Ingredients

The following ingredients have 20 Servings
  • 10-12 medium fresh strawberries (chopped into small pieces)
  • 2 tablespoons raw honey
  • ½ tablespoon fresh lemon juice
  • ½ tablespoon tapioca starch (Note 1)
  • 2 9-inch pie crusts (Note 2)
  • 1 egg (beaten)
  • 2 tablespoons Turbinado sugar (optional)
  • 24-cup mini muffin pan
  • Round cookie cutter set
  • Pastry brush

Instruction

  • Preheat the oven to 375°F (190°C). Spray mini muffin pan with a cooking spray.
  • In a small bowl, combine chopped strawberries, honey, lemon juice and tapioca starch.
  • On a lightly floured surface, roll out the pie dough into 1/8-inch thin disk. (If you're using store-bought pie crust, then simply roll it out.) Using 3-inch cookie round cutter, cut out 20 circles. Gather the scraps and roll out a thin disk. Now, using 2-inch round cookie cutter, cut out 20 circles.
  • Mold 3-inch pie crusts into mini muffin cups. Fill each pie with 1 teaspoon of strawberries.
  • Brush on beaten egg around the pie crust edges and place 2-inch pie circles.
  • Using a fork, press the edges of the pie together. And brush the tops of each pie with beaten egg.
  • Make a small slit on each pie and sprinkle some turbinado sugar, if desired.
  • Bake for 15-18 minutes, or until golden brown.
  • Cool the pies in the pan for about 30 minutes. Then remove from pan and serve with whipped cream on the side.