaten egg. Use the tip of a knife to make a small slit in the center of each pie to vent.
- Bake and Cool: Bake until the crust is golden, about 14 to 15 minutes. Let the pies cool in the pan for 30 minutes before using the parchment paper “handles” to lift them out.
Recipe Tips
- How to easily remove the mini pies? The parchment paper “sling” is the secret! Don’t skip this step. The overhanging ends of the parchment paper act as perfect little handles to lift the delicate pies out of the muffin tin without breaking them.
- Can I use a different fruit? Yes, this is a great base recipe for other fruits. Finely diced peaches, blueberries, or a mixed berry blend would all be delicious substitutes for the strawberries.
- How do I prevent a soggy bottom crust? The arrowroot is the key ingredient for this. It’s a starch that will mix with the fruit juices as they bake and thicken them into a jam-like consistency, which helps to protect the bottom crust from becoming soggy.
- Can I make these ahead of time? These mini pies are best served the day they are made for the flakiest crust. However, you can make the filling a day in advance and store it in an airtight container in the refrigerator to save time.
What To Serve With Baby Strawberry and Honey Pies
These adorable, individual pies are a complete treat on their own, especially when served slightly warm. They are also fantastic with:
- A small scoop of vanilla bean ice cream
- A dollop of fresh, sweetened whipped cream
- A light dusting of powdered sugar
How To Store Baby Strawberry and Honey Pies
- Room Temperature: Store the cooled pies in an airtight container at room temperature. They are best enjoyed within 2 days as the crust will soften over time.
- Reheat: To re-crisp the pastry slightly, you can warm them in a 350°F oven for 3-5 minutes before serving.
Baby Strawberry and Honey Pies Nutrition Facts
- Serving: 1 mini pie
- Calories: 210 kcal
- Carbohydrates: 25g
- Protein: 2g
- Fat: 11g
- Saturated Fat: 5g
- Sugar: 12g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is arrowroot? Can I use cornstarch instead?
Arrowroot is a starch extracted from the root of a tropical plant, used as a thickener. It creates a beautiful, clear, glossy gel. Yes, if you don’t have arrowroot, you can substitute it with an equal amount of cornstarch.
Why did my filling leak out of the pies?
This can happen if the pies were overfilled or if the edges were not sealed properly. Use only a small spoonful of filling in each pie and be sure to press down firmly with a fork to create a good seal all the way around.
Can I make one large pie instead of mini ones?
Yes, you can make this as a single, rustic hand pie or galette. Place the filling on one half of a full pie crust, fold the other half over, crimp the edges, and bake on a baking sheet. You will need to increase the baking time to 25-35 minutes.
Try More Recipes:
- Sunny’s Easy S’mores Funnel Cake Recipe
- Chocolate Mascarpone Stuffed French Toast with Strawberry Syrup Recipe
- Cream Cheese Frosting Recipe
Baby Strawberry and Honey Pies Recipe
Description
Adorable, individual-sized pies with a sweet strawberry and honey filling, all baked into a flaky, convenient refrigerated pie crust.
Ingredients
Instructions
- Preheat oven to 375°F. Prepare a 12-cup mini-muffin pan with cooking spray and parchment paper slings.
- Cut 12 (3-inch) circles and 12 (2-inch) circles from the pie dough. Press the larger circles into the muffin cups.
- In a small bowl, whisk the honey, lemon juice, arrowroot, and orange zest. Stir in the diced strawberries.
- Spoon the filling into the crusts. Brush the edges with beaten egg.
- Top each pie with a smaller dough circle, then press the edges with a fork to seal.
- Brush the tops with egg wash and cut a small slit in the center of each.
- Bake for 14 to 15 minutes, until the crust is golden brown. Let cool for 30 minutes before removing from the pan.
Notes
- The most important tip for this recipe is to use the parchment paper “slings” in each muffin cup; this is the secret to removing the delicate mini pies without breaking them.
- Don’t overfill the pies, and be sure to seal the edges well with a fork to prevent the juicy filling from leaking out during baking.
- For the best results, use a refrigerated, store-bought pie crust, which makes this recipe incredibly quick and easy.
- You must let the pies cool in the pan for 30 minutes before attempting to remove them; this allows the hot filling to set up.
