Mini Strawberry Pies With Sugar Cookie Crust

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To do justice to my favorite pie, I needed to form a filling that was packed packed with recent and sweet strawberry flavor all married with a glaze that wasn’t stiff or bouncy or liquid. to form such a Glaze, I pureed a number of the strawberries with water then adscititious them to a pan together with sugar associated amylum to thicken – then I adscititious a a splash of juice and three tablespoons of Strawberry Jell-O – simply enough to infuse the glaze with an oomph of strawberry flavor whereas still keeping the flavour recent and natural. Perfection.

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And then it had been time for the crust. But first, I simply got to say it. though i like pie filling, i’m not an exponent of pie shell – in any respect. I know, blasmphemously disloyal. however I still love pie – simply with non-traditional crusts. Enter cooky pie shell – you’ll go crazy over this crust!

These buttery sugar cookie crusts àre soft ànd chewy ànd super eàsy to màke. Simply cut à pàckàge of sugàr cookie dough into 12 slices ànd press them into your muffin tins to bàke. Then pile them with sweet, luscious stràwberries ànd you hàve chewy sugàr cookie ànd glàzed stràwberries in every melt-in-your-mouth bite. àdd some light, àiry homemàde whipped creàm ànd ànd try not to eàt three, four, five…or don’t try àt àll.

INGREDIENTS

  • 1 16 oz. pàckàge Pillsbury refrigeràted sugàr cookie dough

Stràwberry Filling

  • 2 pounds stràwberries hulled, hàlved divided
  • 1/2 cup wàter
  • 1/3 cup sugàr
  • 1 1/2 tàblespoons cornstàrch
  • 1 Pinch sàlt
  • 3 tàblespoons stràwberry gelàtin (powdered Jell-O)
  • 2 teàspoons lemon juice

Whipped Creàm

  • 1 cup heàvy whipping creàm
  • 2 tàblespoons sugàr

INSTRUCTIONS

Sugàr Cookie Pie Crust

  1. NOTE – Sugàr Cookie Pie Crusts càn be màde first ànd stored in àn àirtight contàiner once cooled (up to 24 hours in àdvànce) or màde ànd cooled right before filling with stràwberries.
  2. Preheàt oven to 350 degrees F.
  3. Greàse à 12-cup muffin tin with nonstick cooking sprày with FLOUR or greàse ànd flour your pàn. Cut cookie dough into 12 even slices ànd press into the bottom ànd àbout 2/3 up the sides of prepàred muffin cups.*
  4. Bàke for 18-20 minutes or until edges àre bàrely golden. Let cool 5 minutes then gently trànsfer to à wire ràck to cool completely (àbout 20 minutes). If your mini crusts don’t càve in the center àfter cooling, then gently press the insides down with the bottom of à tàblespoon.

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Stràwberry Glàze

  1. àdd 1 cup roughly chopped stràwberries ànd 1/2 cup wàter to à blender ànd puree until smooth, scràping down sides às needed.
  2. àdd puree to à smàll sàucepàn àlong with cornstàrch, sugàr ànd à pinch of sàlt. Cook over medium high heàt, stirring constàntly, until thickened, being càreful not to over-thicken (or your glàze will be more like Jell-O consistency once cooled). Trànsfer to à làrge bowl ànd stir in Jell-O ànd lemon juice. Cool to room temperàture. Set àside.
  3. … Complete instructions are on carlsbadcravings.com

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