Strawberry Summer Pie

It’s Memorial Day Weekend!

When it comes to holidays, I just think of it as an excuse to make dessert. Because, really, what is a holiday without something sweet? Well, the dessert in question for this Memorial Day Weekend is:

Strawberry Lemon Basil Miniature Pies

Aren’t these pies just adorable? I’m a sucker for anything tiny or miniature. And these really take the icing on the cake! They would be perfect for dinner parties too, because each person would be able to have their own mini-pie! These are really much cuter than any slice of pie on a plate!

Now, you may think you need a fancy pan to make these pies in. False. You just need a cupcake pan!

Don’t have a cupcake pan? Well, you are out of luck. You NEED a cupcake pan! You should really go out and buy one, RIGHT NOW! It will be an investment in your future.

I will admit, these are a little time consuming to make. But the result? Well worth it.

Totally worth it!

While time consuming, the steps are pretty simple. First, roll out some of that delicious pie crust dough you made yesterday.

Cut out some dough circles a little larger in diameter than your cupcake pan. And fill the cupcake pan with those circles like so:

Fill cavity with your pie filling:

And cover pie with more with some more dough for a top crust.

Bake for 12 – 15 minutes and there you have it! Perfect little pies for summer!

Print this recipe!

Ingredients

  • 2 cups sliced strawberries
  • 1/3 cup can sugar
  • 3 tablespoons corn starch
  • 3 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • 1 tablespoon fresh basil, minced
  • 1 pie crust dough recipe
Directions
Combine the first six ingredients together in a medium sized bowl and set aside.
Preheat oven to 375 degrees.
Roll out your pie crust dough to a 1/4 inch in diameter. Cut circles out of the dough a little larger than the diameter of your cupcake pan. Line the cupcake pan with those dough circles.
Place a heaping tablespoon of the strawberry filling in each dough lined cavity. With some of the leftover dough, top your mini pies in a basket-weave pattern.
Bake pies for 12 – 15 minutes or until filling is thick and bubbly. Allow to cool on cooling rack and serve with vanilla bean ice cream!

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