Mini Strawberry Pies

If you’re overflowing with a bounty of fresh juicy strawberries, it’s time to make Mini Strawberry Pies! They’re individual strawberry pies baked in ramekins with a buttery, flaky homemade pie crust and of course juicy homemade strawberry pie filling.

Yesterday I posted my strawberry pie filling so obviously I had to bring you some Mini Strawberry Pies!

Much like my mini cherry pies and mini apple pies, they’re individual strawberry pies baked in ramekins with a buttery, flaky homemade pie crust and of course juicy homemade strawberry pie filling.

As much as I want to eat a whole pie, it’s best I didn’t.

That’s why I scaled down my strawberry pie recipe into mini berry pies so you can still have the best strawberry pie recipe with portion control.

Typically when you think of making this mini strawberry pies recipe, you probably think of those bite-sized pies made in a cupcake pan.

But I wanted mine to be a summer dessert for two you don’t have to share. Especially if you’re topping it with homemade whipped cream or a scoop of vanilla bean ice cream.

You can even make it a romantic dessert for two to enjoy date night at home.

And if it’s too hot for your oven, I also tested them in the air fryer as well. Which means you can stay cool and eat your pie too!

Ingredients For Mini Strawberry Pies

To make your mini pies with pie crust, you’ll need the following ingredients:

• All-purpose flour: Makes a tender pie crust for mini pies as well as helps keep the dough from getting too sticky
• Sugar: Sweetens the crust as well as helps it brown while baking
• Salt: Makes your crust taste even better, especially if using unsalted butter
• Cold butter: Butter adds the most flavor and melt-in-your-mouth quality, although it doesn’t make the most tender dough.
• Cold shortening: Adding shortening with your butter makes the most tender, flaky crust. Using both fats ensures it’s both flavorful and flaky. You can buy sticks of shortening that are easy to cut into tablespoons, like a stick of butter. I usually store mine in the freezer to ensure it’s extra cold for pie crust.
• Cold water: Creates steam in the dough for flakiness as well as binds the crust together to form the dough.
• Strawberry pie filling: Use homemade pie filling (recommended) or canned.
• Egg: For the egg wash so the crust is nice and golden brown

What are ramekins?

Ramekins are round ceramic baking dishes with a fluted exterior, making them the perfect vessel to serve individual desserts such as my brownies for two and microwave chocolate chip cookie.

I used two 6 ounce ramekins. You can buy a pair online, at a big box store, or find some at a thrift store.

After buying yours and making my ramekin pie, make sure to check out my full list of Ramekin Dessert Recipes.

How To Make Mini Strawberry Pies

Now it’s time to make your small pie recipe! Here’s how to do it:

Make the pie crust for mini pies. For a more detailed look including tips and tricks, check out my small pie crust recipe.

Roll out one piece of pie dough into a circle a bit bigger than your ramekin. Line the bottom and sides of the ramekin with the crust, patching it together if necessary.

Fill your dough with half of the pie filling.

Roll out a second piece of pie dough into a circle just big enough to cover the top. Cut it into strips to make a lattice crust OR place the whole dough on top as a single piece and seal the edges. If covering the whole pie, cut a few slits in the top to let steam escape.

Repeat this process with your second ramekin. You should now have two individual strawberry pies.

Place both ramekins onto a cookie sheet. This will catch any spills as well as make it easier to transfer in and out of the oven.

Brush tops with egg wash then bake at 350F for 35-40 minutes or until golden brown and bubbly.

Cool at least 15 minutes (so you don’t burn your tongue) then serve warm or cool to room temperature.

You can also make them in the air fryer at 350F for 20 minutes or until golden brown on top. That way you don’t have to preheat your oven!

Do I need an egg wash for my small pies?

Although an egg wash isn’t necessary per se, it’s the key to achieving a shiny, golden brown pie crust.

And since you’re only making two pies, it begs the question – what to do with leftover egg wash?

You can save it and use it to brush other desserts using an egg wash such as strawberry turnovers.

Or use it to dredge some breaded chicken like I do with my buffalo chicken tacos.

How To Serve Mini Strawberry Pies

Although this mini strawberry pies recipe is delicious on its own, as mentioned earlier you can serve them with vanilla ice cream or whipped cream on top.

You can also have fun with flavored whipped cream on top! Check out these recipes:

• Strawberry whipped cream for a double dose of strawberries
• Chocolate whipped cream for a play on chocolate covered strawberries
• Maple whipped cream for a touch of sweetness
• Cream cheese whipped cream for some tanginess.

How To Freeze Strawberry Pie

Whether you’re saving your small pie for the future or getting ahead start on your pie baking, you can freeze mini pies using one of two ways:

1. Before Baking: Fully assemble both of your pies then wrap each one in plastic wrap, stick in a freezer bag, and freeze for up to 6 months.
2. After Baking: Let your pies cool completely then wrap in plastic wrap, place in a freezer bag, and freeze for up to 6 months.

How To Bake Frozen Strawberry Pie

Once you’re ready to bake your frozen ramekin pies, let them thaw overnight in the refrigerator then let them sit out at room temperature while you preheat the oven then bake as directly.

You may need an extra 10-15 minutes if they’re cold when you put them in. Just make sure your pies are golden brown and bubbly when you’re done baking.

More Mini Pie Recipes

Enjoying your strawberry pie? Check out these other mini pie recipes:

• Mini Lemon Meringue Pies
• Mini Pumpkin Pies
• Eggless Pumpkin Pie