Refrigerated pie crust makes these mini strawberry pies not only cute, but easy too.
There’s just something about mini foods that gets me every single time.
I guess that technically, these may not be considered mini. Maybe more like individual. But to me that just means instead of having one I get to have two, because everyone knows a mini serving is just an excuse for seconds. It’s why we love mini foods so much. Logical, right?
So, apparently strawberry pie is one of the top three Thanksgiving pies (number two, behind apple). Who would have thought? I guess you can’t deny it, strawberry pie IS pretty delicious. Especially when served in half-pint-sized canning jars with cute little cinnamon sugar pie-crust cookies. Love it!
Okay, so these are so simple to make. Here's how:
Gather your ingredients.
Start by preheating your oven to 350ºF. Grease four 8-ounce wide-mouth canning jars with cooking spray. Unroll your pie crust and lay it on a clean surface. Use a knife to cut out four 6-inch circles.
Carefully press the dough into the bottoms of the jars and up the sides. Save the scraps for making sweet little piecrust cookies!
Place a piece of parchment paper on top of the dough in each jar to completely cover the dough.
Add pie weights or dried beans on top of the parchment and bake for 10-12 minutes, or until the crust is golden brown.
Baking in canning jars isn't tricky, but be sure to read our tip on the recipe.
Let cool completely before removing the parchment paper and pie weights.
Meanwhile, add 1 pound of strawberries, the maple syrup and vanilla to a saucepan. Bring the sauce to a boil and simmer 8-10 minutes.
Use a fork to mash the strawberries. Remove from the heat and allow to cool for 5 minutes.
Divide the remaining strawberries among the pie-crust-filled jars. Drizzle the strawberry sauce evenly over the strawberries.
Cover and place in the fridge for two hours OR serve warm.
I like to serve these with a dollop of whipped cream and a pie-crust cookie dusted with cinnamon sugar!