Bite-size Sweets: Mini Strawberry Pies

30 Jun

It may be obvious from some of the recipes on this blog, but I love miniaturizing foods or making single servings. Little cookies or cakes that are a few bites at most are perfect to me, as is anything that can be frozen and revived without much loss of quality. A lot of this comes from a practical place. Neither Joe nor I have a particularly huge appetite, so making a whole cake or pie often means a lot goes to waste. It’s easier to make cupcakes or logs of cookie dough that can be frozen and portioned out when we want them. Right now there’s a bag of cinnamon rosettes, some of those chocolate and vanilla striped cakes, and a handful of flaky layer biscuits too. The point is, I really hate wasting food, so a lot of my cooking reflects that.

I was thinking about what to do with a fresh jar of strawberry preserves and immediately thought of this jam tart, which is one of my all-time favorite recipes. I knew though that we’d each have a piece or two and then we’d get a little bored of eating it. But I was kind of stuck on the idea of pie, and remembered that hand pies reheat pretty well from the freezer. So I decided to size them down a little further and make these cookie sized, a perfect few bites of rich pastry and sweet strawberry filling. And the best part is that you can store them in the freezer and toast or warm in a 350 degree oven for a few minutes and have them just as good as fresh.

Mini Strawberry Pies

Crust:

  • 1 ¼ cups all-purpose flour
  • ½ tsp. kosher salt
  • ½ tbsp. sugar
  • 2-3 tbsp. ice water

Filling:

  • 2-3 tbsp. strawberry preserves

Egg wash:

  • 1 egg beaten with 1 tbsp. water

Method

You can find the method for making the pastry crust here, in my apple pie recipe. Follow the instructions just until the part where the ice water is added and the pieces are pressing together.

Turn the dough pieces out onto a sheet of parchment paper and press them together. Place another sheet of parchment on top and roll out to 1/8 in. thickness. Place on a baking sheet and refrigerate for 30-60 minutes, or until very firm.

Using a 2 in. round cookie or biscuit cutter, cut out 24 circles. If the dough gets soft while working with it, just put it in the freezer for 5 minutes. You may have to re-roll and re-chill the dough to get 24 circles. Place the circles on a parchment-lined baking sheet.

Top half of the circles with a rounded ½ tsp. of strawberry preserves.

Brush the edges of each circle with the egg wash and then place another dough circle on top, pressing the edges to seal, and then crimping the edges with the tines of a fork. Use a sharp knife to poke vent holes in the top of each pie.

Place the pies in the refrigerator and preheat the oven to 350 degrees F.

When the oven is preheated, brush the top of each pie with the egg wash and sprinkle with granulated sugar (if desired).

Bake for 25 minutes, or until the bottoms and edges are golden.

Serve warm or room temperature. Store in a sealed container at room temperature for a few days. For longer storage, freeze on a baking sheet and once they are firm, move them to a freezer bags and seal.

These are delicious little bites that you could certainly make with other fruit preserves. Treat yourself to something sweet and then save the rest for when you’re really craving them again. It’s like baking for yourself a bunch of times all at once. Awesome!

Ciao for now,

Neen

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