Strawberry Mini Pies

 I crave some pie on Pi day even though I am no math nerd. There is something so wholesome, so comforting about pie. In my book, making some is as easy as pie. It is that pie in the sky. I can’t wait to get my piece of the pie. I could go on...... And that should be the end of the corny jokes. On to something more meaningful.

Strawberry pie is my springtime favorite. The crust is made with flour, butter, sugar and cream cheese. The filling is a thick, gooey mess of crushed strawberries, lemon juice and gelatin. A pleasure to make and eat as well. It is berry berry good!

STRAWBERRY MINI PIES

Makes 6 mini pies

Crust

3/4 cup AP Flour

1 tablespoon Sugar

Pinch of Kosher Salt

4 tablespoons Butter

1 oz Cream Cheese

1/4 cup Water

Filling

1 cup Strawberries

1 tablespoon Lemon Juice

1 teaspoon Gelatin powder

1 teaspoon Water

1/3 cup Sugar

2 Strawberries

Start with the filling. Mix lemon juice, water and gelatin in a small bowl.

Trim strawberries and cut them into very small pieces. You could use a chopper or masher. Place them in a saucepan and heat over a medium flame. 

When strawberries begin to bubble add half the sugar and cook the berries till thick and jammy, 15-20 minutes.

Add gelatin mix to berries and cook over low flame for 3 minutes. Take it off the flame and cool. The beriies will thicken as they cool.

Heat oven to 350F/180C. 

Start the crust by pulsing butter and cream cheese till smooth in a food processor.

Add flour, sugar and salt to bowl. Pulse a few times. 

Add water and pulse till dough comes together in a ball.

Divide dough into 6 portions. 

Place each portion in a muffin tin. 

Gently press the dough to form a mini pie. 

Use a fork to prick the base of the pies. 

Bake for 35 minutes.

Take pies out of the oven and cool.

Cut strawberries into thick pieces. 

Place a piece in each pie. Dot each berry with a little sugar.

Cover the piece with dollops of filling. 

Allow mini pies to set for an hour. 

Enjoy the pies.

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