Mini Strawberry Pies

Why You’ll Love This Recipe

I love this recipe because it feels homemade, simple, and special at the same time. The strawberry filling has a fresh fruity flavor, and the mini size makes each pie easy to serve. I also like finishing them with condensed milk for extra sweetness and creaminess.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups strawberries, disinfected and chopped
• Juice of 1 lemon
• 3/4 cup sugar
• 1 tablespoon cornstarch dissolved in 1/4 cup water
• 1 1/2 cups wheat flour, sifted
• 1 stick cold butter, cut into small cubes
• 5 tablespoons cold water
• 1 egg, lightly beaten
• 1 container LA LECHERA® condensed milk

Directions

I preheat the oven to 180°C.

For the filling, I heat the strawberries with lemon juice and sugar. I cook everything over medium heat for 10 minutes, stirring constantly. Then I add the dissolved cornstarch and cook for 20 more minutes. I let the filling cool.

For the dough, I mix the flour with the cold butter until it looks sandy. I add the cold water and knead until the dough comes together.

I roll out the dough on a floured surface until it is about 1/2 cm thick. I cut 6 circles about 9.5 cm wide, then I cut the remaining dough into 1 cm strips.

I grease and flour a 6-cavity cupcake pan. I place one dough circle in each cavity, add some strawberry filling, and create a lattice top with the dough strips. I brush the tops with beaten egg.

I bake the mini pies at 180°C for 35 to 40 minutes, until golden. I finish them with condensed milk before serving.

Servings and timing

This recipe makes 6 servings.

Preparation and cooking time: 1 hour 30 minutes.

Variations

I like adding a little vanilla to the strawberry filling for a warmer flavor. I can also mix strawberries with raspberries or blueberries for a berry-style filling. For extra crunch, I sometimes sprinkle a little sugar over the egg wash before baking.

storage/reheating

I store leftover mini pies in an airtight container in the refrigerator for up to 3 days.

To reheat, I place them in the oven at 160°C for a few minutes until warm. I avoid microwaving for too long because the crust can become soft.

FAQs

Can I use frozen strawberries?

Yes, I can use frozen strawberries. I thaw and drain them first so the filling does not become too watery.

Can I make the dough ahead of time?

Yes, I can prepare the dough ahead and keep it wrapped in the refrigerator for up to 1 day.

Can I use store-bought pie crust?

Yes, I can use store-bought pie crust to save time. I still cut it into circles and strips for the mini pies.

How do I know the filling is ready?

I know the filling is ready when it thickens and looks glossy.

Can I serve these cold?

Yes, I can serve them cold, but I prefer them slightly warm with condensed milk on top.

Conclusion

These mini strawberry pies are a sweet and charming dessert that I enjoy making for small gatherings or family treats. I like the mix of fresh strawberry filling, buttery crust, and creamy condensed milk because every bite feels comforting and delicious.